Poultry Studies 2019, Vol 16, Num, 1     (Pages: 001-006)

Meat Quality and Consumer Acceptability of Broiler Chickens Fed Different Levels of Monosodium Glutamate (MSG)

Adedeji O. Adetunji 1 ,Olumuyiwa J. Olarotimi 1 ,Olufemi A. Adu 1 ,Imoleayo S OLADEJI 1 ,Gbenga E Onibi 1

1 Department of Animal Production and Health, School of Agriculture and Agricultural Technology, The Federal University of Technology, Akure, P.M.B. 704, Ondo state, Nigeria DOI : 10.34233/jpr.483081 - The objective of this study was to evaluate the effect of monosodium glutamate (MSG) inclusion in broiler diet on meat quality of broiler chickens for 8 weeks. A total of 300 day old mixed sexed Abor-acre chicks were randomly allocated to six treatments with five replicates per treatment and ten birds per replicate in a completely randomized experimental design. Six administration levels of monosodium glutamate (0.00, 0.25, 0.50, 0.75, 1.00 and 1.25 g MSG/kg diet) were added as taste enhancing additive in the diet at both starter and finisher phases. Four birds (unsexed) per replicate were slaughtered at the end of the trial period for meat quality evaluation. The result revealed fat and crude protein contents of the meat and palatability of the thigh muscle were significantly influenced by MSG, but the oxidative stability, moisture, thawing and cooking loss were not significantly influenced by the dietary treatments. In summary, the palatability of chicken meat from broilers fed diet with MSG inclusion up to 0.75 g MSG/kg diet was enhanced, and fat content was reduced with dietary inclusion of MSG. Keywords : Chicken Meat quality Acceptability Broiler-chicken Monosodium glutamate