PERFORMANCE AND MEAT QUALITY OF BROILER CHICKEN FED GRADED LEVELS OF BLACK COFFEE SEED (COFFEE ARABICA) POWDER SUPPLEMENTED DIET
DOI:
https://doi.org/10.36547/sjas.870Keywords:
growth performance, oxidative markers, total volatile nitrogen base, black coffee seed, sensory acceptabilityAbstract
Oxidative degradation is a deleterious condition that affects quality of meat, thereby poses a threat to poultry industry. However, this can be mitigated through feeding with antioxidants, therefore the need for inclusion of high antioxidant compound, such as coffee, in poultry diet. One-day old Ross 308 chicks (n = 200; r = 5) were randomly allotted to four diets containing black coffee seed powder (BCSP): 0.0 g/kg; 1.25 g/kg; 2.50 g/kg and 3.75 g/kg. Birds were fed ad libitum with free access to water for 6 weeks. Total weight gain (TWG) (g/b), total feed intake (TFI) (g), feed conversion ratio (FCR), haematology, oxidative markers, gut microbiology (x105cfu/mL) of birds, sensory characteristics (9-point hedonic scale) and total volatile nitrogen base (TVB-N) (mg/100 g) of broiler meats were assessed. Data were analyzed using ANOVA at P = 0.05. No significant differences in TWG (1873.12 − 1927.58) and FCR (1.55 − 1.71) were observed. However, TFI at 3.75 g/kg of BCSP (3216) was higher (P < 0.05) than at 0 g/kg (3090), 1.25 g/kg 2967 and 2.50 g/kg of BCSP (3072) in the bird diet. Haemoglobin (12.60) at 1.25 g/kg BCSP was higher (P < 0.05) than at 0 g/kg BCSP (10.83), but similar to the groups of 2.50 g/kg (10.97) and 3.75 g/kg (12.13) BCSP in the diet. Creatinine (0.97mg/dL) in the 1.25 g/kg BCSP group was higher (P < 0.05) than those in the 0 g/kg (0.68 mg/dL) and 3.75 g/kg (0.60 mg/dL) groups but similar to the 2.50 g/kg group (0.88 mg/dL). No significant differences in almost all the oxidative markers were recorded. Gut microbiology showed that heterophilic (11.60), Coliform (8.30) and E.coli (13.70) contents in the 0/kg BCSP group were higher (P < 0.05) than those in the 1.25 g/kg group (9.00, 5.58 and 4.48), the 2.50 g/kg group (3.55, 1.83 and 1.28) and 3.75 g/kg group (3.30, 0.53 and 0.25) for heterophilic, coliform and E. coli respectively. Lactobacillus in the 3.75 g/kg group (7.53) was higher (P < 0.05) than that in the 2.50 g/kg (5.63), the 1.25 g/kg (5.70) and 0 g/kg (1.58) groups. With the increase of BCSP inclusion, the TVB-N decreased; aroma and taste of BCSP meat were best and well accepted. Low pathogenic gut microorganisms and total volatile nitrogen base coupled with high sensory acceptability of meat confirm the antioxidant potential of black coffee in broiler chicken diet.
References
Abdel-Hamid, M., Otte, J., De Gobba, C., Osman, A. & Hamad, E. (2017). Angiotensin I-converting enzyme inhibitory activity and antioxidant capacity of bioactive peptides derived from enzymatic hydrolysis of buffalo milk proteins. International Dairy Journal, 66, 91−98.
Abdel-Shafi, S., Al-Mohammadi, A. R., Sitohy, M., Mosa, B., Ismaiel, A., Enan, G. & Osman, A. (2019). Antimicrobial Activity and Chemical Constitution of the Crude, Phenolic-Rich Extracts of Hibiscus sabdariffa, Brassica oleracea and Beta vulgaris. Molecules, 24(23), 4280.
Abo Ghanima, M. M., Shukry, M., El-Sawy, H. B. & Ibrahim, S. A. (2021). Effect of Green Coffee, Green Tea, Cinnamon and Rosemary Extracts on Productive Performance, Feeding Behavior, Immunity and Oxidative Stress in Broilers Suffering Heat Stress. Alexandria Journal of Veterinary Sciences, 69(1), 52−60.
