Growth performance, meat quality and hematological parameters of broiler chickens fed safflower seed

• Published in: Tropical animal health and production Vol. 56; no. 2; p. 89
• Main Authors: Rathaur, Aman, Rai, Dinesh Chandra, Yadav, Ashok Kumar, Upadhyay, Pankaj Kumar, Patel, Vikas, Singh, Uday Pratap
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01-03-2024; Springer Nature B.V
• Subjects: Animals; Biomedical and Life Sciences; Carthamus tinctorius; Chickens; Diet; Dietary Supplements; Hematology; Life Sciences; Male; Meat; Parameters; Poultry; Poultry feed; Regular Articles; Seeds; Sensory properties; Shear forces; Thigh; Veterinary Medicine/Veterinary Science; Zoology; Safflower seed; Broiler chickens; Hematological parameters; Sensory; Texture; Growth performance
• ISSN: 0049-4747; 1573-7438
• DOI: 10.1007/s11250-024-03927-x

The aim of the current study was to determine the effects of dietary supplementation of safflower seed (SS) on the growth performance and hematological parameters of broiler birds along with the physicochemical, textural and sensory attributes of chicken meat. A total of 200 male chickens (7-days-old) were distributed into 5 groups (40 chickens in each) with 5 replicates of 8 chicks in a 42-day experiment. Each group was allocated to one of 5 dietary treatments, i.e., 0, 2.5, 5, 7.5, and 10% SS. The experimental diets were formulated for starter (7 to 21 days) and finisher (22 to 42 days) phases. Inclusion of SS in the diet improved growth performances in treatment groups between 7 and 42 days. The highest and lowest body weights were observed at the 5% SS and 0% SS levels, respectively. The physicochemical attributes of breast and thigh meat were found (
P
 > 0.05) except for crude fat. The crude fat was significantly (
P
 < 0.05) increased with increasing levels of SS in the diet. The inclusion of SS in the diet did not negatively impact the textural properties, i.e., hardness, cohesiveness, springiness, gumminess, chewiness, and shear force of breast and thigh meat. There was no significant difference in the sensory parameters of cooked chicken meat with increasing levels of SS in the diet. The results demonstrated a significant (
P
 < 0.01) improvement in hematological parameters in the blood samples of broiler chickens fed diet supplemented with various levels of SS for five weeks. These findings suggest that, SS may be used as an oil seed for broiler chicken feed.