Meat Quality of Noiler Chicken as Influenced by Dietary Natural Antioxidants Supplementations

Some food spices and herbs with antioxidant properties have been identified as phyto-additives, of which roselle (Hibiscus sabdariffa), black pepper (Piper nigrum L), green tea (Camellia sinesis) are important. This study aimed to assess the effect natural antioxidants its inclusion levels on performance meat quality Noiler chickens. A total 270 one-day-old noiler chickens were distributed into nine groups, 3 replicates 10 birds per replicate. They fed basal diet (control 0 g/kg), + roselle, pepper, combine (roselle tea) at 0.5 g/kg 1.0g /kg respectively. At end twelve (12) weeks, treatments sacrificed, scalded manually dissected; blood samples collected for heamatology serum parameters. Data also carcass characteristics, primal cuts, internal organ, physical properties, lipid profile, peroxidation organoleptic properties. generated subjected Analysis variance using General Linear Model factorial within a completely randomized design. The significantly (p<0.05) influence cut organs birds. Birds had (P<0.05) low cooking loss when compared treatment groups. There was no significance difference (P>0.05) in WBC, RBC, Hb Haematocrit experimental parameters not influenced (P<0.05). CHO control, higher other treatments. diets HDL reduced level LDL MDA Chicken from has most accepted flavour 1.0g/kg compare dietary treatment. Meat all generally by taste panellist. It therefore, means that importantly chicken’s feed improved characteristics deleterious should be included their 1.0g/kg.