Animal Bioscience

  • 제37권7호
  • /
  • Pages.1225-1235
  • /
  • 2024
  • /
  • 2765-0189(pISSN)
  • /
  • 2765-0235(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Growth performance, carcass characteristics and meat sensory evaluation of broiler chickens fed diets with fermented cassava leaves

  • Arti Bhavna (Department of Animal Science, School of Animal and Veterinary Sciences, Fiji National University) ;
  • Titus J. Zindove (Faculty of Agriculture and Life Sciences, Lincoln University) ;
  • Paul A. Iji (Department of Animal Science, School of Animal and Veterinary Sciences, Fiji National University) ;
  • Archibold G. Bakare (Department of Animal Science, School of Animal and Veterinary Sciences, Fiji National University)
  • 투고 : 2023.09.12
  • 심사 : 2023.12.07
  • 발행 : 2024.07.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Objective: The objective of the study was to determine the effects of feeding fermented cassava leaf meal (FCLM) on growth performance, carcass characteristics and meat sensory evaluation of broiler chickens. Methods: A total of 160 Cobb-500 chickens were used during the phases of growing (21 days of age; initial weight 0.39±0.025 kg/bird) and finishing (35 days of age; initial weight 1.023±0.164 kg/bird). The whole experiment lasted for four weeks. The FCLM was included in starter and finishing diets at 0, 50, 100, and 150 g/kg inclusion levels. Total feed intake (TFI), weight gain (WG), feed conversion ratio, and nutrient digestibility were recorded. Sensory evaluation of breast meat was used to determine the eating quality of the meat prepared using roasting and boiling methods. Results: The TFI and WG decreased (p<0.05) with increasing inclusion levels of FCLM in the diets of growing chickens. Crude protein digestibility for chickens fed 0 and 50 g/kg FCLM was higher (p<0.05) than for chickens subjected to a diet with 150 g/kg FCLM. During the finishing phase, TFI increased linearly (p<0.05) with increasing inclusion level of FCLM in chicken diets, while WG decreased (p<0.05) with inclusion level of FCLM. Treatment diets had no effect (p>0.05) on the eating qualities of breast meat. However, juiciness was significant (p<0.05) for the cooking method and treatment interaction. At 50 g/kg inclusion level, boiled meat had a higher (p<0.05) juiciness score than roasted meat. Tenderness, on the other hand, was significant (p<0.05) for the interaction of gender and treatment. Females considered the boiled meat to be more tender than the males at 150 g/kg inclusion level. Using principal component analysis, a positive correlation was observed between teeth adhesion and fibrousness, flavour and juiciness, and springiness and tenderness. Conclusion: From the study, it can be concluded that FCLM can be used as an ingredient in the diets of broiler chickens. Inclusion level of 50 g/kg can be used in chicken diets during the growing phase, whereas in the finishing phase, inclusion level of 150 g/kg FCLM can be used. The FCLM did not affect the eating quality of breast meat.

키워드

과제정보

The authors are grateful for the financial support provided by Fiji National University (Research code:GS007).

