Abstract
A study was conducted in the Department of Home Economics to evaluate the organoleptic properties of white
(breast) meat of spent layers fed different moult diets. Twenty-one breast meat samples were secured at five
differe~t stages, from each 'experimental unit oflayers fed 7 different diets with three replications. These cooked
breast meat samples were evaluated organoleptically for tenderness, colour, flavour, texture, taste, chewability
and acceptability. The results indicated that maximum (P<0.05) taste score (7.38 ± 0.21) was found in breast
meat of layers at post-moult while poor colour score (6.67 ± 0.11) was observed at 50% production stage.
Tenderness (6.38 ± 0.22) and juiciness (6.52 ± 0.18) were reduced to minimum (P<0.05) at post-moult stage.
However, nutritional regimens did not influence the organoleptic properties.
Key words: breast meat, revitalization, spent layers
