Effect of low tannin sorghum based feeds on broiler meat nutritional quality

Abstract

This study determined the meat quality characteristics of different parts of a broiler carcass obtained from chicken fed on diets formulated using either maize ( Zea mays ) or sorghum ( Sorghum bicolor ) as the source of energy. Six diets that differed on the sorghum/maize replacement levels (0%, 20%, 40%, 60%, 80% and 100%) were fed to 120-day old broiler. The chicken meat was harvested after 8 weeks and meat from different parts of the carcasses were analysed for fatty acid profile, cholesterol, vitamins A and E content. Levels of 36.37%–80.32% of saturated fatty acids were detected in different cuts. The polyunsaturated fatty acids ranged at 12.36%–29.13% while the monounsaturated fatty acids accounted for 1.46%–4.84% for all the experimental diets. The highest levels of long chain unsaturated fatty acids (18.68%–22.87%) were detected in the thigh muscle meat of chicken fed on a 0% sorghum diet. Conversely, diet that had a 100% sorghum had undetectable level of unsaturated fatty acids. The highest cholesterol content of 30.61 mg/100g was detected in the thigh muscles of chicken with 100% sorghum inclusion. The vitamin E content in the thigh meat of chicken subjected to diets high on maize content were significantly higher (P ≤ 0.01) than those fed on high sorghum diets. Meat from chicken fed on high low tannin sorghum meals had significantly lower (P ≤ 0.01) cholesterol content of 8.63 to 3.44 mg/100g compared to 20.10 mg/100g from diets high on maize. The present study shows that partial substitution of maize with low tannin sorghum can improve the nutritional value of broiler meat. • Chicken fed on low tannin sorghum and maize diets as the key sources of energy and meat samples collected after 8 weeks of feeding. • Cholesterol deposits higher in high maize diets. • Deposition of Vitamin E and A not affected by diet in breast meat. • Deposition of Vitamin E affected by diet on thigh meat. • Cholesterol deposition in muscles affected by levels of saturated and unsaturated fatty acids.