An assessment of meat quality attributes of Broiler chicken fed with Samanea saman meal

Abstract

<title>Abstract</title> The study examined the meat quality attributes of broiler chicken fed with unfermented and <italic>Aspergillus niger</italic> fermented <italic>Samanea saman</italic> whole pod meal. The study was conducted with 360 broiler chickens for 5 weeks. <italic>Samanea saman</italic> whole pod meal was fermented with a fungus <italic>Aspergillus niger</italic> for 10 days and included at levels of 0. 60, 90, 120 and 150g kg^{− 1}in diets to substitute soyabean meal. Five experimental diets were formulated: a control diet which had 0kg of Samanea saman meal and four other diets containing FFSSWP meal at various levels. The experiment commenced after brooding the broiler chickens for 21 days by randomly allotting 18 birds each into five treatments with four replications in a complete randomized design (CRD).The experimental diets and water were provided ad-libitum to the broiler chickens throughout the feeding trial. At 8weeks of age the birds were slaughtered and studies done with the carcass. Following meat qualities were assessed pH, cooking loss, water holding capacity, meat cholesterol, The results indicated that feeding of broiler chickens with the fermented whole pod meal showed no antioxidant or antimicrobial activity in the meat. Also feeding of the broiler chicken with the fermented whole pod meal reduced the total cholesterol content of the meat by 40–65%. Therefore it can be concluded that the FFSSWPM is a valuable feed ingredient to be included at 60 and 150 g kg^{− 1} of broiler chickens diets without any harmful effects on meat quality attributes but lowered the total cholesterol content in the chicken meat. Farmers should be encourage to use fungus fermented <italic>Samanea saman</italic> and also further studies should be conduced on how to include <italic>Samanea saman</italic> meal into the feed diet of broiler chicken.