ORGANOLEPTIC CHARACTERISTICS OF BROILER CHICKENS FED VARYING LEVEL OF TURMERIC (CURCUMA LONGA) AND CINNAMON (CINNAMOMUM VERUM) POWDERS
Abstract
The study investigated the organoleptic characteristics of broiler chickens fed varying
level of turmeric (Curcuma longa) and cinnamon (Cinnamomum verum) powders.
The birds were fed ad-libitum on a commercial chick crumble diet containing 22%
Crude Protein and 3000kcal/kg Metabolizable Energy from day-old to 3rd week of the
experiment followed by finisher mash diet containing 18% Crude Protein and
3150kcal/kg Metabolizable Energy from 4
th week to the 6th week. The experimental
treatments comprised T1: 0.00g cinnamon (CP) and turmeric powder (TP)/ 4 litres of
water, T2: 0.5g(CP) + 0.5g(TP)/ 4litres of water, T3: 0.10g(CP) + 0.10g(TP)/ 4litres
of water, T4: 0.15g(CP) + 0.15g(TP)/ 4litres of water and T5: 0.20g(CP) +
0.20g(TP)/4liters of water. Data were collected on meat quality characteristics which
are color, flavor, tenderness, juiciness and texture. All the data generated were
subjected to one-way Analysis of Variance (ANOVA) using SAS. The variations in
means we're separated using Duncan's Multiple Range Test of the same statistical
package.
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