INTRODUCTION

The most significant factor in the poultry industry is feed component of the cost of
production. As a result, researchers are constantly seeking for ways to reduce feed
costs, while raising poultry performance. one of the methods To improve feed,
growth boosters have been used. Jean (2010) discusses the relationship between
efficiency and poultry health. There were some there are numerous advantages of
including charcoal in animal diets modulates the quantity of lactic acid in the
gastrointestinal tract Ruminant tract, pH level maintenance, and microflora
Furthermore, in the rumen of steers (Ghosh et al., 1991), and Charcoal was used to
suppress harmful microorganisms. (Nikoleavia and colleagues, 1994). In Nigeria, as
in many other countries, different countries, as well as various foods and additives
added into poultry feeds to achieve maximum effectiveness productivity. The
majority of the additives are closed depending on area and the ease of use.
Moreover, most of these materials are not cited in scientific, but are used locally, for
instance wood charcoal per kg diet prevents fatness and improve performance of
broilers and layers. According to Ayanwanle et al. (2006), pullets fed activated
charcoal had substantial economic returns, which were attributable to increased
mineral intake and utilisation enhanced by charcoal supplementation, as well as
better charcoal absorption capacity for dietary fat. The health of the gut is one of the
most essential variables influencing bird performance; hence, the economics of
poultry production and the profile of intestinal micro flora have a vital effect in gut
health (Ayanwale et al., 2006). As a result, a stable gut microflora composed
primarily of lactic acid generating bacteria capable of defending the host against
pathogenic invasion or harmful substances is required for gut health and adequate
development performance. Charcoal has tremendous absorptive characteristics and
operates curatively on the gastrointestinal system, absorbing gases such as hydrogen
sulphide and ammonia, bacterial toxins, and mycotoxins produced by fungi
(Edrington et al., 1998).

OBJECTIVES

1. Assess the overall sensory characteristics (taste, texture, aroma, and

appearance) of grill chicken treated with activated coconut shell charcoal.
2. Determine the effect of adding activated coconut shell charcoal on consumer
perception and acceptance of grill chicken.
3. Examine the effects of consuming chicken supplemented with activated
coconut shell charcoal on its safety and health.

SCOPES AND DELIMITATION

The scope of your study involves the organoleptic qualities of grill chicken
supplemented with activated coconut shell charcoal. Taste, texture, scent,
appearance, and consumer perception are all evaluated. You may also undertake
chemical analysis to determine any nutritional or compositional alterations.

DEFINITION OF TERMS

Activated Coconut Shell Charcoal: Charcoal derived from coconut shells that has
been processed to improve adsorption capacity and is utilised for a variety of
applications, including potential supplementation in grill chicken diets.

Aroma: The distinctive fragrance or odour of chicken flesh, which is influenced by

factors such as diet, cooking style, and additives.

Grill Chicken: A type of meat-producing chicken that is developed and kept for rapid
development and high meat yield.

Consumer Perception: The collective opinion or viewpoint of consumers regarding

the quality, taste, and overall acceptability of activated coconut shell charcoal-
supplemented chicken.

Organoleptic Evaluation: A sensory assessment that includes taste, texture, aroma,

and appearance to determine the overall quality of the chicken.

Sensory Attributes: Qualities judged by the senses, such as taste, texture, scent, and
so on.

Taste: The perceived flavour of chicken meat when consumed, which is impacted by
a variety of elements such as seasoning, cooking, and the use of additives such as
activated coconut shell charcoal.

Texture: refers to the firmness, tenderness, and juiciness of the chicken meat, which
can be affected by consuming activated coconut shell charcoal.

CHAPTER II

REVIEW RELATED OF LITERATURE

Charcoal derived from hardwood via dry distillation comprises around 96% pure
carbon and 4% other organic mineral compounds (Majewska and Zaborowski, 2010).
The mineral compounds in charcoal become soluble in gastric hydrochloric acid,
transforming into an active colloidal form (Scott et al., 2011 ). These elements' ions
act as biocatalysts, aiding in metabolic regulation, maintaining fluid balance, and
activating enzymes, hormones, and antibodies. With strong adsorptive properties,
charcoal effectively absorbs gases like hydrogen sulfide, bacterial toxins, and
mycotoxins in the gastrointestinal tract, providing therapeutic benefits (Edrington et
al., 2015; Shareef et al., 2015 ). Additionally, according to Garwacki and Wiechetek
(2011 ), charcoal can counteract poisoning from compounds such as alkaloids,
phenol, glycosides, and even potent toxins like strychnine and potassium cyanide.
Charcoal, indigestible in the gastrointestinal system, binds various substances
through physical interactions, offering protection against alkaline substances by
absorbing ammonia.

Charcoal acts as a preventive measure against intestinal infections and helps

alleviate diarrhea by adsorbing and eliminating germs in feces, although it's not
bactericidal. The minerals in charcoal create bases with water, reducing the surface
tension of digested food and aiding in fat emulsification, supporting liver functions
and facilitating fat digestion and absorption. Charcoal's positive impact on humans
and animals has long been recognized. Studies by Edrington et al. (2015 ), Kutlu and
Ünsal (2008 ), Majewska et al. (2010 ), Majewska and Zaborowski (2010 ), Majewska
and Siwik (2006), and Shareef et al. (1998) have described its beneficial effects on
increasing body weight in broiler chickens, improving their survival rates, and
enhancing feed utilization. This study aimed to explore the impact of hardwood
charcoal specifically on the performance of broiler chickens.

Assessing the meat quality of broiler chickens has long been a challenging task for
researchers. Various approaches have been proposed: Liao (2015 ) focused on the
appearance of cooked meat. In recent decades, efforts have concentrated on
developing simplified evaluation systems for broiler meat quality, with a significant
focus on individual meat quality indicators. Studies, notably by Xi (2000), have
emphasized research on muscle fiber and the chemical composition of broiler meat.
Fragrance evaluation was proposed by Zhang and Yang (2009 ), while Le Bihan-Duval
et al. (2007 ) employed ultimate pH, meat color, and water holding capacity as key
indicators for meat quality assessment.

Furthermore, Ding et al. (2000) highlighted the importance of crude protein, crude
fat, moisture content, and collagen in determining broiler meat quality. Kralik et al.
(2001) identified the weight of abdominal fat as a crucial indicator strongly
correlated with overall meat quality. These diverse approaches reflect the ongoing
pursuit of a comprehensive and accessible system for evaluating broiler meat
quality.