Abstract
This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups received diets containing MOLE at the doses of 250 and 500 mg/kg for 21 days. Inclusion of MOLE in broilers diet significantly reduced the detrimental changes in the overall sensory attribute scores, characteristic color and odor, and the loss of breast muscle elasticity during storage. Furthermore, it significantly reduced concentrations of thiobarbituric acid, total volatile nitrogen, non-esterified fatty acids, and peroxide, during storage compared to the control samples. No effect on the concentrations of heavy metals, such as copper, cadmium, and lead, was observed. Decomposition of samples was delayed as indicated by lower pH values and higher sensory scores at 4 and 6 days of storage in the MOLE groups. Reduced contamination with E. coli and Salmonella species indicated an antibacterial effect of MOLE. Finally, the present study highlights that MOLE supplementation may play a role in improving quality and shelf-life of the chilled breast meat in broilers.
Highlights
There is a constant need for the exploitation of alternate feed additives which promote the development of animals without any negative side effects
External aspect differed between control group (CON) and MOLE 500mg/kg feed (MOLE500) samples already at day 0
These findings were consistent with that of Cui et al 45, who concluded that Moringa oleifera can be used as feed ingredient for broilers to improve meat quality and consistent with Karthivashan et al.[46], who stated that feeding of broilers on diet supplemented with Moringa oleifera leaf extract (MOLE), 0.5% w/w, improved its meat quality
Summary
There is a constant need for the exploitation of alternate feed additives which promote the development of animals without any negative side effects. Plant extracts comprise various active ingredients that may exert various effects on animals. The positive effects of plant extracts on animals, either on health status, productivity, or the quality of the derived products, has been widely studied[1,2]. Besides enhancing animal productivity as well as favorably affecting lipid composition, the powerful antioxidants included in M. oleifera protect against meat quality deterioration. Moringa oleifera has been shown to enhance shelf-life and the overall quality of broiler meat[8,9]. Saponins have been reported to bind to cholesterol, to hamper its absorption in the intestine[10], and subsequently to reduce its accumulation in meat of monogastric animals, while tannins have a positive influence on fatty acids composition of meat[11,12]
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