Evaluation of serum lipid profile and sensory properties of spent layers fed diets supplemented with curry, mint and pawpaw leaves powder

Abstract

Serum lipid profile and sensory properties of spent layers fed diets supplemented with curry, mint and
pawpaw leaves including the phytochemicals in the leaves were evaluated. Spent layers numbering 210
were randomly allocated to seven broiler finisher diet (BFD); containing no supplement, 2 kg pawpaw
leaf powder (PLP), 2 kg curry leaf powder (CLP), 2 kg mint leaf powder (MLP), 1 kg CLP + 1 kg PLP,
1 kg MLP + 1 kg PLP and 1 kg CLP +1 kg MLP levels for T1, T2, T3, T4, T5, T6 and T7 respectively in a
Completely Randomized Design (CRD) technique. The study was based on one week adaptation period
and forth night feeding exposure to the supplement compositions. Serum lipid profile and sensory
properties of meat were evaluated. The results revealed that supplementation of 2 kg of CLP and MLP
in BFD fed to spent layers significantly reduce serum lipid profile components as compared to control
except HDL. Results also indicated that supplementation of 2 kg of MLP in the BFD fed to spent layers
significantly enhanced meat aroma and supplementation of 2 kg PLP significantly enhanced
tenderness as compared to the control. The study concluded that supplementation of 2 kg CLP, MLP
and PLP respectively, enhanced the serum lipid profile quality and sensory properties quality. On
these bases, CLP, MLP and PLP could be included in diet of spent layer to improve the meat and
serum lipid profile qualities.