PERFORMANCE AND MEAT QUALITY OF BROILER CHICKEN FED GRADED LEVELS OF BLACK COFFEE SEED (COFFEE ARABICA) POWDER SUPPLEMENTED DIET

Abstract

Oxidative degradation is a deleterious condition that affects quality of meat, thereby poses a threat to poultry industry. However, this can be mitigated through feeding with antioxidants, therefore the need for inclusion of high antioxidant compound, such as coffee, in poultry diet. One-day old Ross 308 chicks (n = 200; r = 5) were randomly allotted to four diets containing black coffee seed powder (BCSP): 0.0 g/kg; 1.25 g/kg; 2.50 g/kg and 3.75 g/kg. Birds were fed ad libitum with free access to water for 6 weeks. Total weight gain (TWG) (g/b), total feed intake (TFI) (g), feed conversion ratio (FCR), haematology, oxidative markers, gut microbiology (x105cfu/mL) of birds, sensory characteristics (9-point hedonic scale) and total volatile nitrogen base (TVB-N) (mg/100 g) of broiler meats were assessed. Data were analyzed using ANOVA at P = 0.05. No significant differences in TWG (1873.12 − 1927.58) and FCR (1.55 − 1.71) were observed. However, TFI at 3.75 g/kg of BCSP (3216) was higher (P < 0.05) than at 0 g/kg (3090), 1.25 g/kg 2967 and 2.50 g/kg of BCSP (3072) in the bird diet. Haemoglobin (12.60) at 1.25 g/kg BCSP was higher (P < 0.05) than at 0 g/kg BCSP (10.83), but similar to the groups of 2.50 g/kg (10.97) and 3.75 g/kg (12.13) BCSP in the diet. Creatinine (0.97mg/dL) in the 1.25 g/kg BCSP group was higher (P < 0.05) than those in the 0 g/kg (0.68 mg/dL) and 3.75 g/kg (0.60 mg/dL) groups but similar to the 2.50 g/kg group (0.88 mg/dL). No significant differences in almost all the oxidative markers were recorded. Gut microbiology showed that heterophilic (11.60), Coliform (8.30) and E.coli (13.70) contents in the 0/kg BCSP group were higher (P < 0.05) than those in the 1.25 g/kg group (9.00, 5.58 and 4.48), the 2.50 g/kg group (3.55, 1.83 and 1.28) and 3.75 g/kg group (3.30, 0.53 and 0.25) for heterophilic, coliform and E. coli respectively. Lactobacillus in the 3.75 g/kg group (7.53) was higher (P < 0.05) than that in the 2.50 g/kg (5.63), the 1.25 g/kg (5.70) and 0 g/kg (1.58) groups. With the increase of BCSP inclusion, the TVB-N decreased; aroma and taste of BCSP meat were best and well accepted. Low pathogenic gut microorganisms and total volatile nitrogen base coupled with high sensory acceptability of meat confirm the antioxidant potential of black coffee in broiler chicken diet.