Effects of Natural Antioxidant Extracts Supplementation on Meat Quality of Broiler Chickens
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Date
2020
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Publisher
ASAN
Abstract
The study examined the effect of dietary antioxidant supplementation on meat tenderness characteristics and sensory evaluation of
broiler chickens. Three hundred (300) day old Abhor acre broiler chicks were fed starter diet from 1-4 weeks and finisher diet for the
last 4weeks. Birds were randomly assigned to treatments based on antioxidants supplementation in drinking water at 0.02% butylated
hydroxyanisole (BHA), ordinary water (OW), 0.02% sweet orange peel extracts (SOPE), 0.02% shaddock peel extracts (SHPE) and
0.02% lemon peel extracts (LMPE) per litre of water in a completely randomized design experiment. 3 birds were selected in each
treatment and slaughtered, and the pectoralis muscles of the chicken was used for meat quality determination. There were significant
differences (P<0.05) on the meat tenderness (force peak and yield) on the dietary antioxidants fed to the birds. Sensory parameters
(taste, aroma and overall acceptability) shows significant differences (P<0.05) amongst the treatments. However, there were no
differences (P>0.05) on meat appearance and texture perception broilers fed different antioxidants supplemented diets. OW and
LMPE can serve as a substitute for BHA on overall acceptability perception for meat quality evaluation.