Improving Tenderness of Off-layer Chicken Meat Using Dried Papaya (Carica papaya) Leaves Dietary Supplementation
Abstract
159 words
This experiment was carried out at Gezira University Poultry
Farm to evaluate the effect of adding papaya dry leaves to offlayer
chicken diet before slaughter. Forty eight hens were used,
half of them fed a concentrate ration containing 10% dried
papaya leaves (DPL), and the other half fed a normal layer
ration (Control) for ten days. After slaughter two methods of
cooking were used (oven and moist cooking). The cooked parts
(breast, thigh and drumstick) were subjected to a panel test
evaluation according to a designed questionnaire. Results
showed that addition of dried papaya leaves powder to spent
layer hens ration significantly (p< 0.05) increased the level of
meat tenderness. There were significant (p<0.05) differences
among the different parts (breast, thigh and drumstick) and
between different treatments for the different sensory
attributes. Moist cooking had significantly (p<0.05) improved
meat tenderisation compared to oven cooking in both
experiments. There was no significant difference (p> 0.05) with
respect to application time.
Subjects
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