Influence of onion (Allium cepa L.) supplementation on physio-chemical composition and lipid profile of broiler meat

Abstract

The poultry industry profoundly impacts food security and daily protein intake provision. The employment of various medicines in their husbandry has also threatened consumers' health. Hence, new organic and inert substance are investigated to avoid the potential threat to human health. Therefore, a study was conducted to determine the effect of onion on performance, lipid profile, chemical composition, and acceptability of broiler meat. Dietary supplementation of onion given at the dose of 4.5, 5.0, and 5.5 g/kg of feed exerted a substantial effect (P<0.05) on the proximate chemical composition of leg and breast meat. Protein percentage was increased, while the fat percentage decreased in meat significantly (P<0.05) in treated groups for leg and breast. Moisture and dry matter content of meat were not influenced by onion supplementation. Feed supplementation of onion substantially (P<0.05) reduces water holding capacity in treated groups compared to non-treated. Onion powder did not exert any significant effect (P>0.05) on iron content, ash, and breast and leg meat pH values. Internal fats were (P<0.05) significantly decreased in treated groups compared to the control. Onion powder at a dose rate of 4.5g, 5g, and 5.5 g/kg of ration in broilers had a significant effect (P<0.05) on total cholesterol. Total cholesterol was decreased in treated groups of meat samples compared to the control. Onion powder supplementation has a significant (P<0.05) effect on meat's fatty acid profile. Fatty acids, namely mono and polyunsaturated fatty acids like oleic acid and linoleic acid, were increased significantly in meat compared to the control group. Saturated fatty acid, i.e., palmitic acid, was notably decreased in treated groups B, C, and D as compared to control.