The need for making livestock products free from antibiotics residue and other synthetic chemicals has resulted to the use of herbal products in livestock production. A 42-day study was conducted to compare the influence of Yohimbe ( Pausynistalia yohimbe) and Larvacide on the growth performance, blood profile and gut morphometry of broiler chickens. Two hundred and twenty five 14-day old broiler chickens were randomly allotted into five treatment groups comprising of forty five chicks each. The groups were triplicates of fifteen birds. The five treatment groups consist of Basal (control), Larvacide (5 mg/Kg), three levels of Yohimbe supplementation (60 mg, 120 mg, and 180 mg/Kg) diets. Each supplement was supplied with the specified diets for the two phases of feeding [starter diet (3–4weeks) and the finisher diet (5–8weeks)]. Data collected were subjected to One-way analysis of variance. Results show insignificant effect ( p >0.05) on the growth performance parameters at the starter phase. However, at the finisher phase, supplementation of Yohimbe resulted to a progressive reduction in the feed intake ( p <0.05) without consequential reduction in the body weights. The chickens fed Basal diet+180 mg Yohimbe had the best Feed Conversion Ratio (FCR). Furthermore, chickens fed basal starter diet+180 mg Yohimbe had the highest ( p <0.05) total protein, globulin, Red Blood Cell (RBC), White Blood Cell (WBC), and Eosinophil counts while it had the least ( p <0.05) Alanine Transaminase (ALT), uric acid and creatinine. Also, chickens fed basal starter diet + 60 mg Yohimbe had the highest ( p <0.05) Mean Corpuscular Volume (MCV) and Mean Corpuscular Haemoglobin (MCH) while chickens fed basal starter diet+120 mg Yohimbe had highest ( p <0.05) High Density Lipoprotein (HDL), but lower Very Low Density Lipoprotein (VLDL) and triglyceride. At the finisher phase, chickens fed basal diet+180 mg Yohimbe had the highest ( p <0.05) Pack Cell Volume (PCV), haemoglobin and basophils while chickens fed basal diet+60 mg Yohimbe had the highest WBC. Chickens fed basal diet+120 mg Yohimbe had the least ALT and uric acid. Triglyceride, and cholesterol, HDL and VLDL, were lowered ( p <0.05) in chickens fed basal diet+Larcacide. Also, chickens fed basal diet+180 mg Yohimbe had the highest ( p <0.05) villi height. The study concluded that feeding broiler chickens basal diet+180 mg Yohimbe improved optimum growth performance, blood profile and gut morphology.

This experiment was designed to determine the meat quality and lipid profile of broiler chickens fed diets containing turmeric (Curcuma longa) powder (Tur) and cayenne pepper (Capsicum frutescens) powder (Cay) as antioxidants. Two hundred and forty three (two-week old) Abor Acre broiler chicks were randomly allotted to nine treatment groups of 27 birds each, consisting of three replicates of nine birds each in a completely randomised design. Three levels of Tur (0, 2 and 4 g/kg) and three levels of Cay (0, 1 and 2 g/kg) were used to provide nine dietary treatments.  Meat quality indices such as cook and refrigerated losses, water absorptive power, etc were measured and determined at the 8th week. Broiler Chickens fed the basal diet had highest meat dry matter, protein content and least (p<0.05) meat pH, cook and refrigeration loss values. Meat triglyceride and meat malondialdehyde value was best (p<0.05) in treatments fed dietary 2 g/kg Cay, while chickens fed 2 g/kg Cay, 2 g/kg Tur + 1 g/kg Cay and 2 g/kg Tur + 2 g/kg Cay had better meat lipoprotein values. For meat sensory characteristic, meat flavour of broiler chickens fed diets containing 2 and 4 g/kg dietary Tur, were  moderately liked while overall flavour was best (p<0.05) in groups fed the basal diet with no dietary additive. It was evident in the study that the dietary inclusions of the test ingredients limited lipid oxidation, thus improved storage duration and meat flavor.  

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.

There is consumer's preference for tender meat. The use of tenderizers to soften meat helps to reduce nutrient losses due to prolonged cooking. This study was conducted to compare the effects of four unconventional marinades (Pawpaw leaves extract, Lime-juice, and Carbonated drinks and distilled water) on the quality of beef. One thousand five hundred grams (1500 g) of beef excised from the thigh muscle was cut into twelve whole pieces of similar sizes and were randomly distributed into four experimental groups in a Complete Randomized Design (CRD). Treatment groups were randomly allotted to experimental marinades measuring 300mL with each marinade containing 100mL of tenderizers. Marination spanned for a period of 24 hours at a temperature of 4 °C. Data collected were: beef proximate composition, weights with pH of beef and marinades, cook and refrigeration losses and sensory scores. Results showed significantly (P<0.05) higher fat and Fe content in beef treated with Lime-juice and Pawpaw leaves extract-based marinades respectively. Marination did not affect (P>0.05) crude protein, ash, moisture content, and calcium. Weights and pH from beef and marinades varied significantly (P<0.05) after marination. Pawpaw leaves extract-based marinades produced more (P<0.05) tender beef; while beef marinated with carbonated drink marinade had significantly (P<0.05) better flavour and overall acceptability. It is therefore concluded that carbonated drink based marinades produced beef with the best quality.