Browsing by Author "Ishola, H., Aremu, J. O. and Imam, R. O."

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    NATURAL ANTIOXIDANTS DIETARY SUPPLEMENTATION ON BROILER CHICKEN’S MEAT: IMPACT ON FATTY ACID PROFILES
    (Proc. 51st Conf., Nig. Soc. for Anim., 2026-04-01) Ishola, H., Aremu, J. O. and Imam, R. O.
    There are several studies on effect of dietary natural antioxidants on meat quality in broiler chickens. However, the findings are variable and inconsistent. Therefore, the need for additional studies to evaluate the effect of natural antioxidant on fatty acid profiles of broiler chicken’s meat. A total of 300, one day-old Abor acres broiler chicks were assigned to 5 treatments and 3 replicates each in a completely randomised design. The feeding trial was for 8 weeks period. The birds were fed starter diets (23% CP and 2879Kcal/kg ME) and finisher diets (20% CP and 3000Kcal/kg ME) for 4 weeks each. The experimental feeding trial were T1 (Butylated hydroxy anisole BHA + control), T2 (ordinary water OW as – control) and T3 (Sweet orange peel extract (SOPE), T4 Shaddock peel extract (SHPE), and T5 Lemon peel extract (LMPE), all at inclusion level of 0.02 % per litre of water. Fat from the meat samples were extracted and characterized to ascertain their fatty acid profiles. Caproic, capric, enanthic and propionic acids were significantly higher (P<0.05) in bird’s meat on OW compared to other treatments. Supplementation with BHA resulted in an increased precipitation level of valeric and butyric acids. Caproleic, palmitoleic, myristoleic and oleic acids were significantly higher (P<0.05) in bird’s meat on SOPE, LMPE with other treatments. Linoleic, eicosapentaenoic and arachidonic acid in bird’s meat on LMPE and SHPE were significantly higher (P<0.05) compared to other treatments. The dietary supplementation with antioxidants had significant effects on the fatty acid profiles of broiler chicken’s meat.