Response in physicochemical characteristics of broiler meat to incremental levels of vachellia tortilis leaf meal
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Date
2018
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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.