Haemato-biochemical profile, meat quality and intestinal microbiota of broiler chickens fed diets supplemented with crude pawpaw (Carica papaya Linn) latex


  • Adeyinka Odunsi Ladoke Akintola University of Technology
  • M.A. Haruna Department of Animal Nutrition and Biotechnology, Faculty of Agricultural Sciences, Ladoke Akintola University of Technology, Ogbomoso, Nigeria


Pawpaw latex, broilers, enzyme, microbiota, meat quality, proximate composition


This study assessed the effect of varying inclusion levels of crude pawpaw latex (PL) on haemato-biochemical profile, meat quality and intestinal microbiota of broiler chickens. Four experimental diets were formulated such that a corn-soybean basal diet was supplemented with 1.0, 1.5 and 2.0 g PL / kg diet. A total of 120 day-old Arbor Acre strain of broiler chicks was randomly allocated to the four dietary treatments comprising three replicates each in a completely randomized design. On day 49 of ad libitum feeding, blood profile (haematology and serum chemistry), meat quality (sensory evaluation, cooking loss and some proximate contents), and intestinal microbiota were evaluated. Data collected were subjected to one-way analysis of variance and treatment means separated using Duncan Multiple Range Test at p<0.05. Haematological parameters were significantly affected (P<0.05) by dietary inclusions of PL except for mean cell haemoglobin content. Packed cell volume, white blood cell, red blood cell and haemoglobin were significantly elevated in diets containing PL whereas mean cell volume and mean cell haemoglobin were reduced compared to PL free diet. Total protein, total cholesterol and globulin were higher (p<0.05) for broilers fed PL free diet compared to PL fed birds. Urea, SGPT and SGOT did not follow any particular pattern. There was significant influence (p<0.05) of flavour, juiciness, texture and overall acceptability of broiler meat on cooking, whereas colour and tenderness were not affected. Roasting of broiler meat showed significant variations (p<0.05) for colour, tenderness and juiciness, while flavour, texture and overall acceptability were not influenced. Broiler meat from the PL-free diet had the highest crude protein (20.03%) and lowest ether extract (9.92%), while meat from 1g/kg PL had the highest ether extract (11.1%). Significant difference was not observed in both total bacteria and coliform counts but beneficial microbes were increased as the level of pawpaw latex increased.

Author Biography

Adeyinka Odunsi, Ladoke Akintola University of Technology

Professor in Animal Science





Research Papers