Sensory evaluation and tibia bone retention of broiler chicken fed graded level of toasted sesame (Sesamum indicum L.) seed meal
An experiment was conducted for 56 days to assess the sensory evaluation of breast meat sample and tibia bone mineralization of broiler chicken fed graded level of toasted sesame seed meal. One hundred and eighty arbor acre chicks were divided into five dietary treatments. Each treatment was replicated thrice with twelve birds per replicate. The toasted sesame seed was included in broiler ration at a graded levels of 0(T ), 25 (T ), 50 (T ), 75 (T ) and 100% (T ) respectively. Data were 1 2 3 4 5 collected on sensory evaluation and tibia bone retention of broiler chicken fed graded level of toasted sesame seed meal. Sensory score for breast muscles revealed that significant difference (P<0.05) were observed in aroma colour Flavour tenderness and overall acceptability except juiciness. Meat of birds from T (0%SSM) 1 and T (25%SSM) had the highest score for colour (7.11 and 7.11) and overall 2 acceptability (6.34 and 6.22) while the least score (5.84 and 5.17) was obtained from birds on T (100%SSM) respectively. While the evaluation of thigh meat showed 5 significant difference (P<0.05) in aroma colour and tenderness among all sensory variables measured. Significant difference (P<0.05) were observed on all parameters investigated on tibia bone mineralization. Highest values of all parameters evaluated were recorded for birds in T (0%SSM) and T (25% SSM) 1 2 except phosphorus content which had highest value on T (25% SSM) while the least 2 value was recorded from bird on T (100% SSM). Conclusively the inclusion of 5 sesame seed meal in broiler ration was found to be beneficial at 25%.
Keywords: Toasted sesame seed, sensory evaluation, breast meat, tibia