Journal of Animal Health and Production

Research Article
J. Anim. Health Prod. 9(1): 40-46
Http://dx.doi.org/10.17582/journal.jahp/2021/9.1.40.46
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Olusola Victor Obajuluwa1*, Kehinde Atinuke Sanwo2, Lawrence Tokunbo Egbeyale2, Adeboye Olusesan Fafiolu3

1Livestock Science and Sustainable Environment, Centre of Excellence in Agricultural Development and Sustainable Environment, Federal University of Agriculture, Abeokuta, Nigeria; 2Department of Animal Production and Health, College of Animal Science and Livestock Production, Federal University of Agriculture, Abeokuta, Nigeria; 3Department of Animal Nutrition, College of Animal Science and Livestock Production, Federal University of Agriculture, Abeokuta, Nigeria.

Abstract | Larvicidal herbs may help improve meat qualities and reduce residual synthetic chemicals in poultry meat. A total of 225 floor raised broiler chickens were equally divided into five treatment groups and fed with either basal (control) diet, basal diet supplemented with a commercial larvicide (Cyromazine, 5mg/Kg), or three levels of a larvicidal herb Yohimbe (Pausynistalia yohimbe) at (60, 120, and 180mg/Kg) diets. Two chickens per replicate from each of the five treatment groups were slaughtered to evaluate the carcass traits and meat quality. Results showed that Yohimbe has no significant (p>0.05) effects on the weights and cut parts of the chickens. However, there were significant (p<0.05) increase in relative weights of heart and kidney with 180mg/Kg Yohimbe supplement while the spleen relative weight was reduced. Although, sensory qualities such as: juiciness, meaty flavour and overall acceptability were improved (p<0.05) with 180mg/Kg Yohimbe supplementation, crude fibre in meat was reduced (p<0.05) with 60mg/Kg Yohimbe supplement, while lipid profile was unaffected by Yohimbe supplementation. The research concluded that supplementation of broiler diet with 180mg/Kg Yohimbe improves sensory qualities but Yohimbe has casual effect on carcass traits and proximate composition.

Keywords | Broiler chicken, Larvicide, Pausynistalia yohimbe, Carcass traits, Meat quality