Abstract
A study was conducted in the Department of Home Economics to evaluate the organoleptic properties of dark
(thigh) meat of revitalized layers fed different moult diets. Revitalization was practised through the
manipulation of 7 moult diets allotted at random to 3 replicates of 8 hens each. For meat samples one bird per
replicate was picked up randomly and slaughtered at each stage i.e. pre-moult, post-fast, post-moult, at 50%
production and at the termination of 2nd production cycle.The thigh meat samples collected at these stages were
roasted and evaluated for colour, flavour, taste, texture, tenderness, chewability and acceptability. The results
indicated that maximum (P<0.05) taste score (7.00 ± 0.188) was found in thigh meat oflayers fed pure corn diet,
whereas maximum flavour score (7.00 ± 0.21) was observed at the end of second production cycle. However,
minimum (P<0.05) tenderness (6.00 ± 0.15), juiciness (6.05 ± 0.13) and chewability score (6.05±0.12) were
observed at the post-moult stage.
Key words: moult, spent layer, tenderness, texture, thigh meat
