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Serum Biochemistry and Sensory Evaluation of Broiler Chicken Fed Cymbopogon citratus Leaf Meal

Authors: Chioma Gibson , Akinsoyinu O, Akinboye Olufunso , NDUBUISI-OGBONNA Lois , Ogbonnaya Faith C

Publication Type: Journal article

Journal: World Journal Of Agricultural Research

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Abstract

The study was conducted to investigate the effect of feeding graded levels of Cymbopogon citratus leaf meal (CcLM) at 0,0.01,0.1, and 0.2 % respectively on the sensory and biochemical parameters of 120 broiler chickens. The diet was isocaloric and isonitrogenous and the study lasted for 56 days after which data on organoleptic and biochemical parameters were collected and evaluated using a completely randomized design. Results showed that the serum glucose level, aspartate aminotransferase (AST), alanine aminotransferase (ALT) and total protein (TP) were significant (p<0>

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Chioma,G. Akinsoyinu,A.O Akinboye,O. NDUBUISI-OGBONNA,L. Ogbonnaya,F.C . (0000). Serum Biochemistry and Sensory Evaluation of Broiler Chicken Fed Cymbopogon citratus Leaf Meal, 5 (), 305-305.

Chioma,G. Akinsoyinu,A.O Akinboye,O. NDUBUISI-OGBONNA,L. Ogbonnaya,F.C . "Serum Biochemistry and Sensory Evaluation of Broiler Chicken Fed Cymbopogon citratus Leaf Meal" 5, no (), (0000): 305-305.

Chioma,G. and Akinsoyinu,A.O and Akinboye,O. and NDUBUISI-OGBONNA,L. and Ogbonnaya,F.C and . (0000). Serum Biochemistry and Sensory Evaluation of Broiler Chicken Fed Cymbopogon citratus Leaf Meal, 5 (), pp305-305.

ChiomaG, AkinsoyinuAO, AkinboyeO, NDUBUISI-OGBONNAL, OgbonnayaFC, . Serum Biochemistry and Sensory Evaluation of Broiler Chicken Fed Cymbopogon citratus Leaf Meal. 0000, 5 ():305-305.

Chioma,Gibson , Akinsoyinu,Akintunde O, Akinboye,Olufunso , NDUBUISI-OGBONNA,Lois , and Ogbonnaya,Faith C . "Serum Biochemistry and Sensory Evaluation of Broiler Chicken Fed Cymbopogon citratus Leaf Meal", 5 . (0000) : 305-305.

C.Gibson A.Akintunde O A.Olufunso N.Lois & O.Faith C , "Serum Biochemistry and Sensory Evaluation of Broiler Chicken Fed Cymbopogon citratus Leaf Meal" vol.5, no., pp. 305-305, 0000.

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