SENSORY EVALUATION AND MICROBIAL STATUS OF MEAT FLOSS FROM WEST AFRICAN DWARF GOATS FED GRADED LEVELS OF BROILER LITTER

  • B.R. Gandi Department of Animal Science, Kaduna State University, Kaduna,
  • S.A. Muhammad Department of Animal Science, Kaduna State University, Kaduna,
  • R.S. Makama Department of Animal Science, Kaduna State University, Kaduna,
  • Z.I. Aliyu Department of Animal Science, Kaduna State University, Kaduna,
  • Y. Ibrahim Department of Animal Science, Kaduna State University, Kaduna,

Abstract

This study was conducted to evaluate the effects of dietary inclusion levels of Broiler Litter (BL) on meat quality of West Africa Dwarf (WAD) goats. Five complete diets were formulated using BL to replace 40 % composition of Cottonseed Cake (CSC) as dietary protein source at 0, 25, 50, 75 and 100 % levels, thus each level of replacement served as a treatment. Thirty WAD bucks with average weight of 10.57±0.42 kg were randomly allotted to five treatments in a randomized complete block design (RCBD). After feeding trials and digestibility studies, the bucks were humanly slaughtered and two kilograms of meat from uniform parts (hind leg and loin) of each buck were processed to Meat Floss (Dambun nama) and evaluated for proximate, sensory qualities and microbial status during storage for 60 days at room temperature. Twenty semi-trained panellists were used to evaluate the processed meat, using a five-point hedonic scale, Total Aerobic Plate Counts (TAPC) and Total Coliform Counts (TCC) was also determined. The result revealed that proximate nutrients composition of fresh Chevon was not significantly (p>0.05) different in all the treatments. The results of sensory parameters revealed that aroma, taste, colour, tenderness, juiciness and acceptability were significantly (p<0.05) affected by levels of BL inclusions. Similarly, there was also interaction (p<0.05) between levels of CSC replacement with broiler litter and time of storage of Dambun nama on sensory parameters. It was concluded that replacing up to 50 % of CSC with BL improved meat sensory qualities.

Published
2020-10-25
Section
ARTICLES