Effect of Mint Leaves with or without Enzyme Supplementation on Blood Biochemistry, Carcass Characteristics and Sensory Attributes of Broiler Chicken

Abstract

| A study was conducted to evaluate the effect of dietary supplementation of Mint leaves (Mentha piperita) with or without enzyme treatment on blood chemistry, carcass characteristics and sensory attributes of broiler chicken production. 225 day old commercial broiler chicks reared together until 7 days of age. On 8th day, the chicks were individually weighed, distributed randomly into 5 treatment groups of 3 replicates with 15 chicks each for a period of 42 days of age. Birds in the control group (T1) were fed diets without additives, whereas in T2 and T3 basal diet was supplemented with raw mint leaves @ 1% (T2) and 2% (T3). In T4 and T5, enzyme treated mint leaves @ 1% and 2% were added to the basal diet respectively. At the end of experimental period, blood biochemistry, carcass characteristics and sensory attributes were recorded. The results revealed that there was no significant (P>0.05) effect on serum glucose, total protein, cholesterol, SGPT and SGOT levels of birds fed diets either supplemented with raw or enzyme treated mint leaves both at 1 and 2% levels when compared with the group of birds fed control diet. Further, various carcass characteristics viz. feather loss, evisceration loss, giblets, shank, head and dressing % in the groups fed raw or enzyme treated 1 and 2% mint leaves showed a non significant (P>0.05) difference compared to control group. Moreover, no effect (P>0.05) on various sensory attributes and the overall acceptability of meat among the various treatment groups and control group was observed. In conclusion, the dietary inclusion of raw or enzyme treated mint leaves had no negative effect on the health of birds as could be figured out from the normal SGPT and SGOT levels of birds.

Effect of <i>Mentha spicata</i> L. infusión on the productive performance and organoleptic characteristics of Cobb 500 broilers

“…The variables that show statistical differences tend to decrease, since they are the groups that received the infusion. This differs from that mentioned by Khursheed et al (2017), who did not find significant statistical differences in data obtained from the commercial broiler chicken channel in an experiment where fresh mint leaves were administere with and without enzymatic supplementation to evaluate blood biochemistry, carcass characteristics and sensory attributes. It also differs from that reported by Ameri et al (2016), regarding to the characteristics of the carcass.…”

“…The juiciness ( Figure 3) shows arithmetical differences in all treatments being pleasant for the majority of respondents, but statistically, T3, T4 and T5 differ from the control. These results differ from those reported by Khursheed et al (2017), who used a panel of experts, not find significant statistical differences from sensory analysis of meat. Meat colour was not evaluate.…”

The Effect of Supplementing Different Levels of Phytase Enzyme on Performance, Some Carcass Properties and Economics of Broiler Chickens

“…The results shown in Table 3 are in accord with that of Khursheed et al (2017), who found that the carcass characteristics of birds fed on mint leaves and super doses of phytase enzyme supplement. There was nonsignificant difference in the yield characteristics of gizzard, heart, shank, head and liver weights among different treatment groups and the control group.…”

Effect of Spearmint (Mentha Spicata ) on Productive and Physiological Parameters of Broiler Chicks

“…Meanwhile, the chicken supplemented with 1% Spearmint had higher significantly TAC compared with the control group and the other treated groups. Khursheed et al (2017) mentioned that a variety of essential oil compounds, such as menthone, menthol and geraniol have been shown to suppress the hepatic 3hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase activity. In the present study, the no significant effect on serum cholesterol level may be related to relatively low doses of mint which might have implicated in the failure of mint to reduce plasma cholesterol levels Aghazadeh et al, (2011) reported that total cholesterol concentrations were significantly reduced by Mint extract treatments compared to the control group at 21 and 42 d of age.…”

“…The method of Koracevic et al, (2001) was used to determine the total antioxidant capacity (TAC) and the Superoxide dismutase (SOD) was determined by the method of Beauchamp and Fridovich, (1971).…”