Sensory Attributes of Meat Influenced by Dietary Inclusion of Sahjan (Moringa oleifera Lam.) Leaf Powder and Tejpatta Leaf Powder (Cinnamomum tamala) in Commercial Broiler Chickens

A feeding trial was conducted to discern the influence of dietary incorporation of sahjan (Moringa oleifera Lam.) leaf powder and tejpatta (Cinnamomum tamala) leaf powder sensory characteristics of meat in commercial broiler chicken. A total 120 day-old broiler chicks were divided randomly into 4 treatment groups with 3 replicate each i.e. 10 broiler chicks per replicate. Chicks of treatment T1 (control) were fed basal diet (starter and finisher diet), as per BIS (2007) specification, whereas in treatment groups T2, T3 and T4, basal diet was incorporated with 0.5% sahjan leaf powder, 0.5% tejpatta powder and 0.25% sahjan leaf powder with 0.25% tejpatta leaf powder, respectively. Statistical analysis was conducted using SPSS version 20. ANOVA, followed by Duncan’s Multiple Range test was used for multiple comparisons. The results showed that significant (P≤0.05) difference was observed in the appearance, juiciness, tenderness of meat of the broiler chicken birds fed diet with combination of sahjan (0.25%) and tejpatta (0.25%) leaf powder. But non-significant (P≥0.05) difference was observed in the flavour of meat of the broilers fed diet with sahjan and tejpatta leaf powder alone and in combination during 42th days of study period. So overall acceptability of commercial broiler chicken meat was significantly (P≤0.05) affected by sahjan and tejpatta leaf powder inclusion in their diet. It can be concluded that inclusion of 0.25% sahjan (Moringa oleifera) leaf powder and 0.25% tejpatta (Cinnamomum tamala) leaf powder in their diets had significant positive influence on sensory characteristics of meat of commercial broiler chickens.