Acidri, R., Sawai, Y., Sugimoto, Y., Handa, T., Sasagawa, D., Masunaga, T., Yamamoto, S. & Nishihara, E. (2020). Phytochemical profile and antioxidant capacity of coffee plant organs compared to green and roasted coffee beans. Antioxidants, 9, 93.
Adetunji, O. A., Coker-Osiwoga, T. F., Okwuanalu, C., Olusola, M., Adetayo, O. C. A., Ogunbiyi, B. T. & Adetunji, O. A. (2021). Comparative Study of Phyto-chemical Constituents, Caffeine Levels and Proximate Composition of Liven Alkaline Coffee, Nescafe Original Coffee and Nescafe Original Decaffeinated Coffee. Journal of Nutrition and Food Sciences, 3(5), 94−99.
Alagawany, M., Elnesr, S. S., Farag, M. R., Abd El-Hack, M. E., Khafaga, A. F., Taha, A. E., Tiwari, R., Yatoo, M. I., Bhatt, P. & Marappan, G. (2019). Use of licorice (Glycyrrhiza glabra) herb as a feed additive in poultry: Current knowledge and prospects. Animals, 9(8), 536.
AOAC. (2000). Official method of analysis. Association of official analytical chemist 16th edition Washington D.C.
Ashour, E. A., El-Hack, M. E. A., Shafi, M. E., Alghamdi, W. Y., Taha, A. E., Swelum, A. A. & El-Saadony, M. T. (2020). Impacts of green coffee powder supplementation on growth performance, carcass characteristics, blood indices, meat quality and gut microbial load in broilers. Journal of Agriculture, 10(10), 457.
Awodoyin, O. R., Obafemi, A. I., Agamugaga, I. B. & Adediran, A. O. (2023). Carcass characteristics and quality assessment of broiler chicken fed graded levels of black coffee (Coffea arabica) seed diets. Proceedings of the 2nd Joint Ghana Society of Animal Production and Ghana Animal Science Association (GSAP-GASA), Kwame Nkrumah University of Science and Technology in Kumasi, Ghana, 28 August−1 September, 2023, pp. 497−505.
Ayeni, A. O., Adegbenro, M., Obadare, I. G., Oladayo, T. O. & Agbede, J. O. (2022). Haemato-biochemical indices, antioxidant and gut health status of broiler chicken fed composite leaf mix. Animal Research International, 19(1), 4390−4402.
Brugger, S. D., Baumberger, C., Jost, M., Jenni, W., Brugger, U. & Mühlemann, K. (2012). Automated counting of bacterial colony forming units on agar plates. PloS One, 7(3), e33695. DOI: 10.1371/journal.pone.0033695
Chen, D., Su, G., Zhou, X., Wang, Y., Chen, G., Li, Y. & He, J. (2018). Effects of plant essential oil supplementation on growth performance, immune function and antioxidant activities in weaned pigs. Lipids in Health and Disease, 17(1), 1−10.
Chen, G. & Chen, H. (2011). Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion. Food Chemistry, 126(4), 1934−1938.
Cho, J. H., Kim, H. J. & Kim, I. H. (2014). Effects of phytogenic feed additive on growth performance, digestibility, blood metabolites, intestinal microbiota, meat color and relative organ weight after oral challenge with Clostridium perfringens in broilers. Livestock Science, 160, 82−88.
De Gobba, C. Tompa, G. & Otte, J. (2014). Bioactive peptides from caseins released by cold active proteolytic enzymes from Arsukibacterium ikkense. Food Chemistry, 165, 205−215.
Ding, F., Ma, B., Nazary-Vannani, A., Kord-Varkaneh, H., Fatahi, S., Papageorgiou, M., Rahmani, J., Poursoleiman, F., Borges do Nascimento, I. J. & Li, H. (2020). The effects of green coffee bean extract supplementation on lipid profile in humans: a systematic review and meta-analysis of randomized controlled trials. Nutrition Metabolism and Cardiovascular Disease, 30, 1−10.
Estévez, M. (2015). Oxidative damage to poultry: from farm to fork. Poultry Science, 94, 1368−1378.
