Sensory Evaluation of Meat of Broiler Poultry Birds Fed with Tomato-supplemented Feed

  • Akinboye Olufunso E Department of Agriculture and Industrial Technology, School of Science and Technology, Babcock University Ilishan-Remo, Nigeria
  • Nwangburuka Cyril C Department of Agriculture and Industrial Technology, School of Science and Technology, Babcock University Ilishan-Remo, Nigeria
  • Tayo Grace O Department of Agriculture and Industrial Technology, School of Science and Technology, Babcock University Ilishan-Remo, Nigeria
  • Adeyemi Olajide A Department of Agriculture and Industrial Technology, School of Science and Technology, Babcock University Ilishan-Remo, Nigeria
  • Oyekale Kehinde O Department of Agriculture and Industrial Technology, School of Science and Technology, Babcock University Ilishan-Remo, Nigeria
  • Olumide Martha D Department of Agriculture and Industrial Technology, School of Science and Technology, Babcock University Ilishan-Remo, Nigeria
  • Chioma Gibson O Department of Agriculture and Industrial Technology, School of Science and Technology, Babcock University Ilishan-Remo, Nigeria
  • Akinboye Olusola O Department of Wildlife and Ecotourism Management, Faculty of Renewable Resources Management, University of Ibadan, Ibadan, Oyo State, Nigeria
Keywords: Tomato, dried tomato pomace, sensory evaluation, poultry, broiler.

Abstract

Tomato is often used as a convenient feed alternative because of its high protein, mineral and vitamin content and also because of its relative low cost. With a steady increase in the demand for poultry products in Nigeria due to increase in population, urbanization, export drive and improved standard of living, it is important that serious attention with regard to the quality of chicken meat available to the Nigeria population be paid. The higher demand for poultry meat has necessitated the need for higher production, and with tomato as a more financially viable alternative in feedstuff for chickens with no adverse effect, there is need to test the general acceptability of broiler chicken meat produced through the replacement in diets of tomato as feed ingredients. This study aims to assess the effect of the use of alternate feeding material (tomato) on the sensory attribute of poultry meat. The experiment was carried out in Babcock University, Ilishan-Remo Ogun State, Nigeria using nine (9) different varieties of tomatoes: dried and blended together to make dried tomato powder. One hundred and fifty (150) broiler chickens were allocated into five (5) feeding groups of 30 birds each. Tomato powder was used as a replacement for premix in the following variations Diet A (40%tomato, 60% premix), Diet B (60% tomato, 40% premix), Diet C (80% tomato, 20% premix) and Diet D (100% tomato, 0% premix). There were significant (p>0.05) differences in colour, texture, taste and odour of broiler meat.The overall acceptability showed significant (p<0.05) differences, with diet C having the highest value which might be attributed to the lycopene and other bioactive components in the tomato powder. Findings revealed that the texture of the meat was the most significantly affected followed by taste and colour, indicating that tomato as alternate feedstuff material may produce more palatable poultry meat with increased texture, richer colour and improved taste.

References

[1] Abdullah, A. Y.; Obeidat, B. S.; Muwalla, M. M.; Matarneh, S. K.; Ishmais, M. A. A., 2011. Growth performance, carcass and meat characteristics of black goat kids fed sesame hulls and Prosopis juliflora pods. Asian-Aust. J. Anim. Sci., 24 (9): 1217-1226
[2] Chioma, G. O., Akinsoyinu, A. O., Tayo, G. O., Abdullah, A. O., Nwangburuka, C. C. and Akinboye, O. E. Phytochemical Components And Sensory Evaluation Of Broilers Fed Cymbopogon CitratusLeaf Meal (Lm) As An Alternative To Mycotoxin Binder. International Journal of Agriculture and Environmental Research. 3(5): 1-7(2017).
[3] De las Fuentes, L., Sanders, B., Lorenzo, A., Alber, S. AWARENET: Agro-Food Wastes Minimisation and Reduction Network. In Total Food Exploiting Co-Products—Minimizing Waste.-Workshop Report; Total Food Exploiting co-products—Minimizing waste; Proceedings Volume; Waldron, K.W., Faulds, C.B., Smith, A.C., Eds.; Institute of Food Research: Norwich, UK, 233–244. (2004).
[4] Dotas, D., Zamanidis, S. &Balios, j. Effect of dried tomato pulp on the performance and egg traits of laying hens. Br. Poult. Sci. 40, 695–697. (1999).
[5] Ezekiel, C. N., Nwangburuka, C. C., Ajibade, O. A. & Odebode, A. C. Genetic diversity in 14 tomato (Lycopersicon esculentum Mill.) varieties in Nigerian markets by RAPD-PCR technique. African Journal of Biotechnology 10(25): 4961-4967(2011).
[6] Ezequiel, J. M. B. ; Cruz e Silva, O. G. da ; Galati, R. L. ; Watanabe, P. H. ; Biagioli, B. ; Faturi, C.,. Effects of partial replacement of ground corn with soyabean hulls or maize germ meal on production of Nelore steers. Rev. Bras. Zootec., 35 (2): 569-575 (2006)
[7] Fallahi, M. Tomato alteration industry (tomato paste),” Barsava edition, Tehran (1996).
[8] King, A. J. &Zeidler, G. Tomato pomace may be a good source of vitamin E in broiler diets, Calif. Agric. 58(1): 59-62 (2004).
[9] Persia, M.E. ; Parsons, C.M. ; Schang, M. ; Azcona, J., 2003. Nutritional evaluation of dried tomato seeds. Poult. Sci., 82 (1): 141-146
[10] Salajegheh, M. H., Ghazi, S., Mahdavi, R. &Mozafari, O. Effects of different levels of dried tomato pomace on performance, egg quality and serum metabolites of laying hens. African Journal of Biotechnology, 11(87), 15373-15379 (2012).
[11] Skiepko, N., Chwastowska-Siwiecka, I., Kondratowicz, J. & Mikulski, D. The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast. Brazilian Journal of Poultry Science. 18(2): 319-330 (2015).
[12] Steel, R. G. D., and J. H. Torrie. Principles and procedures of statistics. A biometrical approach. 2nd ed. McGraw-Hill, New York. (1980).
[13] Steinfeld, H., 2003. Economic constraints on production and consumption of animal source foods for nutrition in developing countries. J. Nutr., 133: 4054S-4061S.
[14] Tgengi, A. Use of wastage produced in tomato productions plant as a source of oil. master project of agricultural engineering (nutritional industry), faculty of agriculture, Tehran University. (1995).
[15] Yitbarek, M. B. The effect of feeding different levels of dried tomato pomace on the performance of Rhode Island Red (RIR) grower chicks. International Journal of Livestock Production Vol. 4(3), 35-41 (2013).
Published
2018-10-09
Section
Articles