Proximate, Physico-Chemical and Palatability Analysis of Grilled and Boiled Meat from Broilers Fed Varying Levels of Honey in Their Diet during Dry Season

Abstract

Suppressing heat stress using honey as a natural substance instead of synthetic vitamin A and C in poultry industry during dry season is the focus of this study. Poultry production is one of the fastest producing food for human consumption and most thriving section of livestock industry. Heat stress causes less eating of food, rise in body temperature which could affect digestion, respiration rate rises and evaporation of water from the lungs. 156 day old broiler chick (Gallus domesticus) were distributed into four treatments and three replicates they were fed with compounded feed with 0ml, 10mls, 20mls, and 30mls, of honey inclusion per Kg of feed representing as T1, T2, T3 and T4 respectively. After 8 weeks 5 birds per treatments were selected and slaughtered, cut primally, boiled and grilled at 100 ⁰C, at 20minutes. Samples   were evaluated for proximate, physico-chemical and palatability analysis in a completely randomized design. Results showed that the fresh meat had the highest significant moisture content, followed by the boiled samples and then the grilled samples. The grilled samples had the highest value (P<0.05) for  crude protein, ether extract and ash content for all the treatments than boiled or fresh samples for proximate analysis.  T2 appears best having lowest values for moisture   and ether extract and highest values for ash and protein content. Physico – chemical properties revealed that T1 had the highest (P<0.05) value for cold shortening, thermal shortening, cooking loss and water holding capacity than T2, T3 and T4. T2 was rated highest for the boiled and grilled samples having highest values in flavor, juiceness and texture.T2 with 10 mls inclusion of honey perform best in proximate, physicochemical, and palatability status for both boiled and grilled broiler meat.

Keywords: Honey, boiled broiler, grilled broiler and heat stress