@article{MAKHILLJAVA200876885,
    title = {Pigmentation and Meat Quality of Broiler Chickens Fed Maize Replaced with P<I>anicum maximum </I>with or Without Roxazyme-G And Ronozyme-P Supplementation},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {7},
    number = {6},
    pages = {663-668},
    year = {2008},
    issn = {1680-5593},
    doi = {javaa.2008.663.668},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2008.663.668},
    author = {T.A. Oluwasola,G.E. Onibi and},
    keywords = {Broiler chickens,Panicum maximum leaf meal,maize,meat quality,roxazyme-G,ronozyme-P},
    abstract = {Carcasses and meat from a flock of 240 broiler chickens in which 15% of the dietary maize was replaced with <I>Panicum maximum</I> leaf meal with or without Roxazyme-G and Ronozyme-P supplementation at 100 and 200 mg kg <SUP>1</SUP> were assessed pigmentation, taste, water and lipid contents and oxidative stability during refrigerated storage. Shank and skin pigmentation scores significantly (p&lt;0.05) increased with increasing levels of either or combination of the enzymes in the <I>Panicum maximum</I> containing diets. The taste scores of meat were not affected (p&gt;0.05) by diet and interaction of diet and muscle types (breast, drumstick and thigh). Taste scores were significant (p&lt;0.05) for muscle types (6.2±2.1, 6.1±2.2 and 6.9±1.7 for thigh, drumstick and breast, respectively). Moisture content of meat was not significantly (p&gt;0.05) influenced by diets and lipid contents were 5.5±0.3, 5.0±0.2 and 4.6±0.2 for thigh, drumstick and breast (p&lt;0.05). Oxidative stability of meat, though significant (p&lt;0.05), showed no trend in relation to diets. Meat susceptibility to oxidation was in order of thigh&gt;drumstick&gt;breast. Partial substitution of maize with <I>Panicum maximum </I>with or without enzyme supplementation had no adverse effect on meat quality.}
    }