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dc.contributor.adviserCabarles, Jaime Jr
dc.contributor.authorGersaniva, Pearly G.
dc.date.accessioned2021-07-08T01:21:40Z
dc.date.available2021-07-08T01:21:40Z
dc.date.issued2019
dc.identifier.citationGersaniva, P. G. (2019). Sensory evaluation of roasted native and broiler chicken fed with CPU feeds (Unpublished Special paper). Central Philippine University, Jaro, Iloilo City.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12852/1171
dc.descriptionAbstract onlyen_US
dc.description.abstractThe study was conducted from October 9 to 10, 2018 at the laboratory room of the College of Agriculture, Resources and Environmental Sciences, Central Philippine University, Jaro, Iloilo City, to explore the suitability of the meat in terms of taste preference, color, juiciness, tenderness, general acceptability and shrinkage percentage of roasted chicken between native and broiler chicken fed with CPU-Feeds and native and broiler chicken from local market. The meat used was composed of breasts of native and broiler chicken. These were arranged in a completely randomized design (CRD) with three replications. Results showed that there were no significant differences (P>0.05) in the percent shrinkage of roasted chicken which ranged from 45.76 to 48.18%. It was the roasted broiler chicken from CPU and local market which were more preferred by most of the panelists. For the color preference, CPU-native chicken was more preferred. Generally, there is a tendency for both the CPU-broiler chicken and commercial broiler to have better scores on taste, juiciness, tenderness and general acceptability scores compared to the other two treatments. Thus, meat of broiler chicken is ideal for roasting compared to native chicken because of its tenderness, juiciness and high acceptability. In addition, broiler chicken can reach its marketable size in six weeks while native chicken takes 3 to 4 months to attain their marketable size.en_US
dc.format.extentvii, 29 leavesen_US
dc.language.isoenen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Philippines*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/ph/*
dc.subject.ddcFilipiniana Theses 630.72 G322en_US
dc.subject.lcshFood--Sensory evaluationen_US
dc.subject.lcshBroilers (Chickens)en_US
dc.subject.lcshChickensen_US
dc.subject.lcshCooking (Chicken)en_US
dc.subject.lcshFeedsen_US
dc.subject.lcshChickens--Feeding and feedsen_US
dc.subject.lcshBroilers (Chickens)--Feeding and feedsen_US
dc.titleSensory evaluation of roasted native and broiler chicken fed with CPU feedsen_US
dc.typeSpecial paperen_US
dc.description.bibliographicalreferencesIncludes bibliographical referencesen_US
dc.contributor.committeememberPatricio, Hope G.
dc.contributor.departmentCollege of Agriculture, Resources and Environmental Sciencesen_US
dc.description.degreeBachelor of Science in Agricultureen_US
local.subjectNative chickenen_US
local.subjectRoasted chickenen_US
local.subject.scientificnameGallus gallusen_US


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Attribution-NonCommercial-NoDerivs 3.0 Philippines
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Philippines