EFFECT OF CLOVES ON MEAT ANTIOXIDATIVE STATE OF BROILERS

Abstract

The effect of cloves on meat antioxidative state of broiler chicken was determined. A total of one hundred and ninety two day-old Cobb 500 broiler chicks were used for the feeding trial. There were four treatments replicated thrice with sixteen birds per replicate corresponding to 48 birds per treatment using a Completely Randomized Design. Treatment 1 was the control group, treatment 2 contained 0.2% cloves supplemented diet; treatment 3 contained 0.3% cloves supplemented diet while treatment 4 contained 0.4% supplemented diet. The feeding trial period was to determine the antioxidative state of broiler meat for eight weeks. The results showed that cloves supplemented diets significantly (P<0.05) increased muscle glutathione peroxidase concentration and catalase while reducing meat lipid oxidation and cholesterol content in broilers compared to the control group. The supplementation of 0.2% cloves increased the glutathione peroxidase and catalase