Plant Extracts in Broiler Chicken Nutrition: A Review of Carcass Measurement Parameters and Their Impact

1. Introduction

In the modern poultry industry, broiler chicken production is a significant sector. Optimizing broiler nutrition is crucial for achieving high - quality meat production. Plant extracts have emerged as a potential area of interest in broiler nutrition. These extracts can have various effects on the growth, health, and carcass characteristics of broilers. Carcass measurement parameters play a vital role in determining the economic value and quality of broiler production. This review aims to comprehensively explore the relationship between plant extracts and carcass measurement parameters in broiler chicken nutrition.

2. Carcass Measurement Parameters

2.1 Carcass Yield

Carcass yield is one of the most important parameters in broiler production. It is defined as the proportion of the carcass weight to the live weight of the bird before slaughter. A high carcass yield indicates efficient conversion of feed into meat. Factors influencing carcass yield include genetics, diet, and management practices. In general, a well - balanced diet with appropriate levels of protein, energy, and other nutrients can enhance carcass yield. For example, a diet rich in essential amino acids can promote muscle growth, thereby increasing carcass yield.

2.2 Organ Weights

The weights of internal organs such as the liver, heart, and gizzard are also important carcass measurement parameters. These organ weights can provide insights into the overall health and physiological status of the broiler. For instance, an enlarged liver may indicate liver problems, which could be related to diet composition or disease. The heart weight is related to the cardiovascular function of the bird, and the gizzard weight can reflect the efficiency of digestion. Changes in organ weights due to dietary factors can have implications for the overall carcass quality.

2.3 Meat Characteristics

Meat characteristics include aspects such as color, texture, water - holding capacity, and pH. Color is an important visual cue for consumers and can be influenced by factors such as the type of feed and the presence of pigments. For example, a diet containing certain plant extracts may enhance the redness of the meat. Texture affects the palatability of the meat. A tender meat is generally more desirable. The water - holding capacity of the meat is related to its juiciness. A higher water - holding capacity means the meat will be more juicy. The pH of the meat can also affect its quality and shelf - life. A normal pH range is important to prevent spoilage and maintain freshness.

3. Plant Extracts in Broiler Nutrition

3.1 Types of Plant Extracts

There are various types of plant extracts that have been studied for their potential use in broiler nutrition. Some common ones include:

• Herbal extracts: Such as oregano extract, which has antimicrobial properties. It can help in controlling gut pathogens in broilers, which in turn can improve nutrient absorption and overall health.
• Spice extracts: For example, cinnamon extract. It has been shown to have antioxidant properties and can potentially affect the metabolism of broilers.
• Botanical extracts: These may include extracts from plants like aloe vera. Aloe vera extract has been studied for its potential to improve gut health and immune function in broilers.

3.2 Modes of Action

Plant extracts can act in multiple ways in broiler nutrition:

• Antimicrobial activity: As mentioned above, some plant extracts can inhibit the growth of harmful bacteria in the gut. This can lead to a healthier gut environment, allowing for better nutrient absorption. For example, certain plant extracts can target pathogenic Escherichia coli and Salmonella species in the broiler gut.
• Antioxidant effects: They can scavenge free radicals in the body of the broiler. Free radicals can cause oxidative stress, which is harmful to cells. By reducing oxidative stress, plant extracts can improve the overall health and performance of broilers. This may also have an impact on carcass quality as oxidative stress can affect meat quality.
• Immune - modulating effects: Some plant extracts can enhance the immune system of broilers. A stronger immune system can help the birds to better resist diseases. This can lead to better growth and development, ultimately affecting carcass parameters. For example, plant extracts may stimulate the production of immune cells in the broiler's body.

4. Impact of Plant Extracts on Carcass Measurement Parameters

4.1 Effect on Carcass Yield

Several studies have shown that plant extracts can have a positive impact on carcass yield. For example, a study found that the addition of a specific herbal extract to the broiler diet increased carcass yield by improving muscle growth. The antimicrobial properties of the plant extract may have contributed to this effect by reducing gut infections and improving nutrient utilization. Another study showed that a spice extract enhanced the efficiency of feed conversion, leading to a higher carcass yield. This could be due to the antioxidant and metabolic - modulating effects of the spice extract.

4.2 Influence on Organ Weights Plant extracts can also influence organ weights. Some plant extracts have been found to have a normalizing effect on organ weights. For instance, in a study where broilers were fed a diet containing a botanical extract, the liver weights were found to be within a healthy range. This may be because the plant extract helped in detoxification processes in the liver. Similarly, certain plant extracts may affect the heart and gizzard weights by improving cardiovascular function and digestion respectively. However, excessive use of some plant extracts may also lead to abnormal organ weights, so proper dosage is crucial.

