Open AccessEffect of graded levels of raw roselle (Hibiscus sabdariffa) seed meal on performance, carcass characteristics and meat quality traits of broiler chicken
Author(s) -
A. O. Owosibo,
I.A. Okere,
G. A. Adedokun
Publication year - 2020
Publication title -
nigerian journal of animal production
Language(s) - English
Resource type - Journals
ISSN - 0331-2062
DOI - 10.51791/njap.v44i1.764
Subject(s) - hibiscus sabdariffa , broiler , completely randomized design , meal , ingredient , biology , weight gain , feed conversion ratio , tenderness , zoology , flavor , food science , body weight , endocrinology
Means of reducing the rising cost of feed resources in livestock production is a concern in the poultry industry in Nigeria.The study was carried out to investigate the effect of graded level of roselle (Hibiscus sabdariffa) seed meal on performance traits, physical and sensory quality of broiler chicken meat. One hundred and twenty birds at day 28 were used and thirty birds were randomly allotted into respective four dietary treatments [T1 - control diet with 0% inclusion level of raw roselle seed meal (RSM) while T2, T3 and T4 had 25%, 50% and 75% inclusion level of RSM respectively] in a complete randomized design. Each treatment had three replicates with ten birds per replicate. At the end of the 28-day feeding trial being 8 weeks, 24 birds (2-birds/replicate) were slaughtered for physical and sensory meat quality characteristics: colour, appearance, flavor, texture, taste and overall acceptability. Result showed there was not significant (P>0.05) difference for final weight, weight gain and feed intake among T1, T2 and T3 but T4 had significant (P 0.05) differences in the carcass traits that were measured across the treatments. The cooking loss from the thigh meat in T2 (27.55%) was significantly lower in comparison to treatments T3 (36.60%) and T4 (35.62%) but was not significantly different from T1 (30.48%). The cooking loss from breast and drumstick meat showed insignificant (P<0.05) difference among the treatments. The texture of the meat had least scored value in T1 (4.93) which was significantly different from T1 (6.33) but not significantly different from T2 (5.13) and T4 (6.07). The overall acceptability of the meat from the treatments was highest in T1 (7.03) with no significantly different from T3 (6.33) and T4 (6.67) but was significantly different from T2 (5.6). It can be concluded that raw roselle seed meal can be used as a substitute for full fat soybean for use in finisher broiler diets up to 50% inclusion level without adverse effect on the performance traits and some meat quality attributes of chicken.