ISSN : 1978 – 0303 DOI : 10.21776/ub.jitek.2023.018.03.7
THE QUALITY OF MEAT, CARCASS, AND CUT YIELDS OF BROILER CHICKEN FED DIETS CONTAINING PURSLANE MEAL
RICH IN OMEGA-3 FATS
Lilik Retna Kartikasari1), Bayu Setya Hertanto1), Adi Magna Patriadi Nuhriawangsa1)
1) Department of Animal Science, Faculty of Animal Science, Sebelas Maret University, Jl. Ir. Sutami 36A, Surakarta, Indonesia 5712
*Corresponding Email: [email protected] Submitted 27 October 2023; Accepted 29 November 2023
ABSTRACT
This study aims to evaluate the feeding of broilers with ALA-rich purslane supplementation on meat and carcass quality and sensory quality. A total of 180 one-day old, unsexed Cobb broilers were used in this research, and they were divided into 30 pens, with each pen containing 6 birds. Broiler feeding was randomly divided into five treatments based on a basal corn-soybean feed. This study used a completely randomized design (CRD) in one direction with five treatments and five replications. The experimental diets were a basal diet (A0) and basal diets containing 1.5% fish oil and 0% purslane meal (w / w) (A1), 6% (A2), 12% (A3), and 18%
(A4). Performance parameter data were recorded and measured over a 35-day period. As many as 30 chickens (n = 6 for each treatment) were slaughtered and processed as carcass and breast meat (Pectoralis Major) samples were collected for meat quality evaluation. The data were analyzed using Analysis of Variance and if there was a significant effect of the treatments then the analysis was continued using Tukey Test. The results showed that adding 12% purslane flour had no a significant effect on carcass weight and cut yields. The diet enriched with purslane flour to a level of 18% for 35 days did not change the water holding capacity (WHC), but it did increase the fat content of the meat. Purslane meal-containing diets reduced cooking losses. The tenderness of the meat produced from chickens fed with purslane meal at a level of 18% (1.93) was higher than those fed purslane meal 12% (1.12). Panelists gave the same perception of preference for meat produced from chickens fed dietary treatments. In conclusion, diets containing purslane meal up to 12% has no negative effect on carcass quality, physicochemical quality and consumer preference for broiler chicken meat.
Keywords: Meat quality; carcass; purslane-meal; broiler; chicks; omega-3 fats
INTRODUCTION
The increase of chicken consumption in current years indicates the importance of chicken meat being enriched with long- chain polyunsaturated fatty acids (LC- PUFA) in human diets (Konieczka et al., 2017). The strategies to improve carcass composition, meat quality and the functional value of meat products can be realized by adding functional compounds in animal diets, and this technique is apparently safe and efficient to achieve this target (Zhang et al., 2010). Purslane (Portulaca oleracea L.) has a short cycle from planting to harvest, is easy to manage, with low nutritional requirements, and has high tolerance to abiotic factors, so it can thrive in various climate and soil conditions. Purslane is also one of the preferred plants with high and complete nutraceutical value, resulting in various health benefits. Purslane has a complete nutrient profile because it contains various primary and secondary metabolites which provide functional value. Portulaca oleracea is a plant source rich in many biologically active compounds. It contains high levels of omega-3 polyunsaturated fatty acids, n-3 PUFA (188.48 g/100 g dry weight) (Nemzer et al., 2020), ascorbic acid (38.56 mg/100 g), and α-tocopherol (12.2 mg/100 g fresh leaves) (Petropoulos et al., 2016. It provides highest dietary minerals of potassium (494 mg/100 g) followed by magnesium (68 mg/100 g) and calcium (65 mg/100 g) (Uddin et al., 2014).
