Effect of feeding different poultry viscera products (rendered, acidulated, and fermented) on broiler performance, the quality of broiler carcass and sensory evaluation of broiler breast muscle

The fresh poultry viscera was used to produce different types of poultry viscera products by rendering (121;The poultry viscera products were an excellent balance of amino acids but they are not a good source of minerals because they didn't contain any bone content. The fermented poultry viscera with addition of 3% sucrose as a carbohydrate source maintained a stable quality for 21 days at room temperature. The acidulated poultry viscera kept a stable quality for 14 days at room temperature. No Salmonella were found in any poultry viscera products. Feed intake of broilers were affected by the diet with 8.89% fermented poultry viscera at week 4 and 5. However, cumulative feed intake of broiler were not significantly different among treatments. Daily gain and feed:gain ratio of broilers were unaffected by feeding the control, the rendered, the acidulated and the fermented diets during 4-6 week feeding performance. The carcass quality of broiler were not significantly different among treatments and sexes. Tenderness, juiciness, texture and parameters of the Instron Warner-Bratzler shear test of broiler breast muscle were unaffected by feeding the diets with different types of poultry viscera. Flavor and overall acceptability of breast muscle of broilers fed the control diet were better than those of broilers fed the diets with different types of poultry viscera. However, all meat samples of these treatments were acceptable by the panelists in this study.;Overall, acidulation and fermentation are simple, cheaper and effective methods and can be used to replace rendering to treat fresh poultry viscera and these products can be used as a feedstuff in broiler diet during the finishing period.