EFFECT OF GRADED LEVELS OF OREGANO POWDER (Origanum Vulgare) ON MEAT QUALITY OF BROILER CHICKENS
DOI:
https://doi.org/10.33003/jaat.2024.1003.13Keywords:
Keywords: physical, chemical, broiler chickens, evaluationAbstract
This research evaluated the effect of feeding varying levels of Oregano powder (OP) (Origanum vulgare) on physico-chemical properties of broiler chicken meat. Two hundred broiler chicks (n=200) were allocated randomly to four (4) dietary treatments. The dried oregano leaves were ground into a fine form, milled and incorporated into the ration. Each treatment consisted of varying levels of OP as 0, 15, 20 and 25g/100kg representing treatments T1, T2, T3 and T4 respectively. Broiler chickens were fed the experimental feed for 49 days, at the end of which five (5) birds per replicate were sacrificed and evaluated for physico-chemical properties. The mean values of physico-chemical properties (cooking loss, drip loss, colour, pH and density) didn’t vary significantly among all the treatments. It was concluded that Oregano powder inclusion at 0, 15, 20 and 25g/100kg in the diets of broiler chicken did not have any significant effects on meat quality evaluated.
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