Abstract
A study was carried out to evaluate how varying levels of Fermented Fruit Juice (FFJ) and Fish Amino Acid (FAA) influence the growth performance, meat quality traits, and proximate composition of broiler chickens. The study employed a Randomized Complete Block Design, consisting of six treatment groups, each replicated three times. In terms of weight gain, supplementation of 40 ml FFJ and FAA resulted to highest weight (1,283.80 g) and low Feed Conversion Ratio (FCR). Mortality was highest in broilers supplemented with 80 ml FFJ and FAA. For the proximate composition, the highest moisture (%) content, crude fiber and Nitrogen Free Extract (NFE) in both dry weight (DW) and fresh weight (FW) was observed in broilers supplemented with 80 ml FFJ and FAA; highest ash was seen in broilers supplemented with 100 ml FFJ and FAA. For Crude Protein (%), DW), FW and dry matter (DM) weight, the highest percentage was obtained from broilers supplemented with 40 ml FFJ and FAA. While the highest crude fat was observed in broiler supplemented with 60 ml FFJ and FAA. For organoleptic properties, no significant differences were observed in all the chicken meats for all treatments and were assessed as moderately palatable, moderately pleasant, moderately firm, moderately juicy and moderately tender. It was also rated as Moderately Acceptable by the respondents. Since, highest weight gain was observed in broilers supplemented with 40 ml FFJ and FAA, it also resulted in the highest ROI.
Keywords: Broiler, Fermented Fruit Juice, Fish Amino Acid, Proximate Composition, Sensory Evaluation.