Effects of Pre-Slaughter Water Restriction on the Chemical Composition and Sensory Quality Characteristics of Breast Meat from Slow Growing Chicken Strains

Nation Chikumba, Muthulisi Siwela, Harry Swatson, Michael Chimonyo

Abstract


 The aim of this study was to investigate the effect of graded levels of water restriction (ad libitum (W-100), 70% of ad libitum (W-70) and 40% of ad libitum (W-40) on the proximate composition and sensory characteristics of breast fillets from 16-week old Naked Neck (NNK) and Ovambo (OVB) chickens. Samples of 12 birds from each treatment were randomly selected for proximate and sensory evaluation.  A consumer panel of 44 judges evaluated the sensory quality characteristics of the breasts on a 9-point hedonic scale. Chicken strain and water intake level had no effect (P > 0.05) on the dry matter and protein contents, but there was a significant decrease in the fat and ash contents of the chickens on the W-40 treatment. Naked Neck chickens scored higher for first perceived juiciness than OVB chickens, but only in chickens on W-100 and W-70 treatments. Sensory scores for first bite, connective tissue and tenderness decreased as water restriction level increased (P<0.05).There were significant strain differences in the sustained perception of juiciness and tenderness (P<0.05), with the highest scores observed in NNK chickens. The flavor of breast meat was significantly influenced by aroma (P<0.05). There were significant positive (P<0.05) correlations between fat content and consumer perceptions of juiciness and first bite. It was concluded that water restriction up to W-40 has a negative effect on juiciness and first bite rating of chicken meat.


Keywords


Ovambo; Naked-Neck; Chickens; Water-restriction; Meat-quality; Sensory evaluation.

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