Evaluation of Growth Performance, Meat Quality and Sensory Attributes of the Broiler Fed a Diet supplemented with Curry Leaves (Murraya koenigii)

Abstract

An experiment was conducted to evaluate the growth performance and meat quality traits of broilers fed a diet supplemented with dry-ground curry leaves (Murraya koenigii). A total of 750 one-day-old broiler chicks (Cobbs 500) were arranged in the experiment with a completely randomized design and allotted to one of five treatments, with T 1 -Control and T 2 -T 5 curry leaves powder levels (i.e., 0.3%, 0.6%, 0.9% and 1.2%, respectively). The initial body weights, final body weights and daily feed intake were measured over an experimental period of 32 days. At the conclusion of the experiment, the carcass weights and meat quality parameters were measured. The birds fed diets supplemented with curry leaves powder had a higher weight gain (P<0.05; ADG), improved feed conversion ratio (P<0.05; FCR) and lower mortality (P<0.05) rates compared to the birds in the control group. Nonetheless, there was no difference (P>0.05) in feed intake among the dietary treatments. Similarly, supplementation of curry leaves powder had no effect (P>0.05) on the proportions of the carcass, leg meat and drumstick. No differences were (P>0.05) observed in cooking loss or the pH of meat from broilers fed the curry leaves supplemented diet. However, curry leaf supplementation affected (P<0.05) the meat water holding capacity. A sensory evaluation showed higher levels of taste and tenderness in meat from broilers fed with curry leaves powder. In conclusion, our results suggested that curry leaves powder improved the growth performance of broilers, with a lower incidence of mortality and improvement of some meat qualities.

Determination of the Effect of Feeding Different Sodium Chloride Regimes on Growth Performance, Viscera Organ Weights and Meat Quality Parameters of Broilers from Hatch to 35 Days of Age

“…Water holding capacity, pH value, cooking loss and meat colour of the broiler breast meat were measured using the methods described by the Jayasena et al (2013) and Nuwan et al (2016). Proximate compositions (crude protein, crude fat, NaCl, crude ash, Ca and P) were measured in the breast meat samples as the methods described in AOAC (1995) and Lakshani et al (2016).…”

Effects of Light Sources in Poultry House on Growth Performance, Carcass Yield, Meat Quality and Blood Components of Finishing Broilers

“…다양한 광원과 점등시간은 육계의 생산성, 복지, 육질 및 근육 조직에 영향을 주게 된다 (Olanrewaju et al, 2016). 이전 연구에서는 LED 전구가 육계 성장과 도체수율에서 백열등을 대체할 수 있는 광원이라고 하였으나 (Olanrewaju et al, 2015) (Zimmermann, 1988;Buyse et al, 1996;Kristensen et al, 2006 (Faria et al, 2012;Lengkey et al, 2013;Nuwan et al, 2016). 따라서 고기의 pH는 다양한 사육 조건에 영향을 받지 않는 것으로 평가된다.…”