Effect of Dietary Supplementation with Nanocurcumin on Carcass Characteristics, Oxidative Stability, and Meat Quality of Broiler Chicken Infected with Eimeria Species

Coccidiosis is the most common parasitic disease of poultry which causes economic damage not only by mortality, but also by impaired growth rate, malabsorption, body weight loss, and the negative effects on the product s yield and quality. This study was conducted to evaluate the effect of dietary supplementation with nanocurcumin on carcass characteristics and physical and chemical properties of broiler chicken meat infected with Eimeria species. Fifty one-day old chicks were randomly assigned to five treatment groups: 1) negative control, 2) positive control, 3) nanocurcumin 300 mg/kg, 4) nanocurcumin 400 mg/kg, and 5: antibiotic. Carcass characteristics of group 3 improved in comparison to groups 4 and 2, significantly. Groups 3 and 4 decreased drip loss and cooking loss and increased protein content in comparison to group 2. Groups 3 and 4 showed significantly higher a* values in comparison to group 2 at the first and the 30th day under freeze condition. TBARS value of group 2 was higher than group 1, while group 3 had significantly lower TBARS value than group 2. Nanocurcumin (300 mg/kg) can be used as a potential promising feed additive in poultry production.

Keywords:

Nanocurcumin , Coccidiosis , Meat quality , Oxidative stability , Broiler breast