SENSORY AND MEAT QUALITY EVALUATION OF BROILER CHICKENS FED TWO DIFFERENT COMMERCIAL FEEDS
Abstract
This study was conducted to evaluate the sensory characteristics and meat quality of broiler chickens fed with two different commercial feeds. The research was carried out at Audu Bako College of Agriculture, Danbatta, Kano State. A total of five treatment groups (T1–T5) were formulated to compare variations in water absorption capacity, cooking loss, and refrigerate loss, as well as sensory attributes such as colour, juiciness, meat flavour, tenderness, saltiness, and overall flavour and acceptability. The results indicated that T1 exhibited the highest water absorption capacity (2.45%), while T2 had the greatest cooking loss (11.00%). Refrigerate loss was lowest in T3 (4.95%) and highest in T2 (5.50%). In terms of senso
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