Effect of Strains and Clove Supplemented Diet on Adaptability and Meat Quality Traits of Meat Type of Broiler Chickens under Heat Stress Condition

Abstract

The study was carried out to evaluate the effect of clove administration on the behavioural and meat quality traits of two broiler strains of chickens. A total of ninety-six (96) day old forty-six (46) Arbor Acre and forty-six (46) Cobb 500 of broiler chickens were used for this study. Arbor Acre and Cobb 500 were given feed supplemented with clove (400mg/kg diet) under heat stress of an average temperature of 44 ºC. Their control was fed a diet free from clove. Data were collected on behavioural changes, organoleptic tests, drip loss, cooking loss, pH, and mortality rate. Our results revealed that irrespective of strains, the clove-treated chickens revealed acceptable meat organoleptic evaluation better than the non-clove chickens. There was a significant (p<0.05) effect of strains on cooking loss, where Arbor acre revealed lover cooking loss than Cobb broiler chicken. No significant (P>0.05) effect of treatments on drip loss was obtained. There was a significant (P>0.05) effect of treatments on pH. Normal behavioural dispositions were observed in the clove-treated chickens. Reduced mortality was recorded in the chicken-fed clove. Clove improved the heat tolerant capacity of the Arbor acre and Cobb broiler strains. Therefore, it is concluded that strains and clove affected the meat quality traits of the chicken. Clove on the other hand could be used to improve broiler behavioural disposition, meat quality traits, and adaptability to heat stress conditions of strains of broiler chicken.