Farah, A. & Donangelo, C. M. (2006). Phenolic compounds in coffee. Brazilian Journal of Plant Physiology, 18(1), 23−36. DOI: 10.1590/S1677-04202006000100003
Fatokun, B. O., Aguihe, P. C., Osaguona, P. O. & James, Z. (2013). Performance, carcass characteristics and haematological indices of cockerel chickens fed diets containing graded level of raw Gmelina arborea seed meal. International Journal of Agriculture and Biosciences, 2(5), 202−205.
Ferket, P. R. & Gernat, A. G. (2006). Factors that affect feed intake of meat birds: a review. International Journal Poultry Science, 5, 905−911.
Food Safety and Standards Authority of India − FSSAI. (2012). Manual of Methods of Analysis of Food Meat and Meat Products and Fish Products. (Lab Manual, No. 6, pp. 31−32). New Delhi.
Fotina, A. A., Fisinin, V. I. & Surai, P. F. (2013). Recent developments in usage of natural antioxidants to improve chicken meat production and quality. Bulgarian Journal of Agricultural Science, 19(5), 889−896.
Galvão, M. A. M., de Arruda, A. O., Bezerra, I. C. F., Ferreira, M. R. A. & Soares, L. A. L. (2018). Evaluation of the Folin-Ciocalteu Method and Quantification of Total Tannins in Stem Barks and Pods from Libidibia ferrea (Mart. ex Tul) L. P. Queiroz. Brazilian Archives of Biology and Technology, 61, e18170586. DOI: 10.1590/1678-4324-2018170586
Garg, S. K. (2016). Green coffee bean. Elsevier Inc., Chapter 47, 653−667.
Geetha, V. & Chakravarthula, S. N. (2018). Chemical composition and antiinflammatory activity of Boswellia ovalifoliolata essential oils from leaf and bark. Journal of Forest Research, 29, 373−381.
Gok, V., Obuz, E. & Akkaya, L. (2008). Effect of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma − A dry cured beef product. Journal of Meat Science, 80, 335−344.
Harborne, J. B. (1973). Phytochemical Methods. Chapman and Hall, Ltd. London, pp. 49−55.
Hosseini-Vashan, S. J., Manochehri, D., Afzali, N. & Yonesi, H. N. (2012). Green coffee powder: effect on growth performance, biochemical blood indices, and intestine morphology in broiler chickens. Research Square. DOI: 10.21203/rs.3.rs-2521455/v1
Iheukwumere, F. C., Abu, A. H. & Ndubuisi, E. C. (2008). Effect of FSH + LH (Pergonal) treatment on haematology, immune status and serum metabolites of West African Dwarf goats. Journal of Animal Veternary Advances, 7, 46−50.
Kirmizikaya, G., Karakaya, M. & Babaoğlu, A. S. (2021). Black, green, and white tea infusions and powder forms improve oxidative stability of minced beef throughout refrigerated storage. Journal of Food Processing and Preservation, 45, e15359. DOI: 10.1111/jfpp.15359
Lee, S. K., Mbwambo, Z., Chung, H., Luyengi, L., Gamez, E., Mehta, R. & Pezzuto, J. (1998). Evaluation of the antioxidant potential of natural products. Combinatorial Chemistry and High Throughput Screening, 1(1), 35−46.
Lennernäs, M., Fjellstrim, C., Becker, W., Giachetti, I., Schmitt, A., Remaut de Winter, A. M. & Kearney, M. (1997). Influences on food choice perceived to be important by nationally-representative samples of adults in the European Union. European Journal of Clinical Nutrition, 51(2), 8−15.
Liang, N. & David, D. K. (2014). Antioxidant property of coffee components: assessment of methods that define mechanisms of action. Molecules, 19, 19180−19208. DOI: 10.3390/molecules191119180
Liang, N. J. & Kilts, D. D. (2016). Role of chlorogenic acids in controlling oxidative and inflammatory stress conditions. Nutrients, 8, 16−36.
Ma, S. B., Peng, Y. K., Xu, Y., Tang, X. Y. & Tian, X. Y. (2013). Detection of beef TVB-N by visible and near-infrared spectroscopy combined with variable selection method. Journal of Jiangsu University (Natural Science Edition), 34(1), 44−48. DOI: 10.3969/j.issn.1671-7775.
