Effect of Aloe Vera (Aloe barbadensis) Supplementation on Carcass Characteristics and Proximate Composition of Broiler Chicken Meat

Abstract

A total of 240 one day-old chicks were randomly allotted to 4 treatment groups with 4 replicates having 15 broiler chicks in each replication to study the effect of aloe vera supplementation in diet on carcass characteristics and proximate composition of broiler chicken meat. The chicks were fed with standard basal diets in three different growth phases i.e. pre-starter (0-7d), starter (8-21d) and finisher (22–42 d). The control group T1 was fed a basal diet. The birds in group T2 were fed control diet + aloe vera powder @ 0.5%; in group T3: control diet + aloe vera gel in feed @ 2% and in group T4: control diet+ fresh aloe vera juice in drinking water @ 2%. Ready to cook percentage and eviscerated percentages were higher (P<0.05) in group receiving fresh aloe vera juice in drinking water. Giblets percentage was higher (P<0.05) in group receiving feed supplemented with aloe vera powder. Total as well as leg meat: bone ratio were significantly (P<0.05) higher in all the aloe vera supplemented groups in comparison to control group. Leg and breast meat fat percentage was low in all the treatment groups (P<0.05) while protein percentage in leg meat was higher (P<0.05) in the group receiving fresh aloe vera juice in drinking water. It could be concluded that aloe vera supplementation resulted in higher meat production and lower fat percentage in broiler chicken.