Dietary Hemp (Cannabis sativa L.) and Dill Seed (Anethum graveolens) Improve Physicochemical Properties, Oxidative Stability, and Sensory Attributes of Broiler Meat

Abstract

This study was undertaken to unravel the potential of dietary hemp and dill seed for improving the physicochemical properties, oxidative stability, and sensory attributes of fresh (0 day) and stored broiler meat (15 and 30 days). A total of 192 straight-run day-old Cari-Vishal broiler chicks with an average weight of 42 g were grouped randomly into six groups and supplemented with varying dietary doses of hemp seed (HS) alone or combined with dill seed (DS) as a percentage of basal diet (BD), viz., diet T1 (BD), T2 (BD + 0.2% HS), T3 (BD + 0.2% HS + 0.3% DS), T4 (BD + 0.3% HS), T5 (BD + 0.3% HS + 0.3% DS), and T6 (BD + 0.025% of bacitracin methylene disalicylate (BMD)). At 42 days post-hatch, the birds were slaughtered to collect breast and thigh meat samples to evaluate the physicochemical properties, sensory attributes, and oxidative stability of fresh and stored broiler meat. The muscle cholesterol and fat % remained comparable in treated birds. Lipid peroxidation parameters like the thio-barbituric acid reactive substance (TBARS) value and free fatty acid content elicited significant interaction (P < 0.001) with seed dosage and storage time, depicting elevated lipid peroxidation in control groups, thus less oxidative stability than birds fed with seeds. Significantly inverse relationship (P < 0.01) between the storage time and seed inclusion levels was evident for oxidative stability assays like 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and physicochemical attributes of meat like pH (P < 0.05), color, and odor score (P < 0.01). A significant interaction (P < 0.01) between the storage interval and seed dosage was noticed for ABTS with groups typically comprising hemp seed alone at any level or in a seed combination at a higher inclusion level that produced a higher ABTS quenching activity. Sensory attributes were unaffected among the treated groups. To conclude, dietary supplementation of hemp and dill seed reduces the lipid peroxidation and thereby improves the lipid profile, oxidative stability, and sensory attributes of fresh and refrigerated broiler meat.

A Comprehensive Exploration of the Fatty Acids Profile, Cholesterol, and Tocopherols Levels in Liver from Laying Hens Fed Diets Containing Nonindustrial Hemp Seed

“…Several studies have indicated that incorporating alphalinolenic acid (ALA)-rich diets can strongly infuence the fatty acid composition in the egg yolk and hen's liver, particularly in regards to ALA, EPA, and DHA [16,32]. Research in the realm of incorporating hemp seed (HS) into the dietary regimen of laying hens predominantly centers on the utilization of whole hemp seeds, hemp oil, or other derivatives and products derived from the hemp plant [32][33][34][35]. Both birds and humans depend strongly on their liver for lipid metabolism [36].…”

Immunomodulatory Effects of Natural Feed Additives for Meat Chickens

“…The dill plant ( Anethum graveolens L.) from the Apiaceae family contains glycosides, saponins, tannins, terpenoids, steroids, flavonoids, phlobatanin, cardiac glycoside, anthraquinone, gallic acid, catechin, chlorogenic acid, luteolin and epicatechin. It has valuable health benefits [ 47 , 48 ], being able to reduce coliforms and increase lactobacilli in the caecum and jejunum [ 4 ]. Feeding 0.4 and 0.6% dill in the diet of broiler chicks has the potential to improve performance, reduce cholesterol and triglycerides, and improve microbial flora [ 49 ].…”