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Quality and Microstructure of Meat and Visceral Organs of Native Chicken Given Rations Added with Papaya (Carica papaya) Leaves
Thesis Abstract:
This research was done to study the effects of different levels of papaya leaves added to native chicken ration on the chemical, physical, microstructure, and sensory characteristics of meat, liver, and kidney of native chicken. Seventy-two four-monthold hens with 906 g body weight (with variance coefficient of 20 percent) were used in this study. The papaya leaves and ration were self-prepared. The treatments given were dry leaves (K) and fresh leaves (S) with the levels of papaya leaves (L) as follows: L0 = 0%; L1 = 5%; L2 = 10%, and L3 = 15%. The data obtained were analyzed using analysis of variance (ANOVA) based on completely randomized design with a factorial pattern. The significant differences were further analyzed by Duncan’s test and sensory evaluation by Kruskal-Wallis test.
Dry and fresh papaya leaves resulted in significant differences (p < .05) in fat content of meat; treatments L0 and L1 were different from L2 and L3 for both dry and fresh leaves categories. The fat content of meat was as follows: L0 = 12.15%, L1 = 11.51%, L2 = 8.74%, and L3 = 6.85%. There was no further difference among other chemical variables. In terms of meat physical qualities, there was no significant effect on pH, tenderness, cooking loss, and water holding capacity. Descriptive analysis of the means of physical quality showed that pH was 5.57 for fresh papaya leaves and 5.58 for dry papaya leaves. Tenderness was 2.40 kg for fresh papaya leaves and 2.31 kg for dry papaya leaves while cooking loss was 22.01 percent for fresh papaya leaves and 24.63 percent for dry papaya leaves. Water holding capacity was 33.49 percent for fresh papaya leaves and 36.57 percent for dry papaya leaves. The sensory test on bitterness showed the significant difference (p < .01) on liver for fresh and dry papaya leaves treatment, and significant difference (p < .05) on meat for fresh and dry papaya leaves. There were pathological and histopathological changes in liver and kidney, and histopathological changes in meat. It was concluded that papaya leaves supplement could be added to native chicken ration at the level of 5 percent to eliminate bitter taste of meat, and prevent liver and kidney damage.