TABLE OF CONTENTS

PAGE

TITLE PAGE ……………………………………………. i

…………..
APPROVAL SHEET……………………..…………….……………. ii

ACKNOWLEDGEMENT …………………………….…………….. iii

TABLE OF CONTENT ……………………………….. v

…………….
LIST OF TABLES ……………………………………..…………… viii

LIST OF APPENDICESS ……………………………..……………. x

LIST OF PLATES …………………………………………..………. xi

ABSTRACT ………………………………………………..……....... xii

CHAPTER

I. INTRODUCTION………………………………………..………. 1

A. Importance of the Study …………………….……………...... 1

B. Objective of the Study …………………………….. 3

…………
C. Time and Place of the Study ……………………..………...... 3

D. Scope and Delimitation of the Study ………………......…… 3

E. Definition of Terms …………………………..……...………. 4

II. REVIEW OF RELATED 6

LITERATURE……………………......
A.Chemical Constituents of Talinum triangulare …....……….. 6

B.Role of the Chemical Components of Waterleaf Meal (WLM)

as Additive on the Broiler Diet……………………………….
8
C.Effect of the Leafmeal on the Yield of Carcass……………… 9
D.Broiler Nutrition and Meat Quality………………………….. 10
v
E.Determinants and Factors of Broiler Chicken Meat Quality….

vi
III. METHODOLOGY………………………………………………... 18

A. Poultry Production 18
Management………………………………….
B. Experimental Design and Treatment……………………………... 21

C. Collection and Preparation of Waterleaf (Talinum triangulare)

Meal……………………………………………………………..
21
D. Baked Breast Meat 21
……………………………………………….
E. Data Gathered ……………………………………………….…. 22

F. Statistical Analysis of the Data…………………………………. 22

vi
IV. OBSERVATION AND DISCUSSION OF 23
RESULT………………

A. Observation ……………………………………………….…. 23

1. General Appearance of the Experimental Broilers…………… 23

B. Discussion of Result…………………………………………. 23

a.The Cut up Parts ………………………………………..

23

b. Mean Giblets Weights………………………..…………. 24

c. Giblets Weight of the Broiler Chicken…………………. 24

2. Sensory Evaluation of the Oven Baked Chicken Breast

Meat……………………………………………………….. 24

a. General Appearance of the Experimental Broilers…… 24

b. Flavor of the Experimental Broilers…………................ 25

c.Aroma of the Experimental Broilers……………............. 26

d. Juiciness of the Experimental Broilers………………… 27

e. Tenderness of the Experimental Broilers……………… 28

vii
 V. SUMMARY, CONCLUSION AND

RECOMMENDATION………………………………………… 29

A. Summary ………………………………………...………… 29

B. Conclusion …………………………………………………. 30

C. Recommendation ……………………………………….….. 31

LITERATURE CITED ………………………………..………………….. 32

EXPERIMENTAL LAYOUT ……………………………..……………… 35

APPENDICES …………………………………………...………………... 36

PLATES …………………………………………………………………... 59

MEMORANDA …………………………………………………………... 67
CERTIFICATION OF ENGLISH CRITIC……………………………….. 71

viii
 LIST OF TABLES

TABLE PAGE

1 Composition and Calculated Nutrients Analysis of Formulated

Ration that used in the study………………………...…………... 19
2 Composition of Feed Formulation (Broiler Finisher) was used in
the Study ……………………………………….………….…… 17
3 Percentage (%) Cut-up Parts of the Broiler Chicken fed with and
without WATERLEAF MEAL………………………………………... 23

