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Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 7(1): 5-11
Http://dx.doi.org/10.17582/journal.aavs/2019/7.1.5.11
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Peter Amuguni Mbato*, Thomas Odiwuor Rewe, Nicholas Edwin Odongo

Department of Animal Sciences, School of Agriculture, Pwani University, P.O. Box 195-80108, Kilifi, Kenya.

Abstract | Studies have shown that meat from indigenous chicken is more preferred than that of convectional broilers because of it is chewy low fat content attributed to the low n-6/n-3 fatty acids ratio compared to broiler meat. Broiler meat products may attain this low fat content by allowing the birds access to outside ground to scavenge. This study aimed to bridge this gap by producing broiler meat that simulates that of the indigenous chicken in terms of taste. In a completely randomized block design experiment, 240 day-old chicks were randomly assigned to four free-range strategies (FRR) or treatments. In FRR A, FRR B and FRR C, day-old chicks were allowed free-range access at 2, 3 and 4 weeks of age, respectively. In FRR D (the control), day-old chicks were fed the commercial broiler starter and finisher diet for the entire experimental period of 8 weeks without outside access. Clean drinking water was offered ad libitum.The live weight of the chicken was recorded weekly and at 6, 7and 8 weeks of age three birds from each treatment slaughtered for sensory evaluation. The FRR had a significant impact on the aroma, flavour and overall acceptability of the meat (P<0.0001) with the chickens allowed free-range access at 2 weeks of age being the most preferred and the control without free-range access the least preferred. These results suggest that the longer broilers are exposed to outside access the tastier is their meat.

Keywords | Flavour, Conventional broiler, Free-range access, Cooking.