Chemical and sensory attributes of meat from chickens fed with Roystonea regia nuts
DOI:
https://doi.org/10.15517/am.2025.63242Keywords:
animal feed, chickens, meat quality, royal palm nutsAbstract
Introduction. In previous studies related to the inclusion of Palmiche flour, nuts of the royal palm (Roystonea regia) in the diet of broiler chickens, it was observed that it improved quality indicators related to lipid composition in thighs, legs, breasts and abdominal fat. Objective. To evaluate the effect of palmiche flour consumption on chemical and sensorial attributes of chicken meat. Materials and methods. The study was carried out at the Institute of Animal Science, located in the province of Mayabeque, Cuba in the months of January to February 2023 for 35 days. Forty-eight day old male animals were used. The experimental treatments consisted of the control group and the inclusion of 5, 10 and 15 % of royal palm nuts. Moisture and ash content were determined in thighs and breast. In the control and 15 % treatments, qualitative analysis of the attributes color, smell, flavor, dryness, hardness and juiciness was carried out. The overall quality was quantitatively evaluated. Results. Humidity increased in the treatments that included 5 and 10 % of royal palm nuts compared to the control and 15 %, which did not differ significantly from each other (69.92 and 70.45 vs 65.70 and 65.71 %, respectively). Flavor intensity and overall quality were improved by including the 15 % royal palm nuts in thighs and breast. Conclusions. The consumption of royal palm nuts at 15 % did not affect the chemical attributes of the meat, nevertheless, it improves the sensory characteristics, flavor and overall quality of thighs and breasts of broiler meat.
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Copyright (c) 2025 Madeleidy Martínez-Pérez, Ivania Rodríguez-Álvarez, Lázara Ayala-Gónzalez, Yoleisy García-Hernández, Magalys Herrera-Villafranca
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