EFFECT OF KERATINASE PROCESSED FEATHER MEAL-BASED DIETS ON THE MEAT QUALITY CHARACTERISTICS OF BROILER CHICKEN

Abstract

Effect of keratinase-processed feather meal-based diets on meat quality of broiler chicken was studied. Keratin- rich soils were collected from feather dumpsites to produce keratinase. White feathers were treated with keratinase and oven-dried to 10 % moisture-content, then milled into Untreated and Treated Feather meals, to formulate 22 % CP and 3,100 Kcal/KgME diets. 1,050 Ross 308 day-old broilers were allotted to seven treatments in a completely randomized design with six replicates per treatment and 25 birds per replicate, in deep litter system for 8 weeks, in a single phase. Treatment 1 (control), Treatments 2, 3 and 4 (8 %, 16 % and 24 %) treated feather meal and 5, 6 and 7 (8 %, 16 % and 24 %) untreated feather meal. Data were analyzed using SPSS, version 2006. Data obtained showed significant differences (p<0.05) in meat quality parameters. T1 had the highest cooking yield (71.89 %) while T6 had the least (55.28 %). Cooking loss was highest in T6 (44.72) and lowest in T1 (28.11 %). Highest water holding capacity was in T6 (1.39 %) while the least was in T7 (0.50 %). pH ranged from 6.24 (T3) to 5.96 (T1). Drip loss was highest in T4 (6.51 %) and lowest in T1 (4.08 %). The highest value for appearance (7.56) and flavour (7.64) were in T7 while the least values of 6.76 and 6.88 in T1. The study concluded that keratinasetreated feather meal-based diets improved water holding capacity, appearance and flavor at 24% and juiciness at 16% while untreated enhances pH.