Authors : Kone Yelakan Kinonton Clarisse, KOFFI Ahua Réné, Y.A. Kouamé Claude and Bohoua Louis Guichard
Abstract: 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.
Kone Yelakan Kinonton Clarisse, KOFFI Ahua Réné, Y.A. Kouamé Claude and Bohoua Louis Guichard, 2021. Carcass Quality and Organoleptic Properties of the Meat of Layers (Warren) Fed with a Laying Feed Enriched with Soybean Oil and Sprouted Sorghum. Journal of Food Technology, 19: 38-42.