Physico-chemical Attributes of Meat from Broiler Chickens Fed Pelletised Cassava Chips-Based Diets Supplemented with Graded Levels of Crystalline DL-Methionine

Abstract

Aims: This experiment was carried out to investigate the effect of cassava chips-based diets with methionine supplementation on performance and meat physico-chemical attributes of broiler chickens. Methodology: 400 one-day old Arbor Acre broiler chicks were randomly allotted to twenty groups of two replicates each in a 4x5 factorial arrangement in a completely randomised design (4 levels of methionine (0, 0.5, 1.0, 2.0 g/kg) and 5 levels of cassava chips (0, 25, 50, 75, 100%)). Data on performance were collected weekly while at the end of the feeding trial, three birds were sacrificed from each replicate for meat quality evaluation. Results: Performance results showed that there was significant difference (P<0.05) on methionine on final body weight and weight gain and on cassava on weight gain and FCR. The interactive effect of cassava and methionine on weight gain was significant (P<0.05). There were significant differences (P<0.05) on methionine, cassava and their interaction on shear force, water holding capacity and thermal shortening of the meat. Methionine showed significant difference (P<0.05) for aroma and tenderness while cassava was only significant (P<0.05) for juiciness. The main effect of methionine was significant (P<0.05) for TBARS. There was significant difference (P<0.05) on the main effect of methionine, cassava and their interactions on the proximate composition of meat. Conclusion: Methionine inclusion in cassava chips-based diets had positive effects on performance and meat quality attributes of broiler chickens.