SENSORY EVALUATION OF MEAT OBTAINED FROM BROILER CHICKEN FED DIET SUPPLEMENTED WITH MINT (MENTHA PIPERITA) AND SCENT (OCIMUM GRATISSIUM) LEAF MEALS

Abstract

In the livestock industry, the restrictions on the non-therapeutic use antibiotics have prompted the investigation of natural growth promoters (NGPs) to enhance animal performance without adverse effects. Scent leaf (Ocimum gratissimum) and mint leaf (Mentha piperta) have garnered attention as potential NGPs .However, the synergistic effects of these leaves and their impact on broiler production remain insufficiently explored. One hundred and sixty 4-week old Arbor Acres broilers were randomly allotted to four treatments and four replicates of ten birds per replicate in a completely randomized design. Four experimental diets were formulated. Diet 1, which was designated as control
with no leaf meal supplementation, diet 2 has 2.5g/kg Mentha piperita leaf meal (MPLM)+ 2.5g/kg Ocimum gratissimum leaf meal (OGLM), diet 3 has 5.0g/kg MPLM+ 5.0g/kg OGLM while diet 4 has 7.5g/kg MPLM + 7.5g/kg OGLM . The experiment lasted for 28days. Sensory assessment of broiler breast meat was conducted using a quantitative descriptive analytical scale with semi-trained panelists, and data were analyzed using analysis of variance (ANOVA) and means separated with Duncan Multiple Range Test. The results showed significant differences in colour, flavour, texture, and
overall acceptability among treatment groups, particularly favoring broilers fed diets with higher levels of MPLM and OGLM. Despite this, no significant differences were in tenderness and juiciness. These findings suggest that incorporating MPLM and OGLM into broiler diets positively affects sensory attributes. In conclusion, MPLM and OGLM as natural growth promoters in broiler diet of 7.5g/kg MPLM + 7.5g/kg OGLM exhibiting promising outcomes in terms of sensory evaluation.