T.A. Oluwasola  , G.E. Onibi  , J.O. Agbede  , 
    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 of Animal and Veterinary Advances,
    Volume 7,Issue 6,
    2008,
    Pages 663-668,
    ISSN 1680-5593,
    javaa.2008.663.668,
    (https://makhillpublications.co/view-article.php?doi=javaa.2008.663.668)
    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.
    Keywords: Broiler chickens;Panicum maximum leaf meal;maize;meat quality;roxazyme-G;ronozyme-P