Effect of Imbrasia belina meal on growth performance, quality characteristics and sensory attributes of broiler chicken meat

Figures & data

Table 1. Feed composition of experimental diets (as fed basis).

	Starter				Grower				Finisher
Ingredients, (%)	IB1	IB2	IB3	IB4	IB1	IB2	IB3	IB4	IB1	IB2	IB3	IB4
Yellow maize	62.9	63.9	62.6	60.5	67.8	68.6	67.9	66.8	72.4	72.3	71.6	70.7
Sunflower cake	02.5	03.5	6	6	2.5	2.5	2.5	3.5	2.5	2.5	2.5	2.8
Soya oil cake	29	23.6	18.3	15.3	25	20.9	18.1	14.5	20.8	17.5	14.8	11.7
Soya Oil crude	0.622	0	0	0	1.235	0.568	0.206	0	1.157	0.673	0.311	0
Wheaten bran	1	1	1.2	2.4	0	0	0	0	0	0	0	0
Mopane worm	0	4	8	12	0	4	8	12	0	4	8	12
Lysine SINT	0.266	0.275	0.267	0.206	0.269	0.248	0.186	0.139	0.273	0.228	0.166	0.108
Methionine DL	0.264	0.249	0.222	0.194	0.248	0.231	0.202	0.172	0.208	0.184	0.155	0.126
Feed lime	1.59	1.62	1.63	1.66	1.39	1.41	1.43	1.45	1.25	1.27	1.29	1.31
Monodicalcium phosphate	0.91	0.91	0.88	0.86	0.61	0.61	0.59	0.57	0.41	0.4	0.39	0.37
Fine salt	0.339	0.337	0.34	0.362	0.163	0.172	0.196	0.214	0.16	0.178	0.202	0.242
Sodium bicarbonate	0.154	0.156	0.151	0.119	0.329	0.315	0.281	0.256	0.332	0.306	0.273	0.242
Axtra PHY 10,000 P	0.01	0.01	0.01	0.01	0.01	0.01	0.01	0.01	0.01	0.01	0.01	0.01
Hemicell broilers	0.03	0.03	0.03	0.03	0.03	0.03	0.03	0.03	0.03	0.03	0.03	0.03
Salinomycin	0.05	0.05	0.05	0.05	0.05	0.05	0.05	0.05	0.05	0.05	0.05	0.05
Zinc bacitracin	0.05	0.05	0.05	0.05	0.05	0.05	0.05	0.05	0.05	0.05	0.05	0.05
Premix No Spec + choline	0.25	0.25	0.25	0.25	0.25	0.25	0.25	0.25	0.25	0.25	0.25	0.25
Volume	100.00	100.00	100.00	100.00	100.00	100.00	100.00	100.00	100.00	100.00	100.00	100.00
Moisture	9.95	9.99	9.93	9.84	10.07	10.10	10.08	10.04	10.22	10.22	10.19	10.16
Protein	20.28	20.49	21.12	21.97	18.55	18.97	19.84	20.70	16.85	17.54	18.45	19.32
Fat	3.68	3.53	3.94	4.37	4.37	4.19	4.27	4.48	4.41	4.38	4.46	4.58
Fat AH	4.32	4.15	4.52	4.91	0	0	0	0	0	0	0	0
Fibre	4.06	4.48	5.15	5.50	3.95	4.23	4.51	4.95	3.92	4.20	4.49	4.82
Ash	5.58	5.44	5.33	5.32	4.70	4.58	4.53	4.47	4.14	4.06	4.02	3.96
CA	0.92	0.92	0.92	0.92	0.79	0.79	0.79	0.79	0.70	0.70	0.70	0.70
P	0.50	0.50	0.52	0.53	0.41	0.41	0.41	0.42	0.35	0.35	0.36	0.36
NA	0.18	0.18	0.18	0.18	0.16	0.16	0.16	0.16	0.16	0.16	0.16	0.16
CL	0.30	0.30	0.30	0.30	0.20	0.20	0.20	0.20	0.20	0.20	0.20	0.20
K	0.80	0.75	0.72	0.71	0.72	0.68	0.66	0.64	0.65	0.62	0.61	0.59

IBM: Imbrasia belina meal, IB1: 0% IBM, IB2: 4% IBM, IB3: 8% IBM, IB4: 12% IBM.

