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Improvement of Processing Quality and Yield while Sustaining Consumer Acceptability of Cobb Broiler Meat through Zinc Biofortification

Improvement of Processing Quality and Yield while Sustaining Consumer Acceptability of Cobb Broiler Meat through Zinc Biofortification

Baila Ahmad1, Muhammad Ammar Khan1*, Zulfiqar Ahmad1, Rana Muhammad Bilal2 and Asghar Ali Kamboh3

1Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100 Bahawalpur, Punjab, Pakistan
2Department of Animal Nutrition, Faculty of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, 63100 Bahawalpur, Punjab, Pakistan. 
3Department of Veterinary Microbiology, Faculty of Animal Husbandry and Veterinary Sciences, Sindh Agriculture University, Tandojam 70060, Sindh, Pakistan.
 
*      Corresponding author: ammar@iub.edu.pk

Fig. 1.

pH of Cobb broiler meat obtained from chickens reared on Zn supplemented feed. Zinc treatments namely T0, T1, T2 and T3 depict Cobb broilers fed 0, 10, 20 and 40 ppm zinc supplemented feed. The presence of the same English letters above error bars indicates significant results (p>0.05, n=3).

Fig. 2.

(A) Expressible moisture and (B) Water-holding capacity of Cobb breast meat obtained from chickens reared on Zn supplemented feed. Zinc treatments namely T0, T1, T2 and T3 depict Cobb broilers fed 0, 10, 20 and 40 ppm zinc supplemented feed. The presence of English letters above error bars indicates significant results (p<0.05, n=3).

Fig. 3.

(A) Drip loss and (B) cook loss of Cobb breast meat obtained from chickens reared on Zn supplemented feed. Zinc treatments namely T0, T1, T2 and T3 depict Cobb broilers fed 0, 10, 20 and 40 ppm zinc supplemented feed. The presence of English letters above error bars indicates significant results (p<0.05, n=3).

Fig. 4.
Processing*Zinc interaction on instrumental color attributes of broiler meat.
Zinc treatments namely T0, T1, T2 and T3 depict Cobb broilers fed 0, 10, 20 and 40 ppm zinc supplemented feed. The presence of English letters above error bars indicates significant results (p<0.05, n=3). F, R, C and T refer to the processing treatments; Fresh (unprocessed), Refrigeration, Compression and Thermal processing, respectively. L*, a*, b*, h°, C*, W* represent the lightness, redness, yellowness, hue angle, chroma and whiteness of chicken meat.
Fig. 5.

The effect of processing treatments and zinc doses on the sensory attributes of meat obtained from Cobb chickens reared on Zn supplemented feed. Zinc treatments namely T0, T1, T2 and T3 depict Cobb broilers fed 0, 10, 20 and 40 ppm zinc supplemented feed. The presence of English letters above error bars indicates significant results (p<0.05, n=3).

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Pakistan Journal of Zoology

October

Vol. 54, Iss. 5, Pages 2003-2500

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