Growth Rate, Carcass Characteristics and Organoleptic Quality of Broiler Fed Graded Levels of Palm Kernel Cake

Abstract

Four experimental diets containing 0, 10, 20 and 30% palm kernel cake (PKC) were fed to broilers from the 3^RD till the 8^th week of age. Thereafter, carcass characteristics and organoleptic quality determinations were carried out. The average liveweight of broilers was approximately 2kg in each dietary group at the 8^th week of age, and neither final liveweight nor growth rate was significantly affected by dietary treatment (P > 0.05). Although dressing percentage and carcass weight were similar across the dietary groups (P > 0.05) per cent head and shanks contents were significantly lower in broilers fed the 30% PKC diet (P < 0.05). Inclusion of PKC in the diet resulted in significantly increased gizzard size (P < 0.05). Meat tenderness and juiciness were not affected by dietary treatment; however, flavour was significantly higher in broilers fed diets containing PKC than in broilers fed the 0% PKC diet (P < 0.05). Interestingly, hedonic score for the former was also slightly higher (P < 0.10).