Effects of Natural Antioxidant Extracts Supplementation on Meat Quality of Broiler Chickens

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dc.contributor.authorH. Ishola
dc.contributor.authorE. Z. Jiya
dc.contributor.authorO. J. Alabi
dc.contributor.authorJ.Y. Adama
dc.date.accessioned2025-05-06T15:03:12Z
dc.date.available2025-05-06T15:03:12Z
dc.date.issued2020
dc.description.abstractThe 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.
dc.identifier.urihttps://kwasuspace.kwasu.edu.ng/handle/123456789/5216
dc.language.isoen
dc.publisherASAN
dc.titleEffects of Natural Antioxidant Extracts Supplementation on Meat Quality of Broiler Chickens
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