EFFECT OF COLD WATER NEEM (Azadirachta indica) LEAVES EXTRACT ON MEAT QUALITY OF BROILER CHICKENS

Résumé

This study was conducted to determine the effect of cold water neem leaf extract on meat quality of broiler chicken. One hundred and sixty broiler chicks (Cobb) were randomly divided into four groups of 40 birds per treatment. Each group was sub-divided into four replicates of 10 birds. The birds in group 1 served as control and antibiotics were administered to them while 0.1, 0.2 and 0.3% concentration of neem leaf extract were administered to bird on groups 2, 3 and 4, respectively. The period of experiment was six weeks. The birds were fed ad libitum. One bird close to average final weight was selected randomly in each replicate and was slaughter at 42nd day of the experiment. Meat samples from breast muscle of the bird were subjected to cooking weight loss, refrigeration weight loss and sensory evaluation. The data obtained were subjected to one-way Analysis of Variance in a completely randomized design (RCD). The cooking loss increased (P<0.05) with higher concentration of the extract while refrigeration weight loss percentages were similar (P>0.05) across the treatments. The result on Sensory evaluation showed that only colour, tenderness and overall flavour were significantly (P<0.05) influenced. The study concluded that aqueous Neem (Azadirachta indica) leaf extract (ANLE) administration in drinking water of broiler chicken as alternative to antibiotics did not pose any adverse threat on the meat quality.