4.3 Alteration of Meat Characteristics

Regarding meat characteristics, plant extracts can bring about significant changes.

• Color: As mentioned earlier, plant extracts can influence meat color. For example, a study demonstrated that a particular plant extract added to the broiler diet increased the redness of the meat. This could be due to the presence of pigments or other compounds in the plant extract that interact with the muscle pigments.
• Texture: Some plant extracts can improve meat texture. They may do this by affecting the connective tissue or muscle fiber development in the broiler. For instance, a herbal extract has been shown to promote the formation of tender muscle fibers, resulting in a more palatable meat.
• Water - holding capacity and pH: Plant extracts can also affect the water - holding capacity and pH of the meat. An antioxidant - rich plant extract may help in maintaining a normal pH in the meat, which in turn can improve its water - holding capacity. This can lead to juicier and higher - quality meat.

5. Practical Considerations for Farmers and Researchers

5.1 Dosage and Formulation

For farmers, determining the appropriate dosage of plant extracts is crucial. Over - dosage can lead to negative effects on broiler health and carcass quality, while under - dosage may not produce the desired results. Researchers need to conduct more studies to establish the optimal dosage levels for different plant extracts. In addition, the formulation of plant extracts in the feed is also important. The form of the extract (e.g., powder, liquid) and its compatibility with other feed ingredients need to be considered.

5.2 Quality Control

Both farmers and researchers should pay attention to quality control of plant extracts. The source and purity of the plant extracts can vary, which can affect their efficacy. High - quality plant extracts are more likely to produce consistent and positive results. Farmers should source plant extracts from reliable suppliers, and researchers should ensure the accurate identification and extraction of active compounds from plants.

5.3 Regulatory Aspects

There are regulatory aspects to consider when using plant extracts in broiler nutrition. Different countries may have different regulations regarding the use of plant extracts in animal feed. Farmers need to be aware of and comply with these regulations to avoid legal issues. Researchers can also play a role in providing scientific evidence to support the safe and effective use of plant extracts, which can help in the development of regulatory guidelines.

6. Conclusion

In conclusion, plant extracts have the potential to significantly impact carcass measurement parameters in broiler chicken nutrition. They can affect carcass yield, organ weights, and meat characteristics through various mechanisms such as antimicrobial, antioxidant, and immune - modulating activities. However, practical considerations such as dosage, quality control, and regulatory aspects need to be carefully addressed. For farmers and researchers, understanding these relationships can help in optimizing broiler production and improving carcass value. Future research should continue to explore the potential of different plant extracts and their interactions with other dietary factors to further enhance broiler nutrition and meat quality.

FAQ:

1. What are the common plant extracts used in broiler chicken nutrition?

Some common plant extracts used in broiler chicken nutrition include oregano extract, thyme extract, and turmeric extract. These extracts are rich in bioactive compounds such as phenolic compounds, flavonoids, and essential oils which can have various beneficial effects on broiler health and performance.

2. How does plant extract affect carcass yield in broiler chickens?

Plant extracts can affect carcass yield in different ways. For example, some plant extracts may improve digestion and nutrient absorption in broilers. This can lead to better growth and ultimately a higher carcass yield. They may also have antimicrobial properties which can reduce the incidence of diseases that could otherwise negatively impact growth and carcass yield.

3. What is the relationship between plant extracts and organ weights in broiler chickens?

The relationship between plant extracts and organ weights is complex. Some plant extracts might influence the development and function of internal organs. For instance, they could potentially enhance liver function which is important for metabolism and nutrient processing. This, in turn, may lead to optimal organ growth and weights that are within the normal and healthy range for broiler chickens.

4. How do plant extracts influence the meat characteristics of broiler chickens?

Plant extracts can influence meat characteristics in several ways. They may improve the color stability of the meat by reducing lipid oxidation. Some extracts can also enhance the flavor and juiciness of the meat. Additionally, they might have an impact on the texture of the meat by affecting muscle fiber development during the growth of the broiler chickens.

5. Are there any potential drawbacks of using plant extracts in broiler chicken nutrition?

One potential drawback could be the variability in the composition and quality of plant extracts. Different sources or extraction methods may result in extracts with different levels of bioactive compounds, which could lead to inconsistent effects on broiler chickens. Also, some plant extracts may have a strong flavor or odor that could potentially affect the palatability of the feed for the broilers.

Related literature

• The use of plant extracts in poultry production: A review"
• "Plant - based additives in broiler nutrition: Effects on performance, carcass traits and meat quality"
• "Beneficial effects of plant extracts on broiler chickens: A review of recent research"