FATTY ACID PROFILE OF BROILER CHICKEN’S MEAT ON DIETS SUPPLEMENTED WITH DRIED POWDERED SPICES AND TOMATO FRUIT

Résumé

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.