Journal of Animal Science and Veterinary Medicine

The main objectives of the study were to examine the nutritional value, carcass quality and meat organoleptic evaluation of broilers supplemented with fish entrails meal. Proximate analysis of fish entrails meal was analysed. Its effects on carcass weight, dressed weight and cuts-up weight were evaluated when used as supplement in the ration of broilers. For the organoleptic evaluation, hedonic scale scorecard was used. A total of 60 respondents evaluated the poultry meat fed with fish entrails meal and each sample were randomly assigned in Completely Randomized Design (CRD) following the four treatments.  The treatments were: without fish entrails meal, with 3, 5 and 7% fish entrails meal. Fish entrails meal contained 33.0±0.9% crude protein and 38.4±0.9% crude fat. Carcass quality evaluation revealed that supplementing fish entrails meal significantly influenced the dressed yield (p<0.05), carcass yield (p=0.01), leg weight (p<0.01), and breast weight (p<0.05). Furthermore, hedonic scale scorecard revealed that the colour of carcass were paled but statistically (p<0.05), 7% inclusion rate of fish entrails meal influenced the carcass colour. In terms of economics, broilers fed with 5% fish entrails meal had the highest income over feed cost (43.36 PhP) since it attained highest marketable weight (1,511.11 g/bird). Generally, fish entrails meal contained high crude protein, high crude fat and moderately low in crude fiber. Fish entrails meal as part of the ration supported satisfactorily the carcass quality and organoleptic quality of cobb broilers. Moreover, feeding fish entrails meal up to 5% increased income over feed cost.