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Apr 30, 2022Keywords:
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Main Article Content
Oxidative Stability and Quality of Meat from Broiler Chickens Fed Diets Supplemented with Plant Based Antioxidants
Abstract
Usage of synthetic antioxidants in meat quality preservation is discouraged due to associated risks; this has made utilization of natural alternatives paramount. Five diets were formulated such that diet 1 had no supplementation, while diets 2, 3, 4, and 5 were each supplemented with 1% of dried garlic, ginger, roselle, and 200mg/kg Vitamin E. A total of 150 day-old broiler chicks were procured and randomly divided into five groups of thirty birds each, in a Completely Randomized Design and assigned to a dietary treatment. They were fed ad libitum with the diets for eight weeks; thereafter nine birds per treatment were purposively selected and sacrificed for meat quality evaluation over eight weeks of cold storage. Significant differences (P<0.05) were observed for Cooking loss (%), which ranged from 33.93 (Diet 5) to 47.62 (Diet 1). Water-Holding-Capacity, and pH were also different (P<0.05) across diets, with birds on Diet 1 recording the least values for those parameters. Meat from birds raised on Diet 1 had higher microbial loads (102cfu/g); 34.67, 24.00, 20.33, 13.66, and 10.33. Meat from birds fed Diet 1 had significantly higher Thiobarbituric acid (mgMDA/kg) and lower acceptability. Roselle gave the best results among all the plant supplements used in this study.
