Meat chemical and phytochemical quality of broiler chickens fed butterfly pea (Clitoria ternatea) flour

Abstract

Butterfly pea (Clitoria ternatea) flour contains antioxidant compounds, particularly phenolic anthocyanins and triterpenoids, which are expected to enhance both the chemical and phytochemical quality of broiler chicken meat. The study aimed to evaluate the effect of butterfly pea flour on the chemical and phytochemical quality of broiler chicken meat. The experiment was assigned in a completely randomized with five treatments and five replications. The treatments included BPF0 = basal ration (BR), BPF1 = BR + 1% butterfly pea flour (BPF), BPF2 = BR + 2% BPF, BPF3 = BR + 3% BPF, and BPF4 = BR + 4% BPF. ANOVA was applied to the chemical data, and subsequently, Duncan's multiple range test (DMRT) for significant effect. Descriptive analysis was done for the phytochemical content data. Observed variables were nutrient quality, and phytochemical quality of broiler chicken meat. The findings were that addition of butterfly pea flour resulted in tremendous improvement in chemical quality of broiler chicken meat by raising protein level (P<0.05), and reducing fat, moisture and carbohydrate level (P<0.01). But no effect on the ash content of broiler meat (P>0.05). Furthermore, the addition of butterfly pea flour to the broiler feed enhances the phytochemical content in the broiler chicken meat, including triterpenoids, phenolics, anthocyanins, and DPPH antioxidant activity.