Effects of Yellow Substance from Different Source on Carcass Quality of Betong Chicken
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Abstract
The Betong chicken is famous for its deliciousness texture, which is soft, less fatty, and thin skin. Therefore, local ingredients were mixed into Betong chicken feed to compare the use of yellow pigments from various sources on carcass quality of Betong chicken. This study was done by a completely randomized design (CRD). Betong chickens at four weeks of age were randomized to four groups, with three replications, each replication with 120 birds The yellow color substances in feed ration consisted of the control group (do not add any substances), Curcuma longa Linn., pumpkin, and food coloring at 1% of feed ration. The results showed all Betong chicken groups did not have significant differences in carcass composition, breast skin, drip loss, and shear force composition (p>0.05). However, the Betong chicken group with the Curcuma longa Linn. supplement had higher breast color than those of pumpkin, food color, and non-herbal diet (p<0.05). The Betong chicken group with the food color supplement had higher cooking loss than those of Curcuma longa Linn., pumpkin, and non-herbals diet (p<0.05). Further studies should determine the appropriate level of use of Curcuma longa Linn.and pumpkin
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บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
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