Evaluation of Growth Performance, Meat Quality and Sensory Attributes of the Broiler Fed a Diet supplemented with Curry Leaves (Murraya koenigii)

Abstract

An experiment was conducted to evaluate the growth performance and meat quality traits of broilers fed a diet supplemented with dry-ground curry leaves (Murraya koenigii). A total of 750 one-day-old broiler chicks (Cobbs 500) were arranged in the experiment with a completely randomized design and allotted to one of five treatments, with T1-Control and T2-T5 curry leaves powder levels (i.e., 0.3%, 0.6%, 0.9% and 1.2%, respectively). The initial body weights, final body weights and daily feed intake were measured over an experimental period of 32 days. At the conclusion of the experiment, the carcass weights and meat quality parameters were measured. The birds fed diets supplemented with curry leaves powder had a higher weight gain (P 0.05) in feed intake among the dietary treatments. Similarly, supplementation of curry leaves powder had no effect (P>0.05) on the proportions of the carcass, leg meat and drumstick. No differences were (P>0.05) observed in cooking loss or the pH of meat from broilers fed the curry leaves supplemented diet. However, curry leaf supplementation affected (P<0.05) the meat water holding capacity. A sensory evaluation showed higher levels of taste and tenderness in meat from broilers fed with curry leaves powder. In conclusion, our results suggested that curry leaves powder improved the growth performance of broilers, with a lower incidence of mortality and improvement of some meat qualities.