Effect of Different Additives Incorporation in Chicken Diets on Consumers’ Sensory Preference

Abstract

Poultry meat is a key global protein source, with increasing demand driven by consumer preferences for high-quality products. This study aimed to assess the impact of six different diet systems on consumer preferences for chicken meat, focusing on taste, texture and appearance. The diets tested included Diet 1 (control feed with premium starter feed) and Diets 2 to 6, which incorporated 5% additives into premium starter feed: Diet 2 with Trichanthera gigantea, Diet 3 with Black Soldier Fly Larvae, Diet 4 with Crude Palm Kernel Oil, Diet 5 with Organic Acid, and Diet 6 with SK Gold Yellow Pigment. Chickens were reared for 120 days under consistent conditions, after which their meat was steamed and served to 60 respondents, including chicken producers, feed suppliers, and consumers. Respondents rated the sensory attributes using structured questionnaires. Results indicated that Diet 6 yielded the highest improvements in meat quality, closely followed by Diet 5. Diets 2, 3, and 4 showed moderate enhancements, while Diet 1 was the least effective. The study highlights the potential of specific feed modifications to enhance meat quality, aiding producers in optimizing feed formulations.