Sensory Evaluation and Tibia Bone Retention of Broiler Chicken Fed Graded Level of Toasted Sesame (Sesamum indicuml.) Seed Meal

Abstract

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%.