Enzyme Supplemented Neem Leaf Meal Based Diets: Effects on Carcass and Meat Quality of Broiler Chickens

Abstract

The study investigated the influence of neem leaf meal (NLM) with or without enzyme supplementation on carcass and meat qualities of broiler chickens. Two hundred and eighty eight (288) broiler chickens were randomly allocated to diets in which NLM was included at 0, 1.5, 3 and 5% with and without enzyme supplementation to form eight (8) dietary treatments. There were three (3) replicates per treatment and twelve (12) birds per replicate in a 4 x 2 factorial arrangement. At the end of the 8th week, three chickens/ replicate were humanely slaughtered for assessment of carcass and organ characteristics and meat quality of the thigh, chest and drumstick muscles. The results showed that only the relative weights of back (g/kgLW) was significantly influenced (P<0.05) by levels of NLM inclusion. There was also significant (P<0.05) increase in relative weights (g/kgLW) of the liver and pancreas of the broilers with NLM inclusion. Cooking loss, thaw loss and palatability of meat from these chickens were not adversely affected by inclusion of NLM in the diets. Furthermore, the values obtained for moisture contents of the 3 muscles were within acceptable range. In conclusion, inclusion of NLM in broiler finishers’ diets up to 5% did not jeopardize the development of carcass and organs, and meat quality of the chickens. Additional effect of enzyme supplementation was not observed in this study.