Philippine E-Journals

Sensory Characteristics and Dressing Yield of Broilers Given Lactic Acid Bacteria, Lactose, Inulin and Flavophospholipol

V.p. Obsiomat | Ninfa P. Roxas | Marcela R. Batungbacal | Edwin S. Luis | Erlinda I. Dizon | Reynaldo C. Mabesa

Discipline: Animal Science

 

Abstract:

A study was conducted to determine the effects of locally isolated lactic acid bacteria (LAB), inulin and flavophospholipol on the sensory characteristics, cooking losses and dressing percentage of broilers subjected to these treatments. One hundred eighty (180) day-old chicks were obtained from a commercial farm and were randomly assigned to six treatments with three replications per treatment and 10 birds per replicate. The birds were dressed after five weeks and subjected to sensory evaluation. Results showed that roasted breast samples from birds given 2.S% lactose had significantly higher (p