Effect of dietary vitamin D3 supplementation on meat quality of naked neck chickens

  • M Mabelebele
  • JW Ng’ambi
  • D Norris

Abstract

Consumers’ interest of indigenous chicken meat is increasing. An experiment was conducted to determine the effect of vitamin D3 supplementation on meat quality of indigenous male naked neck chickens. Different supplementation levels of 0, 2000, 4000, 6000 and 8000 IU of vitamin D3 per kg DM of feed were used. 13 weeks old male naked neck chickens with a mean live weight of 1200 ± 3 g were supplemented with vitamin  D3 for a period of seven days before slaughter. A 2 (cooking or not) x 2 (postmortem agings of 0 or 24 hs) x 5 (vitamin D3 levels) factorial arrangement in a complete randomized design was used for shear force analysis of raw or cooked naked neck chicken meat. A 2 (postmortem agings of 0 or 24 hs) x 5 (vitamin D3 levels) factorial arrangement in a complete randomized design was used for sensory evaluation of the meat. A quadratic equation was used to determine vitamin D3 supplementation levels for optimum shear force value and sensory attributes. Vitamin D3 supplementation did not improve (P>0.05) shear force values of unaged or aged raw and cooked naked neck chicken meat. Shear force values of unaged raw or cooked meat were optimized at different levels of 3735 (r2=0.832) and 2512 (r2=0.669) IU of vitamin D3 per kg DM feed, respectively. Shear force values of aged raw or cooked meat were optimized at different levels of 6728 (r2 =0.274) and 4249 (r2=0.873) IU of vitamin D3 per kg DM feed, respectively. Vitamin D3 supplementation had no effect (P>0.05) on unaged meat tenderness, juiciness and flavour. However, vitamin D3 supplementation improved (P<0.05) aged meat tenderness and flavour. Tenderness, juiciness and flavour of aged naked neck chicken meat were optimized at supplementation level of 6830 (r2=0.839), 6894 (r2=0.683) and 9795 (r2=0.657) IU of vitamin  D3 per kg DM. It was concluded that vitamin D3 supplementation improved tenderness and flavour of aged naked neck chicken meat. However, shear force values of unaged or aged raw or cooked naked neck chicken meat were not improved by vitamin D3 supplementation.

Keywords: Shear force, postmortem aging, calpains, connective tissue, tenderness, juiciness, flavor

African Journal of Biotechnology Vol. 12(22), pp. 3576-3582

Author Biographies

M Mabelebele
Department of Agricultural Economics and Animal Production, University of Limpopo, Private Bag X1106, Sovenga 0727, South Africa
JW Ng’ambi
Department of Agricultural Economics and Animal Production, University of Limpopo, Private Bag X1106, Sovenga 0727, South Africa
D Norris
Department of Agricultural Economics and Animal Production, University of Limpopo, Private Bag X1106, Sovenga 0727, South Africa
Published
2016-03-15
Section
Articles

Journal Identifiers


eISSN: 1684-5315