Some previous researchers have investigated the utilization of purslane on the deposit of n-3 PUFA and production performance in laying hens (Aydin &
Dogan, 2010; Evaris et al., 2015). For instance, Kartikasari et al. (2017a) found
that feeding purslane at 8% increased egg weight, albumen weight, yolk weight and the intensity of yolk color. When some previous study (Aydin & Dogan, 2010;
Evaris et al., 2015) reported no negative effect on production performance by including purslane meal in laying hens, there is not much information reported regarding the use of purslane meal in feed on the performance parameters of broilers, carcass quality and meat quality. A previous study related to the use of purslane in quail reported that supplementation of purslane extract which contains bioactive nutrients can improve the quail performance and carcass quality. This is because the addition of purslane extract can increase the performance of the amylase and lipase enzymes, thereby increasing the digestibility of nutrient values, while also not disrupting liver and kidney function.
Purslane also contains antioxidants, so it can reduce malonaldehyde (MDA), increase Glutathione (GSH) and Kalatase (CAT), which results in reducing free radicals in blood vessels. Purslane also contains immunomodulators which can increase the concentration of Immunoglobulin G (IgD) and function to reduce the microbial content in the quail's intestines, thereby reducing the harmful effects of these pathogens (El-Hack et al., 2022). Concerning broilers, a study conducted by Zhao et al. (2013) showed that body weight gain improved and feed conversion reduced by adding purslane extract (0.4%) in the diets for both on day 28 and 42. A study of adding purslane meal to broiler diets showed that the carcass quality and cut yield of broiler carcasses were not influenced by the feed which received additional Portulaca oleracea meal up to
*Corresponding author:
Lilik Retna Kartikasari
Email: [email protected]
Department of Animal Science, Faculty of Animal Science, Sebelas Maret University, Jl. Ir. Sutami 36A, Surakarta, Indonesia 5712
How to cite:
Kartikasari, L. R., Hertanto, B. S., &
Nuhriawangsa, A. M. P. (2023). The Quality of Meat, Carcass, and Cut Yields of Broiler Chicken Fed Diets Containing Purslane Meal Rich in Omega-3 Fats. Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK), 18 (3), 220-233
6% (Kartikasari et al., 2017b). Likewise, research on quail found that the use of feed supplemented with 10% purslane seed had no effect on cut weight, carcass, and cut yield of quail carcasses (Konca et al., 2015).
Moreover, a study showed that the supplemented of Portulaca oleracea extract from 1.0 to 4.0 mL/kg diet significantly (P>0.01) resulted in higher body weight (BW) and body weight growth (BWG) than the control group (Abd El-Hack et al., 2022).
According to earlier studies, chickens fed diets containing purslane had lower weights of belly fat. According to Ferrini et al.
(2008), the fatty acid composition of the diet is directly associated with the decline in fat content in broiler chickens. Omega-3 PUFA-rich feed components have been shown to prevent abdominal fat buildup (Attia et al., 2020). This may be because an increase in n-3 fatty acids in the diet might decrease adipocyte size and differentiation, which lowers the amount of belly fat (Howard, 2016). The amount of energy in the feed has an impact on belly fat weight as well (Fouad and El-Senousey, 2014).
The greater the energy content of the feed, the higher the abdominal fat weight can be. The influence of purslane meal in chicken diets on the fatty acid profiles of chicken meat has been reported by Kartikasari et al. (2023). The amount of ALA, docosahexaenoic acid (DHA) and total n-3 PUFA in the broiler meat increased when alpha-linolenic acid (ALA)-rich purslane meal was added to the diets up to a level of 6%. Therefore, the aim of the current research was to examine the impacts of dietary treatments containing fish oil enriched with purslane meal up to a level of 18%, as a source of ALA on carcass, quality, physicochemical quality and sensory quality of broiler chicken meat.
MATERIALS AND METHODS
Diets and Birds
This design of the study was a one- way classification design. There were five
dietary treatments based on varying levels of purslane meal rich in ALA. The experimental diets were a basal diet (A0), a basal diet containing 1.5% fish oil and 0%
purslane (w/w) (A1), A1 + 6% purslane (A2), A1 + 12% purslane (A3) and A1 + 18% purslane (A4). A total of 180 one-day old, unsexed Cobb broilers were used in this research, and the chickens were placed into 30 pens, with each pen containing 6 birds.
