Carcass characteristics and meat quality of broiler chickens fed dietary white and cayenne pepper powders as additives
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Kuupäev
2022
Kättesaadavus
Ajakirja pealkiri
Ajakirja ISSN
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Kirjastaja
Estonian Academic Agricultural Society
Abstrakt
A study was conducted to investigate the influence of
dietary white pepper (wp) and cayenne pepper (cp) powders fed as
additives on carcass characteristics and meat quality of broiler chickens.
Fifty-six broiler chickens (two per replicate) were slaughtered (each close
to average weight per replicate) from a total of 336 randomly allotted
chickens given seven diets each apportioned to four replicates. Data
obtained were subjected to a One-way Analysis of Variance with
significant means separated at P <0.05. Results obtained reveal larger
dressed and breast weights, as well as meat + skin:bone ratio was recorded
among chickens fed addition of 200 g of cayenne pepper to the Control
diet (C) (C+200cp). Notably, only chickens fed C+200wp and
C+125wp+125cp diets had meat containing palmitoleic fatty acid; though
the latter (1.28) had higher (P <0.05) linoleic than C+100wp+100cp
(0.67). On the contrary, feeding C+125wp+125cp diet resulted in
numerically least meat Index of Atherogenicity (IA) (0.49). Meat lipid
cholesterol profile was preferred (P <0.05) in the meat of chickens fed
C+200wp diet, though identical (P <0.05) to C+250wp diet. Feeding
C+125wp+125cp diet resulted in a low (P <0.05) meat superoxide
dismutase value (89.23). This study has shown that to gain a larger yield,
C+200cp diet should be fed to chickens. Palmitoleic acid – a rare fatty acid
occasionally consumed in Western diets was found only in the meat of
chickens fed C+200wp and C+125wp+125cp diets, but for an overall
balanced fatty acid profile - hazily depicted by Index of Atherogenicity,
C+125wp+125cp diet is suggested as it indicates the impact of stress was
minimized. Meat endogenous antioxidant profile reveals stress imposed
on chickens in C+125wp+125cp group was lowered by antioxidant fed –
a significance to poultry farmers.
Kirjeldus
Saabunud: 01.03.2022
Aktsepteeritud: 10.06.2022
Avaldatud veebis: 10.06.2022
Vastutav autor: Adeola Adegoke
E-mail: adegokeav@funaab.edu.ng
Märksõnad
white pepper powder, cayenne pepper powder, carcass characteristics, lipid profile, enzymatic antioxidants, oxidative spoilage, articles