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Effect of Different Concentrations of Turmeric (Curcuma longa) on The
Postharvest Quality of Chicken Flesh of Broiler (Gallus gallusdomesticus)
KhairiahNur Ain binti Mohammed Hassan
Supervisor: Dr. Fauziah binti Tufail Ahmad
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
Efficiency of turmeric (Curcuma longa) powder (TP) as feed additives for broilers had
been studied for years but mainly on pre-harvest quality of poultry and not the
postharvest quality. Main objective of this study is to evaluate the effect of different
concentrations of turmeric on the pre-harvest and postharvest quality of broilers. 24
broilers were assigned into four treatment groups (C: 0% TP, T1: 0.5% TP, T2: 1.0%,
T3: 1.5%). Weight gain was analysed for pre-harvest analysis. Broilers feed was
analysed for total phenolic content (TPC). The analytical tests on flesh were colour,
texture, crude protein and TPC. Results indicated that only yellowness and TPC of
flesh for broiler fed with 1.5% of turmeric powder showed significant different
compared to others treatments. As conclusion, high concentration of turmeric powder
contribute to the yellowness and antioxidant of the broilers flesh.
1033 | UMT UNDERGRADUATE RESEARCH DAY 2018