Each pen was randomly assigned to five experimental diets with the basal diet of the corn-soybean base containing 3318.94 kcal/kg energy and 23.43% crude protein for the starter diet, and 3317.73 kcal/kg energy and 21.3% crude protein for the finisher diet (Table 1). The procedure for making purslane flour followed the method of Evaris et al. (2015) with modifications. The purslane was cleaned, rooted, and then aerated, 2) The purslane was cut into ± 2 cm pieces, 3) The purslane was baked at 55-60°
C for 72 hours, 4) The dry purslane was ground and sieved to obtain purslane flour.
Purslane flour was added to the broiler chicken feed formula according to a predetermined level and given to one day old chickens. Purslane contains 300-400 mg/100 g fresh purslane leaves (Uddin et al., 2014).
The ingredients and nutritional value of the experimental diets are shown in Table 1. For both starter and finisher diets, the fat content was held constant at approximately 4%. The ingredient composition and nutrient content of the basal diet are presented in Table 1. The broiler chickens were immediately weighed upon arrival and then housed six birds per cage. Each of the five experimental diets used six replicates (n= 6 chickens for each replication). The broiler chickens were fed ad libitum and provided water for the 35-day duration.
During the first few days, the chickens were monitored frequently to ensure that they were comfortable with the environmental conditions and that they got feed and water in adequate amounts.
Table 1. Ingredients and nutritional value of basal diet
INGREDIENT A0 A1 A2 A3 A4
Yellow corn (%) 53.0000 52.197 48.984 45.772 42.559
Rice polish (%) 9.9300 9.779 9.178 8.576 7.974
Soybean meal (%) 26.4000 25.999 24.399 22.799 21.199
Di-calcium Phosphate (%) 2.9000 2.856 2.680 2.504 2.329
L-Lysine (%) 0.4550 0.448 0.420 0.393 0.365
DL-Methionine (%) 0.4500 0.443 0.416 0.389 0.361
Premix (%) 0.2000 0.197 0.185 0.173 0.161
NaCl (%) 1.0000 0.984 0.924 0.864 0.803
Limestone (%) 1.0500 1.034 0.970 0.907 0.843
Purslane meal (%) 0.0000 0.000 6.000 12.000 18.000
Coconut oil (%) 0.5000 0.500 0.500 0.500 0.500
Sand Filler (%) 2.0000 1.9773 1.8863 1.7954 1.7045
Copra meal (%) 2.1000 2.068 1.941 1.814 1.686
Sardine fish oil (%) 0.0000 1.500 1.500 1.500 1.500
Vitamin E 150 (mg/kg) 0.0150 0.0150 0.0150 0.0150 0.0150
TOTAL 100.0000 100.000 100.000 100.000 100.000
NUTRIENT CONTENT
BK dry matter (%) 86.01 86.08 86.53 86.98 87.42
Ash (%) 3.99 3.93 5.18 6.43 7.69
Crude Protein (%) 23.43 23.13 23.07 23.01 22.95
Crude Fat (%) 2.88 3.90 3.97 4.05 4.12
Crude Fiber (%) 3.96 3.91 4.76 5.60 6.45
BETN N-free extracts (%) 47.20 46.74 43.89 41.03 38.18
ME (Kcal/kg) 3318.94 3393.49 3296.02 3198.55 3101.08
Calcium (%) 1.25 1.23 1.44 1.65 1.86
P-total (%) 0.99 0.97 0.93 0.90 0.86
P-available (%) 0.66 0.65 0.61 0.58 0.55
Lysine (%) 1.35 1.33 1.29 1.26 1.22
Methionine (%) 0.65 0.64 0.67 0.70 0.72
Premixes contain: Vitamin A 12,500,000 IU; Vitamin D3 2,500,000 IU; Vitamin E 10,000 mg; Vitamin K3 2,000 mg; Vitamin B1 2,000 mg; Vitamin B2 4,000 mg; Vitamin B6 1,000 mg; Vitamin B12 12,000 mg; Vitamin C 40,000 mg; Niacin 4,000 mg; Ca-d-pantothenate 200 mg; Biotin 200 mg; L - Arginine 10,000 mg; L - Threonine 15,000 mg; DL-Methionine 50,000 mg; L-Lysine 125,000 mg; Choline 20,000 mg; Folic Acid 500 mg; Zinc 70,000 mg; Ferros 30,000 mg; Manganese 60,000 mg; Copper 5,000 mg; Iodide 200 mg; Selenium 200 mg; Cobalt 200 mg; Antioxidant, carrier 10 mg.
