Influence of Different Forms of Plantain (Plantago lanceolata L.) Herb on Performance, Serum Metabolites, and Meat Quality of Broilers

A total of 200 day-old COBB-500 chicks were randomly allocated into four dietary treatments with five replications and ten birds per replicate for 28 days to select the most effective forms of plantain herb for broiler performance and meat quality. The control diet (CL-D) and different forms of plantain diets were based on corn-soybean meal that was iso-caloric and iso-nitrogenous. The different forms of plantain diets were fresh plantain-diet (FP-D): CL-D + fresh-plantain, shade-dried plantain-diet (SP-D): CL-D + shade-dried plantain powder, and blanched-dried plantain-diet (BP-D): CL-D + blanched-dried plantain powder. Plantain herb was given at a 1.0% dry matter basis. Daily feed consumption and weekly body weight were noted, whereas blood samples were taken and a meat panel test was confirmed by specialists in meat on day 28. Birds given the different forms of plantain diets revealed a 6-10% greater body weight gain compared to the CL-D (P < 0.05). Plantain diets in different forms showed a 3–6% better feed, crude protein, and metabolizable energy conversion ratio compared to the CL-D (P < 0.05), but no difference was observed between BP-D and SP-D (P > 0.05). Compared to the CL-D, birds fed the different forms of plantain diets reduced serum triglyceride and total cholesterol by 4–11% and 6–9%, respectively (P < 0.05). Birds that were fed the different forms of plantain diets had a lower meat ether extract and a greater meat saturation index (redness) than the CL-D (P < 0.05). Compared to the CL-D, birds fed the redifferent forms of plantain diets showed better meat juiciness, tenderness, and acceptance (P < 0.05). Therefore, fresh plantain demonstrated superior broiler performance and improved meat quality,  whereas both blanched-dried and shade-dried plantain powder might be considered for inclusion in feed formulations to enhance broiler performance and meat quality.

Influence of Different Forms of Plantain (Plantago lanceolata L.) Herb on Performance, Serum Metabolites, and Meat Quality of Broilers Keywords:

Broiler , Meat quality , Performance , Plantain herb , Serum metabolites