참고문헌

  1. Bakare AG, Cawaki P, Ledua I, et al. Acceptability, growth performance and nutritional status of chickens fed cassava leaf meal (CLM)-based diets. Trop Anim Health Prod 2020;52:2481-9. https://doi.org/10.1007/s11250-020-02274-x
  2. Nalini KN, Ramana RY, Blummel M, Nagalakshmi D, Monica T. Effect of feeding sweet sorghum bagasse silage with or without chopping on nutrient utilization in Deccani sheep. Anim Nutr Feed Technol 2013;13:243-9. https://hdl.handle.net/10568/113913 10568/113913
  3. Lukuyu B, Okike I, Duncan AJ, Beveridge M, Blummel M. Use of cassava in livestock and aquaculture feeding programs. Nairobi, Kenya: ILRI (aka ILCA and ILRAD); 2014. https://hdl.handle.net/10568/41924
  4. Lukkananukool A, Thammakarn C, Srikijkasemwat K, Aung M, Kyawt YY. Effect of molasses and fermented juice of epiphytic lactic acid bacteria on the fermentation characteristics and nutrient compositions of cassava leaves silage. Adv Anim Vet Sci 2018;6:388-94. https://doi.org/10.17582/journal.aavs/2018/6.9.388.394
  5. Zakaria HAH, Jalal MAR, Ishmais MAA. The influence of supplemental multi-enzyme feed additive on the performance, carcass characteristics and meat quality traits of broiler chickens. Int J Poult Sci 2010;9:126-33. https://doi.org/10.3923/ijps.2010.126.133
  6. Hussein EOS, Suliman GM, Al-Owaimer AN, et al. Effects of stock, sex, and muscle type on carcass characteristics and meat quality attributes of parent broiler breeders and broiler chickens. Poult Sci 2019;98:6586-92. https://doi.org/10.3382/ps/pez464
  7. Bavelaar FJ, Beynen AC. Relationships between dietary fatty acid composition and either melting point or fatty acid profile of adipose tissue in broilers. Meat Sci 2003;64:133-40. https://doi.org/10.1016/S0309-1740(02)00167-5
  8. Bakare AG, Cawaki P, Ledua I, et al. Quality evaluation of breast meat from chickens fed cassava leaf meal-based diets. Anim Prod Sci 2021;61:613-9. https://doi.org/10.1071/AN20031
  9. Park CH, Lee B, Oh E, Kim YS, Choi YM. Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat. Poult Sci 2020;99:3286-91. https://doi.org/10.1016/j.psj.2020.03.004
  10. Tejeda OJ, Kim WK. Role of dietary fiber in poultry nutrition. Animals 2021;11:461. https://doi.org/10.3390/ani11020461
  11. AOAC International. Official methods of analysis of the AOAC International. 18th ed. Gaithersburg, MD, USA: AOAC International:2005.
  12. Choct M, Hughes RJ, Wang J, Bedford MR, Morgan AJ, Annison G. Increased small intestinal fermentation is partly responsible for the anti-nutritive activity of non-starch polysaccharides in chickens. Br Poult Sci 1996;37:609-21. https://doi.org/10.1080/00071669608417891
  13. Nkukwana TT, Muchenje V, Masika PJ, Pieterse E, Hoffman LC, Dzama K. Proximate composition and variation in colour, drip loss and pH of breast meat from broilers supplemented with Moringa oleifera leaf meal over time. Anim Prod Sci 2015;56:1208-16. https://doi.org/10.1071/AN14055
  14. Martinez Y, Altamirano E, Ortega V, Paz P, Valdivie M. Effect of age on the immune and visceral organ weights and cecal traits in modern broilers. Animals 2021;11:845. https://doi.org/10.3390/ani11030845
  15. Jeon HJ, Choe JH, Jung YK, Kruk ZA, Lim DG, Jo CR. Comparison of the chemical composition, textural characteristics, and sensory properties of North and South Korean native chickens and commercial broilers. Food Sci Anim Resour 2010;30:171-8. https://doi.org/10.5851/kosfa.2010.30.2.171
  16. SAS. SAS/STAT software [computer program], version 9.2. Cary, NC, USA: SAS Institute Inc; 2008.
  17. Bakare AG, Zindove TJ, Bhavna A, et al. Lactobacillus buchneri and molasses can alter the physicochemical properties of cassava leaf silage. Heliyon 2023;9:e22141. https://doi.org/10.1016/j.heliyon.2023.e22141
  18. Melesse A, Masebo M, Abebe A. The substitution effect of noug seed (Guizotia abyssinica) cake with cassava leaf (Manihot escutulata C.) meal on feed intake, growth performance, and carcass traits in broiler chickens. J Anim Husb Dairy Sci 2018;2:1-9. https://doi.org/10.22259/2637-5354.0202001