Table 2. Analysed nutrient composition of the dietary treatments fed to broilers in 35-day study period on a dry matter basis.

Nutrient, %	Dietary Treatments
	Starter				Grower				Finisher
	IB1	IB2	IB3	IB4	IB1	IB2	IB3	IB4	IB1	IB2	IB3	IB4
Dry Matter	88.69	88.35	88.08	88.38	88.32	88.48	88.59	88.37	89.06	88.31	88.36	88.19
Moisture	11.31	11.65	11.92	11.62	11.68	11.52	11.41	11.63	10.94	11.69	11.64	11.81
Protein	20.66	21.06	21.61	22.62	19.54	20.27	20.44	21.06	17.42	18.30	20.50	20.49
Fibre	2.77	3.06	3.85	4.36	2.71	2.76	3.05	3.71	2.61	2.67	3.07	3.19
Ash	4.87	4.97	5.03	5.17	4.43	4.50	4.52	4.80	4.07	4.11	4.22	4.35
Fat	2.95	3.06	3.29	4.09	3.83	3.95	4.34	4.26	3.91	4.23	4.18	4.41

IB1 positive control, IB2, IB3 and IB4 contained graded levels of IBM at 4%, 8% and 12% of DM intake respectively.

Table 3. Effect of dietary inclusion levels of Imbrasia belina (IBM) on body weight, body weight gain, average daily gains, feed intake and feed conversion ratio of broilers from 1 to 35 days of age.

Parameters,	Age	Dietary treatments				SEM	p-value	p-value
(g)		IB1	IB2	IB3	IB4			Linear	Quadratic	Cubic
BW	7 d	161.60	158.34	154.25	173.34	23.87	NS	0.0790	.0096	.1656
	14 d	447.56	429.09	417.18	438.18	2.70	NS	0.1390	.4389	.9693
	21 d	928.00	881.94	899.88	952.46	18.55	NS	0.0648	.0630	.4169
	28 d	1488.64^a	1405.45^b	1401.39^c	1568.86^d	4.34	S	0.1004	.0007	.1643
	35 d	2210.28^a	2132.48^b	2113.31^c	2232.06^a	0.06	S	0.1961	.4056	.9275
BWG	7	118.22	115.36	111.17	130.11	23.87	NS	0.0662	.0064	.1591
	14	285.97	270.75	262.94	264.36	2.70	NS	0.4585	.1113	.6273
	21	480.44	452.85	482.70	514.27	18.55	NS	0.3251	.0243	.7489
	28	560.63^a	523.57^b	501.57^c	616.40^a	4.34	S	0.0165	<.0001	.3189
	35	721.64^a	727.02^a	711.92^b	663.20^c	0.06	S	0.8140	.0345	.6868
ADG	7	16.52	16.48	15.88	18.59	23.87	NS	0.0284	.0173	.1184
	14	40.85	38.68	40.16	37.77	2.70	NS	0.3579	.9542	.370
	21	68.63	64.70	68.96	73.47	18.55	NS	0.0531	.0534	.4675
	28	80.09^a	74.78^b	71.64^c	88.06^a	4.34	S	0.1004	.0007	.1644
	35	103.09^a	103.86^a	101.70^b	94.74c	0.06	S	0.1961	.4055	.9275
FI	7	41.05	40.35	37.71	35.68	23.87	NS	<.0001	.3595	.4348
	14	68.30	61.90	60.93	57.23	2.70	NS	0.0111	.6262	.5110
	21	102.83	103.28	98.03	91.80	18.55	NS	<.0001	.0375	.4900
	28	147.47^a	142.57^a	141.58^a	120.13^b	4.34	S	0.4654	.6664	.9079
	35	178.45^a	167.55^a	153.82^b	139.82^c	0.06	S	0.0007	.8317	.9373
FCR	7	1.58^a	1.49^a	1.54^a	1.24^b	23.87	S	0.0001	.0308	.0305
	14	1.34	1.36	1.37	1.30	2.70	NS	0.5325	.3799	.7243
	21	1.25	1.29	1.15	1.04	18.55	NS	0.0001	.0717	.2310
	28	1.58^a	1.66^a	1.67^a	1.29^b	4.34	S	0.0061	.0017	.2522
	35	1.56	1.45	1.52	1.51	0.06	NS	0.6734	.5632	.6084

