15Oct 2016

SENSORY EVALUATION OF VARIOUS CHICKEN CUTS FED ON RATIONS CONTAINING GINGER (ZINGIBER OFFICINALE), GARLIC (ALLIUM SATIVUM) AND NIGELLA (NIGELLA SATIVA) WITH DIFFERENT CONCENTRATIONS.

  • Food Science &Human Nutrition Department, College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia.
  • College of Agricultural and Food Science, King Faisal University, Saudi Arabia.
  • Department of Animal Production and Breeding, College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia.
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Triplicates of Broiler chicken (a total of 30 birds) were fed on a ration containing Nigella (Nigella sativa), ginger (Zingiber officinale) and garlic (Allium sativum) in concentrations of 0 (control), 1%, 2% and 3% for 45 days. The birds were slaughtered, defeathered, eviscerated and cuts were obtained. Breast, legs and wings were chosen, cleaned, water boiling cooked (in a ratio of 1:2 w/v (meat: water for 40 min.) and hot served for sensory evaluation. Twenty- five panelists form staff and students in the College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia were sensory evaluated the cuts for taste, color, flavour, juiciness and overall acceptability on a 9-point hedonic scale (1 = dislike extremely, 5 = neither like nor dislike, 9 = like extremely). The results revealed that the highest scores were obtained in the chicken samples fed on Nigella followed by garlic, ginger and control ones.


[Aljabeili, M. Abd Elgadir, Abdulaziz A. ALsuhaim and A. Al Homidan. (2016); SENSORY EVALUATION OF VARIOUS CHICKEN CUTS FED ON RATIONS CONTAINING GINGER (ZINGIBER OFFICINALE), GARLIC (ALLIUM SATIVUM) AND NIGELLA (NIGELLA SATIVA) WITH DIFFERENT CONCENTRATIONS. Int. J. of Adv. Res. 4 (Oct). 1-4] (ISSN 2320-5407). www.journalijar.com


Dr. Mohamed Abd Elgadir Mohamed Saeed


DOI:


Article DOI: 10.21474/IJAR01/1754      
DOI URL: http://dx.doi.org/10.21474/IJAR01/1754