Journal of Animal and Veterinary Advances
ISSN: Online 1993-601XISSN: Print 1680-5593
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Abstract
Carcasses and meat from a flock of 240 broiler chickens in which 15% of the dietary maize was replaced with Panicum maximum leaf meal with or without Roxazyme-G and Ronozyme-P supplementation at 100 and 200 mg kg 1 were assessed pigmentation, taste, water and lipid contents and oxidative stability during refrigerated storage. Shank and skin pigmentation scores significantly (p<0.05) increased with increasing levels of either or combination of the enzymes in the Panicum maximum containing diets. The taste scores of meat were not affected (p>0.05) by diet and interaction of diet and muscle types (breast, drumstick and thigh). Taste scores were significant (p<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>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<0.05). Oxidative stability of meat, though significant (p<0.05), showed no trend in relation to diets. Meat susceptibility to oxidation was in order of thigh>drumstick>breast. Partial substitution of maize with Panicum maximum with or without enzyme supplementation had no adverse effect on meat quality.
How to cite this article:
T.A. Oluwasola , G.E. Onibi and J.O. Agbede . Pigmentation and Meat Quality of Broiler Chickens Fed Maize Replaced with Panicum maximum with or Without Roxazyme-G And Ronozyme-P Supplementation.
DOI: https://doi.org/10.36478/javaa.2008.663.668
URL: https://www.makhillpublications.co/view-article/1680-5593/javaa.2008.663.668