SEM: standard error of means; BW: body weight; BWG: body weight gain; ADG: average daily gain; FI: feed intake; FCR: feed conversion ratio. Each mean represents 5 replicates. IB1 = control; IB2, IB3 and IB4 contained graded levels of IBM at 4%, 8% and 12% of DM intake respectively. S = significantly different.

^abcMeans in the same row with different superscript are significantly different.

Table 4. Effect of varying inclusion levels of Imbrasia belina on meat quality of broiler chickens (Means ± SE).

Items	Treatments						SEM	p-value	p-value
Instrumental measurements	IB1	IB2	IB3	IB4			Linear	Quadratic	Cubic
L* (lightness)	52.92^a	50.27^b	51.64^a	52.74^a	0.7174	0.0376	0.7925	.0090	.1778
a* (redness)	7.23^c	9.12^a	7.95^a	7.32^b	0.4494	0.0129	0.7097	.0049	.0727
b* (yellowness)	16.69	17.21	16.81	17.69	0.4816	0.4526	0.2362	.7135	.3143
pH45	6.59	6.51	6.55	6.51	0.0303	0.2305	0.1955	.5014	.1394
pH24	5.80	5.91	5.90	5.81	0.0240	0.3891	0.1364	.0009	.5054
Hue	1.16^a	1.09^b	1.12^a	1.18^a	0.4816	0.0173	0.3226	.0037	.3044
Chroma	18.34	19.65	18.70	19.20	0.5277	0.3163	0.4890	.4376	.1177
Thaw loss (%	14.22	15.54	14.47	15.46	0.9074	0.6468	0.7210	.5164	.0754
Cookingloss (%)	18.30	17.17	16.93	17.82	1.0309	0.7797	0.8597	.2599	.8115
Shear force (N)	11.27^a	9.30^b	9.92^a	9.85^a	0.5424	0.0442	0.1963	.1172	.2030

IB1 = control; IB2, IB3 and IB4 contained graded levels of IBM at 4%, 8% and 12% of DM intake respectively.

^abcMeans in the same row with different superscript are significantly different.

Table 5. Sensory evaluation of broiler chicken fed varying dietary inclusion levels of Imbrasia belina meal.

	Treatments							p-value
Attributes	IB1	IB2	IB3	IB4	SEM	p-value	Linear	Quadratic	Cubic
Chicken aroma	6.65	6.35	6.84	6.88	0.2809	.1368	0.3200	.4032	.2638
Metallic aroma	4.02^c	5.61^b	6.09^a	7.11^a	0.3669	<.0001	<.0001	.0003	.9611
Initial impression of juiciness	7.23^a	5.99^a	5.52^b	4.89^c	0.4921	.0052	<.0001	.9350	.5360
First Bite toughness	7.38	6.21	7.00	6.00	0.4180	.1696	<.0001	.4655	.2638
Sustainable juiciness	6.14^b	7.30^a	7.35^a	7.75^a	0.2318	.0009	0.0370	.3800	.1383
Chicken flavour	5.27a	6.14a	5.27a	5.18a	0.5456	.2134	0.4316	.1489	.0209
Metallic after taste	4.37^b	6.35^a	6.30^a	6.72^a	0.4401	.0289	0.5955	.1361	.2180
Toughness	1.75^c	5.14^b	7.00^a	6.42^a	0.5147	.0014	<.0001	<.0001	.8602
Amount of connective tissue	7.97^a	5.24^c	5.62^c	7.06^b	0.3936	.0005	0.1317	.0087	.3708
Acceptability	5.94^c	7.65^a	6.80^b	7.63^a	0.1294	.0006	0.5808	.1213	.8538

IB1 = control; IB2, IB3 and IB4 graded levels of IBM at 4%, 8% and 12% of DM intake respectively.

^abcMeans in the same row with different superscript are significantly different