Effects Of Papaya Leaf Meal, Pineapple Skin Meal And Vitamin D3 Supplements On Meat Quality Of Spent Layer Hens

A study was conducted to evaluate the effects of supplementation of vitamin D3, papaya leaf meal (PLM) and pineapple skin meal (PSM) for 7 days prior to slaughter on meat quality of spent layer chickens. In Experiment 1, based on Completely Randomized Design, 40 spent layer chickens (ISA Brown) w...

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Main Author:	Navid, Saeid
Format:	Thesis
Language:	English English
Published:	2010
Subjects:	Cooking (Papaya) Cooking (Pineapples) Vitamin D
Online Access:	http://psasir.upm.edu.my/id/eprint/12354/1/FP_2010_4A.pdf
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id	my-upm-ir.12354
record_format	uketd_dc
spelling	my-upm-ir.123542013-05-27T07:51:49Z Effects Of Papaya Leaf Meal, Pineapple Skin Meal And Vitamin D3 Supplements On Meat Quality Of Spent Layer Hens 2010-05 Navid, Saeid A study was conducted to evaluate the effects of supplementation of vitamin D3, papaya leaf meal (PLM) and pineapple skin meal (PSM) for 7 days prior to slaughter on meat quality of spent layer chickens. In Experiment 1, based on Completely Randomized Design, 40 spent layer chickens (ISA Brown) were allotted to control (n=10), vitamin D3 (n=10), papaya leaf meal (n=10) and pineapple skin meal (n=10) treatments. The combined effects of vitamin D3 and PLM were also examined in this study based on 2×4 factorial design of which, 80 ISA Brown spent layer hens were equally divided to PLM with vitamin D3 (n=40) and PLM without vitamin D3 (n=40). Ten birds of each of the main treatment group (PLM with vitamin D3 and PLM without vitamin D3) were then subjected to the levels of 0%, 0.5%, 1% and 2% of PLM. Meat quality analysis (shear force values, drip loss, cooking loss and colour) were carried out for both experiments. In Experiment 1, both vitamin D3 and PLM have significantly improved tenderness (reduced shear force values), drip loss, cooking loss and colour. However, the supplementation of PSM has resulted in no significant effect on all of the analysed meat quality traits. Meanwhile, the results from Experiment 2 demonstrated that PLM without the inclusion of vitamin D3 has significantly improved meat tenderness, cooking loss and colour. In general, the study has highlighted the potential benefits of PLM and vitamin D3 supplementation for improving meat quality in spent chicken. Cooking (Papaya) Cooking (Pineapples) Vitamin D 2010-05 Thesis http://psasir.upm.edu.my/id/eprint/12354/ http://psasir.upm.edu.my/id/eprint/12354/1/FP_2010_4A.pdf application/pdf en public masters Universiti Putra Malaysia Cooking (Papaya) Cooking (Pineapples) Vitamin D Faculty of Agriculture English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Cooking (Papaya) Cooking (Pineapples) Vitamin D
spellingShingle	Cooking (Papaya) Cooking (Pineapples) Vitamin D Navid, Saeid Effects Of Papaya Leaf Meal, Pineapple Skin Meal And Vitamin D3 Supplements On Meat Quality Of Spent Layer Hens
description	A study was conducted to evaluate the effects of supplementation of vitamin D3, papaya leaf meal (PLM) and pineapple skin meal (PSM) for 7 days prior to slaughter on meat quality of spent layer chickens. In Experiment 1, based on Completely Randomized Design, 40 spent layer chickens (ISA Brown) were allotted to control (n=10), vitamin D3 (n=10), papaya leaf meal (n=10) and pineapple skin meal (n=10) treatments. The combined effects of vitamin D3 and PLM were also examined in this study based on 2×4 factorial design of which, 80 ISA Brown spent layer hens were equally divided to PLM with vitamin D3 (n=40) and PLM without vitamin D3 (n=40). Ten birds of each of the main treatment group (PLM with vitamin D3 and PLM without vitamin D3) were then subjected to the levels of 0%, 0.5%, 1% and 2% of PLM. Meat quality analysis (shear force values, drip loss, cooking loss and colour) were carried out for both experiments. In Experiment 1, both vitamin D3 and PLM have significantly improved tenderness (reduced shear force values), drip loss, cooking loss and colour. However, the supplementation of PSM has resulted in no significant effect on all of the analysed meat quality traits. Meanwhile, the results from Experiment 2 demonstrated that PLM without the inclusion of vitamin D3 has significantly improved meat tenderness, cooking loss and colour. In general, the study has highlighted the potential benefits of PLM and vitamin D3 supplementation for improving meat quality in spent chicken.
format	Thesis
qualification_level	Master's degree
author	Navid, Saeid
author_facet	Navid, Saeid
author_sort	Navid, Saeid
title	Effects Of Papaya Leaf Meal, Pineapple Skin Meal And Vitamin D3 Supplements On Meat Quality Of Spent Layer Hens
title_short	Effects Of Papaya Leaf Meal, Pineapple Skin Meal And Vitamin D3 Supplements On Meat Quality Of Spent Layer Hens
title_full	Effects Of Papaya Leaf Meal, Pineapple Skin Meal And Vitamin D3 Supplements On Meat Quality Of Spent Layer Hens
title_fullStr	Effects Of Papaya Leaf Meal, Pineapple Skin Meal And Vitamin D3 Supplements On Meat Quality Of Spent Layer Hens
title_full_unstemmed	Effects Of Papaya Leaf Meal, Pineapple Skin Meal And Vitamin D3 Supplements On Meat Quality Of Spent Layer Hens
title_sort	effects of papaya leaf meal, pineapple skin meal and vitamin d3 supplements on meat quality of spent layer hens
granting_institution	Universiti Putra Malaysia
granting_department	Faculty of Agriculture
publishDate	2010
url	http://psasir.upm.edu.my/id/eprint/12354/1/FP_2010_4A.pdf
_version_	1747811357075439616

Effects Of Papaya Leaf Meal, Pineapple Skin Meal And Vitamin D3 Supplements On Meat Quality Of Spent Layer Hens

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