Effects of turmeric meal supplementations on performance, carcass traits, and meat antioxidant enzymes of broilers fed diets containing monosodium glutamate

Abstract

The use of monosodium glutamate (MSG) as a potential taste enhancer in poultry nutrition is discouraged due to its perceived adverse effects. Hence, this study evaluated the impacts of turmeric powder (TP) on performance and some meat qualities of chickens fed MSG. Three hundred broilers were divided into four diets: T1 (control), T2 (1.25 g MSG/kg), T3 (1.25 g MSG/kg and 1.25 g TP/kg), and T4 (1.25 g MSG/kg and 2.50 g TP/kg). Results indicated increased (P<0.05) feed intake with a decrease (P<0.05) in weight gain resulting in poor feed conversion ratio (P<0.05) in T2. However, inclusions of TP positively enhanced (P<0.05) these parameters in T3 and T4. Carcass characteristics did not differ significantly (P>0.05) between T1 and T2 but were improved (P<0.05) in T3 and T4. Organ weights were higher (P<0.05) in T2 but were restored (P<0.05) in T3 and T4. While meat CAT and GSH-Px decreased (P<0.05), and MDA and cholesterol increased (P<0.05) in T2, significant reversal of these trends was observed in T3 and T4. Hence, the inclusion of MSG without TP led to compromised performance, carcass, organ weights, and meat antioxidant enzymes in T2 while they were ameliorated in T3 and T4.

Keywords

• Antioxidant enzymes
• Broilers
• Carcass traits
• Intestinal microflora
• Turmeric

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