A0: Basal diet, A1: basal diet + fish oil 1.5%, A2: basal diet + fish oil 1.5% + 6% purslane meal; A3: basal diet with fish oil 1.5% + 12% purslane meal; A4: basal diet with fish oil 1.5% + 18% purslane meal
Carcass Quality
All procedures used for livestock growing and slaughtering are followed university regulations and Islamic animal slaughtering regulations. For a 35-day period, the data of the performance parameters of the broilers were recorded and evaluated. The feed consumption (FI) was recorded daily and body weight was
measured on a weekly basis. Feed conversion ratio (FCR) and body weight gain were calculated and determined throughout the period of study (kg feed/kg egg). At the age of 35 days, six broilers were taken randomly from each of the feed treatment groups (a total of 30 chickens). All birds were processed after a 12-hour feed withdrawal period. The birds were then
slaughtered and processed into carcasses in a commercial slaughterhouse to evaluate carcass quality and cut yields. The birds were bled for 2 minutes, and then scalded (63°C) for 45 seconds (Sams et al., 2001).
The birds were mechanically defeathered and manually eviscerated. The resulting carcass was then cooled in a cooling box.
Carcass yield consisted of the eviscerated carcass with the neck, feet, and abdominal fat removed and measured relative to live body weight before slaughter. Cut yields were calculated from parts of carcasses including breast, thigh, drumstick, and wing weight. In the next stage, the breast meat was separated from the bone (deboning) and cleaned from the adhered fat (trimming).
Meat fillets were airtight packaged and stored at -20°C until the meat and sensory quality tests were carried out (Kartikasari et al., 2021b).
Meat Quality
Broiler chickens aged 35 days are harvested and processed into carcasses. The breast meat is taken (five samples per each treatment) and used as a sample for chemical and physical tests. Physical quality includes pH measured with a digital pH meter (AOAC, 1995), WHC and tenderness following the procedure of Soeparno (2011), and cooking loss using the method following Priyanto et al. (1995). The chemical quality of meat including water, fat, protein and collagen was analyzed using a food scan tool with the Near Infrared Reflectance Spectroscopy (NIRs) detection method according to Marza et al. (2018).
Sensory Evaluation
The sensory quality evaluation was carried out on the remaining six chicken breasts from each treatment group. The panelists used in the sensory quality test were 35 semi-trained panelists. Panelists were recruited by selection using distributed questionnaires. The criteria for assessing prospective panelists were based on the possibility of allergies to chicken meat, the level of preference and frequency of consuming chicken meat. Six chicken breasts from each treatment group (a total of
30 chicken breasts) were used and coded according to the treatment. The cooking procedures of chicken breast were as follows. The meat was taken from the freezer and thawed in the refrigerator for 24 hours at 4°C. The meat was then wrapped in double aluminium foil and then roasted at 200°C for about 45 minutes, until the internal temperature of the meat reaches 85°C. After cooking, the breast meat was cut into 8 pieces (1.5x1.5x1.5 cm) and put into a container that has been coded with 3 random numbers (3-digit number) and closed. The container was then put into a Bain Marie device at 35-40°C for about 15 minutes to keep it warm until the organoleptic quality test was carried out by the panelists.
