Physico-chemical Attributes of Meat from Broiler Chickens Fed Pelletised Cassava Chips-Based Diets Supplemented with Graded Levels of Crystalline DL-Methionine
A. D. Ologhobo *
Department of Animal Science, Animal Biochemistry and Nutrition Research Unit, University of Ibadan, Ibadan, Nigeria
Samuel Etop
Department of Animal Science, Animal Biochemistry and Nutrition Research Unit, University of Ibadan, Ibadan, Nigeria
Olugbenga Ogunwole
Department of Animal Science, Animal Biochemistry and Nutrition Research Unit, University of Ibadan, Ibadan, Nigeria
Oluwaseun Olayanju
Department of Animal Science, Animal Biochemistry and Nutrition Research Unit, University of Ibadan, Ibadan, Nigeria
*Author to whom correspondence should be addressed.
Abstract
Aims: This experiment was carried out to investigate the effect of cassava chips-based diets with methionine supplementation on performance and meat physico-chemical attributes of broiler chickens.
Methodology: 400 one-day old Arbor Acre broiler chicks were randomly allotted to twenty groups of two replicates each in a 4x5 factorial arrangement in a completely randomised design (4 levels of methionine (0, 0.5, 1.0, 2.0 g/kg) and 5 levels of cassava chips (0, 25, 50, 75, 100%)). Data on performance were collected weekly while at the end of the feeding trial, three birds were sacrificed from each replicate for meat quality evaluation.
Results: Performance results showed that there was significant difference (P<0.05) on methionine on final body weight and weight gain and on cassava on weight gain and FCR. The interactive effect of cassava and methionine on weight gain was significant (P<0.05). There were significant differences (P<0.05) on methionine, cassava and their interaction on shear force, water holding capacity and thermal shortening of the meat. Methionine showed significant difference (P<0.05) for aroma and tenderness while cassava was only significant (P<0.05) for juiciness. The main effect of methionine was significant (P<0.05) for TBARS. There was significant difference (P<0.05) on the main effect of methionine, cassava and their interactions on the proximate composition of meat.
Conclusion: Methionine inclusion in cassava chips-based diets had positive effects on performance and meat quality attributes of broiler chickens.
Keywords: Cassava chips, methionine, broiler chickens, performance, meat quality