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Research Article

volume 53 issue 8 (august 2019) : 1064-1068,   Doi: 10.18805/ijar.B-942

Meat quality, colour stability, lipid and protein oxidation of broilers on diets supplemented with Piper sarmentosum leaves

U
U. Pastsart
O
O. Pimpa
1Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, Thailand
Cite article:- Pastsart U., Pimpa O. (2018). Meat quality, colour stability, lipid and protein oxidation of broilers on diets supplemented with Piper sarmentosum leaves. Indian Journal of Animal Research. 53(8): 1064-1068. doi: 10.18805/ijar.B-942.

ABSTRACT

A feeding trial was conducted to investigate the effects of Piper sarmentosum leaves (PSL) on meat quality of broilers. The 144 commercial broiler chicks, one day old, were randomly assigned to 5 groups with three replicate cages. The five treatments were: 1) basal feed (8 chicks/cage), 2) basal feed (10 chicks/cage), 3) basal feed supplemented with 1% of PSL (10 chicks/cage), 4) basal feed supplemented with 2% of PSL (10 chicks/cage), and 5) basal feed supplemented with 3% of PSL (10 chicks/cage). The duration of dietary treatments was 42 days. The results showed that the group supplemented with 3% PSL had higher redness, yellowness, and cooking loss than the control group with 10 chickens/cage (P < 0.05). It was also observed that the 3% PSL treatment gave significantly lower lightness than the 0% and 1% PSL treatments with 10 chickens/cage (P < 0.05). Overall, the study indicated that PSL might improve chicken meat colour and protect against protein oxidation, but it has no potential in protecting against lipid oxidation in broiler filet. 

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Indian Journal of Animal Research
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