Selected panelists were provided the consent form and after receiving an explanation regarding the research and organoleptic quality testing of the sample, the panelists signed the form. Consumer acceptance testing by semi-trained panelists used the 9-Point Hedonic Scale. The panelists provided an evaluation of the tested sample by giving a √ (tick) mark according to the panelists’ acceptance level of the sample. Preference levels on the 9- Point Hedonic Scale is Dislike Extremely (1); Dislike Very Much (2); Dislike Moderately (3); Dislike Slightly (4); Neither Like nor Dislike (5); Like Slightly (6);
Like Moderately (7); Like Very Much (8);
and Like Extremely (9) (Ruiz‐Capillas et al., 2021). The assessment of the attributes of the consumer’s level of preference includes color, aroma, taste, taste, and tenderness. At the time of testing, panelists were asked to drink mineral water and eat plain crackers after evaluating a sample to neutralize the taste buds.
Data Analysis
The obtained data were analyzed using analysis of variance (ANOVA) with the Minitab 17 application to determine the effect of treatment on the carcass, meat, and organoleptic quality of chicken breast meat.
The evaluation of consumer acceptance used semi-trained panelists as replicates.
Differences between treatment means were further analyzed using Tukey test with significance level of P<0.05.
RESULTS AND DISSCUSION
Carcass Quality
Slaughter weight and carcass percentage were not significantly affected by the use of Portulaca oleracea (purslane) flour in the diet up to the level of 12%, A3 (Table 3). The carcass weight of chickens fed a diet containing 1.5% fish oil supplemented with purslane flour 12% (A3) and 18% (A4) had a lower weight than those fed a control diet (A0). Diet A4 caused a decrease in slaughter weight, carcass percentage and weights from the chest, thigh, drumstick, back and wings compared to these parts of the meat on the A0 diet. The results of this study are in accordance with the research of Konca et al. (2015) who found that the addition of 10% purslane seed to feed did not affect the cut yield of quail carcass and carcass.
A study conducted by (Petrolli et al., 2019) reported that the inclusion of micro alga extracts up to a level of 2% in the diet did not change carcass yield and parts of of the carcass (Breast, leg, thigh, back, and wing). In addition, the incorporation of linseed up to 200 g/kg and pumpkin seed had no significant effect on carcass weight and breast yield (Chiroque et al., 2018). The percentage of carcass obtained in this study was around 65%.
Carcass quality is influenced by body fat, especially abdominal fat. Therefore, to improve carcass quality, the poultry industry uses methods to reduce fat accumulation using feeding strategies that can reduce abdominal fat content (Fouad and El- Senousey, 2014). In this study, to support this statement, abdominal fat was measured.
The results obtained showed that feed supplemented with Purslane flour caused a reduction in abdominal fat and the lowest abdominal fat weight was seen when feeding feed containing 18% Purslane flour (Figure 1). It appears that chickens fed a diet
containing 18% purslane diet had a lower abdominal fat weight (19.7 g) than those fed a diet without purslane meal addition (37.87 g). The decrease in fat content in broiler chickens is closely related to the fatty acid composition of the diet (Ferrini et al., 2008).
Feed ingredients with a higher content of omega-3 PUFA tend to reduce fat accumulation in abdominal fat (Attia et al., 2020). This may be because the enrichment of omega-3 fatty acids in the diet can reduce the size and differentiation of adipocytes (Howard, 2016), resulting in a decrease in abdominal fat weight. Purslane contains high levels of omega-3 PUFA, alpha- linolenic acid (188.48 g/100 g dry weight) (Nemzer et al., 2020). Therefore, increasing the use of purslane flour in chicken feed causes an increase in the omega-3 fatty acid content of the feed and in turn can reduce abdominal fat.
