Agraarteadus (Jun 2022)
Carcass characteristics and meat quality of broiler chickens fed dietary white and cayenne pepper powders as additives
Abstract
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.
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