Journal of Agriculture and Food Research (Dec 2020)
Effect of low tannin sorghum based feeds on broiler meat nutritional quality
Abstract
This study determined the meat quality characteristics of different parts of a broiler carcass obtained from chicken fed on diets formulated using either maize (Zea mays) or sorghum (Sorghum bicolor) as the source of energy. Six diets that differed on the sorghum/maize replacement levels (0%, 20%, 40%, 60%, 80% and 100%) were fed to 120-day old broiler. The chicken meat was harvested after 8 weeks and meat from different parts of the carcasses were analysed for fatty acid profile, cholesterol, vitamins A and E content. Levels of 36.37%–80.32% of saturated fatty acids were detected in different cuts. The polyunsaturated fatty acids ranged at 12.36%–29.13% while the monounsaturated fatty acids accounted for 1.46%–4.84% for all the experimental diets. The highest levels of long chain unsaturated fatty acids (18.68%–22.87%) were detected in the thigh muscle meat of chicken fed on a 0% sorghum diet. Conversely, diet that had a 100% sorghum had undetectable level of unsaturated fatty acids. The highest cholesterol content of 30.61 mg/100g was detected in the thigh muscles of chicken with 100% sorghum inclusion. The vitamin E content in the thigh meat of chicken subjected to diets high on maize content were significantly higher (P ≤ 0.01) than those fed on high sorghum diets. Meat from chicken fed on high low tannin sorghum meals had significantly lower (P ≤ 0.01) cholesterol content of 8.63 to 3.44 mg/100g compared to 20.10 mg/100g from diets high on maize. The present study shows that partial substitution of maize with low tannin sorghum can improve the nutritional value of broiler meat.
