Broiler chicken (a total of 30 birds) were fed on diets containing Fenugreek (Trigonella foenum-graecum), Garden Cress (Lepidium sativum) and Mung Bean (Vigna radiate) in concentrations of 0.5 – 2.5% for a period of 45 days. The birds then were slaughtered, defeathered eviscerated and cut. Breast muscle was chosen and cuts weighing about 20g were obtained, cleaned and water boiling cooked in a ratio of 1:2 w/v (meat: water) for 40 min. The cuts then were hot served for sensory evaluation. Twenty- five panelists form students and staff members of College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia were sensory evaluated the cuts for colour, taste, flavour, juiciness and overall acceptability on a 9-point hedonic scale (1 = dislike extremely, 5 = neither like nor dislike, 9 = like extremely). The results revealed that all chickens fed on supplemented had significantly (p < 0.05) taster and juicier breast meats than control chickens fed on standard diet (no supplementation). The chicken fed with garden cress in concentration of 2.5% had the best ooverall acceptability followed by chicken fed with mung bean in concentration of 1.5%. Supplementation of standard diets with garden cress in the concentration of 2.5% is highly recommended for better chicken meat sensory quality.
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