TY  - JOUR
T1  - Carcass Quality and Organoleptic Properties of the Meat of Layers (Warren) Fed with a
Laying Feed Enriched with Soybean Oil and Sprouted Sorghum
AU - Kinonton Clarisse, Kone Yelakan AU - Ahua Réné, KOFFI AU - Kouamé Claude, Y.A. AU - Louis Guichard, Bohoua 
JO  - Journal of Food Technology
VL  - 19
IS  - 4
SP  - 38
EP  - 42
PY  - 2021
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2021.38.42
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2021.38.42
KW  - Food for laying
KW  -layer
KW  -carcass
KW  -meat
KW  -organoleptic quality
AB  - The Ivorian poultry sector is experiencing very
significant growth, in proportion to consumer demand.
This requires the players in this sector to produce products
with better nutritional and marketable qualities. This
present work aims to evaluate the effects of ingestion of
a laying feed on the quality of the carcass and the
organoleptic quality of the meat of Warren layers. The
laying feed used for this study was fortified with soybean
oil (2%) and sprouted sorghum powder (0.8%). This
formulation was used to feed 50 Warren pullets to
20 week old. After 48 weeks of the experiment, 10 layers
which had reached the end of the laying period were
slaughtered. Physical and sensory tests were carried out,
respectively on the carcass and on the meat of the layers.
The results obtained showed that the carcass yield was
73.43% with a fat index of 0.06. For the organoleptic tests
of the meat, the average values of tenderness, flavor,
aroma, juiciness and texture were, respectively 4.55; 5.13;
6.13; 5.15 and 4.45. The layer meat is found to be low in
fat and of average organoleptic quality.
ER  -