Growth, carcass and sensory traits of broiler chickens fed graded levels of extruded sesame seed meal

Abstract

The study was conducted to determine the effect of graded level of sesame (Sesame
indicum L.) seed meal on growth, carcass and sensory traits of broiler chicken. One
hundred and eighty (180) 4weeks old Abhor acre broilers were randomly allotted
into respective four (4) dietary treatments [T1 - control diet with 0% inclusion level
of extruded sesame seed meal (ESSM) while T2, T3 and T4 had 25%, 50% and 75%
inclusion level of ESSM respectively] in a complete randomized design. Each
treatment had three (3) replicates with fifteen (15) birds per replicate. At 28-day
feeding trial, the birds were slaughtered for carcass analysis and sensory traits
(colour, appearance, flavor, texture, taste and overall acceptability). The data on
growth, carcass and sensory traits were collected and analyzed using ANOVA and
means separated using the Duncan's Multiple Range Test. Result on growth traits
showed no significant (P>0.05) difference for final weight, weight gain and feed
intake between T1 and T2. The significant (P<0.05) highest value in weight gain
(1.55kg) was observed in T2 while the significant (p<0.05) least value in weight gain
was in T4 (1.12kg). There were no significant (p>0.05) differences in percentages
(%) of the carcass traits measured across the treatments with reference to the
drumstick, neck, back, head, heart, liver and spleen. The dressing weight % was not
significantly (p>0.05) different between T1 (71.34%) and T2 (70.59%) but both T1
and T2 were significantly (p<0.05) higher than T3 (66.70%) and T4 (65.90%). The
eviscerated weight percent (EW%) and breast weight percent (BW%) had similar
trend with no significant (p>0.05) difference between T1 and T2 [EW%: T1 (94.43),
T2 (93.77) and BW%: T1 (20.82), T2 (20.59)] and significantly (p<0.05) higher
values in both T1 and T2 than T4 (EW%: 92.35 and BW%: 17.9). The thigh weight
percent (TW%) had no significant (p>0.05) difference between T1 (12.96) and T2
(12.84) but T1 was significantly (p<0.05) higher than T3 (11.96) and T4 (11.63). The
Nigerian J. Anim. Sci. 2017 (2):94 - 102

broiler chicken meat was assessed for sensory traits after cooking using a 9-point
hedonic scale with reference to colour, texture and overall acceptability there were
no significant (p>0.05) preferences observed across the treatments. The taste of the
meat had least preference value in T3 (5.55) which was significantly (p<0.05)
different from T1 (6.10) and T2 (6.35) but not significantly different from T4 (5.80).
Flavour of the chicken meat from the treatments was significantly (p<0.05) higher in
preference in T1 (5.65) than in T2 (5.00), T3 (5.05) and T4 (3.85) but between T2 and
T3 no significant (p>0.05) difference in preference was observed and both T2 and T3
had significantly (p<0.05) higher preference than T4. It can be concluded that
extruded sesame seed meal can be better used in partial replacement for full fat soya
(protein for protein) at 25% inclusion in the diet of broilers for better growth
response, carcass and sensory meat quality traits of broiler chicken