Effects of Medicinal Plants in Broiler Chicken Nutrition on Selected Parameters of Meat Quality

Abstract

The use of nutritional strategies to improve the quality of meat is a relatively new approach that has emerged at the interface of animal science and food science. The effects of dietary garlic, black pepper and hot red pepper addition to chicken nutrition on quality characteristics of breast and thigh with drumstick meat were investigated. Quality measurements included meat physical (pH, color -CIE L*a*b* and drip-loss) and chemical (moisture, protein, fat and ash content) characteristics. Medicinal plants showed significant (p<0.05) influence in altering most examined quality parameters of chicken meat, especially when adding red hot pepper. In conclusion, medicinal plants had a positive influence on chicken meat quality, however, the knowledge of their mode of action is still limited and thus requires further investigation.

Disease and viruses as negative factor prohibiting the growth of broiler chicken embryo as research topic trend: a bibliometric review

“…Broilers have dominant characteristics as meat-producing poultry and produce meat with soft fiber quality. (Puvača et al, 2019).…”