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PROXIMATE COMPOSITION AND PHYSICO - CHEMICAL CHARACTERISTICS OF BROILER FED VARYING LEVELS OF HONEY IN THEIR DIET
Heat stress is a major limiting factor in poultry production especially in hot – humid zones of the world. It could cause suffering, death, reduction in feed consumption, could reduces production and growth rate of broiler chicken. To combat this limitation, different anti-stress is used containing vitamins like honey, which is a natural energy booster, with antioxidant, antibacterial properties and act as anti-stress due to it mineral and vitamins composition e.g it has about 20.3 mg of calcium, 13.6 mg of phosphorus, 176 mg of potassium etc. This study evaluate the effect varied level of honey at 0ml of honey inclusion / Kg of feed as treatment 1 (T1), 10 ml of honey / Kg of feed as treatment 2 (T2), 20 ml of honey / Kg as treatment 3 (T3) and 30 ml of honey / Kg of feed as treatment 4 (T4), arranged in a completely randomized design. One hundred and fifty – six day old Gallus domesticus were used and fed with formulated broiler starter and finisher feed for 8weeks and mixed with honey at varied level, while water was given ad-libitum.
Results shows that for physico-chemical parameters, T1 had significant higher (P<0.05) values for Cold shortening, Thermal shortening, Cooking loss and Water holding capacity than, T2, T3, and T4 respectively. For fresh broiler meat, T2 had the lowest protein content but highest significant values for moisture, ether extract and ash content than T1, T2, and T4 respectively. For boiled broiler meat, T2 (48.75 ± 0.56) had the lower protein content (P<0.05) than T1 (50.60 ± 0.56), T3 (51.00 ± 0.56), and T4 (51.23 ± 0.56), with T4 having same significant value as T1. For grilled broiler meat, T3 had the highest protein content 57.15 ± 0.83 than T2 having the least value of 52.70 ± 0.83.
Broiler fed with 20 mls (T3) and 30 mls (T4) of honey inclusion in their diet, performed better than T1 (0 ml) and T2 (10 mls). While Ti proved to have the best physic- chemical parameter compared to other treatments.
Keywords: Grilled, Boiled, Physico – chemical, Honey and Broiler