Response in physicochemical characteristics of broiler meat to incremental levels of vachellia tortilis leaf meal

Abstract

The broad objective of the current study was to determine the relationship between inclusion levels of Vachellia tortilis and physicochemical attributes of broiler meat. A total of 120 Cobb 500 broilers were randomly allocated to 0, 30, 60, 90, 120, 150 g/kg Vachellia tortilis leaf meal diets at 14 days of age. At the age of 32 days the birds were humanely slaughtered. Average feed intake and average daily gain had a positive linear relationship with Vachellia tortilis inclusion levels. Moisture, crude protein, fat, calcium, potassium, zinc, iron and magnesium were not significantly (P>0.05) related to Vachellia tortilis inclusion. The relationship between ash and V. tortilis was described by Y = 5.41 (± 2.56) – 50.23 (± 18.40) + 203 (± 27.79). The equation Y= 0.07 (± 0.20) x2 + 1.79 (± 1.40) x + 0.36 (± 2.12) described the relationship between calcium and V. tortilis. The relationship between copper and V. tortilis inclusion levels was described by Y = 0.04 (± 0.01) x2 – 0.35 (± 0.08) x + 0.78 (± 0.13). The equation Y = -0.80 (± 0.32) x2 + 6.64 (± 2.29) x + 12.10 (± 3.47) described the relationship between sodium and V. tortilis. The increase in calcium may assist with diabetes management. It is, therefore, crucial to monitor mineral content of feeds when leaf meals are included. Cooking loss, shear force, drip loss and redness were not significantly related to V. tortilis inclusion. The relationship between V. tortilis and lightness was described by Y = 0.484 (± 1.638) x -14.435 (± 43.904). The increase in 1 g/kg in V. tortilis let to a 2.15 unit increase in yellowness. The equation Y = 2.393 (± 2.180) x -23.782 (± 20.456) described the relationship between V. tortilis increase and chroma range. The relationship between pH at 24 hours and V. tortilis inclusion levels was described by Y = 29.467 (± 60.463) x -75.148 (± 183.795). The increase in yellowness is likely to increase consumer satisfaction on broiler meat.