Vol. 10, Special Issue 11 (2021)

Author(s):
KD Rathod, SD Chavan, RR Shelke, SR Shegokar, KU Bidwe, SJ Manwar, SR Munnarwar, RD Dhage and SP Nage

Abstract:
The present work “Supplementation of Moringa oleifera Leaves Power on Sensory Attribution of Giriraja Poultry Meat” was conducted at Poultry Unit, Department of Poultry Science, PGIVAS, MAFSU under Deptt. A.H. & D.S., Dr. P.D.K.V, Akola to evaluate the effect of supplementation of Moringa leaves powder in the diet of Giriraja poultry birds. For present study 240 day old chicks were divided in eight treatments having three replication, each replicates has ten birds. The treatments were (T₁) control with no supplementation, (T₂) standard ration plus 0.4% MOLP, (T₃) standard ration plus 0.6% MOLP, (T₄) standard ration plus 0.8% MOLP, (T₅) standard ration plus scavenging, (T₆) standard ration plus 0.4% MOLP with scavenging, (T₇) standard ration plus 0.6% MOLP with scavenging, (T₈) standard ration plus 0.8% MOLP with scavenging. Data on sensory evaluation of Giriraj poultry meat revealed that the highest score for colour T₈ (8.23), appearance T₂ (7.83), flavour T₇ (8.43), juiciness T₇ (8.60),, tenderness T₇ (8.46),, texture T₅ (8.77) and overall acceptance T₆ (8.14) scores values based on 9 point hedonic scale respectively.