Physico-chemical attributes, sensory evaluation and oxidative stability of leg meat from broilers supplemented with plant extracts

Abstract

This feeding trial was conducted to investigate the effects of Mentha arvensis (MA) and Geranium thunbergii (GT) in drinking water on physicochemical attributes, sensory qualities, proximate analysis and oxidative stability of broiler leg meat. One hundred and twenty broiler chicks were assigned to 1 of 4 dietary treatments for 5 weeks. The dietary treatments were 1) control, 2) T1 (0.1% 1 MA:1 GT), 3) T2 (0.1% 1 MA:4 GT), 4) T3 (0.1% 4 MA: 1 GT). The water holding capacity and cooking loss were improved (p < 0.05) in T2 and T3. The flavor, texture and acceptability of leg meat by consumers were significantly increased in T2 relative to the control (p < 0.05). The crude protein content was increased in T3 while the crude fat decreased in T2 (p < 0.05). Moreover, broilers supplemented with plant extracts had the lowest leg meat TBARS (thiobarbituric acid reactive substances) values after 2 weeks of storage as compared with the control. Total phenolic contents and 1-1-diphenyl 2 picrylhydrazyl (DPPH) activity were also better in the T2 group (p < 0.05) compared with the control, whereas 2,2-Azinobis-3 ethytlbenzothiazoline-6-sulfonic acid (ABTS +) remained unaffected. Overall, these results demonstrate that broiler drinking water with the inclusion of plant extract combination can be used to enhance the oxidative stability, shelf life and quality characteristics of broiler leg meat without compromising the growth performance.

Nutritional compositions, pathogenic microorganisms and heavy metal concentration in green turtle eggs (Chelonia mydas) from Terengganu and Sabah, Malaysia

“…Furthermore, the olive ridley turtle is a carnivorous species that mainly feeds on shellfish and small crabs, and this may influence the findings. Thus, the differences in nutritional values of these reptiles depend on the diet, genetics, age, management and feeding of the source animal (Yang et al, 2020). In this study, the energy content of turtle eggs was around 25 -29 MJ/kg, which is similar to a previous study (Booth, 2003).…”

Egg Quality Parameters, Production Performance and Immunity of Laying Hens Supplemented with Plant Extracts

“…To the best of the authors’ knowledge, there are little data available regarding the effects of the MA and GT extracts on the proximate composition and egg yolk cholesterol content in commercial laying hens. The nutritional value and proximate composition of animal-derived products depend on the diet, genetics, age, management, and feeding of the source animal [ 14 ]. In the present study, the proximate egg composition, such as moisture, crude protein, fat, and ash, did not differ between the dietary treatments.…”

“…Despite the beneficial effects of both plants, there is a paucity of research on their use in animal diets. Previous studies evaluated the effects of both plant extracts on broiler and pig production performance and meat quality [ 13 , 14 , 15 ]. Therefore, this study was conducted to investigate whether the inclusion of MA and GT in drinking water would improve egg production, egg quality, cholesterol content of eggs, and sensory and immunity parameters in laying hens.…”

Potential Benefits of Plant-Derived Products on Broiler Meat Characteristics - A Short Review

“…Given the hydrophilic nature of the protein, lower proteolysis or protein denaturation in broiler meats fed with herbal products may be linked to better WHC, drip loss, and cooking loss (Wang et al, 2017). Overall, the improvement in water retention capacity may positively influence the flavor, texture, tenderness, and thus acceptability of broiler meats (Yang et al, 2020). The study showed that herbal supplementation was attributed to reduced white striping and white striping plus wooden meat incidences (Mudalal et al, 2020).…”

“…The nutritive values of broiler meats have been a big concern and, therefore, determine consumers' preferences. Many factors may affect the nutritional qualities of broiler meats, one of which is the diet (Mir et al, 2017;Yang et al, 2020). In terms of feed additives or supplements, dietary herbal supplementations have been demonstrated to affect the chemical compositions of broiler meats (Table 3).…”