Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 1
Written by Jola Josephien Mariane Roosje LONDOK, John Ernst Gustaaf ROMPIS
This study was conducted with the aim of measuring the hedonic quality of low cholesterol functional chicken meat through a preference test. The study was conducted on 240day-old broilers with an average body weight of Lohman strain of 44.16 ± 3.72 grams using a 3x2 factorial completely randomized design with 4 replications. As factor A is a source of oil, namely A1 fish canning waste oil (FO), A2 coconut oil (CO), and A3 pure lauric acid (LA). Factor B is the level of oil on ration, namely B1 5%, and B2 8%. 6 treatment combinations apply. The feed was given until day 35. There was no interaction between the source of oil and the levels on all variable of hedonic test of chicken meat. The organoleptic test is an assessment measure using the sensory senses and meat quality parameters consisting of colour, aroma, taste, texture tests that are tested subjectively by the panelists. Panelists like the nature and quality of a material with organoleptic testing so that someone can give an assessment. Differences in oil sources and levels do not change consumer preferences for low-cholesterol functional chicken.
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