The Effects of Raw and Processed Mucuna pruriens Seed Based Diets on the Growth Parameters and Meat Characteristics of Benin Local Guinea Fowl (Numida meleagris, L)

Dahouda, M.; Toléba, Soumanou Seibou; Youssao, A. K. I.; Ali, Ahmed; Dangou-Sapoho, R.; Ahounou, S.; Hambuckers, Alain; Hornick, Jean-Luc

doi:10.3923/ijps.2009.882.889

Cited by 25 publications

(25 citation statements)

References 22 publications

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“…Similarly, the present study found drip loss was significantly lower among older guinea fowl (P <0.01), whereas neither production system nor sex had a significant effect on drip loss. Overall, the drip-loss values in the present study (1.59% -4.96%) are in line with those for guinea fowl (2.31% -3.87%) that were reported by Dahouda et al (2009).…”

Section: Discussionsupporting

confidence: 92%

Effect of production system and slaughter age on some production traits of guinea fowl: Meat quality and digestive traits

Sarıca¹,

Boz²,

Yamak³

et al. 2019

SA J. An. Sci.

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Certain meat quality traits of guinea fowl that were reared in two production systems were determined in this study. Grey guinea fowl were reared in free-range and barn conditions. Birds were slaughtered at 14, 16 and 18 weeks old to determine meat quality traits. Some digestive traits were also determined. The type of production system affected the yellowness of breast meat significantly, and guinea fowl reared in the freerange system had yellower breast meat. The pH of both breast and thigh meat increased at older ages. Water-holding capacity, cooking loss and drip loss of breast and thigh meat were not affected by production system. Drip loss of meat decreased at older slaughter ages. The ratios of digestive system organ weights to body weight mostly decreased at older ages.

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Section: Discussionsupporting

confidence: 92%

Effect of production system and slaughter age on some production traits of guinea fowl: Meat quality and digestive traits

Sarıca¹,

Boz²,

Yamak³

et al. 2019

SA J. An. Sci.

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“…These indicate a correlation between the drip loss and the cook loss of the broilers' breast meat. The drip loss and cook loss of the broilers' breast meat were higher than the values obtained in local guinea fowl meat (Dahouda et al, 2009). Such differences might be due to factors such as rate and extent of pH decline, meat fat content, proteolysis and protein oxidation (Siddhuraju et al, 1996).…”

Section: Discussionmentioning

confidence: 64%

Effects of Substituting Some Components of Broilers’ Feed with Crude Aquous Extract of Fresh Leaves of Mucuna Poggei

Oko¹,

Nwoba²,

Idenyi³

et al. 2012

JBLS

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We studied the effects of substitution of Palm kernel cake (PKC), Fishmeal and Soyabean Cake (SBC) with crude extract of Mucuna poggei on the performances of broilers. A total of forty broiler chicks of a day old each were bought and shared into four groups of ten broilers each, allowed to acclimatize for two weeks and then reared for eight weeks. Palm kernel Cake (PKC), Fishmeal and Soyabean Cake (SBC) were given to broilers in groups 1, 2 and 3 respectively with similar quantities of crude extract of Mucuna poggei fresh leaves. The fourth group served as a control and was fed normal feed (Fishmeal and Soyabean Cake). The weekly body weights of the broilers were taken for eight weeks, after which they were slaughtered for the determination of their carcass characteristics, breast meats' drip loss and cook loss. The results showed significant differences (P<0.05) in the weights of the broilers at the end of the experiment. The "control" had the highest mean body weight of 1233.33±76.38g followed by "group 2" with mean body weight of 1150.00±50.00g while "group 3" had the least mean body weight of 950±40.82g followed by "group 1" with mean body weight of 1000.00±40.82g. There was no significant variation (P<0.05) in the cooking losses among the breast meats of the four groups. However, the results showed significant variation (P<0.05) in the drip losses among the breast meats of the broilers. On the whole, the results revealed that the control which had no crude extract of Mucuna poggei fresh leaves performed better than other groups which were given the extract as feed substitute. The crude extract should therefore be given to broilers as feed supplement not as feed substitute for optimal performance.

