Microbial proteins and non-conventional feedstuffs in animal production: a study of acceptability and sensorial qualities of meat from animals fed with unconventional feedstuffs. Terminal report

• Main Authors: Panlasiqui L.N, Ang J, Areola W, Bayan L, Castro M, Clutario N.A, Galinato C, De Jesus A.M, Pena M.T, Teope S
• Format: Publication
• Language: English
• Published: 1985
• Subjects: aliment pour animaux; alimentacion de los animales; alimentation des animaux; animal feeding; calidad; carne; eggs; feeds; goat milk; huevos; lait de chevre; leche de cabra; meat; meat products; oeuf; piensos; productos de la carne; produit carne; proteinas unicelulares; proteine microbiologique; qualite; quality; single cell proteins; viande

All experimental samples [pork, goat and chicken meats, goat's milk and chicken eggs] both fresh and stored were generally comparable with the control in terms of flavor, odor, texture and general acceptability. Color was the only attribute which showed significant variation with the control having better scores in several cases. The proximate composition of control and experimental samples were found to be comparable for almost all the foodstuffs analyzed except for goat's meat where variability of samples was noted. Crude fat was highest in the control than the experimental while crude protein was higher in the experimental samples. Deterioration was also noted with prolonged storage for both control and experimental samples. Actual research values were found to be within the range of values in the literature. Both the fresh and stored FPM [fermented poultry manure] treated eggs, chicken and milk were comparable to the control in fatty acid composition. The FPM treated pork showed variability in both fresh and 6-months stored samples. For example, stearic acid and linoleic acid contents were significantly higher in the fresh control compared with experimental samples whereas, lauric and palmitic acid contents were higher in the experimental after 6 months. Majority of the samples remained stable after 6 months storage. The amino acid pattern of control and experimental samples for chicken and pork were comparable. For goat's meat, samples containing higher percentage of FPM had lower amino acid content compared with the control. Both the total plate and yeast and mold counts were within the maximum allowable number of organisms for each foodstuff studied in both the control and FPM treated samples. Test for the presence of Salmonella was negative throughout the storage period. Aflatoxin analysis showed practically no aflatoxin contamination in the liver and muscles of FPM and FBR [fermented banana rejects] treated samples. Control and experimental egg samples were generally comparable in weight, air cell depth and spread, and albumen height. Rate of deterioration, however, was faster in the experimental samples.