Citric acid in the diet of male Venda chickens: Effects on carcass characteristics and physico-chemical attributes

Abstract

This experiment was conducted to determine the effects of citric acid (CA) on carcass characteristics and physico-chemical attributes of male Venda chickens. A total of 200 male, one-day-old Venda chicks were distributed in a completely randomized design with four treatments and five replicates of 10 chickens each. The treatments were as follows: four diets with citric acid supplementation of 0, 12.5, 25, and 50g CA/kg. In this study, the live weight, carcass weight, thigh weight, drumstick weight, and carcass yield were higher in CA25 than in other treatments. The wing weight was higher in CA12.5 than in CA0. The highest value was determined in CA0, followed by CA12.5, and CA25, respectively, according to pH24 h, pH48 h, pH72 h, cooking loss, as well as shear force. The lowest value was recorded in CA50 as expected. The pH24 h, pH48 h, pH72 h, cooking loss, and shear force were found to be similar. The current study indicates that 12.5 and 50 g CA/kg can be used easily in the diet of male Venda chickens without any negative effects.