Effect of scent leaf meal (Ocimum gratissimum) supplementation on performance, carcass and meat quality of broiler chicken

Abstract

This study was conducted to determine the effect of Ocimum gratissimum leaf meal supplementation on the performance, carcass characteristics and meat quality of broiler chicken. One hundred and fifty day old Abhor Acre strains of broiler birds were assigned to five dietary treatments with thirty birds per treatment in a completely randomized design. Ocimum gratissimum leaf meal at 0g, 100g, 200g, 300g and 400g per 100kg of feed was added to the diets. The experiment lasted for seven weeks. Data on feed intake, weight gain and feed conversion ratio were collected. Two birds per replicate were randomly selected, weighed, slaughtered and properly dressed for carcass parameters such as live weight, plucked weight, dressing percentage, head, neck, wing weight, thigh weight, drumstick, organ weight and sensory evaluation was carried out. The result of the performance characteristics showed that there were significant differences (p<0.05) in the body weight and average feed intake of the birds, the values obtained ranged from 1904.40g – 2281.90g and 4502.67g–5033.54g, respectively. The feed conversion ratio value ranged from 2.17– 2.36. The result obtained for livability showed that there was significant difference (p<0.05) between the birds on the control diet 80% and the those fed diet containing 400g, Ocimum gratissimum (100%).However, the carcass characteristics result revealed that there were no significant differences in the live weight, bled weight, defeathered weight, head, neck, leg, back and wings weight. The eviscerated weight value ranged from 1658.3g – 1908.3g. The highest value of 1908.3g and 73.40% was for eviscerated and dressed out percentage was obtained from birds on control diet. However, birds fed with diet containing 300g/ 100kg feed had the best livability of 100%. he values obtained for colour showed that the highest value was obtained for birds raised on diet supplemented with 400gm Ocimum gratissimum while the least was obtained from birds fed with the control diet. This showed that broiler chicken reared on 400g/100kg Ocimum gratissimum supplemented with 400gm of the test ingredient gave good colour quality for consumers. Apparent variations in the values for odour were not significant (p>0.05). On acceptability, meat obtained from treatment with 300g/100kg feed had the highest value (8.30) while the least was obtained from the control treatment (7.00).All the meat samples affirmed the reliability of Ocimum gratissimum as a good supplement in broilers diet. It was concluded that the inclusion of Ocimumgratissimumin the diets of broiler chicken has no detrimental effect on performance and carcass characteristics but improved the livability of the birds and acceptability of the meat.