4 Giblet Weight (g) of the Broiler Chicken fed with and without
WATERLEAF MEAL………………………………………….. 24

5 Mean Score for General Appearance of Oven Baked Chicken

Breast Mean…………………………………………………….. 25

6 Mean Score for Flavor of Oven Baked Chicken Breast Mean….. 26

7 Mean Score for Aroma of Oven Baked Chicken Breast Meat…… 26

8 Mean Score for Juiciness of Oven Baked Chicken Breast Meat .. 27

9 Tenderness of the Experimental Broilers………………………... 28

ix
 LIST OF APPENDICES

APPENDIX PAGE

1 Hendonic Scale Score Card of Sensory Meat Quality……….. 37

2 Drumstick Percentage (%) of the Broiler Chicken

Supplemented with and without Water Leaf Meal…………..
38
3 Thigh Percentage (%) of the Broiler Chicken Supplemented
with and without Water Leaf Meal…………………………..
39
4 Breast Percentage (%) of the Broiler Chicken
Supplemented with and without Water Leaf Meal……………
40
5 Wings Percentage (%) of the Broiler Chicken Supplemented
with and without Water Leaf Meal…………………………..
41
6 Neck Percentage (%) of the Broiler Chicken Supplemented
with and without Water Leaf Meal…………………………..
42
7 Backbone Percentage (%) of the Broiler Chicken
Supplemented with and without Water Leaf Meal…………..
43
8 Liver Weight (g) of the Broiler Chicken Supplemented
with and without Water Leaf Meal…………………………..
44
9 Gizzard Weight (g) of the Broiler Chicken Supplemented
with and without Water Leaf
Meal………………………………… 45

10 Heart Weight (g) of the Broiler Chicken Supplemented with

and without Water Leaf Meal………………………………..
46

x
11
Spleen Weight (g) of the Broiler Chicken Supplemented with
and without Water Leaf Meal…………………………………… 47

12 Total Mean Giblets Weight (g) of the Broiler Chick

Supplemented with and without Water Leaf Meal………………. 48

13 Sensory Evaluation for General Appearance of Oven Baked

Broiler Chicken Breast Meat………………………………….. 49

14 Sensory Evaluation for aroma of Oven Baked Broiler Chicken

Breast Meat…………………………………………………… 51

15 Sensory Evaluation for flavor of Oven Baked Broiler Chicken

53
Breast Meat……………………………………………………

16 Sensory Evaluation for juiciness of Oven Baked Broiler

Chicken Breast Meat…………………………………………. 55

17 Sensory Evaluation for tenderness of Oven Baked Broiler

Chicken Breast Meat…………………………………………. 57

xi
 LIST OF PLATES

PLATES PAGE

1 The Researcher…………………………………….……… 60

2 The Researcher Performed Feed Mixing….……………….. 61

3 Preparing the Dried Water Leaf……………. 62

4 Researcher Cutting the Jugular Vein of the Experimental

Broiler……………………………………………...……….
63
5 Removing of the Feather of the Experimental Broiler……. 64

6 Dressed Chicken……………………………………..…… 65
7 Oven Baked Breast………………………………………… 66
8 The Sensory Panelists……………………………………… 67

xii
 CARCASS YIELD AND SENSORY CHARACTERISTICS OF

BROILERS FED DIETS SUPLEMENTED WITH

WATERLEAF (Talinum triangulare) MEAL1/

MYRA F. TAGUIAM

Thesis presented to the faculty of the College of the Agriculture, Animal Science
1/

Department, Isabela State University, Echague, Isabela, in partial fulfillment of the

requirements with the degree of BACHELOR OF SCIENCE IN AGRICULTURE
(BSA) major in ANIMAL SCIENCE for the school year 2021-2022. Thesis No.
,Department Contribution No. , prepared in the Animal Science Department,
College of Agriculture under the supervision of Dr. Mila R. Andres.

ABSTRACT

The study was conducted to determine the Water leaf (Talinum triangulare) meal

effect on the meat and carcass yield of broiler chickens and to identify the characteristics

of the meat in terms of general appearance, flavor, aroma, juiciness and tenderness.

The study focused on the use of water leaf meal at 3, 6 and 9 percent. It was

mixed with home-mixed feeds and fed to broiler chickens for a period of six weeks

following appropriate concentration per treatment.

All the birds were distributed to four treatments following the Completely

Randomized Design (CRD) with ten birds per replication. After six weeks of rearing,

two broiler chicken breast meat from each replication were selected at random. The

sensory evaluation on broiler meet was based on the general appearance, aroma, flavor,

juiciness and tenderness of the oven baked chicken breast meat. Using the randomized

complete block design (RCBD).

xiii
 In terms of broiler cut-up parts such as drumstick, thigh, neck and back, with

and without probiotics in the feeds had the same effect.

The average sensory evaluation scores for general appearance, aroma, flavor,

juiciness and tenderness showed similar effect for broiler breast meat with and without

commercial probiotics, Hence, the inclusion of Water Leaf Meal in the ration is not

advisable instead it is recommended that further study be conducted using it via the

drinking water.

xiv