The weight of abdominal fat is also influenced by the energy content of the feed, because higher energy content of the feed can increase the weight of abdominal fat (Fouad and El-Senousey, 2014). Differences in energy requirements are influenced by fat from the type of feed ingredients which can cause differences in the availability of types of fat in blood plasma such as total fat, triglycerides and HDL which will be used as an energy source for broiler chickens (Attia et al., 2020). Likewise, the type of fat in the feed can affect the abdominal fat content, where the feed formulation with a higher saturated fat content will increase the abdominal fat weight, but with a higher amount of unsaturated fat content it can reduce the abdominal fat weight. The inclusion of unsaturated fatty acids from broiler feed encourages fatty acid oxidation and suppresses fatty acid synthesis, so that the percentage of belly fat decreases (Fouad and El-Senousey, 2014). The reduction in abdominal fat weight by feeding purslane meal is in line with previous studies conducted by Kartikasari et al. (2017b), who reported that incorporating 6% of purslane meal into the diet reduces abdominal fat.
Moreover, the study conducted by Ferrini et
al. (2008) demonstrated that abdominal fat decreased significantly in chickens fed a diet supplemented with n-3 PUFA-rich flaxseed oil at a level of 10% (P<0.05). In addition, the decrease in carcass quality produced by
the diet containing 1.5% fish oil and 18%
(A4) was possible due to an increase in the fiber content of the feed or the presence of antinutrients in purslane which could not be tolerated by broilers.
Table 2. Carcass quality of chickens fed dietary treatments added with purslane meal at day 35
A0: Basal diet, A1: basal diet + fish oil 1.5%, A2: basal diet + fish oil 1.5% + 6% purslane meal; A3: basal diet + fish oil 1.5% + 12% purslane meal; A4: basal diet + fish oil 1.5% + 18% purslane meal
** significant (P<0.01); *** (P<0.001)
Figure 1. The effect of diets containing purslane meal ranged from 6 (A1) to 18% (A4) on abdominal weight (g). The use of purslane meal at a level of 18% significantly reduced the abdominal fat (P<0.05).
Parameters A0 A1 A2 A3 A4 P
value Significance (g)
Slaughtered weight
1758.83a 1643.50a 1715.50a 1594.50a 1234.16b 0.000 ***
Carcass weight
1197.67a 1093.00ab 1138.33ab 1042.50b 765.83c 0.000 ***
Carcass percentage
0.68a 0.66a 0.66a 0.65ab 0.62b 0.001 **
Breast weight
459.67a 388.67a 406.67a 391.83a 269.17b 0.000 ***
Thigh weight
177.33a 178.50a 175.67a 160.17a 133.50b 0.000 ***
Drumstick weight
176.00ab 168.17ab 179.33a 145.83b 107.00c 0.000 ***
Back weight
261.33a 248.50a 253.83a 230.33a 165.83b 0.000 ***
Wing Weight
108.17a 106.17a 112.67a 106.17a 82.67b 0.000 ***
Abdominal fat weight
37.87ab 33.15ab 39.13a 27.42bc 19.70c 0.000 ***
Meat Quality of Broiler Chickens
The effect of adding purslane (Portulaca oleracea) meal to broiler chickens for 35 days on meat quality is presented in Table 3. As can be seen, the use of purslane meal in the diet affects the pH value. Diets containing purslane meal at a
level of 6% increased the pH value of meat from 5.82 for the control diet to 6.30 for the diet supplemented with 6% purslane meal.
The addition of purslane meal to the feed up to a level of 18% did not have a significant effect on the moisture content and water holding capacity (WHC) of the meat.
