Sensorial characteristics of meat of japanese quails, coturnixcoturnduaponica fed with ration containing snail meal
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2000
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/20630/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3483 |
Daftar Isi:
- Seven hundreds of day old Japanese quails (Coturnix coturnix japonica) were obtained from a quail hatchery and breeding farm in Taiping, Perak State to be placed in wire mesh battery cages and fed with varying content of snail meal (Pomacea insularis) ranging from 0 (control), 2.5, 5, and 7.5% diet. All the rations contained 26% crude protein (CP) and approximately 2.800 kcal/kg of ME. For comparison separate birds were fed with commercial feed. Drinking water was provided ad libitum. All birds were reared up to six weeks old before being slaughtered to obtain their carcass for the sensorial test in the Department of Food Science, Universiti Putra Malaysia (UPM) to evaluate the flavor, juiciness, tenderness, colour, satisfaction and general appearance of the meat. Fourteen panelists, mostly students of UPM, were involved in the sensorial test. Cooked quail meat from breast part was served together with a form of palatability test with scoring system from 1 to 8. The results showed that the meat of bird that fed with ration containing snail meal were not significantly different from the meat fed with commercial diet except that the meat was less juicer. Since snail meal contained high crude protein (32.0%) and mineral especially calcium (26.3%), it could be used for animal feed as a source of protein and mineral. Level of snail meal in the ration (up to 7.5%) did not influence the sensorial characteristics of quail meat. (Key words: Snail meal, Quail, Meat, Sensorial characteristics