Influence of aidan and turmeric as additives on blood chemistry, proximate composition and organoleptic indices of broiler chickens
The study assessed blood chemistry, proximate composition and organoleptic indices of meat from broiler chickens fed aidan and turmeric as additives. One hundred and eighty Cobb 500 strain day-old chicks were used for an 8-week study. Birds were divided into six groups (30 birds/group) of three replicates (10 birds/replicate) each. The groups were randomly allotted to six dietary treatments (A, B, C, D, E, and F). Group A was the control, fed basal diet without aidan or turmeric. Groups B, C, D, E and F were fed diets containing 0.5% aidan, 1.0% aidan, 0.5% aidan + 0.5% turmeric, 1.0% turmeric and 0.5% turmeric, respectively. Blood was drawn from one bird per replicate at end of study for blood chemistry analysis. One bird per treatment was selected, slaughtered and loin meat taken for proximate and sensory evaluation using 20 semi-trained test panelists and nine-point hedonic scale questionnaire. Completely randomized design, one-way analysis of variance was used. Dietary inclusion of turmeric and aidan alone or in combination showed no apparent pathological concerns but significantly (p<0.05) elevated PCV, RBC, thrombocytes, heterophils, lymphocytes, AST, ALT, albumin, globulin, protein, sodium, calcium, phosphorus, cholesterol, creatinine values and decreased (p<0.05) haemoglobin and glucose concentrations. Also, treatments did not affect (p>0.05) monocytes and potassium levels and showed normal WBC and eosinophils counts. Furthermore, dietary treatments improved (p<0.05) crude protein content of the meat without affecting (p>0.05) fat, ash and dry matter as well as sensory indices. Nevertheless, no meat was disliked by consumers. Inclusion of aidan and turmeric up to 1.0% could support antiglycaemic and phosphorus activity. But, beyond 1.0% inclusion, anaemia and dehydration of the birds may occur.
Keywords: Phyto-additive, Non-antibiotic, Natural growth promoter, Sensory indices