Influence of herbal drugs in broiler chicken nutrition on primal carcass cuts quality assessments
2016
Puvača, Nikola M. (Faculty of Agriculture, Novi Sad (Serbia)) | Kostadinović, Ljiljana M. (Institute of Food Technology, Novi Sad (Serbia)) | Đuragić, Olivera M. (Institute of Food Technology, Novi Sad (Serbia)) | Ljubojević, Dragana B. (Scientific Veterinary Institute Novi Sad, Novi Sad (Serbia)) | Miščević, Branislav M. (Faculty of Biofarming, Bačka Topola (Serbia)) | Könyves, Tibor (Faculty of Biofarming, Bačka Topola (Serbia)) | Popović, Sanja J. (Institute of Food Technology, Novi Sad (Serbia)) | Lević, Jovanka D. (Institute of Food Technology, Novi Sad (Serbia)) | Nikolova, Nedeljka (Ss Cyril and Methodius University, Skopje (Former Yugoslav Republic of Macedonia). Institute of Animal Science)
Aim of this investigation was to determine the effects of herbal drugs such as garlic, black pepper and hot red pepper in broiler chicken nutrition on carcass primal cuts quality. Total of 1200 one-day old Hubbard broilers were totally randomly distributed into eight dietary treatments with four replicates each. Chicks were fed with three dietary mixtures: starter, grower and finisher. Dietary mixtures in the experiments were as follows: T1 (Control diet), T2 (Garlic powder 0.5 g/100g), T3 (Garlic powder 1.0 g/100g), T4 (Black pepper powder 0.5 g/100g), T5 (Black pepper powder 1.0 g/100g), T6 (Hot red pepper 0.5 g/100g), T7 (Hot red pepper 1.0 g/100g ) and T8 (Mixture of spices in ratio of 1:1:1 in total amount of 0.5 g/100g). Addition of herbal drugs had significant (p<0.05) influence on carcass quality of broiler chickens. The highest achieved body weight of chicken was in treatment T6 (2460.6 g) which was followed by treatment T7 (2442.4 g) with statistically significant differences (p<0.05) compared to other treatments. The primal cuts of the most economically important value such as drumsticks with thighs had the highest weights in treatments T7 (530.7 g), T6 (525.2 g), T2 (520.2 g) and T8 (497.1 g), with statistically significant differences (p<0.05) compared to treatments T4, T5 and T1 (438.5 g, 448.7 g and 461.1 g). When it comes to a share of primal cuts in a ready-to-grill carcass weight, significant differences were not observed (p>0.05), while significant differences in the share of wings and beck (p<0.05) were recorded under the influence of added herbal drugs. It can be concluded that the addition of garlic, black pepper and hot red pepper in broiler chicken nutrition showed positive influence on chicken carcass quality.
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