FATNESS AND MEAT PHYSICAL QUALITY OF BROILER TREATED WITH METHIONINE SUPPLEMENTATION IN A LOW PROTEIN CONTAINING DIET

Abstract

The study was conducted to investigate fatness and meat physical quality of
broiler treated with methionine supplementation in a low protein containing diet.
One hundred (100) unsex broiler chickens of avian CP 707 strain at one week old
were used in this study. All broiler chickens were randomly divided into 20 pens for
4 ration treatments. The broilers were kept up to 6 weeks old by treatments of 14%
protein + 0,14% methionine (M1); 17% protein + 0.10% methionine (M2); 20%
protein + 0.06% methionine (M3); and 23% protein without methionine
supplementation as a control (M4), respectively. The meat samples were taken from
breast for physical quality. Those physical properties were pH, WCH, cooking loss
and tenderness. The collected data were analysed by a one-way classification of
variance analyses (CRD), followed by testing the significant means by Dunmn’s
test (DMRT). The results indimted that the feeding treatment improved
significantly (P<0.01) on the weight of abdominal fat, abdominal fat percentage,
and meat fat content, respectively. The contrary, not significant different on
subcutaneous fat percentage was observed respectively. The average of abdominal
fat for Ml (40.20 g), was higher than M2 (25.05 g), M3 (23.85 g) and M4 (23.34
g), respectively. The feeding treatments were significant difference (P<0.01) on
meat tenderness, cooking loss (P<0.05); but not significantly different on pH and
WHC. pH and WHC value were similar among dietary treatments and control.
Tenderness and cooking loss level of broiler fed with diets containing level of
protein 17 and 20% was similar to conuol, respectively. The tenderest meat was
obtained on the diet containing 14% protein. It was concluded that methionine
supplemented into rations resulted the higher abdominal fat and meat fat in M1
treatment. The methionine supplemented into rations resulted the similar meat
quality to the control.