Vet World Vol.11 July-2018 Article-12
Research Article
Veterinary World, 11(7): 959-964
https://doi.org/10.14202/vetworld.2018.959-964
Effect of dietary supplementation of cinnamon oil and sodium butyrate on carcass characteristics and meat quality of broiler chicken
2. Animal Feed Analysis and Quality Assurance Laboratory, Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Chennai, India.
3. Department of Poultry Science, Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Chennai, India.
Background and Aim: An in vivo experiment was conducted to investigate the effect of supplementation of cinnamon oil (CO) and sodium butyrate on carcass characteristics and meat quality of broiler chicken compared with the antibiotic supplementation.
Materials and Methods: A biological experiment was carried out with 216-day-old Vencobb-400 broiler chicks randomly distributed to six experimental treatments with six replicates, each replicate containing six chicks with equal numbers of male and female chicks. The experimental diets were prepared with isocaloric and isonitrogenous basis. The experimental groups, namely control (T1), control with antibiotic (T2), control with CO at 250 mg/kg and coated sodium butyrate (CSB) either at 0.09 (T3) or 0.18% (T4), and control with CO at 500 mg/kg and CSB either at 0.09 (T5) or 0.18% (T6). The trial was carried out in deep litter pen for 35 days. The carcass characteristics such as ready to cooked yield, eviscerated weight, heart, liver, gizzard, giblet, and abdominal fat percent in slaughtered birds and meat quality properties such as pH, water-holding capacity (WHC), tyrosine, shear force, cooking loss, thiobarbituric acid, sensory characteristics, and muscle cholesterol in breast muscle samples were evaluated.
Results: The carcass characteristics such as ready-to-cook yield, eviscerated weight, and weight of heart, liver, gizzard, giblet, and abdominal fat as a percent of live body weight were not influenced by supplementation of CO and CSB at the levels attempted or by antibiotic supplementation in broilers. The pH, cooking loss, shear force and WHC of meat, appearance, flavor, texture, mouth coating, juiciness and overall acceptability of meat were not influenced by the supplementation of different levels of CO and CSB or by antibiotic supplementation but decreased meat cholesterol level in broilers.
Conclusion: The results indicated that the supplementation of CO and CSB in broiler diet did not alter the carcass characteristics and meat quality parameters except meat cholesterol content in broilers. Keywords: antibiotic, broilers, carcass characteristics, cinnamon oil, coated sodium butyrate, meat quality.
Keywords: antibiotic, broilers, carcass characteristics, cinnamon oil, coated sodium butyrate, meat quality.
How to cite this article: Gomathi G, Senthilkumar S, Natarajan A, Amutha R, Purushothaman MR (2018) Effect of dietary supplementation of cinnamon oil and sodium butyrate on carcass characteristics and meat quality of broiler chicken, Veterinary World, 11(7): 959-964.
Received: 25-01-2018 Accepted: 04-06-2018 Published online: 18-07-2018
Corresponding author: Subramaniam Senthilkumar E-mail: annsenthil@gmail.com
DOI: 10.14202/vetworld.2018.959-964
Copyright: Gomathi, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.