TY  - JOUR
T1  - 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
AU - , T.A. Oluwasola AU - , G.E. Onibi AU - , J.O. Agbede 
JO  - Journal of Animal and Veterinary Advances
VL  - 7
IS  - 6
SP  - 663
EP  - 668
PY  - 2008
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2008.663.668
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2008.663.668
KW  - Broiler chickens
KW  -Panicum maximum leaf meal
KW  -maize
KW  -meat quality
KW  -roxazyme-G
KW  -ronozyme-P
AB  - 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.
ER  -