Role of polyherbal liquid antistressor product in improving | 16786
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International Research Journal of Pharmacy and Pharmacology

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Role of polyherbal liquid antistressor product in improving meat quality attributes in broilers


Sandeep Rindhe, Shrinivas Uttamrao Suryavanshi, Kakasaheb Kalyanrao Khose, Rupesh Nagesh Waghmare, Mohan Ji Saxena, Kotagiri Ravikanth and Shivi Maini

Adverse effect of various stressors is exhibited through impairment of cellular functions by altering oxidative metabolism leading to poor meat quality. This may be associated with reduction in growth, performance and feed efficiency. An experiment was carried out on 90 day old Vencob straight run commercial broiler chicks for a period of 42 days (6 weeks), which were randomly divided into three groups (n=30) of three replicates each. Untreated control group (I) was fed standard basal diet without any supplement, treatment group II was supplemented with AV/LAP/19® (0-14 days)- 1ml/ 100 birds /day, 14-28 days: 2ml/100 birds/day and 28-42days: 3ml/100 birds/day) in water for 0-42 days and treatment group III supplemented with synthetic ascorbic acid@100g/tonne of feed. AV/LAP/19 is a polyherbal formulation containing natural vitamin C and bioflavonoids, scientifically well known for their anti-oxidant and free radical scavenging activities. The product contains constituent herbs,Phyllanthus emblica, Ocimum sanctum, Terminalia chebula and Withania somnifera. During present experiment, growth and performance parameters were recorded at weekly intervals. Carcass traits, physicochemical attributes of raw and cooked meat were analyzed at the end of experiment. The mean live body weight (g) on 42nd day was significantly (P<0.01) higher in AV/LAP/19 supplemented group II (2281.67±4.05) than group III (2173.33±4.31) and the control group (2000.00±8.35), the mean weekly feed consumption and FCR was non-significantly different between both the treatment groups and better and lower than the control group. The carcass yield (g) of the treated group II (1643.35±8.21) was significantly (P<0.01) higher than Vitamin C treated group III (1585±12.06) and control group (1425.37±9.25). Treated group II and III revealed significantly (P<0.01) higher dressing % (75.24±0.57 and 76.23±0.57) as compared to control (74.41±0.06). The mean value of fillet, tender and giblet yield was also significantly (P<0.01) higher in treatments than control. Physicochemical analysis of raw meat revealed that supplementation of herbal antistressor product are efficacious in optimizing protein and fat content of raw meat and also in maintaining sensory quality of meat. During frozen storage (-18±20 C) at 60th day, higher mean value of thiobarbituric acid (TBA) and tyrosine value of control is indicative of oxidative rancidity of meat and breakdown of proteins, respectively. In contrast, supplementation of AV/LAP/19 and ascorbic acid significantly lowered TBA and tyrosine value suggesting its efficacy to improve shelf life of raw meat. Sensory quality analysis of Microwave Cooked Breast Fillets (MWBF) of Broilers and Microwave Cooked Breast Tenders (MWCT), indicated a significant improvement in organoleptic characteristics (appearance, colour, odor, flavour, juiciness, texture and tenderness) in treated groups than control. It can be concluded that supplementation of herbal antistressor product as well as acorbic acid is efficacious in improving overall meat quality attributes in broiler s and the results of two treatments are non-significantly different from each other.

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