ORGANOLEPTIC ATTRIBUTES OF BROILER CHICKEN MEAT FED GRADED LEVELS OF OREGANO POWDER (Origanum vulgare)

Abstract

This research was conducted to evaluate the organoleptic attributes of broiler chicken meat fed graded levels of Oregano powder (OP) (Origanum vulgare). A completely randomized design (CRD) was employed to randomly allot two hundred broiler chicks into four (4) dietary treatment groups. The dried oregano leaves were ground into a fine form, milled and incorporated into the ration over the top (above 100%). Each treatment consisted of varying levels of OP as 0, 15, 20 and 25g/100kg representing treatments T1, T2, T3 and T4, respectively. The experimental feed was fed to the birds for a period of 49 days, at the end of which 5 birds per replicate were sacrificed and meat samples were collected from their carcasses for organoleptic attributes evaluation. The results of this study showed that the organoleptic attributes (aftertaste, flavour, juiciness, and tenderness) of broiler chicken meat were not significantly affected (P>0.05) by the inclusion levels of OP. Therefore, it was concluded that Oregano powder inclusion in the diets of broiler chicken as phytobiotics did not have any effects on eating and cooking quality of the meat as none of the sensory constructs evaluated were affected.