Meat Quality and Lipid Profile of Broiler Chickens Fed Diets Containing Turmeric (Curcuma Longa) Powder and Cayenne Pepper (Capsicum Frutescens) Powder as Antioxidants

Abstract

This experiment was designed to determine the meat quality and lipid profile of broiler chickens fed diets containing turmeric (Curcuma longa) powder (Tur) and cayenne pepper (Capsicum frutescens) powder (Cay) as antioxidants. Two hundred and forty three (two-week old) Abor Acre broiler chicks were randomly allotted to nine treatment groups of 27 birds each, consisting of three replicates of nine birds each in a completely randomised design. Three levels of Tur (0, 2 and 4 g/kg) and three levels of Cay (0, 1 and 2 g/kg) were used to provide nine dietary treatments. Meat quality indices such as cook and refrigerated losses, water absorptive power, etc were measured and determined at the 8th week. Broiler Chickens fed the basal diet had highest meat dry matter, protein content and least (p<0.05) meat pH, cook and refrigeration loss values. Meat triglyceride and meat malondialdehyde value was best (p<0.05) in treatments fed dietary 2 g/kg Cay, while chickens fed 2 g/kg Cay, 2 g/kg Tur + 1 g/kg Cay and 2 g/kg Tur + 2 g/kg Cay had better meat lipoprotein values. For meat sensory characteristic, meat flavour of broiler chickens fed diets containing 2 and 4 g/kg dietary Tur, were moderately liked while overall flavour was best (p<0.05) in groups fed the basal diet with no dietary additive. It was evident in the study that the dietary inclusions of the test ingredients limited lipid oxidation, thus improved storage duration and meat flavor.
 

IMPLICATIONS OF BUTYLATED HYDROXYTOLUENE AND OPTIMIZED Piper nigrum EXTRACTS APPLICATION ON QUALITY OF STORED PORK

“…Increase in meat pH across storage (4 ℃) days, solely due to refrigeration was influenced by end products released from the metabolism of materials from protein origin alongside protein degradation facilitated by the proliferation of psychrotrophic microorganisms (Rey et al, 1976). Biogenic amines formed from amino acid decarboxylase action of microbes elevate pH during storage (4 ℃) by complementing contributory activity of peptides, dipeptides, and free amino acids produced.…”

“…After determining refrigeration loss percentage on d 10, samples were weighed, wrapped in separate air-tight polythene bag and cooked in a digital water bath (Uniscope Sm801a, Surgifriend Medicals, England) at 70 ℃ for 30 minutes (Sanwo et al, 2019). Cooking loss percentage was calculated as follows:…”

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

“…The broiler chickens have been fed with diet enriched with clove to improve the physical sensory and microbial characteristics of carcass [ 899 ]. The tenderness, moisture content, water holding capacity, and sensory quality of chicken meat has been improved with the application of dried clove powder along with turmeric rhizome [ 801 , 802 ]. EO derived from clove has been applied to frozen beef patties to improve its sensory quality and to improve oxidative stability [ 68 ].…”