Economic Characteristics and Sensory Properties of Broiler Chicken Administered Roselle (Hibiscus sabdariffa), Garlic (Allium sativum) and Ginger (Zingiber officinale) Extracts

Abstract

The economic characteristics and sensory properties of broiler chicken administered roselle, garlic and ginger extracts from starter to finisher phase were evaluated. 200 day-old-chicks were randomly allotted to five treatments designated as T1, T2, T3, T4 and T5 with each treatment having four replicates, and each replicate contained 10 birds. T1 was designed as the control and birds on T1 were administered 100 % water and no plant extracts; T2, 4 g of roselle per litre of water; T3, 4 g of roselle and 4 g of ginger per litre of water; T4, 4 g of roselle and 2 g of garlic per litre of water and T5, 4 g of roselle, 4 g of ginger and 2 g of garlic per litre of water. Parameters measured for economic characteristic included cost per kg of feed, feed conversion ratio (FCR), cost of feed intake, cost per kg weight gain, cost savings, body weight gain and feed intake; while sensory properties determined included tenderness, juiciness, colour, aroma, flavour and overall acceptability. The results for economic characteristics showed significant (p<0.05) differences only for cost savings at starter phase, with T3 (16.45 %) having the best performance. At finisher phase, FCR, cost of feed per body weight gain and cost savings showed significant (p<0.05) differences with T5 having the best performance for the three parameters (2.82, N491.97 and 22.91% respectively). Sensory properties showed no significant difference across the treatments. It was concluded that roselle (4 g), garlic (2 g) and ginger (4 g) extracts per litre of water can be used to improve the economic characteristics of broiler chicken without affecting their sensory properties.