Improvement of the Quality of Duck’s and Chicken’s Meat Using African Leaf (<i>Vernonia amygdalina</i>)

Suhaemi, Zasmeli; Hidayati, Sri

doi:10.2991/absr.k.210609.026

Cited by 3 publications

(3 citation statements)

References 7 publications

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“…At 10 mL/L VALE (T1), cholesterol levels were decreased and were reduced at 20 mL/L (T2), but T2 and T3 groups were not significantly different. Vernonia amygdalina leaf extract contains antioxidants that reduce bile acid secretion and cholesterol deposition in meat, in agreement with Suhaemi and Hidayati [21], who showed that V. amygdalina leaf powder (1-2%) reduced cholesterol levels in broiler meat. Vernonia amygdalina contains many antioxidants [41,42] which inhibit HMG CoA reductase and lipase enzymes [43].…”

Section: Discussionsupporting

confidence: 87%

“…Supplemented V. amygdalina (30 mL/L) juice in drinking water increased carcass weight but percentages were not significantly different [ 20 ]. Suhaemi and Hidayati [ 21 ] showed that African leaves reduced cholesterol levels in broiler meat. Efforts to overcome stress in quail using VALE also improved egg production and quality [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

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African leaf (Vernonia amygdalina) extracts improve Japanese quail (Coturnix coturnix japonica) carcass traits

et al. 2023

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Background and Aim: The Vernonia amygdalina Del. leaf extract (VALE) contains several natural antioxidants, including flavonoids, which effectively ameliorate cholesterol levels while improving quail carcass traits and meat quality. This study aimed to evaluate the effects of VALE on Japanese quail (Coturnix coturnix japonica) carcass traits and meat. Materials and Methods: In total, 260 Japanese quails (aged 5 weeks and body weight = 129.1 ± 2.2 g) were raised in an open-sided house and randomized to four VALE treatments: T0: Control, T1: 10 mL/L, T2: 20 mL/L, and T3: 10 mL/L in drinking water. After 12 weeks, carcass traits and chemical and physical meat qualities were evaluated. Results: Vernonia amygdalina leaf extract in drinking water exerted significant effects (p < 0.05) on carcass weight, cholesterol levels, and meat water holding capacity (WHC) without significantly affecting carcass and non-carcass percentages, moisture, protein, fat, and meat color qualities. The highest carcass weights and lowest cholesterol levels were identified in the T2 group, while WHC improved in the T3. Conclusion: Thus, VALE supplementation (20 mL/L) to quails improved carcass traits, especially cholesterol levels and carcass weights. Keywords: chemical and physical, cholesterol, fat and meat color, moisture, non-carcass percentage, protein.

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Section: Discussionsupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

African leaf (Vernonia amygdalina) extracts improve Japanese quail (Coturnix coturnix japonica) carcass traits

et al. 2023

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“…In a 100 g serving, while chicken, turkey and duck provides 27.3 g, 28.5 g and 20.3 g of protein, respectively, and 13.6 g, 7.39 g and 22.85 g of fats, respectively (Mazmanyan, 2021). However, the high level of cholesterol in duck meat and broiler chickens often limits their consumption (Suhaemi, Hidayat, 2020). In contrast, quail meat has less fat and cholesterol due low fat accumulation between its thin skin tissues (Farag et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Demand for white meats among working households of a tertiary institution in Nigeria

Adeola¹,

Damilare²

2022

West Balk J Agric Econ & Rural Develop

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White meat is associated with lower cholesterol level, reduction in cardiovascular diseases and more protein content than red meat. Owing to a paucity of empirical studies on its demand in Nigeria, this study assessed household demand for selected white meats among the staff of University of Ibadan. Elasticities of demand were estimated with Quadratic Almost Ideal Demand System (QUAIDS). Chicken, Turkey and snail meats were necessity goods, while fish, duck, rabbit, Guinea fowl and quail meats were luxury goods. All the white meat types were normal goods with the exception of snail and duck meats that were considered as inferior goods. The selected white meats were mainly gross complements but a few were substitutes. Own-and cross-prices, age, gender, educational attainment and household size explained demand for white meat among the working households. Price reduction and income policies that would increase the purchasing power of the working households are viable policy thrusts to enhance their demand for white meats.

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Effects of bitter leaf (Vernonia amygdalina) powder on liver enzymes, lipid profiles and carcass traits of finisher broiler chickens

2024

JoSVAS

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Thirty-two (32) three-week old Anak Acre unsexed broiler chicks were used to evaluate the effects of bitter leaf powder (BLP) on liver enzymes, lipid profile and carcass characteristics. The birds were acclimatized for one week and thereafter allocated to 4 treatments: T1 (Control), T2 (2.5g BLP/bird), T3 (5g BLP/bird), and T4 (7.5g BLP/bird) in a completely randomized design and each treatment was replicated twice, with each replicate containing 4 birds. The birds received BLP through drinking water (2ml drench) for 4 weeks. At the end of the treatment, data obtained from serum parameters and carcass traits were subjected to analysis of variance and significance was determined at P ≤ 0.05. Results showed that BLP supplements had no significant effect (P>0.05) on liver enzyme markers and lipid profiles. The group treated with BLP at 2.5 g/bird had lowest ALP and ALT liver enzymes and lowest lipid and highest good cholesterol (HDL). The carcass characteristics showed that T3 differed (P<0.05) from other groups in live, slaughter, plucked, eviscerated and dressed weights and body parts including the thigh, breast, neck and the shank weights. The drumstick, back and the gizzard weights did not differ significantly (P>0.05) across the groups. The control group outperformed (P <0.05) other groups in intestinal and liver weights whereas the abdominal fat was numerically (P>0.05) highest in the group treated with 2.5 g/bird. It can therefore be concluded that liver enzyme markers and lipid profile of broiler chickens were at their best in broilers treated with BLP at 2.5 g/bird while the carcass characteristics showed superiority in broilers treated with BLP at 5 g/bird.

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Improvement of the Quality of Duck’s and Chicken’s Meat Using African Leaf (Vernonia amygdalina)

Cited by 3 publications

References 7 publications

African leaf (Vernonia amygdalina) extracts improve Japanese quail (Coturnix coturnix japonica) carcass traits

African leaf (Vernonia amygdalina) extracts improve Japanese quail (Coturnix coturnix japonica) carcass traits

Demand for white meats among working households of a tertiary institution in Nigeria

Effects of bitter leaf (Vernonia amygdalina) powder on liver enzymes, lipid profiles and carcass traits of finisher broiler chickens

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