Visceral Characteristics of Broiler Chickens (Gallus gallus domesticus) Supplemented with Turmeric Rhizome Powder (Curcuma longa)

Abstract

Curcumin is an active ingredient in turmeric known to serve as an antioxidant, anti-mutagen, and anti-carcinogen. A hundred broiler chickens were subjected to a feeding experiment subdivided into five treatments (0, 2.5, 5.0, 7.5, and 10 grams of turmeric rhizome powder per kilogram of basal diet) at four replications in a randomized complete block design and brooded at 15 days and 30 days under the feed trial to determine the effect of turmeric rhizome powder (TRP) on the visceral organs of broiler chickens. TRP increased the small intestinal length as well as the weight of the Fabricius bursa and liver (p < 0.05). TRP significantly reduced abdominal fat and small intestinal weight (p < 0.05). TRP administration did not alter the weight of the pancreas, heart, spleen, and gallbladder (p > 0.05). It is suggested that increased intestinal length improve water and nutrient absorption, whereas increased weight in the liver and bursa of Fabricius indicates an improved immune system in broiler chickens. More research into the serum glutamic pyruvic transaminase parameter in the blood to check the health state of the liver, as well as a confirmatory investigation on the influence of TRP on the heart's properties, is recommended.

Benefits of Mushroom-Based Supplements on Growth Performance, Immunocompetence, and Meat Quality in Poultry

“…However, it was reported that the taste quality of broiler meat fed with mushrooms was lower compared with the rest of the treatments. Camay [ 4 ] reported that the texture quality of broiler meat fed with 5 g P. ostreatus per kg of feed showed the lowest sensory rating, and it varies with the inclusion rate (10 g and 25 g). Similarly, the lowest general acceptability rating was observed in the broilers fed 5 g P. ostreatus .…”

“…The microscopic spores produced by the pores or gills help the fungus spread across the ground or its occupant surface [ 3 ]. Mushrooms have nutritional and medicinal value, but in recent times, they have become more significant because of their nutraceutical value [ 4 ]. Several mushrooms have demonstrated bioactivity properties such as antifungal, antibacterial, antiparasitic, antiviral, antioxidant, anti-inflammatory, anti-proliferative, cytotoxic anticancer, antitumor, hepatoprotective, hypocholesterolemic, antidiabetic, anticoagulant, and anti-HIV properties [ 5 ].…”

“…Reports exist on the therapeutic and biological effects of mushroom use in poultry [ 5 , 6 ]. These studies indicate that mushrooms impact birds positively as they increase growth performance, modulate the immune response, improve gut health, exert tissue antioxidant activity, influence intestinal morphology, and improve lipid profile [ 1 , 2 , 4 ]. Also, it has been reported that the observed mushroom effects can be influenced by their origin, species, physiochemical composition, processing method, and level of supplementation [ 11 ].…”