Martínez-Tomé, M., Jiménez-Monreal, A. M., García-Jiménez, L., Almela, L., García-Diz, L., Mariscal-Arcas, M. & Murcia, M. A. (2011). Assessment of antimicrobial activity of coffee brewed in three different ways from different origins. European Food Research and Technology, 233, 497−505.
Minias, P. (2015). The use of haemoglobin concentrations to assess physiological condition in birds: a review. Conservation Physiology, 3(1). DOI:10.1093/conphys/cov007.
Mir, M. A., Kajal, P., Uzma, T. & Ekata, K. (2016). Estimation of alkaloid, saponin and flavonoid, content in various extracts of Crocus sativa. Journal of Medical Plants Studies, 4(5), 171−174.
Nishitsuji, K., Watanabe, S., Xiao, J., Nagatomo, R., Ogawa, H., Tsunematsu, T., Umemoto, H., Morimoto, Y., Akatsu, H. & Inoue, K. (2018). Effect of coffee or coffee components on gut microbiome and short-chain fatty acids in a mouse model of metabolic syndrome. Science Representation, 8, 16173.
Odunitan-Wayas, F., Kolanisi, U. & Chimonyo, M. (2018). Haematologicaland serum biochemical responses of Ovambo chickens fed Provitamin Abiofortified maize. Brazilian Journal of Poultry Science, 20, 425−434.
Onunkwo, D. N., Ezike, J. C., Amaduruonye, W., Nathaniel, J. & Daniel-Igwe, G. (2019). Haematological and serum biochemical indices of broilerchickens fed roselle seed (Hibiscus sabdariffa L.) cake-based diet as replacement for soyabean meal. Nigerian Journal Animal Production, 46(2), 158−163.
Osman, A., Mahgoub, S. & Sitohy, M. (2014). Hindering milk quality storage deterioration by mild thermization combined with methylated chickpea protein. International Food Research Journal, 21, 693−701.
Ozogul, F. & Ozogul, Y. (2009). Comparison of methods used for determination of Total Volatile Basic Nitrogen (TVB-N) in Rainbow trout (Oncorhynchus mykiss). Turkish Journal of Zoology, 24(1), 113−120.
Peric, L., Žikic, D. & Lukic, M. (2009). Application of alternative growth promoters in broiler production. Biotechnology and Animal Husbandry, 25, 387−397.
Qosimah, D., Rosyid, D., Radiati, L. E., Amri, I. A., Prasetyo, D., Permata, F. S. & Anisa, A. K. (2021). Green Coffea robusta (Coffea canephora) from Lampung province effect toward free radicals in chickens infected with Salmonella enteritidis bacteria. Open Veterinary Journal, 11(1), 61−69.
Rangari, V. D. (2004). Pharmacognosy and Phytochemistry. Volume II., 1st edition. Carrier Publication: Nashik, Maharashtra, India, pp. 311−312.
SAS. Statistical analysis system. (2020). User's guide statistics. Cary, NC: SAS Institute, Inc.
Scheuermann, G. N., Cunha Jr., A., Cypriano, L. & Gabbi, A. M. (2009). Phytogenic additive as an alternative to growth promoters in broiler chickens. Ciência Rural, 39, 522−527.
Skinner-Noble, D. O. & Teeter, R. G. (2004). Components of feed efficiency in broiler breeding stock: the use of fasted body temperature as an indicator trait for feed conversion in broiler chickens. Poultry Science, 83(4), 515−520.
Sutharsingh, R., Kavimani, S., Jayakar, B., Uvarani, M. & Thangathirupathi, A. (2011). Quantitative phytochemical estimation and Antioxidant studies on aerial parts of Naravelia zeylanica DC. International Journal of Pharmaceutical Studies and Research, 2(2), 52−56.
Zhao, C., Liu, Y., Lai, S., Cao, H., Guan, Y., Cheang, W. S. & Xiao, J. (2019). Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals. Trends Food Science and Technology, 85, 55−66.
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Olayemi Awodoyin, Ayodele, Ifeoluwa Obafemi, Iruoghene, Blessing Agamugaga
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
