STATISTICAL ANALYSIS OF GROWTH PERFORMANCE AND MEAT QUALITY OF BROILERS FED WITH THREE DIFFERENTS FEEDS IN A COMPLETE RANDOMIZED EXPERIMENT (CRD)

Poultry industries in Nigeria occupy a prominent position as a major source of animal protein supply to the citizen. Over the years, the growth of poultry industry has followed a pattern closely dictated by the economic fortunes of the countries. USDA (2020) reported that commercial poultry production in Nigeria was estimated at about USD 800 million. Poultry sector contributed about 25% of the agricultural domestic products of the Nigeria economy (Food and Agriculture Organization [FAO], 2020). USDA, (2020) currently rated Nigeria as the leading country in Africa with respect to eggs production, but fourth in broiler production, this report indicated that Nigeria still has to improve on their production with respect to broiler birds. Poultry production is practice in all levels ranging from subsistence to large scale commercial operation. Poultry meat and egg are the consumed animal protein, unrestricted by any religion or culture in Nigeria. It was recorded that the poultry contributed about 25% of the countries. Recent advances in broiler chickens’ production have necessitated the research into the different sources of these broiler chickens for hardiness and high productivity. The need for increased animal protein consumption of the rural and urban Nigeria populace in the face of rising population and inflation has resulted in researching in to the best source to obtain these broiler chickens that will give the expected output (Agbogidi and Okonta, 2021). Broiler is defined as any chicken bred and raised, particularly for meat production. The typical broilers have yellowish skin and white feathers. Broilers are the chicken that are 7-8 weeks of age and raised for meat. Meat quality has to do with aspects that influence the eating experience of consumers. These aspects include physical (e.g., tenderness and collagen maturity) and chemical (e.g., moisture content, fatty acid composition and antioxidant capacity) characteristics of meat. The appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that influence the initial and final quality judgment by consumers before and after purchasing a meat product (Cross et al. 2022).