The Impact of Herbal Liver Tonic (Superliv®) on the Growth Performance of Broilers Chick

Abstract

The study was undertaken to investigate the quality of broiler meats procured from four different markets of Chittagong Metropolitan Areas (CMA), i.e Bahaddar Hat (BH), Pahartoli (PHT), Jhaowtola (JT) and Riazuddin bazar (RB). A twenty shops were selected randomly, and two live broilers of similar age were collected from each shop of CMA to conduct the experiment. Meat samples taken from the collected live broilers were assessed to measure the meat quality, based on the moisture content, pH value, water holding capacity (WHC), extract release value (ERV), tyrosine value (TV) and thiobarbituric acid value (TBA) of meat. The data revealed that, except for TV and TBA values, the other parameters say moisture level, pH value, WHC, ERV of broiler meat were not influenced (P>0.05) by market places or treatments. The TV and TBA values differed (P<0.01) significantly between treatments or markets. The highest TV value (0.66) was found in the meat of PHT market while lowest TV value (0.54) being in the meat of BH and JT markets. The TBA value was significantly improved (P<0.01) in the meat of BH (0.051mgMDA/100g) and JT (0.047mg MDA/100g) markets compared to the meats of other market in this study. The values of TBA appear to be in a normal range (0.5 to 1.5 mgMDA/kg), and it has no possibility of affecting the meat quality of broilers. Apart from these, the road distance (RD) between broiler producing farms and marketing places, and the transporting time (TT) spent during travelling for marketing birds, were also assessed in this study. The RD and TT were affected (P<0.01) by market places. It implies that broilers carrying from long distance areas at the expense of long time could have a potential to impose stress on the birds and liable to influence meat quality of broilers. From the study, it can be concluded that, the quality of broiler meat of different markets appears to be good in quality based on the chemical evaluation, though carrying distance and transporting time of broilers might influence the quality. Key words: meat quality, market, broilers, water retention capacity,