COMPARATIVE EVALUATION OF SELENIUM, VITAMIN E, GARLIC AND THYME ON THE PERFORMANCE AND MEAT QUALITY OF BROILERS
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Date
2018-07
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR- 585 401
Abstract
An experiment was conducted to study the comparative effect of Selenium, Vitamin
E, Garlic and Thyme on the performance and meat quality of 405 one day old broiler chicks
over a 42-day period. The trial had nine treatments with three replicates (45 per treatment).
The treatment groups were supplemented with two levels of sodium selenite viz., 0.15 ppm
(T2) and 0.3 ppm (T3); two levels of vitamin E viz., 150 IU/kg (T4) and 300 IU/kg (T5); two
levels of garlic powder viz., 0.5 per cent (T6) and 1 per cent (T7); two levels of thyme
powder viz., 0.5 g/kg (T8) and 1 g/kg (T9) and T1 group was the control, fed with the basal
diet (Se, 0.23 ppm and vitamin E 40 IU/kg). After 42 day of feeding, three birds from each
replicate were slaughtered conventionally and carcasses were packed in polyethylene bags
and stored for 10 day at 4°C. Cumulative body weight, feed intake and feed efficiency were
not affected by the supplemented groups. Dietary Se, Garlic and Thyme increased spleen
weight and antibody titres against IBDV. Meat colour L*, a*, b* values during storage
showed no significant difference except for b* value on day 10 with lowest value found in
Se (0.15 ppm) group. Se (0.15 and 0.3ppm), garlic powder (1 %) and thyme powder (0.5
g/kg) supplementation retained a slightly lower pH in thigh meat. Garlic (1 %) decreased
the drip loss and in all the supplemented groups, the WHC of the breast and thigh meat
increased during storage. Dietary Se (0.3 ppm) and both the levels of Vitamin E, Garlic
and Thyme influenced the oxidative stability of the meat during storage. Vitamin E and
thyme supplementation reduce the fat (%) content of breast meat. The results demonstrated
that Se (0.3 ppm), Garlic powder (1 %), Thyme powder (0.5 g/kg) and Vitamin E (300
IU/kg) are effective in enhancing the meat quality and immune status of broilers.