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Growth performance, carcass characteristics and meat sensory evaluation of broiler chickens fed diets with fermented cassava leaves |
Arti Bhavna1, Titus J. Zindove2 
, Paul A. Iji1,3
, Archibold G. Bakare1,*
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1Department of Animal Science, School of Animal and Veterinary Sciences, Fiji National University, Nasinu, Fiji
2Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
3School of Environmental and Rural Sciences, University of New England, Armidale, Australia |
Correspondence:
Archibold G. Bakare, Tel: +679-9703611, Fax: +679-9703611, Email: archiebakare@gmail.com
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Received: 12 September 2023 • Revised: 30 October 2023 • Accepted: 12 September 2023 |
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| Abstract |
Objective
The objective of the study was to determine the effects of feeding fermented cassava leaf meal (FCLM) on growth performance, carcass characteristics and meat sensory evaluation of broiler chickens.
Methods
A total of 160 Cobb-500 chickens were used during the phases of growing (21 days of age; initial weight 0.39 ± 0.025kg/bird) and finishing (35 days of age; initial weight 1.023 ± 0.164 kg/bird). The whole experiment lasted for four weeks. The FCLM was included in starter and finishing diets at 0, 50, 100, and 150 g/kg inclusion levels. Total feed intake (TFI), weight gain (WG), feed conversion ratio (FCR) and nutrient digestibility were recorded. Sensory evaluation of breast meat was used to determine the eating quality of the meat prepared using roasting and boiling methods.
Results
The total feed intake (TFI) and weight gain (WG) decreased (P < 0.05) with increasing inclusion levels of FCLM in the diets of growing chickens. Crude protein digestibility for chickens fed 0 and 50g/kg FCLM was higher (P < 0.05) than for chickens subjected to a diet with 150 g/kg FCLM. During the finishing phase, TFI increased linearly (P < 0.05) with increasing inclusion level of FCLM in chicken diets, while WG decreased (P < 0.05) with inclusion level of FCLM. Treatment diets had no effect (P > 0.05) on the eating qualities of breast meat. However, juiciness was significant (P < 0.05) for the cooking method and treatment interaction. At 50 g/kg inclusion level, boiled meat had a higher (P < 0.05) juiciness score than roasted meat. Tenderness, on the other hand, was significant (P < 0.05) for the interaction of gender and treatment. Females considered the boiled meat to be more tender than the males at 150g/kg inclusion level. Using principal component analysis (PCA), a positive correlation was observed between teeth adhesion and fibrousness, flavour and juiciness, and springiness and tenderness.
Conclusion
From the study, it can be concluded that FCLM can be used as an ingredient in the diets of broiler chickens. Inclusion level of 50g/kg can be used in chicken diets during the growing phase, whereas in the finishing phase, inclusion level of 150g/kg FCLM can be used. The FCLM did not affect the eating quality of breast meat.
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| Keywords:
Broiler Chickens; Cooking Methods; Fermented Cassava Leaves; Growth Performance; Meat Quality Evaluation; Silage Additives |
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