DETERMINATION OF OXIDATIVE AND CHEMICAL PROPERTIES OF BROILER CHICKEN MEAT FROM BIRDS FED DIFFERENT COMMERCIAL FEEDS

This study was designed to evaluate the oxidative stability and chemical properties of broiler chicken meat from birds fed different commercial feeds. A total of two hundred and eighty-eight (288) 1-day-old chicks (Cobb 500) were used for this study. Broiler chicks were subjected to four (4) dietary treatment groups. The treatments consist of a control diet (Feed A) and three commercial diets (Feed B, Feed C and Feed D) respectively. The chicks were raised in a deep litter system and all standard management practices were adhered to throughout the study. To determine the oxidative and chemical properties of the meat, thirty-two (32) broiler chickens were randomly selected, with eight (8) birds per treatment. Birds were conventionally slaughtered and dressed at eight (8) weeks Meat samples were aseptically collected from the breast cut, packaged and stored under cold temperature to prevent spoilage and transported to the laboratory for determination of oxidative properties. Data was equally collected for chemical parameters such as water holding capacity (WHC) and hydrogen ion concentration (pH). Data generated for this study was subjected to analysis of variance using the general linear model of SAS (2002), difference in treatment mean were separated using the Duncan multiple range test. From the results obtained, values for Malondialdehyde (MDA) in broiler meat sample fed various diets ranged from 1.09-1.53nmol/mg, Superoxide dismutase(SOD) activity varied between 2.33-22.71U/mL, Glutathione peroxidase (GSH) level were found to be between 3.86-4.59nmol/mg. Additionally, Catalase activity, a marker of oxidative stress ranged from 12.53 to13.70U/mL. Notably, all values obtained for oxidative stability fell within acceptable range and showed no significant difference (p˃0.05) across all treatment groups. Data for chemical parameters, however, were statistically significant (p˂0.05) with meat sample in the control group having a better WHC and pH. The oxidative stability of broiler chicken meat was not affected by different commercial feeds offered to broiler birds. Chemical parameters such as WHC and pH had better values from meat samples fed the control diet than in the other three commercial feeds.