Physico-biochemical and microbial characteristics of broiler chicken meat fed diet incorporated with Kappaphycus alvarezii

Abstract

This study evaluated the physico-biochemical and microbial characteristics of broiler chicken meat after dietary supplementation of Kappaphycus alvarezii (AF-KWP). Day-old chicks (280) were randomly distributed into 35 groups with 8 chicks in each group (7 dietary treatments × 5 replicates). Seven experimental diets were formulated by adding 0 (control, T1), 0.25 AF-KWP (T2), 0.50 AF-KWP (T3), 0.75 AF-KWP (T4), 1.00 AF-KWP (T5), 1.25 AF-KWP (T6) and 1.50 AF-KWP (T7), respectively. No significant differences (P > 0.05) were recorded in pH and drip loss (%) among the control and dietary-treated groups. Water holding capacity (WHC), cholesterol, fat, and extract release volume (ERV) found significantly (P 0.05) were observed in free fatty acid and peroxide values among the control and dietary AF-KWP–supplemented groups, whereas 2-thiobarbituric acid reactive substance (TBARS) activity of meat improved (P < 0.05) in 1.50 or 1.25% AF-KWP–supplemented groups (T7 or T6). Microbial loads in terms of standard plate count (SPC), coliforms, and Staphylococcus were significantly reduced (P < 0.05) in 1.50 or 1.25% AF-KWP (T7 or T6)–supplemented groups compared with control (T1) group. From the above, it may be concluded that K. alvarezii (AF-KWP) can be incorporated at 1.25 or 1.50% level in broiler diet for improved physico-biochemical characteristics, lipid oxidation, antioxidant activities, and reduction of microbial counts in broiler chicken meat.