Meat Quality, Some Blood Profiles and Cecum Microbial Load in Broiler Fed With Effective Microorganisms, Turmeric (Curcuma longa) and Their Combination as Feed Additives

Abstract

Abstract A study was conducted to evaluate effect of feeding effective microorganisms (EM), turmeric (TP) and their combination (EM-TP) as natural feed additives on meat quality, some blood profiles and cecum bacterial load of broilers. A total of 192 chicks were assigned into one of four treatments control (CTL), 1ml/lit EM, 1% TP, 0.5 ml/lit EM and 0.5% TP (EM-TP) in a completely randomized design. Feed additives had higher (P < 0.05) b*(yellowness) value in breast and thigh meat color for TP and EM-TP than the other treatments. Shear force value is higher (P < 0.05) in CTL than the other in both breast and thigh muscles. The highest (P < 0.05) fat content was for CTL. The moisture, CP and ash of breast and thigh meat were similar (P > 0.05) except crude fat percentage which was higher (P < 0.05) for CTL group. High result (P < 0.05) in alkaline phosphatase (ALP) for EM and EM-TP while Cholesterol content, Low-Density Lipoprotein (LDL), and Triglycerides concentrations were decreased significantly (P < 0.05) by consumption of EM, T, P, and EM-TP than the control group. There were high (P ≤ 0.05) population of total coliform count and E. coli bacteria were counted in CTL than the other treatment group. In conclusion, experimental additives can lower the crude fat in meat composition, blood cholesterol level, blood LDL cholesterol, triglyceride concentration and markedly reduced total coliform count and E. coli bacteria in the intestinal contents of broilers thereby improving gut efficiency and gut health of broiler chicken.