Effect of acidified turmeric and/or black pepper on growth performance and meat quality of broiler chickens

The study investigated the effect of acidified turmeric, black pepper or its combination on growth and meat quality of broilers. The Averrhoa bilimbi Linn. fruit filtrate was used to acidify the herbs. A number of 392 day-old Lohmann broiler chicks were randomly distributed to four groups, including CONT (control diet), TRMC (diet supplemented with 1% acidified turmeric), BLPR (1% acidified black pepper) and TRPR (1% acidified turmeric and 1% acidified black pepper). Body weight, feed intake and feed conversion ratio (FCR) were weekly recorded. Internal organ weight and carcase traits were determined at day 35. The CONT and TRMC showed greater (p < 0.05) weight gain than BLPR and TRPR. The FCR was lower (p < 0.05) in TRMC than in BLPR and TRPR, but did not differ from CONT. The gizzard was greater (p < 0.05) in BLPR than that in CONT and TRMC. The BLPR had smaller (p < 0.05) pancreas than other chickens. Abdominal fat was lower (p < 0.05) in TRMC, BLPR and TRPR than that in CONT, of which BLPR was the lowest. Drumstick was greater (p < 0.05) in BLPR than in CONT. CONT had lighter and less yellow (p < 0.05) breast meats than other broilers. In thigh meats, the lightness (L*) values were higher (p < 0.05) in CONT than in TRMC and BLPR. The yellowness (b*) were lower (p < 0.05) in CONT than in TRPR meats. In conclusion, acidified turmeric reduced abdominal fat deposition and improved meat quality of broilers.