Physico-chemical carcass characteristics and sensory attributes of meat of broiler chickens fed diets incorporated with processed karanj cake

A study in broiler chickens was conducted to evaluate physico-chemical carcass characteristics and sensory attributes of meat of broiler chickens fed diets incorporated with raw and processed karanj cake such as SKC, 1.5% NaOH SKC and 3% Ca (OH)₂SKC and 2% NaOH EKC by partially replacing soybean meal nitrogen of reference diet at 12.5, 25 and 50%, respectively. Thus, a total of 13 different diets were formulated and all the diets were kept nearly isonitrogenous and isocaloric. At the end of eight week of experimental feeding, one representative bird from each replicate of a dietary treatment (4/dietary group) was sacrificed through cervical dislocation to record data on carcass characteristics. Minced and ground samples of meat collected from thigh and breast region of the slaughtered birds were subjected to chemical analysis. Pressure cooked meat with salt (1.5%, w/w) was organoleptically evaluated by semi trained judges on 7 point Hedonic scale. No, other diets except 1.5% NaOH treated SKC at 12.5% replacement level, could maintain the growth upto 4 weeks of age. However, growth depression was noticed in the same diet, subsequently. Dietary incorporation of processed or unprocessed karanj cake replacing soybean meal protein of reference diet upto 25% level had no adverse effect on dressing percentage and percent weight of giblet, abdominal fat, SI and LI. Dietary replacement of soybean protein at 50% level with that of karanj cake significantly (P<0.05) lowered the percent weight of breast, thigh, drumstick and back. No untoward abnormal qualities with respect to appearance, flavour, juiciness, tenderness and overall acceptability were revealed with pressure-cooked meat (1.5% salt). Dietary incorporation of processed or unprocessed karanj cake replacing soybean meal protein of reference diet upto 25% level (12.86% in the diet), thus, had no adverse effect on physico-chemical carcass characteristics and sensory attributes of meat of broiler chickens.