PHYSICO-CHEMICAL AND SENSORY ATTRIBUTES OF MEAT FROM BROILER CHICKEN UNDER DIFFERENT PHASE FEEDING METHODS
Abstract
The study was carried out to evaluate the physico-chemical and sensory attributes from broiler
chicken under different phase feeding methods. A total of ninety (90) day old broiler chicks
(COBB 500) were used to carry out experiment for a period of six weeks. They were randomly
divided into three treatments with three replicates of ten (10) birds. Two birds per replicate were
weighed, slaughtered and dressed, breast, thigh and drumstick from the muscle were used for
Physico-chemical and sensory attributes. The results revealed that there were no significant
difference (p>0.05) in meat organoleptic indices among the three different phase feeding
methods evaluated. Meat technological indices showed that only drip loss was significantly
(p
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