Table 3. Meat quality of chickens fed dietary treatments added with purslane meal at day 35
Parameters A0 A1 A2 A3 A4 P Value
Chemical composition (%)
Water content 72.18 71.96 72.34 72.09 71.99 0.612
Fat content 4.10bc 4.20bc 3.60c 4.50ab 5.10a 0.001
Protein content 21.73ab 21.47b 21.47b 21.31b 22.38a 0.001
Collagen content 1.40b 1.50b 1.43b 1.72a 1.60ab 0.001
Physical quality
pH 5.82b 6.27a 6.30a 6.11ab 6.11ab 0.001
WHC (%) 47.39 43.14 53.03 50.93 50.86 0.260
Cooking loss (%) 16.77a 10.02b 10.30b 9.07b 10.90b 0.000
Tenderness (kg/cm2) 1.82ab 1.72ab 1.43ab 1.12b 1.93a 0.036 A0: Basal diet, A1: basal diet with fish oil 1.5%, A2: basal diet with fish oil 1.5% + 6% purslane meal; A3:
basal diet with fish oil 1.5% + 12% purslane meal; A4: basal diet with fish oil 1.5% + 18% purslane meal
Importantly, diets containing purslane meal resulted in lower meat cooking losses than the control diet, even though the cooking losses of meat fed the dietary treatments did not differ. While the increase in feed intake of purslane meal did not change the value of cooking losses, it appears that the fat content of meat increased with the highest level being achieved for the diet containing 18%
purslane flour (5.09%). This could be due to purslane meal supplementation in the diet which increased the fat content in the feed.
The fat content in broiler chickens is closely related to the fatty acid composition of the diet (Ferrini et al., 2008). The intramuscular fat content does not have a significant correlation with the cooking loss of meat (Watanabe et al., 2018). Moreover, as reported by Cannata et al. (2010) there is a negative correlation between the cooking loss and the fat content of meat. In this
study, the WHC value of chicken meat treated with the addition of purslane meal to a level of 18% did not change with an average of about 51%. This shows that there is no relationship between the total fat content of meat and WHC as reported by Watanabe et al. (2018). The results of the study indicated that incorporating purslane meal into the diet up to a level of 12% in chicken diets increased the tenderness of meat (1.12). The increase in tenderness is likely caused by the supplementation of purslane flour rich in omega-3 fatty acids in feed which will be deposited in intramuscular fat (Basmal, 2010). This is as reported by Gao et al. (2007) that intramuscular fat is positively correlated with meat tenderness. In addition, the findings showed that the addition of purslane meal into the diet at a level of 18%
(A4) tended to enhance protein content of the meat.
Figure 2. The effect of diets containing purslane meal ranged from 6 (A1) to 18% (A4) on fat content and tenderness. The use of purslane meal at a level of 18% significantly increased fat content and tenderness (P<0.05)
Sensory Quality of Broiler Chickens The results of the analysis of the consumer acceptance test for broiler chicken on the attributes of aroma, color, taste, flavor and tenderness are presented in Table 4.
Purslane meal supplementation up to a level of 18% has no significant effect on consumer preference for odor, color, taste and flavor of breast chicken meat. The results show that the color preferences of broiler chickens also did not differ between treated and control feeds. These findings are in accordance with the results reported by Mridula et al. (2011) which found that flaxseed supplementation up to 15% does not have a negative effect on the color of broiler chicken breast meat. These results are also supported by Betti et al. (2009) who found that the use of flaxseed at levels of 10 and 17% did not have a significant effect on the aroma preferences of broiler chickens.
The average value of the level of consumer preference for aroma in this study was 6, which indicates a ‘like slightly’ rating. The results in this study are also in accordance with the findings reported by Mir et al.
(2018), which found that diets containing flaxseed up to a level of 10% did not cause any changes in the sensory assessment of broiler chicken meat, including taste,
juiciness, texture and overall acceptability with a liking level score of 6 (‘rather like it’).
While the use of dietary sources rich in omega-3 from marine sources such as fish meal or fish oil was reported to have a negative effect on the organoleptic quality of meat such as negatively affecting the aroma of chicken meat (Chekani-Azar et al., 2008), the sensory characteristic of this current study is not affected by dietary treatments.
