Effect of dietary supplementation of Picralima nitida seed powder on haemato-serological profile and meat quality of broiler chickens

Abstract

The residual effects and microbial resistance associated with the use of synthetic drugs in animal bodies necessitate the use of phytoadditives as organic-based medications in poultry diets. An organic alternative is Picralima nitida with promising antimicrobial, hypoglycemic, and hypolipidemic activities that could possibly improve poultry health. This study, therefore, evaluated the response of broiler chickens to Picralima nitida Seed Powder (PnSP) using 300 day-old Arbor Acre (AA) broiler chicks. They were allotted to five dietary treatments with 6 replicates each and were fed 0, 0.05, 0.1, 0.15, and 0.2% PnSP-based starter (21 days) and finisher (28 days) diets in a Completely Randomised Design (CRD). Cooking Loss (CL), Crude Protein (CP), Ether Extract (EE), and sensory attributes of the meat were determined. For blood profile, Glycemic Index (GI), globulin, glucose, creatinine, Alkaline Phosphatase (ALP), Packed Cell Volume (PCV), and Red Blood Cell (RBC) were determined. Data collected were subjected to One-way Analysis of Variance (ANOVA) at p < 0.05%. No significant (p = 0.47) effect on GI; however, the values reduced with an increase in PnSP. CL (p < 0.001), CP (p < 0.001), and EE (p = 0.04) were significantly influenced in a non-definite pattern, and the sensory attributes of the boiled meat were (p > 0.05) influenced by PnSP. Globulin (p = 0.01), glucose (p = 0.01), and ALT (p < 0.001) increased with the use of PnSP, while creatinine (p = 0.03) decreased with an increase in PnSP. However, ALP was (p < 0.001) influenced in a non-definite pattern. In conclusion, 0.1% PnSP improved globulin, glucose, PCV, RBC, and reduced the creatinine level of broiler chickens.