Effects of graded levels of Tetracin^® on physico-chemical and sensory properties of broiler meat

Abstract

Tetracin^® (a feed grade veterinary antibiotic) was administered at 0, 50, 100, 150 and 200mg/kg to conventional starter and finisher feed for broilers for a period of six weeks before the breast meat were analyzed for physical, chemical and organoleptic properties. One hundred and fifty (2 weeks old) broiler chicks were randomly divided into 10 birds per replicate with 3 replicates per treatment. At the end of the feeding trial, 6 birds per treatment were slaughtered, defeathered, eviscerated and dressed. The breasts cuts were however subjected to laboratory analyses. No statistically significant (P>0.05) differences were observed in drip loss, chilling loss, shear force, ash and moisture contents of broiler meat across the treatment groups. However, the cooking loss and thermal loss progressively increased (P<0.05) with the corresponding increase in Tetracin^®. Similarly, WHC was also significantly (P<0.05) influenced with increased inclusion of Tetracin^®. Crude protein increased (P<0.05) but ether extract was reduced with inclusion of Tetracin^®. Meat without antibiotics was highly rated (P<0.05) for flavour, juiciness and tenderness while colour and general acceptability were not significantly (P>0.05) influenced with or without Tetracin^®. Conclusively, the inclusion of Tetracin^® improved the chemical properties of broiler meat but the physical properties (cooking loss and WHC), flavour, juiciness and tenderness of the meat were compromised especially when administered above 100mg/kg feed.

Keywords: Tetracin^®; antibiotics; Physical; chemical; sensory properties; broilers