Enhancing Broiler Meat Quality: Sensory Impact of Fermented Turmeric Supplementation I InformativeBD

Nena V. Siaboc, and Reylon M. Bedro, from the different institute of Philippines. wrote a Research Article about, Enhancing Broiler Meat Quality: Sensory Impact of Fermented Turmeric Supplementation. Entitled, Sensory Attributes of Broiler Meat with Dietary Supplementation of Fermented Turmeric (Curcuma longa) Tubers (FTT). This research paper published by the International Journal of Biosciences (IJB). an open access scholarly research journal on Biosciences. under the affiliation of the International Network For Natural Sciences| INNSpub. an open access multidisciplinary research journal publisher.

Abstract

Broilers are specifically raised for meat purposes.  Feed and water supplements are provided to the birds in order to hasten growth and development.  The study was conducted to evaluate the sensory attributes of broiler chickens with Dietary Supplementation of Fermented Turmeric Tubers (FTT).  A total of sixty (60) day-old broiler chicks were randomly assigned into four treatment groups with three (3) replicates with (5) birds per replication. The experimental treatments were T1(antibiotic-control), T2 (20 ml FTT), T3 (30ml FTT) and T4 (40 ml FTT) per liter of water. The birds were raised under standard management practices for thirty (30) days. After 30 days, the breast cut of the experimented birds was roasted and sensory attributes of meat based on taste, tenderness, juiciness, odor, texture and overall acceptability were determined by a group of testing panel using hedonic scale of evaluation.  The data gathered were analyzed using ANOVA for Complete Randomized Design (CRD). Results showed that T3 got the highest mean value for Taste, T1 for Tenderness, T4 for juiciness and odor, T1 and T4 for Texture, T2 and T4 for the overall acceptability. However, Statistical Analysis showed no significant differences among treatment means which indicates that supplementation of FTT in broilers did not markedly vary in all treatments. Nevertheless, the supplementation of FTT in the diet of broilers proved to have a positive influence on the taste, juiciness, odor, texture and overall acceptability of broiler meat.  It could be concluded that the use FTT as water supplement had enhanced the sensory attributes of broiler chickens.

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Introduction

Broiler chickens need supplements and nutrients to have faster growth rates and development. Feed supplement and feed additive are nutrient substances used to improve the growth performances (Choi et al., 2023) of broilers chickens. One of feed additives that are frequently used in broiler production is Antibiotic Growth Promoter (AGP) that was reported to increase the bacterial resistance resistance (Haque et al. 2020; Untari et al., 2021;) in human consuming the broiler’s meat due to the residue of AGP in the broiler tissue. The issues of antibiotic resistance make some countries to prohibit the use of AGP in broiler chickens and food producing animals (Maron et al., 2021). In order to counteract this issue, alternatives to substitute the use of AGP in animal husbandry that improve productivity and health performances were studied and one of this are the utilization of herbal products (Sugiharto, 2021) with the purpose of producing safe meat for human consumption (Ratiq et al., 2022).Turmeric (Curcuma longa Linn.) is one of these herbs to substitute antibiotic that exhibit antimicrobial activity (Gobiraju et al., 2019; Lagua et al., 2021; Samarasinghe et al., 2023). It is known as the “Golden Spice” from Asia to Africa (Jagganath, 2020) that contains bioactive compounds with powerful medicinal properties, curcumin a natural inflammatory compound (Sharifi-Rad et al., 2020). The medicinal properties of turmeric (Prasad et al., 2011) have been proven to be very effective in broilers, but the use in broilers through fermentation process was not yet studied, hence, this study was conducted to evaluate the effects of fermented turmeric tubers on the sensory attributes of broiler meat as water dietary supplement.

Turmeric tubers are locally available, widely cultivated, very affordable because it is considered as one of the cheapest spices (Haque et al., 2020), herbal remedy (Rolfe et al., 2020) and extensively utilized as dietary spice (Jagganath, 2020). As medicinal herb, it is used to treat inflammation, pain, for wound healing, and digestive syndromes (Singletary, 2020). Current studies have shown that turmeric can be a practical alternative to antibiotics considering that misuse of synthetic drug like antibiotics can led to the development of antibioticresistant bacteria that poses a risk in both animals and human health (Aderemi et al., 2023).

In this notion, this study was brought about to prove the valuable influence of turmeric in broilers. The main objective of the study was to determine the effects of Fermented Turmeric Tubers (FTT) dietary supplementation on the sensory attributes of broiler meat based on its tenderness, juiciness, texture, odor, taste and overall acceptability. 

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Source : Sensory Attributes of Broiler Meat with Dietary Supplementation of Fermented Turmeric (Curcuma longa)Tubers (FTT)