The Influence of Turmeric Powder (Curcuma longa) on Fatty Acid Composition and Shelf Life of Broiler Chicken Meat

The objective of this study was to determine the appropriate concentration of dietary supplementation of turmeric powder, and its effect on thiobarbituric acid reactive substance (TBARS) and fatty acid composition in thigh and breast meat of broiler chickens. Three hundred fifty (175 male and 175 female), one day old Ross-308 broiler chicks were used in this study. A corn-soybean meal based diet containing different levels of turmeric powder (0, 2, 4, 6, 8, 10 g/kg) and a single dose of chlortetracycline (10 mg/kg) was used. The result revealed that dietary supplementation of 2, 4, 6, 8 and 10 g/kg of turmeric powder decreased TBARS in thigh meat at 5th day when compared with control. The addition of 4 g/kg turmeric powder to the basal diet increased DHA, SFA and omega-3 in breast meat. DHA and SFA were increased by dietary 2 g/kg turmeric powder in thigh meats. Under the conditions of this experiment, it was concluded that turmeric powder may positive effects on tissue fatty acid compositions and shelf life of meat (TBARS). As a result, it was observed that there were positive effects on tissue fatty acid compositions and shelf life of meat (TBARS) by adding 4 g/kg turmeric powder.