EFFECTS OF DIETARY TURMERIC (CURCUMA LONGA) RHIZOME POWDER ON LIPID OXIDATION AND SENSORY ATTRIBUTES OF BROILER CHICKENS MEAT

This study was conducted to evaluate the effect of feeding mixing varying levels of Turmeric
(Curcuma longa) Rhizome Powder (TRP) on lipid oxidation and sensory attributes of broiler
chickens meat using two-hundred-broiler chickens randomly allotted to four dietary treatments
with 250g, 500g, 750g and 0g/100 kg of diet representing T1, T2, T3 and T4 respectively in a
completely randomized design. The results indicated significant differences in lipid oxidation of
all the treatments. The TBARS values detected in T4 (Control) had highest value (0.29 mg
MDA/kg) while T3 which contained highest level of TRP (750g) supplementation recorded
lowest (0.13 mg MDA/kg) TBARS value. However, there were no significant differences in
sensory properties except meat colour where colour of the treatments (T1-T3) increased with
increase in the quantity of TRP. Irrespective of inclusion level, Turmeric Rhizome Powder (TRP)
had influence lipid oxidation of the treatments evaluated. Similarly, TRP did not have much
effect on sensory parameters. The present study showed that supplementation of TRP could be
effective in inhibiting lipid oxidation and enhancing antioxidant capacity. The study
recommended higher inclusion levels of TRP powder due to the positive effects on lipid
oxidation status and enhancement of broiler chicken meat colour.