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Carcass characteristics and meat quality of broiler chickens fed dietary white and cayenne pepper powders as additives

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dc.contributor.authorAdegoke, Adeola
dc.contributor.authorSanwo, Kehinde
dc.contributor.authorEgbeyale, Lawrence
dc.contributor.authorAbatan, Munirat
dc.contributor.authorOluwasinmi, Modupe
dc.contributor.authorAdebesin, Oluwaseun
dc.contributor.authorWilliams, Oluwaseun
dc.date.accessioned2022-06-13T10:39:53Z
dc.date.available2022-06-13T10:39:53Z
dc.date.issued2022
dc.descriptionSaabunud: 01.03.2022 Aktsepteeritud: 10.06.2022 Avaldatud veebis: 10.06.2022 Vastutav autor: Adeola Adegoke E-mail: adegokeav@funaab.edu.ngest
dc.description.abstractA 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.eng
dc.identifier.issn2228-4893
dc.identifier.publicationAgraarteadus : Journal of Agricultural Science; 2022, vol. 33, no. 1, pp. 1-10
dc.identifier.urihttp://hdl.handle.net/10492/7704
dc.identifier.urihttps://doi.org/10.15159/jas.22.18
dc.publisherEstonian Academic Agricultural Societyeng
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0) ; openAccess
dc.rights.holderAuthors of accepted articles retain all rights to use, reuse, and distribute the published research as long as the author credits the original publication in this journal. The authors submitting to the journal are expected to follow the general ethical guidelines regarding plagiarism. If in doubt consult the ICMJ guidelines on overlapping publications. Once accepted the journal retain the right to print and distribute the manuscript submitted by the author.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectwhite pepper powdereng
dc.subjectcayenne pepper powdereng
dc.subjectcarcass characteristicseng
dc.subjectlipid profileeng
dc.subjectenzymatic antioxidantseng
dc.subjectoxidative spoilageeng
dc.subjectarticleseng
dc.titleCarcass characteristics and meat quality of broiler chickens fed dietary white and cayenne pepper powders as additiveseng
dc.typeArticleeng

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2022, Vol. 33, No. 1