Effect of Processing Method of Kidney Beans (Phaseolus Vulgaris) on Carcass Quality, Organ Weight and Organoleptic Properties of Broiler

Abstract Effect of processing method of kidney beans (phaseolus vulgaris) on carcass quality, organ weight and organoleptic properties of broiler was studied using one hundred and twenty day-old chicks (Arbo acre strain). Raw, dehulled and boiled KB were used for treatment 2, 3 and 4, respectively. Prior to grinding of KB, 50kg was boiled at 100 0C for 1 hour, 10kg was dehulled by immersing in cool water for 20 hours, and seed coat removed. The work was carried out using completely randomized design, with four treatments and three replicates of 10 birds per replicate. Data collected were analyzed using SPSS version 22. The relative weight of liver, spleen and heart had no significant effect (p>0.05) within the dietary treatment. The weight of the liver was smaller in birds fed raw kidney beans meal and the liver was characterized by marked coagulative necrosis. The weight of the gizzard was significantly (p<0.05) higher in birds fed control diet. Furthermore there were no significant differences (p>0.05) in birds fed boiled, dehulled and control diets on the breast weight but significantly smaller in those fed raw diet meal. There were also no significant differences on the drumstick, thigh, neck and head size. Tenderness was not significantly affected by the dietary treatments. Juiciness, taste, and flavour intensity showed significant differences within the dietary treatment while overall acceptability showed a significant increase with the boiled kidney bean meal. Consequently, birds fed with BKD performed better in the organoleptic properties, while those on dehulled kidney beans meal gave better result for organ weight and carcass yield. In conclusion, sensory characteristics, organ weight, and carcass yield is an indication that kidney beans especially the boiled and dehulled one can serve as a feed ingredient in broiler ration would have no adverse effect.

Keywords— dehulled kidney beans, organoleptic properties, sensory characteristics.

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