Authors : T.A. Oluwasola , G.E. Onibi and J.O. Agbede
Abstract: Carcasses and meat from a flock of 240 broiler chickens in which 15% of the dietary maize was replaced with Panicum maximum leaf meal with or without Roxazyme-G and Ronozyme-P supplementation at 100 and 200 mg kg 1 were assessed pigmentation, taste, water and lipid contents and oxidative stability during refrigerated storage. Shank and skin pigmentation scores significantly (p<0.05) increased with increasing levels of either or combination of the enzymes in the Panicum maximum containing diets. The taste scores of meat were not affected (p>0.05) by diet and interaction of diet and muscle types (breast, drumstick and thigh). Taste scores were significant (p<0.05) for muscle types (6.2�2.1, 6.1�2.2 and 6.9�1.7 for thigh, drumstick and breast, respectively). Moisture content of meat was not significantly (p>0.05) influenced by diets and lipid contents were 5.5�0.3, 5.0�0.2 and 4.6�0.2 for thigh, drumstick and breast (p<0.05). Oxidative stability of meat, though significant (p<0.05), showed no trend in relation to diets. Meat susceptibility to oxidation was in order of thigh>drumstick>breast. Partial substitution of maize with Panicum maximum with or without enzyme supplementation had no adverse effect on meat quality.
T.A. Oluwasola , G.E. Onibi and J.O. Agbede , 2008. Pigmentation and Meat Quality of Broiler Chickens Fed Maize Replaced with Panicum maximum with or Without Roxazyme-G And Ronozyme-P Supplementation. Journal of Animal and Veterinary Advances, 7: 663-668.