Carcass yield, meat quality and internal organs of broiler chickens fed diets containing ground black pepper (Piper nigrum)

Abstract

An experiment was conducted to determine the dietary effect of different levels of black pepper (BP) on carcass yield, meat quality, meat pH and internal organs of broiler chickens. Five dietary treatments were formulated such that diets 1, 2, 3, 4 and 5 contained 0, 0.25, 0.50, 0.75 and 1.00 % BP respectively. The inclusion levels of BP was maintained for starter and finisher phases. One hundred and fifty (150) AborAcre-plus day old chicks were used. The chicks were divided into five groups of thirty birds each. The five groups of birds were further divided into three sub groups of ten groups of birds each thus representing replicates. The five groups of birds were randomly allotted to the five dietary diets. The experiment was arranged in completely randomized design (CRD). Feed and water were given ad libitum. Result indicated that except 0.25% all the levels of BP significantly (P<0.05) improved dress weight, breast and thigh weight. The wing, backcut and drumstick were not significantly (P>0.05) influenced by diets. Above 0.25% abdominal fat was significantly reduced by BP. Diets had no effect on kidney. BP produced bigger heart, gall bladder and gizzard while pancreas, spleen, lungs, small and large intestines were significantly (P<0.05) smaller in all levels of BP. Proximate composition and pH of meat were not affected by BP. Therefore, BP could be used to improve the carcass value of broiler chickens and not beyond 0.75% because of its effect on the liver.

Keywords: black pepper, broiler chickens, carcass yield, internal organs, meat quality.