Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG)

Adedeji O. Adetunji; Olumuyiwa J. Olarotimi; Olufemi A. ADU; İmoleayo S. OLADEJİ; Gbenga E. ONİBİ

doi:10.34233/jpr.483081

Year 2019, Volume 16 , Issue 1, Pages 1 - 6 2019-07-26

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Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG)
Etlik Piliç Yemine Farklı Düzeylerde Monosodium Glutamate (MSG) İlavesinin Et Kalitesi ve Tüketici Beğenisi Üzerine Etkileri

Adedeji O. Adetunji ^[1] , Olumuyiwa J. Olarotimi ^[2] , Olufemi A. ADU ^[3] , İmoleayo S. OLADEJİ ^[4] , Gbenga E. ONİBİ ^[5]

https://doi.org/10.34233/jpr.483081

The objective of this study was to evaluate the effect of monosodium glutamate (MSG) inclusion in broiler diet on meat quality of broiler chickens for 8 weeks. A total of 300 day old mixed sexed Abor-acre chicks were randomly allocated to six treatments with five replicates per treatment and ten birds per replicate in a completely randomized experimental design. Six administration levels of monosodium glutamate (0.00, 0.25, 0.50, 0.75, 1.00 and 1.25 g MSG/kg diet) were added as taste enhancing additive in the diet at both starter and finisher phases. Four birds (unsexed) per replicate were slaughtered at the end of the trial period for meat quality evaluation. The result revealed fat and crude protein contents of the meat and palatability of the thigh muscle were significantly influenced by MSG, but the oxidative stability, moisture, thawing and cooking loss were not significantly influenced by the dietary treatments. In summary, the palatability of chicken meat from broilers fed diet with MSG inclusion up to 0.75 g MSG/kg diet was enhanced, and fat content was reduced with dietary inclusion of MSG.

Bu çalışmanın amacı, etlik piliç yemlerine monosodyum glutamat (MSG) ilavesinin etlik piliçlerde et kalitesi üzerindeki olası etkilerinin 8 hafta boyunca değerlendirmektir. Toplamda 300 adet günlük karışık cinsiyetteki Abor-acre civcivleri, rastgele olarak 6 muamele ve her muamelede 10 civciv olacak şekilde 5 tekerrürlü olarak deneme dizaynı kurulmuştur. Hem başlangıç hem de son dönem yemlerinde tat arttırıcı katkı maddesi olarak 6 farklı miktarda monosodyum glutamat (0,0; 0,25; 0,50; 0,75; 1,00 ve 1,25g/kg) eklendi. Et kalitesi değerlendirmesi için deneme süresi sonunda her tekerrürden dört civciv (cinsiyeti bilinmeyen) kesildi. Sonuçlar etin yağ ve ham protein içeriği ile uyluk kasının lezzetinin MSG' den önemli ölçüde etkilendiğini ortaya çıkardı, ancak oksidatif stabilite, nem, çözülme ve pişirme kaybı yemlerdeki uygulamadan etkilenmedi. Özetle, etlik piliç yemlerine MSG’nin 0,75 g/kg’a kadar eklenmesiyle piliç etlerinin lezzeti arttırılmış ve MSG içeren diyetle birlikte etin yağ içeriği azaltılmıştır.

Chicken, meat quality, acceptability, broiler-chicken

Tavuk, Et kalitesi, Kabul edilebilirlik, Etlik piliç, Monosodyum glutamat

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Primary Language	en
Subjects	Agricultural, Engineering
Journal Section	Research Article
Authors	Author: Adedeji O. Adetunji (Primary Author) Institution: The Federal University of Technology, Akure Country: Nigeria Author: Olumuyiwa J. Olarotimi (Primary Author) Institution: The Federal University of Technology, Akure Country: Nigeria Author: Olufemi A. ADU Institution: The Federal University of Technology, Akure Country: Nigeria Author: İmoleayo S. OLADEJİ Institution: The Federal University of Technology, Akure Country: Nigeria Author: Gbenga E. ONİBİ Institution: The Federal University of Technology, Akureg Country: Nigeria
Dates	Publication Date : July 26, 2019