  19. Eruvbetine D, Tajudeen ID, Adeosun AT, Olojede AA. Cassava (Manihot esculenta) leaf and tuber concentrate in diets for broiler chickens. Bioresour Technol 2003;86:277-81. https://doi.org/10.1016/S0960-8524(02)00136-0
  20. Roura E, Baldwin MW, Klasing KC. The avian taste system: potential implications in poultry nutrition. Anim Feed Sci Technol 2013;180:1-9. https://doi.org/10.1016/j.anifeedsci.2012.11.001
  21. Musa HH, Chen GH, Cheng JH, Li BC, Mekki DM. Study on carcass characteristics of chicken breeds raised under the intensive condition. Int J Poult Sci 2006;5:530-3. https://doi.org/10.3923/ijps.2006.530.533
  22. Park SY, Byeon DS, Kim GW, Kim HY. Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age. J Anim Sci Technol 2021;63:180-90. https://doi.org/10.5187/jast.2021.e2
  23. Ncube S, Halimani TE, Chikosi EVI, Saidi PT. Effect of Acacia angustissima leaf meal on performance, yield of carcass components and meat quality of broilers. S Afr J Anim Sci 2018;48:271-83. https://doi.org/10.4314/sajas.v48i2.8
  24. Borin K, Lindberg JE, Ogle RB. Digestibility and digestive organ development in indigenous and improved chickens and ducks fed diets with increasing inclusion levels of cassava leaf meal. J Anim Physiol Anim Nutr (Berl) 2006;90:230-7. https://doi.org/10.1111/j.1439-0396.2005.00586.x
  25. Attia YA, Al-Harthi MA, Abo El-Maaty HM. The effects of different oil sources on performance, digestive enzymes, carcass traits, biochemical, immunological, antioxidant, and morphometric responses of broiler chicks. Front Vet Sci 2020;7:181. https://doi.org/10.3389/fvets.2020.00181
  26. Simitzis PE, Symeon GK, Charismiadou MA, Ayoutanti AG, Deligeorgis SG. The effects of dietary hesperidin supplementation on broiler performance and chicken meat characteristics. Can J Anim Sci 2011;91:275-82. https://doi.org/10.4141/cjas10094
  27. Warner RD. The eating quality of meat: IV-water holding capacity and juiciness. In: Lawrie's meat science. 8th ed. Sawston, Cambridge, UK: Woodhead Publishing Limited; 2023. pp. 419-59. https://doi.org/10.1016/B978-0-08-100694-8.00014-5
  28. Navid S, Sheikhlar A, Kaveh K. Influence of the combination of vitamin D3 and papaya leaf on meat quality of spent layer hen. Agric J 2011;6:197-200.
  29. Marangoni C, Cichoski AJ, Barin JS. Effect of olive leaves on the quality of chicken meat during frozen storage. Int Food Res J 2017;24:164-72.
  30. Abdelatty AM, Mandouh MI, Al-Mokaddem AK, et al. Influence of level of inclusion of Azolla leaf meal on growth performance, meat quality and skeletal muscle p70S6 kinase α abundance in broiler chickens. Animal 2020;14:2423-32. https://doi.org/10.1017/S1751731120001421
  31. Sakr SA, EL-Emam HA, Naiel MAE, et al. The effects of paulownia (Paulownia tomentosa) leaf extract enriched diets on meat quality, sensory attributes, and the potential economic impact of broilers. Ital J Anim Sci 2022;21:1430-41. https://doi.org/10.1080/1828051X.2022.2121665
  32. Abdalla HO, Ali NNA, Siddig FS, Ali SAM. Improving tenderness of spent layer hens meat using papaya leaves (Carica papaya). Pak Vet J 2013;33:73-6.
  33. Woloszyn J, Haraf G, Okruszek A, Werenska M, Goluch Z, Teleszko M. Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties. Poult Sci 2020;99:1216-24. https://doi.org/10.1016/j.psj.2019.10.026
  34. Jezek F, Kamenik J, Macharackova B, Bogdanovicova K, Bednar J. Cooking of meat: effect on texture, cooking loss and microbiological quality-a review. Acta Vet Brno 2019;88:487-96. https://doi.org/10.2754/avb201988040487
  35. Dransfield E. Optimisation of tenderisation, ageing and tenderness. Meat Sci 1994;36:105-21. https://doi.org/10.1016/0309-1740(94)90037-X
  36. Long NHBS, Gal R, Bunka F. Use of phosphates in meat products. Afr J Biotechnol 2011;10:19874-82. https://doi.org/10.5897/AJBX11.023
  37. Bartlett JR, Beckford RC. Sensory characteristics and skin color evaluation of meat from broiler chickens fed sweet potato root meal. J Biol Agric Healthc 2015;5:47-58.