Effect of dietary mixtures of moringa (Moringa oleifera) leaves, broiler finisher and crushed maize on anti-oxidative potential and physico-chemical characteristics of breast meat from broilers

Qwele, K.; Muchenje, Voster; Oyedemi, Sunday O.; Moyo, Busani; Masika, P.J.

doi:10.5897/ajb12.115

Cited by 16 publications

(2 citation statements)

References 40 publications

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“…The significant differences observed in the composition of fresh meat of the experimental birds as compared to other reports is probably due to the inclusion of the plant leaf meal in the diets of broiler chickens which has the ability to improve/increase the crude protein, reduce fat content and nutritional value of meat. Qwele et al (2013) reported that with higher crude protein level in moringa enriched products, a small quantity will be required by consumers to meet their nutrient requirement, and hence reduce expenditure on meat and meat products.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of moringa (Moringa oleifera) leaf meal for broiler chicken performance and meat quality

Balarabe,

Jibir,

Duru

et al. 2021

ADAN J. Agric

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The study evaluated dietary inclusion (0, 7, 14, and 21%) levels of Moringa oleifera leaf meal (MOL) on growth performance and meat quality of broiler chickens. A total of 240 broiler chicks (Chikun) were divided into four treatments with three replicates each (20 chicks per replicate) in a completely randomized design (CRD). The experiment lasted for 8 weeks. The results showed that live weight, dressed weight, dressing percentage, heart and liver weights differed (P˂0.05) significantly across the four treatment groups. All other parameters did not differ significantly among the treatment groups. Growth traits of broiler chickens fed dietary inclusion levels of MOL revealed that only feed conversion ratio and mortality rates were significantly (P ˂ 0.05) different across the treatments. Other traits such as final weight, weight gain, feed intake, average daily feed intake and average daily weight did not differ significantly among the treatment groups. Chemical compositional parameters of fresh broiler chicken meat revealed that per cent moisture, lipid, crude protein, ash and carbohydrate were significantly (P ˂ 0.05) different across the treatments. However, chemical composition of meat floss ‘‘dambun nama’’from broiler chickens fed dietary inclusion levels of MOL showed that per cent moisture, lipid, crude protein, crude fibre and carbohydrate differed significantly (P˂0.05) across the treatments. Furthermore, sensory attributes of meat floss from broiler chickens fed dietary inclusion levels of MOL showed that only juiciness differed significantly among the treatments. This study concludes that incorporation of MOL in the diet of broiler chickens at the inclusion levels of 0, 7, 14 and 21% had no deleterious effects on carcass and organ characteristics, chemical composition of both fresh meat and meat floss ‘‘dambun nama’’of broiler chickens. The processed meat floss was well-cherished by the sensory panelists and rated the product high for quality. It is suggested that other inclusion levels of MOL should be investigated in further studies using broiler chickens for growth and carcass performance re-evaluation for meat quality and its overall acceptance

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Section: Resultsmentioning

confidence: 99%

Evaluation of moringa (Moringa oleifera) leaf meal for broiler chicken performance and meat quality

Balarabe,

Jibir,

Duru

et al. 2021

ADAN J. Agric

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“…In the absense of oxygen, the process of anaerobic glycolysis occurs, resulting in the production of lactic acid. This accumulation of lactic acid is responsible for the decrease in muscle pH, which in turn contributes to the conversion of muscle tissue into meat (Qwele et al, 2013).…”

Section: -Physical Characteristics Of Broiler Chickens Breast Meatmentioning

confidence: 99%

Evaluating the Suitability of Orange Pulp Meal as a Partial Substitute of Corn on the Chemical and Sensorial Properties of Broiler Meat (Pectoralis major)

Readh,

Miloud,

Abdelkarim

et al. 2024

AJDFR

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Background: The study aimed to assess the effect of a partial dietary substitution of corn with dried orange pulp (DOP) powder in broiler diets and their effect on Pectoralis major meat quality. Furthermore, the study investigated the relationship between physicochemical parameters and sensory characteristics of breast meat even of control and experimental broilers groups. Methods: Four dietary treatments namely basal diet (control), 5, 10 and 15% DOP were given to 200 broilers 16 days-old for 49 days. Throughout all breeding periods, the control group was fed a diet primarily composed of corn, soybean meal and wheat bran. The experimental groups were given the same initial diet as the control group, but their grower and finisher diets contained 5%, 10% and 15% of orange pulp powder respectively. Physicochemical parameters, proximate composition, lipid oxidation index and sensory characteristics of broiler breast muscle were determined. Result: Significant decreases in moisture and fats were observed in the experimental groups (P less than 0.0001). However, the experimental diets positively affected the lipid oxidation of breast meat samples, as indicated by the lower malondialdehyde content (P less than 0.05). The partial substitution with orange pulp powder did not show an effect (P greater than 0.05) on sensory attributes of breast meat except for overall acceptability by the degustation panel. According to the panel degustation results, the flavor in experimental diets breast meat had a significant correlation on some sensory characteristic like juiciness and color of experimental breast samples (P less than 0.001). Pearson’s correlation revealed that flavor of control breast meat was negatively correlated with 2 physicochemical parameters (pH and lipid peroxidation). Similarly, the flavor of experimental groups was negatively correlated with the sensory attributes (juiciness and color). Additionally, a significant positive correlation was found between juiciness and the parameters (color and pH) of experimental meat.

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Serum and meat antioxidative status of broiler chickens fed diets supplemented with garlic rhizome meal, moringa leaf meal and their composite

Gbore

Oloruntola

Adu

et al. 2020

Trop Anim Health Prod

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Effect of dietary mixtures of moringa (Moringa oleifera) leaves, broiler finisher and crushed maize on anti-oxidative potential and physico-chemical characteristics of breast meat from broilers

Cited by 16 publications

References 40 publications

Evaluation of moringa (Moringa oleifera) leaf meal for broiler chicken performance and meat quality

Evaluation of moringa (Moringa oleifera) leaf meal for broiler chicken performance and meat quality

Evaluating the Suitability of Orange Pulp Meal as a Partial Substitute of Corn on the Chemical and Sensorial Properties of Broiler Meat (Pectoralis major)

Serum and meat antioxidative status of broiler chickens fed diets supplemented with garlic rhizome meal, moringa leaf meal and their composite

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