Effect of low tannin sorghum on sensory characteristics of layer eggs and broiler meat

The sensory characterization of food and food products is necessary to measure its consumer acceptance as it rates the preference of consumer with regards to the intervention made. low tannin sorghum is important as a feed but its acceptability should also be measured with regards to how consumers perceive the meat and eggs of chicken fed on this as a feed. chicken meat from chicken fed on low tannin sorghum (LTS) showed almost similar preference to those fed on maize and some showed higher acceptability than those fed on pure maize. The layer hens fed on 100% LTS performed just as well as those fed on pure maize most sensory attributes. Low tannin sorghumbased feed can therefore be used to replace maize as the key source of energy in the feed without causing unfavourable sensory quality to the meat and eggs.