The presence of off-odor in products produced from diets enriched with fish meal or fish oil is probably caused by the presence of trimethylamine (TMA). TMA is a metabolic product of trimethylamine N-
oxide (TMAO) produced by
microorganisms' enzymatic action and is a well-known off-odor compound found in fish and fishery products. As reported by Wu and Betchtel (2008), there was a wide distribution on the levels of trimethylamine oxide (TMAO), ammonia and TMA in raw and processed fish by-products. The absence of a significant difference in the level of preference for meat aroma in this study was probably due to the fact that purslane did not contain TMA which causes off-odor. In addition, flavor development occurs during cooking of poultry meat due to interactions between sugars and amino acids, lipid and
thermal oxidation, and thiamine degradation. Amino acids and sugars are the precursors of flavor in all types of meat.
However, different fat components reflect
different flavors. Poultry meat contains certain fats that produce unique flavors when combined with different odor compounds (Smith and Northcutt, 2009).
Table 4. Sensory quality of chicken meat fed dietary treatments containing purslane meal
Parameters A0 A1 A2 A3 A4 P Value
Colour 5.700±1.368 5.967±1.402 5.767±1.278 6.100±1.185 6.033±1.245 0.714 Odour 5.667±1.213 6.033±1.474 6.033±1.273 5.900±1.242 6.367±1.159 0.319 Taste 5.533±1.358 6.000±1.531 6.233±1.194 6.000±1.661 6.367±1.159 0.189 Flavour 5.500±1.333 5.800±1.562 6.000±1.145 5.900±1.423 6.200±1.095 0.336 Tenderness 6.167±1.262 6.433±1.331 6.233±1.305 6.700±1.343 6.400±1.248 0.548 Overall 5.700±1.208 6.033±1.608 6.167±1.020 6.267±1.081 6.500±1.042 0.133 A0: Basal diet, A1: basal diet with fish oil 1.5%, A2: basal diet with fish oil 1.5% + 6% purslane meal; A3: basal diet with fish oil 1.5% + 12% purslane meal; A4: basal diet with fish oil 1.5% + 18% purslane meal
NS= not significant
Figure 3. The effect of diets containing purslane meal ranged from 6 (A1) to 18% (A4) the sensory characteristic of chicken meat. The use of purslane meal up to a level of 18%
did not change the hedonic test of colour, odour, taste, flavour, and tenderness of chicken meat (P>0.05)
The analysis showed that purslane meal supplementation up to a level of 18%
had no significant effect on the acceptance of the flavor of broiler chicken. The results obtained are probably because consumers' preferences for aroma and taste are not different. Both aroma and taste contribute to the flavor of poultry products (Mir et al., 2017) so it indicates that the parameters for
assessing flavor can be by looking at aroma and taste. In line with the assessment of meat flavor, the overall acceptability value was not different from the addition of purslane flour to a level of 18% in the feed. Flavor is an important factor in determining the palatability and acceptance of meat by consumers (Arshad et al., 2018). The results obtained are in accordance with the research
of Mridula et al. (2015) who found that the use of flaxseed up to a level of 10% did not make a difference to the overall acceptability of broiler chicken. This was supported by the results of the consumer preference assessment of the meat flavor which did not differ between treatments.
CONCLUSION
The conclusion of this study is that diets enriched with Portulaca oleracea (purslane) flour up to a level of 12% have no negative effect on cut weight, meat and carcass quality and consumer acceptance of broiler chicken meat. Feeding Portulaca oleracea up to a level of 12% can be applied without affecting carcass, meat quality and sensory quality of chickens.
ACKNOWLEDGMENT
The authors wish to thank the Directorate General for Higher Education of the Republic Indonesia for financial support of this work. This research was funded by the research grant PDUPT-DIKTI 2018 (Project Number: 474/UN27.21/PP/2018).
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