Influence of Yohimbe on the carcass traits, chemical and sensory properties of broiler chickens meat

O V  OBAJULUWA; O F  AKINJUTE; E E  AKANGBE; A S  EGUAOJE; U D  OSAYANDE; K A  SANWO; L T  EGBEYALE; A O  FAFIOLU

doi:10.56093/ijans.v96i6.168074

Authors

O V OBAJULUWA Edo State College of Agriculture Science and Technology, Iguoriakhi, Edo State, Nigeria
O F AKINJUTE College of Animal Science and Livestock Production, Federal University of Agriculture, Abeokuta, Nigeria
E E AKANGBE Edo State College of Agriculture Science and Technology, Iguoriakhi, Edo State, Nigeria
A S EGUAOJE Edo State College of Agriculture Science and Technology, Iguoriakhi, Edo State, Nigeria
U D OSAYANDE School of Agricultural Technology and Engineering, Edo State College of Agriculture Science and Technology, Iguoriakhi, Edo State, Nigeria
K A SANWO College of Animal Science and Livestock Production, Federal University of Agriculture, Abeokuta, Nigeria
L T EGBEYALE College of Animal Science and Livestock Production, Federal University of Agriculture, Abeokuta, Nigeria
A O FAFIOLU College of Animal Science and Livestock Production, Federal University of Agriculture, Abeokuta, Nigeria

https://doi.org/10.56093/ijans.v96i6.168074

Keywords:

Carcass yield, Lipid profile, Organoleptic, Proximate, Pausinystalia yohimbe

Abstract

Plant-based additives can improve meat quality attributes. The present study evaluated the influence of Yohimbe on carcass, chemical and sensory properties. A total of twenty-four live birds 56 days old, were selected from 30 Arbor acres chickens fed with either basal diet or basal diet + Yohimbe (240, 300 or 360 mg/Kg) supplements. The selected chickens were divided into four treatment groups with 6 birds each. Result showed that relative weights of bled, dressed, drumstick, breast and wings were not affected (p>0.05). However, eviscerated, thigh, ileum and jejunum weights were increased (p<0.05) with 360mg/Kg Yohimbe supplement, but plucked, heart, and liver weights were reduced (p<0.05) in chickens fed 300 mg/Kg Yohimbe supplement. Also, proximate composition revealed that meat fat content was reduced (p<0.05) at 360 mg/Kg Yohimbe fed chickens, and carbohydrate at 240 mg/Kg Yohimbe supplementation. Juiciness, meaty flavor, tenderness, and overall acceptability were also enhanced with 360 mg/Kg Yohimbe supplementation. Malondialdehyde (MDA), VLDL, and LDL were reduced (p<0.05) at 300 and 360 mg/Kg Yohimbe supplementation, while HDL was increased (p<0.05) at 300 and 360 mg/Kg. It may be therefore, concluded that supplementation of Yohimbe at 360 mg/Kg enhanced carcass traits and sensory scores of broiler chickens.

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