Carcass Characteristics, Internal Organ Properties, And Sensory Evaluation OF Broiler Chicken Fed Processed Guava (Psidium guajava) Leaf Meal

Abstract

Guava leaf-meal is a promising natural additive rich in nutrients and phytochemicals with potential benefits to broiler performance. Harvested guava leaves were divided into two parts: one was rinsed and air-dried without any further processing, while the second part was soaked in water for 24 hours before air-drying. The dried leaves were milled separately into powder, packed and tagged as Un-soaked Guava Leaf Meal (UGLM) and Soaked Guava Leaf Meal (SGLM), respectively. Seven experimental diets were formulated: Diet 1 (control) contained no leaf meal, diets 2, 3, 4, 5, 6, and 7 contained 2% UGLM, 4% UGLM, 6% UGLM, 2% SGLM, 4% SGLM, and 6% SGLM, respectively. A total of 168 one-day old Ross 308 broiler chicks were randomly assigned to seven dietary treatment groups with three replicates each in a completely randomized design. Data collected on carcass, internal organ and meat sensory characteristics were subjected to One-Way Analysis of Variance (ANOVA). Liveweight, carcass weight, dressing percentage, and primal cuts were not significantly (p>0.05) affected by either UGLM or SGLM inclusion. However, neck weight was significantly (p<0.05) heavier in birds fed UGLM and SGLM compared to control. Significant differences were also observed in neck (p=0.01), wings (p=0.02), heart (p=0.01), gizzard (p=0.03), and proventriculus (p=0.05). Meat flavour and general acceptability were statistically similar across treatments, however, meat from birds fed 2% UGLM had a significantly higher consumer acceptability. It is concluded that incorporation of 2% Un-soaked guava leaf meal enhances meat sensory properties and consumer preference in broiler chicken.