Broiler Chicken Meat Quality Response to Fermented Palm Kernel Cake Diets

A controlled study of 240 broiler chickens evaluated the impact of substituting corn and soybean feed with fermented or unfermented palm kernel cake (PKC) on meat quality. The dataset likely contains measurements of carcass yield, drip loss, pH, shearing force, amino acid profiles, and fatty acid content in breast and thigh muscle tissues. The data was authored by Sindaye Daniel and published on figshare in May 2026.

Use Cases

• Comparing meat quality metrics like cooking loss and yellowness between different feed treatments.
• Analyzing changes in specific fatty acid concentrations (e.g., C12, C14) in muscle tissue based on diet.
• Evaluating the effect of microbial fermentation on the nutritional value of feed ingredients.
• Assessing the viability of palm kernel cake as an alternative to traditional corn and soybean feed.

Strengths

• The study design is explicitly detailed, involving 240 broiler chicks across 4 treatment groups with 6 replications each.
• Measures a specific set of meat quality indicators, including fatty acid profiles, amino acids, and physical properties like shearing force.
• Uses a clearly defined fermentation process with specific bacterial strains and conditions (48 hours at 37°C, pH 4.8).

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• The dataset is small (750.7 KB), indicating limited scope and likely summary-level results rather than raw observational data.

Provenance

Source

figshare

Collection Method

Controlled animal feeding trial with randomized sampling.

Freshness

Last updated 2026-05-21 12:56:49; freshness should be verified.