Meat Sensory Quality of Laying Hens Fed Drinking Water Containing Pineapple Peel Juice Wildan Baihaqi Isra (a*), Iman Rahayu Hidayati Soesanto (a), Tuti Suryati (a)
a) Department of Animal Production and Technology, Faculty of Animal Science, IPB University. Jl. Raya Dramaga, Babakan, Kec. Dramaga, Kabupaten Bogor, Jawa Barat 16680, Indonesia
*wildanbaihaqiisra[at]apps.ipb.ac.id
Abstract
This study aimed to evaluate the effects of pineapple peel juice in drinking water on the snsory quality of laying hen meats. A total of 36 laying hens in the end of production period were used in this study divided into 4 treatments and 3 replicates with 3 hens per replicate treatment. The treatment given was the addition of pineapple peel juice with a concentration of 0%, 15%, 18% and 21% in drinking water for 14 days. The experimental design used was a completely randomized design (CRD). Parameters observed were hedonic test and hedonic quality properties which includes color, aroma, texture and taste. The collected data were analyzed using Kruskall-Wallis non-parametric test and Tukey^s further test. The results showed that the addition pineapple peel juice in the drinking water with a maximum concentration of 21% had a significantly better effect (P < 0.05) on the organoleptic value of meat of culled laying hens. As higher concentration of pineapple peel juice in drinking water makes the meat of culled laying hens softer
