Effect of Hydrocyanic Acid Intake on Sensory Properties of Broiler Meat

Authors

  • S.S.A. Egena Department of Animal Production, Federal University of Technology, Minna, Nigeria
  • O.B. Ocheme Department of Animal Production, Federal University of Technology Minna, Nigeria

DOI:

https://doi.org/10.3923/pjn.2008.191.193

Keywords:

Broiler meat, hydrocyanic acid, intake, sensory properties

Abstract

A study was conducted to evaluate the sensory properties of meat obtained from broilers fed different levels of Cassava Flour Meal (CFM). Cassava Flour Meal was used to substitute maize at 0, 20 and 40% level. It was discovered that the weekly intake of 75.96mg /100g and 225.31mg/100g of Hydrocyanic Acid (HCN) significantly (p<0.05) led to an increase in cooking losses and a corresponding decrease in the cooking yield of meat obtained from birds fed HCN. The intake of HCN also affected (p<0.05) tenderness, juiciness and palatability in birds fed cassava flour meal based diets. It was concluded that the intake of HCN had a negative effect on the sensory parameters measured and that this effect is most felt in birds fed above 124.23 mg /100g of HCN.

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Published

15.12.2007

Issue

Vol. 7 No. 1 (2008)

Section

Research Article

License

Copyright (c) 2008 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Egena, S., & Ocheme, O. (2007). Effect of Hydrocyanic Acid Intake on Sensory Properties of Broiler Meat. Pakistan Journal of Nutrition, 7(1), 191–193. https://doi.org/10.3923/pjn.2008.191.193