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“…La literatura reporta que el procesamiento de los tejidos de leguminosas afecta de forma negativa la concentración de L-DOPA, como en las semillas de Mucuna pruriens, donde la concentración disminuye por el proceso de cocimiento a alta temperatura y el uso de soluciones alcalinas (Echeverría y Bressani, 2006). Para esta misma especie también señalan que la cocción de las semillas afecta la concentración de L-DOPA pero no el tostado (Dahouda et al, 2009). que el pico de concentración de L-DOPA en los órganos de Vicia faba L. se alcanza en estados tempranos del desarrollo, como se observó en este estudio, donde ambas variedades de haba acumularon la concentración mayor a los 10 DDE, pero a esta misma edad expresado con base en la biomasa por plántula se tuvieron los valores más bajos (Fig.…”

Section: Comparación De Niveles Y De Rendimiento De Los Compuestos Feunclassified

Efecto de dos métodos de secado en los compuestos fenólicos totales, L-DOPA y la actividad antioxidante de Vicia faba L.

López

Delgado-Alvarado

Herrera-Cabrera

et al. 2019

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La L-DOPA es uno de los metabolitos secundarios presentes en las leguminosas, como Mucuna pruriens y Vicia faba L., su contenido se puede ver afectado por el método de secado, variedad y estado de desarrollo de la planta. El objetivo de este estudio fue analizar el efecto del método de secado por estufa y por liofilización en el contenido de compuestos fenólicos totales (CFT), de L-DOPA y de la actividad antioxidante en plántulas y en flor de dos variedades de haba. Dos variedades de haba, Diamante y Zac-22, se utilizaron como material vegetal, que fueron sembradas en condiciones de campo. Se obtuvieron plántulas a los 10, 15 y 20 días después de la emergencia (DDE) y flores durante el período de floración. Los tejidos se sometieron a dos métodos de secado, por estufa de aire forzado a 38 °C y por liofilización (-80 °C). El contenido de compuestos fenólicos totales (CFT) se determinó por el método de Folin-Ciocalteu y L-DOPA se analizó por HPLC. La actividad antioxidante se determinó frente al radical DPPH (CI50). Los resultados mostraron que el método de secado afectó la concentración de CFT, de L-DOPA y la actividad antioxidante. Las concentraciones más altas de CFT (118.67 mg·g-1 MS) y de L-DOPA (67.65 mg·g-1 MS) se detectaron en las muestras procesadas por secado en estufa. Las flores presentaron los contenidos más altos de CFT (142.19 mg·g-1 MS) y de L-DOPA (82.02 mg·g-1 MS) respecto a las plántulas. Mientas que en las plántulas a los 10 DDE, tuvieron en promedio la concentración mayor de CFT (110.12 mg·g-1 MS) y de L-DOPA (61.08 mg·g-1 MS). La actividad antioxidante se afectó particularmente por el método de secado en las plántulas, pero en las flores no mostraron variación. El secado por estufa favoreció la conservación de la actividad antioxidante de las plántulas (CI50, 119.93 µg·mL-1), respecto al método de secado por liofilización (CI50, 144.29 µg·mL-1).

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The Effects of Raw and Processed Mucuna pruriens Seed Based Diets on the Growth Parameters and Meat Characteristics of Benin Local Guinea Fowl (Numida meleagris, L)

Cited by 25 publications

References 22 publications

Effect of production system and slaughter age on some production traits of guinea fowl: Meat quality and digestive traits

Effect of production system and slaughter age on some production traits of guinea fowl: Meat quality and digestive traits

Effects of Substituting Some Components of Broilers’ Feed with Crude Aquous Extract of Fresh Leaves of Mucuna Poggei

Efecto de dos métodos de secado en los compuestos fenólicos totales, L-DOPA y la actividad antioxidante de Vicia faba L.

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