Bibtex	@research article { jpr483081, journal = {Journal of Poultry Research}, issn = {1302-3209}, eissn = {2147-9003}, address = {avukçuluk Araştırma Enstitüsü Müdürlüğü Şehit Cem Ersever Caddesi 9/11 Gayret Mahallesi Yenimahalle/ANKARA}, publisher = {Tavukçuluk Araştırma Enstitüsü Müdürlüğü}, year = {2019}, volume = {16}, pages = {1 - 6}, doi = {10.34233/jpr.483081}, title = {Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG)}, key = {cite}, author = {Adetunji, Adedeji O. and Olarotimi, Olumuyiwa J. and Adu, Olufemi A. and Oladeji̇, İmoleayo S. and Oni̇bi̇, Gbenga E.} }
APA	Adetunji, A , Olarotimi, O , Adu, O , Oladeji̇, İ , Oni̇bi̇, G . (2019). Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG) . Journal of Poultry Research , 16 (1) , 1-6 . DOI: 10.34233/jpr.483081
MLA	Adetunji, A , Olarotimi, O , Adu, O , Oladeji̇, İ , Oni̇bi̇, G . "Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG)" . Journal of Poultry Research 16 (2019 ): 1-6 <https://www.turkishpoultryscience.com/en/pub/issue/47333/483081?publisher=http-arastirma-tarim-gov-tr-tavukculuk>
Chicago	Adetunji, A , Olarotimi, O , Adu, O , Oladeji̇, İ , Oni̇bi̇, G . "Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG)". Journal of Poultry Research 16 (2019 ): 1-6
RIS	TY - JOUR T1 - Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG) AU - Adedeji O. Adetunji , Olumuyiwa J. Olarotimi , Olufemi A. Adu , İmoleayo S. Oladeji̇ , Gbenga E. Oni̇bi̇ Y1 - 2019 PY - 2019 N1 - doi: 10.34233/jpr.483081 DO - 10.34233/jpr.483081 T2 - Journal of Poultry Research JF - Journal JO - JOR SP - 1 EP - 6 VL - 16 IS - 1 SN - 1302-3209-2147-9003 M3 - doi: 10.34233/jpr.483081 UR - https://doi.org/10.34233/jpr.483081 Y2 - 2019 ER -
EndNote	%0 Tavukçuluk Araştırma Dergisi Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG) %A Adedeji O. Adetunji , Olumuyiwa J. Olarotimi , Olufemi A. Adu , İmoleayo S. Oladeji̇ , Gbenga E. Oni̇bi̇ %T Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG) %D 2019 %J Journal of Poultry Research %P 1302-3209-2147-9003 %V 16 %N 1 %R doi: 10.34233/jpr.483081 %U 10.34233/jpr.483081
ISNAD	Adetunji, Adedeji O. , Olarotimi, Olumuyiwa J. , Adu, Olufemi A. , Oladeji̇, İmoleayo S. , Oni̇bi̇, Gbenga E. . "Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG)". Journal of Poultry Research 16 / 1 (July 2019): 1-6 . https://doi.org/10.34233/jpr.483081
AMA	Adetunji A , Olarotimi O , Adu O , Oladeji̇ İ , Oni̇bi̇ G . Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG). JPS. 2019; 16(1): 1-6.
Vancouver	Adetunji A , Olarotimi O , Adu O , Oladeji̇ İ , Oni̇bi̇ G . Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG). Journal of Poultry Research. 2019; 16(1): 1-6.
IEEE	A. Adetunji , O. Olarotimi , O. Adu , İ. Oladeji̇ and G. Oni̇bi̇ , "Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG)", Journal of Poultry Research, vol. 16, no. 1, pp. 1-6, Jul. 2019, doi:10.34233/jpr.483081