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Research Article Open access CC BY 4.0

Effect of Vitamin C Supplementation on Egg Quality, Carcass Characteristics and Sensory Properties of Meat of the Pearl Guinea Fowl (Numida meleagris) in Ghana

C. G. Kyere, P. A. Poku Jnr, G. Twumasi, O. Korankye, H. Seidu, P. Atta Poku Snr

Asian Journal of Research in Animal and Veterinary Sciences · pp. 38–45 · Published 5 Feb 2020

10.9734/ajravs/2020/v3i185

Abstract

The objective of the experiment was to investigate the effect of vitamin C supplementation on egg quality, carcass characteristics and meat sensory properties of the Pearl Guinea fowl (Numida meleagris) in Ghana. Three hundred and sixty day old keets of the Pearl breed of Guinea fowl were used under a completely randomized design divided into four groups (CTL (control), Vit C 10, Vit C 20 and Vit C 30) each with 3 replications of 30 keets. The experimental birds were supplemented with Vitamin C dissolved in drinking water at a dose of 0, 10, 20 and 30 mg/bird/day for groups CTL (control), Vit C 10, Vit C 20 and Vit C 30 respectively. Data collected were subjected to analysis of variance with the aid of GenStat version 11.1. The result showed that egg weight, albumin weight and yolk height significantly (P=.05) increased with increasing levels of vitamin C. Haugh unit (egg quality) improved (P=.05) with increasing levels of vitamin C. Birds supplemented with 30 mg/bird/day of vitamin C had the highest (P=.05) live body weight, defeathered weight, thigh weight, wing weight and liver weight while the control treatment recorded the least in all traits. Empty gizzard weight was significantly (P=.05) higher among birds on the control treatment. Birds supplemented with 30 mg/bird/day of vitamin C significantly (P=.05) had the best aroma, colour and flavour. This study concludes that egg quality, carcass quality and sensory attributes of Guinea fowl meat improved with increasing levels of Vitamin C. This study recommends to farmers that Vitamin C supplements up to 30 mg/bird/day is an ideal level to improved egg and meat quality, meat sensory attributes of indigenous Guinea fowls.

Heat stress vitamin C primal cuts giblets sensory attributes.

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