Effects of Dietary Supplemental Pseuderatherum palatiferum Leaf on Blood Haematology, Carcass and Meat Quality in Broilers
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Abstract
This research was conducted to study effects of dietary supplemental Pseuderatherum palatiferum leaf on blood haematology, carcass, and meat quality in broilers using 180 unisexed one-day-old Arbor Acres broilers chicks. The research was carried out in a completely randomized design (CRD) with 4 treatments. The dietary treatments were as following: treatment 1 was control diet, treatments 2, 3, and 4 were diets supplemented with 2, 4 and
6% of Pseuderatherum palatiferum leaf, respectively. The results showed that supplementation of Pseuderatherum palatiferum leaf in broiler diets resulted in a higher mean corpuscular hemoglobin concentration (MCHC) at 21 days of age compared to control group (P < 0.01). The
broilers supplemented with Pseuderatherum palatiferum leaf at 2% had the highest white
blood cells (WBC) and H/L ratio (P < 0.05) but showed the lowest lymphocytes (P < 0.05). At 42 days of age, MCHC of broilers fed with 4% Pseuderatherum palatiferum leaf was higher than broilers fed with 2% Pseuderatherum palatiferum leaf (P < 0.05), but no differences with control group. Moreover, monocytes of broilers supplemented with Pseuderatherum palatiferum leaf at 6% was lowest (P < 0.05). There were no significant differences among treatments in dressing percentage, retail cuts percentage and internal organ percentage (P > 0.05). However, broilers
fed with 6% Pseuderatherum palatiferum leaf resulted in significantly decreasing slaughter weight (P < 0.01). Furthermore, supplementation of Pseuderatherum palatiferum leaf affected yellowness (b*) of breast and thigh muscle at 24 hours postmortem. The supplementation of
Pseuderatherum palatiferum leaf in broiler diets increased b* value when compared to control group (P < 0.05). The results from this study could be concluded that supplementation of Pseuderatherum palatiferum leaf in broiler diet had effects on MCHC and white blood cells, but no effects on carcass and meat quality.
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