• K. A. SANWO Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, Abeokuta, Nigeria.
  • A. V. ADEGOKE Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, Abeokuta, Nigeria.
  • L. T. EGBEYALE Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, Abeokuta, Nigeria.
  • J. A. ABIONA Department of Animal Physiology, Federal University of Agriculture, Abeokuta, Nigeria
  • R. A. SOBAYO Department of Animal Nutrition, Federal University of Agriculture, Abeokuta
  • O. V. OBAJULUWA Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, Abeokuta, Nigeria.
  • A. O. ABDULAZEEZ Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, Abeokuta, Nigeria.
Keywords: Turmeric, cayenne pepper, cook and refrigeration loss, pH, sensory, TBARS


This experiment was designed to determine the meat quality and lipid profile of broiler chickens fed diets containing turmeric (Curcuma longa) powder (Tur) and cayenne pepper (Capsicum frutescens) powder (Cay) as antioxidants. Two hundred and forty three (two-week old) Abor Acre broiler chicks were randomly allotted to nine treatment groups of 27 birds each, consisting of three replicates of nine birds each in a completely randomised design. Three levels of Tur (0, 2 and 4 g/kg) and three levels of Cay (0, 1 and 2 g/kg) were used to provide nine dietary treatments.  Meat quality indices such as cook and refrigerated losses, water absorptive power, etc were measured and determined at the 8th week. Broiler Chickens fed the basal diet had highest meat dry matter, protein content and least (p<0.05) meat pH, cook and refrigeration loss values. Meat triglyceride and meat malondialdehyde value was best (p<0.05) in treatments fed dietary 2 g/kg Cay, while chickens fed 2 g/kg Cay, 2 g/kg Tur + 1 g/kg Cay and 2 g/kg Tur + 2 g/kg Cay had better meat lipoprotein values. For meat sensory characteristic, meat flavour of broiler chickens fed diets containing 2 and 4 g/kg dietary Tur, were  moderately liked while overall flavour was best (p<0.05) in groups fed the basal diet with no dietary additive. It was evident in the study that the dietary inclusions of the test ingredients limited lipid oxidation, thus improved storage duration and meat flavor.




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