Growth response, carcass, meat antioxidant and lipid profile of broiler chickens administered spotted pumpkin (lagenaria breviflora) pulp extract as a phytobiotic

Medicinal plants have proven to be one of the viable alternatives to antibiotics in livestock production. The use of herbal plant extracts has shown effectiveness on feed efficiency, weight gain and livability in poultry production. Lipid oxidation is one of the major challenges facing the meat industry as a result of deterioration and depletion in nutritional value. This study investigated the growth response, meat yield, antioxidant status and lipid profile of broiler chickens administered Lagenaria breviflora pulp extract as a phytobiotic. A total of 160 day-old broilers were used for the experiment. The birds were allotted into four treatment groups of four replicates having ten birds each. The four treatments were Lagenaria breviflora pulp aqueous extract administered at 0, 250, 500 and 750 g/L. Data collected were subjected to one way analysis of variance. Lagenaria breviflora pulp extract did not improve weight gain, feed intake and feed conversion ratio at the starter phase. At the finishing phase Lagenaria breviflora pulp extract enhanced final weight, weight gain and feed intake of the birds. Total cholesterol and low density lipoprotein were significantly influenced by the administration of Lagenaria breviflora pulp extract. Significantly lower total cholesterol was obtained from birds administered 500 and 750 g/L of Lagenaria breviflora pulp extract compared to the control group. Meat antioxidant was significantly influenced by the administration of Lagenaria breviflora pulp extract. Superoxide dismutase was significantly lowered by the administration of Lagenaria breviflora pulp extract at 500 and 750 g/L. Glutathione peroxidase was significantly lowered at 500 g/L of Lagenaria breviflora pulp extract compared to other treatments. In conclusion Lagenaria breviflora pulp extract improved weight gain of broiler chickens at the finisher phase, and lowered lipid profile and meat antioxidant thereby ensuring safer meat and protecting cells against oxidative damage.