EFFECT OF DIETARY SUPPLEMENTATION OF BLACK PEPPER (PIPER NIGRUM), TURMERIC (CURCUMA LONGA), AND THEIR COMBINATION ON CARCASS CHARACTERISTICS AND MEAT QUALITY OF BROILER CHICKEN.
Abstract
ABSTRACT
This experiment was carried out over a period of forty-two days to study effects of dietary supplementation with black pepper (Piper nigrum), turmeric (Curcuma longa), and their combinations on carcass characteristics and meat quality of broiler chickens. A total of 150 day-old broiler chicks were allocated to six treatments in a completely randomized design, with three replicates of eight birds each: basal diet without additives (T1), 1% black pepper (T2), 1% turmeric (T3), 0.25% black pepper + 0.75% turmeric (T4), 0.75% black pepper + 0.25% turmeric (T5), and 0.5% black pepper + 0.5% turmeric (T6). At the end of the feed trials, 2 birds per replicate were randomly selected, starved overnight and slaughtered by severing the jugular vein for carcass and meat quality evaluation. The dietary treatment significantly (P
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