FATTY ACID PROFILE OF BROILER CHICKEN’S MEAT ON DIETS SUPPLEMENTED WITH DRIED POWDERED SPICES AND TOMATO FRUIT
Keywords:
Black pepper, Tomato, Ginger, Chilli pepper, SuplementationAbstract
This study investigated the effects of dietary supplementation of dried powdered spices and tomato fruit on fatty acid profile of broiler chicken meat. A total of 225 Ross day-old chicks were randomly allotted to T1 Basal diet (BD), T2 Basal diet +Black pepper powder (BD+BPP), T3 Basal diet + Tomato fruit powder (BD+TFP), T4 Basal diet + Ginger powder (BD+GNP), T5 Basal diet + Chilli pepper powder (BD+CPP) for six weeks. Birds were fed diets containing 21% CP, 2900 Kcal/kg metabolisable energy from 0 – 28 days of age and 17% CP, 3,000 Kcal/kg metabolizable energy from 29 – 42 days of age using a completely randomised design experiment. At 6 weeks, BD and BD + BPP birds have higher (P<0.05) saturated fatty acid profiles compared with other treatment birds. The mono-unsaturated fatty acid content of bird’s meat on BD +CPP waslower (P>0.05) than those bird’s meat on other treatments. Likewise, the poly-unsaturated fatty acid content of bird’s meat on BD + BPP) were more compared with those bird’s meat on other treatments. In conclusion, the dietary supplementation of dried powdered Black pepper played a pivotal role in enhancing the fatty acid profile, especially the poly-unsaturated fatty acid of broiler chicken meat, making it a relevant area of study for improving poultry nutrition and meat quality.