Proximate composition and sensory evaluation of breast meat from slow-growing broilers fed diets containing guarana by-products
DOI:
https://doi.org/10.5327/fst.527Keywords:
broiler, meat quality, organoleptic properties, Paullinia cupanaAbstract
The objective of this study was to evaluate the effect of including guarana by-products in the diets of slow-growing broilers on the proximate composition and sensory attributes of breast meat. Two trials were conducted using guarana peel meal and guarana pulp meal. In each trial, 240 broilers were allocated to diets containing 0, 2.5, 5, 7.5, or 10% inclusion levels. At 56 days of age, the birds were slaughtered, and breast samples were analyzed for proximate composition and sensory characteristics. For guarana peel meal, a linear increase in moisture and lipid content was observed, along with a linear decrease in the mineral and protein content. The sensory analysis showed improved flavor and appearance at 10% inclusion and optimal texture at 5%. For guarana pulp meal, no significant changes were detected in the proximate composition. However, there was a linear improvement in flavor, texture, and appearance, with optimal color observed at 2.5% inclusion. Aroma was not affected in either trial. Guarana pulp meal preserved the nutritional profile while enhancing sensory qualities at all inclusion levels. Although guarana peel meal altered the proximate composition, it improved flavor and appearance at higher inclusion levels (10%). It is concluded that both by-products show potential as sustainable ingredients in poultry nutrition.
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