EVALUATION OF OCIMUM GRATISSIMUM AND OCIMUM CANUM ON THE CARCASS AND ORGANOLEPTIC PROPERTIES OF BROILER CHICKENS MEAT

Abstract

The study was carried out to determine the effect of Ocimum gratissimum and Ocimum canum on the carcass characteristics and organoleptic properties of broiler chickens. A total of 396 day old Cobb 500 broiler chicks were randomly allotted to six dietary treatments each replicated thrice with 22 birds in a completely randomized design. Six treatment diets were formulated containing 0g of experimental materials as control, 400 and 800g of O. gratissimum (T2 and T3), 400 and 800g of O. canum (T4 and T5) while oxytetracycline as recommended by the manufacturer was used as positive control (T6). All data collected were subjected to analysis of variance and significant differences among treatment means were compared using Tukey procedures. Carcass characteristics of cut parts showed that birds on 400g of O. gratissimum, 800g of O. canum and antibiotics growth promoters (AGPs) had higher (p<0.05) drumstick and breast cut percentages. Organ weights were significantly higher (p<0.05) for birds fed diets containing Ocimum spp. at 800g/100kg diets. Abdominal fat were lower for birds fed diets containing O. gratissimum and O. canum at 800g/100kg diets. The result of sensory analysis showed that the meat of broiler chickens in the treatment groups supplemented with O. gratissimum and O. canum had higher eating and sensory attributes. Inclusion of O. gratissimum and O. canum in broiler chickens diets significantly improved carcass traits and eating quality