Effects of dietary humic acid and enzymes on meat quality and fatty acid profiles of broiler chickens fed canola-based diets

• Main Authors: Amogelang R. P. Disetlhe, Upenyu Marume, Victor Mlambo, Arno Hugo
• Format: Article
• Language: English
• Published: Asian-Australasian Association of Animal Production Societies 2019-05-01
• Series: Asian-Australasian Journal of Animal Sciences
• Subjects: Canola; Humic Acid; Enzymes; Meat Quality; Fatty Acids
• Online Access: http://www.ajas.info/upload/pdf/ajas-18-0408.pdf

Objective This study was conducted to assess the effect of potassium humate and enzymes (Xylanase+Amylase+Protease) inclusion in diets on carcass characteristics, meat quality and fatty acid profiles of broilers fed canola-based diets. Methods Two hundred and twenty broilers randomly allotted to 5 dietary treatments: the control (commercial broiler diet); CM (17.5% canola meal inclusion); CMEnz (17.5% CM inclusion+0.3 g/kg Axtra XAP); CMPh (17.5% CM inclusion+1.5% Potassium Humate, PH); and CMEnzPh (17.5% CM inclusion+1.5% PH+0.3 g/kg Axtra XAP) were slaughtered at day 42 for assessment of carcass and meat quality parameters. Results Diet had no effect on carcass traits apart from breast muscle weight and breast muscle index. The highest breast muscle weight was observed in broilers fed CMEnz (487.6±17.5 g) followed by those fed the control diet (474.37±17.5 g). Diet also had no significant dietary effect on pH, temperature, drip loss and shear force values of the breast muscle. However, diet significantly affected meat colour and water-holding capacity. Broilers in the control and CMPh groups (52.94±0.67 and 52.91±0.67) had the highest (p<0.05) values for lightness (L*), whilst those fed CMEnzPh had the lowest value (47.94±0.67). In contrast, CM group had the lowest (p<0.05) value for redness (a*) with CMEnzPh group having the highest values. The proportion of polyunsaturated fatty acids (PUFAs), n-6 and n-3 fatty acids and the PUFA/saturated fatty acid ratio were increased in CM-based diets containing enzymes and humic acid. Conclusion It can, therefore, be concluded that CM can be included in broiler diets in the presence of enzymes and humic acid with positive effects on meat quality and important fatty acids that are beneficial to the health of consumers.