Improving Tenderness of Off-layer Chicken Meat Using Dried Papaya (Carica papaya) Leaves Dietary Supplementation

Abstract: 
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.
Cette expérience a été réalisée à la ferme avicole de l’université de Gezira pour évaluer l’effet de l’ajout de feuilles sèches de papayer à l’alimentation des poules non-pondeuses avant l’abattage. Quarante-huit poules ont été utilisées, la moitié d’elles recevait une ration concentrée contenant 10% de feuilles de papayer séchées (DPL), et l’autre moitié recevait une ration normale des pondeuses (contrôle) pendant dix jours. Après l’abattage, deux méthodes de cuisson ont été utilisées (la cuisson au four et la cuisson humide). Les parties cuites (la poitrine, la cuisse et le pilon) ont été soumises à une évaluation sous forme de test selon un questionnaire conçu. Les résultats ont montré que l’addition de la poudre des feuilles sèches de papayer à la ration dépensée des poules pondeuses a augmenté de manière significative (p <0,05) le niveau de tendresse de la viande. Il yavait des différences significatives (p <0,05) entre les différentes parties (poitrine, cuisse et pilon) et entre les différents traitements pour les différents attributs sensoriels. La cuisson humide avait significativement (p <0,05) amélioré l’attendrissage de la viande par rapport à la cuisson au four dans les deux expériences. Il n’y avait pas de différence significative (p> 0,05) par rapport au temps d’application.
Language: 
Extended abstracts submitted under Enhancing Livestock Productivity
Date of publication: 
2012
Country: 
Region Focus: 
North Africa
Collection: 
RUFORUM Conferences and Workshops
Agris Subject Categories: 
Licence conditions: 
Open Access
Access restriction: 
Form: 
Printed resource
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ISSN: 
E_ISSN: 
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The 2012 RUFORUM Biennial Conference is the third in the series. The main objective of the Biennial conferences is to provide a platform for agricultural research for development stakeholders in Africa and beyond to actively exchange findings and experiences, while at the same time learning lessons towards improving performance of the agricultural sector and ultimately people’s livelihoods. The biennial conference is RUFORUM’s most comprehensive meeting for the diversity of stakeholers in agriculture. It is especially dedicated to graduate students and their supervisors, grantees in RUFORUM member universities and alumni. It is a platform for peer review, quality control, mentorship, networking and shared learning. The third Biennial Conference was attended by 657 participants.This record contains an extended abstract accepted under Enhancing Livestock Productivity