The study was conducted to evaluate the sensory effect of phytochemical components of Cymbopogon
citratus (Cc) leaf meal on meat quality. 120 Arbor-acre broiler chicks were tested for
meat quality in a 56 day feeding program of 30 birds per treatment and 10 birds per replicate.
Four experimental diets were formulated, Diet A (control) Diet B1 (control with 0.01% Cc leaf
meal) Diet B2 (control with 0.1%of leaf meal) and Diet B3(control with 0.2% Cc leaf meal)
respectively. The phytochemical component of the leave meal comprises alkaloids, glycosides,
tannin, phenolic, saponins and flavonoids which are attributed to bitter, crystalline texture and
lemon flavour. There were no significant (p>0.05) differences in colour, texture, taste and odour
of broiler meat. The overall acceptability showed significant (p<0.05) difference with diet B3
having the highest value which might be attributed to the flavonoid component in the leaf meal.
Conclusively the bitter, crystalline texture and lemon flavour did not have any adverse effect on
the meat quality of broiler chicken fed Cc at 0.2% inclusion level.