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
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).
(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).
(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).
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).
