Effect of supplementation of Turmeric, Black pepper and their combination as phytogenic feed additive on carcass characteristics and organoleptic parameters of Japanese quail

doi: 10.5958/2581-6616.2021.00003.7

Abstract

Day-old quail chicks (N=150) were distributed randomly into five treatments with three replicates containing ten birds  each and fed with five experimental diets T1 (Basal diet), T2 (Basal diet supplemented with 0.75% turmeric), T3 (Basal  diet supplemented with 1% black pepper), T4 (Basal diet supplemented with 0.25% turmeric and 0.5% black pepper)  and T5 (Basal diet supplemented with 0.5% turmeric and 1% black pepper). Carcass traits like mean dressing percentage,  weights of liver, heart, and gizzard did not show any significant difference among the treatment groups. The sensory  evaluation scores were improved significantly (p<0.05) pertaining to juiciness, tenderness, and overall acceptability when  compared with the control and the highest score for overall acceptability was observed in the group provided with a  combination of turmeric (0.25%) and black pepper (0.50%) at a low level. Based on this study it can be concluded  that a combination of turmeric and black pepper are more useful in improving the meat acceptability than individual  supplementation in quail diets.