Dietary supplementation of different parts of Andrographis paniculata affects the fatty acids, lipid oxidation, microbiota, and quality attributes of longissimus muscle in goats

Abstract

The effects of dietary supplementation of different parts of Andrographis paniculata on fatty acids, lipid oxidation, microbiota and quality attributes of Longissimus thoracis et lumborum (LTL) muscle in goats were assessed. Twenty four, entire Boer bucks (4 months old; 20.18 ± 0.19 kg BW) were randomly allotted to either a basal diet without additive (AP0), a basal diet + 1.5% Andrographis paniculata leaves (APL) or a basal diet + 1.5% Andrographis paniculata whole plant (APW). The bucks were fed the diets for 100 d and slaughtered. The LTL muscle was subjected to a 7 d chill storage. The AP0 meat had higher (p < .05) concentration of C16:0 and C18:0 than the APW and APL meat. The concentrations of total C18:1trans, total CLA, C18:1n-9, C18:2n-6, C18:3n-3 and C20:5n-3 were higher (p < .05) in APL and APW meat than the AP0 meat. Diets had no effect (p > .05) on muscle glycogen, pH, drip loss, chemical composition and lactic acid bacteria count. Cooking loss, shear force, and TBARS values were lower (p < .05) in APL (23.98%, 0.76 kg, 0.12 mg MDA/kg) and APW (24.53%, 0.80 kg, 0.15 mg MDA/kg) meat compared with AP0 (26.49%, 1.13 kg, 0.23 mg MDA/kg) meat. Meat redness was higher (p < .05) in APL (13.49) and APW (12.98) than AP0 (10.86). Sensory scores for juiciness, tenderness, and overall acceptability of APL (7.92, 7.88, 7.89) and APW (7.90, 7.08, 7.77) meat were higher (p < .05) than that of the AP0 (5.38, 5.95, 5.41) meat. Total viable counts and populations of Pseudomonas spp, Escherichia coli and Enterobacteriacea were higher (p < .05) in AP0 meat than in APL and APW meat. The APL exhibited higher (p < .05) antimicrobial potential than the APW. Chill storage affected (p < .05) the physicochemical properties, lipid oxidation and microbial counts in chevon. Dietary APL and APW enhanced the beneficial fatty acids, quality attributes and oxidative stability, and reduced microbial counts in chevon.

Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality

“…Dietary quercetin did not affect significantly of cooking and drip loss in cattle (57). However, adding different parts of Andrographis Paniculate to the goats' diets reduced drip or cooking loss in chevon; this could be due to the reduction in the overlapping of myofibrillar proteins (actin and myosin) during storage (88,67). In addition, (89) reported that no significantly affected variations in cooking loss in meat of pig fed diet supplemented with Houttuynia Cordata, Houttuynia Cordata and Taraxacum Officinale extract powder.…”

“…Also, (51) indicated that thyme leaves feeding did not significantly affect (P ≥ 0.05) moisture and pH values. Moreover (67) observed that storage affect glycogen content and pH muscle have been affected. The glycogen and pH in muscle at (0) day was higher than on (7) day and ( 14) day.…”

Recent insight and future techniques to enhance rumen fermentation in dairy goats

“…Dietary interventions that increase feed intake are Moringa oleifera [6,24], flaxseed oil [5], and exogenous fibrolytic enzyme (cellulase) [28], while Andrographis paniculata [41,42] and cereal grains treated with citric acid [43] are used to increase pH and alleviate ruminal acidosis. Cereal grains treated with organic acids increased ruminal resistant starch and relieved the risk of ruminal acidosis as well as reducing the inflammatory response [43].…”

“…Meanwhile, the VFAs increased with a combination of essential oil and cobalt [8], fungal ( Lentinus sajor-caju )-treated oil palm fronds [44], Andrographis paniculata [41,42], fumaric acid [19], and exogenous fibrolytic enzymes [36], while spent mushroom ( Cordyceps militaris ) was used to improve blood metabolites [45]. Moreover, Andrographis paniculata [41,42], and organic selenium [33] improved goat meat quality. Essential oils are plant-derived volatile aromatic compounds that have antibacterial, antiviral, antifungal, anti-nematode, insecticidal, and antioxidant properties.…”

Onionskin waste versus synthetic additives in broiler diet: influence on production indices, oxidative status, caecal bacteria, immune indices, blood chemistry and meat quality

“…The production practices associated with intensive broiler production could expose birds to myriad environmental stressors such as oxidative stress (Akbarian et al 2016), which if not attenuated, could limit production performance, welfare, and product quality (Altan et al 2003;Simitzis et al 2012). Empirical evidence infers that dietary antioxidants could attenuate oxidative stress (Panda and Cherian 2014;Tawfeek et al 2014;Arain et al 2018) and oxidative deterioration in muscle-foods (Farahat et al 2017;Yusuf et al 2018;Adeyemi 2021). While synthetic antioxidants are effective in curbing oxidative stress (Fylaktakidou et al 2004) and improving product quality (Olorunsanya et al 2012;Farahat et al 2017;Adeyemi 2021), their continuous usage could leave residues in animal products, which could hamper human health (Vandghanooni et al 2013).…”