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Jul 23, 2026Keywords:
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Sensory Characteristics of Pork Fed Hatchery Waste Meal as Replacement of Fish Meal
Abstract
A twelve (12) week experiment was conducted to investigate the effect of hatchery waste meal (HWM) on sensory characteristics of pork meat. Eight (8) grower pigs from each treatment were randomly selected and used for sensory evaluation. Five (5) grams each of muscle samples were obtained from the longissimus dorsi of the carcasses, pan-fried using 300 ml of Frytol®vegetable oil at 170 ºC for 10 minutes. Eighty (80) untrained evaluators conducted the sensory evaluation according to the consumer acceptance and preference testing technique on a nine-point hedonic scale comprising appearance, flavour, colour, mouth-feel, taste, texture and overall acceptability. The experimental diets had no significant effects (p>0.05) on the organoleptic properties (appearance, colour, aroma, juiciness, tenderness, taste, mouthfeel and overall acceptability) assessed in the meat of fried pork. The treatment with 7.5% HWM differed significantly (p< 0.05) from the rest of the test diets but similar (p > 0.05) to the control for overall acceptance. For taste, significant (p< 0.05) differences were recorded across the grilled dietary treatment, 7.5 % HWM had the highest value of 7.43 followed by 0 % HWM with a value of 7.30 and 10.0 % HWM with the least value of 5.5 respectively. It can be concluded that HWM as an ingredient in growerfinisher rations will not have adverse effect on the sensory characteristics of both grilled and fried pork.
