Evaluating the Impact of Abattoir Waste as an Alternative Protein Source on Broiler Meat Quality

Quality characteristics of muscle foods are influenced by muscle appearance, color, texture, juiciness, mouth feel characteristics and tenderness. These quality parameters depend on many predetermining factors affecting the live animal before being converted from muscle to meat. This study was designed to evaluate the nutritional quality of broiler muscle-fed abattoir waste as an alternative protein. This evaluation includes proximate analysis, palatability and microbial load. A total of 150-day-old Ross breed chicks were used for the experiment. The significance of using abattoir waste as an alternative protein source lies in its potential to reduce feed costs, minimize environmental waste, and provide a sustainable and nutritionally viable option for improving broiler meat quality. Abattoir waste was sourced from a nearby abattoir's waste management and the wastes used were blood, bones, rumen contents, horns, and hooves. The experiment was conducted by producing five dietary treatments which consisted of: Treatment 1: Compounded feed with abattoir waste at 5%; Treatment 2: Compounded feed with abattoir waste at 10%; Treatment 3: Compounded feed with abattoir waste at 15%; Treatment 4: Compounded feed with abattoir waste at 20%; and Treatment 5: Compounded feed with abattoir. The experimental design was completely randomized (CRD) and all the data collected were subjected to analysis of variance (ANOVA) with the procedure of SAS (2010). Statistically significant observed means were compared using the Tukey test of the same package at a 5% probability level. The results of this research work revealed that the inclusion of abattoir wastes in broiler feed affects the chicken meat positively in treatment 1 (5%) and treatment 5(0%) since they gave the best quality of broiler muscles.