Physico-chemical shelf-life indicators of meat from broilers given &lt;i&gt;Moringa oleifera&lt;/i&gt; leaf meal

Wapi, Cwayita; Nkukwana, T.T.; Hoffman, Louwrens C.; Dzama, K.; Pieterse, E.; Mabusela, T.P.; Muchenje, Voster

doi:10.4314/sajas.v43i5.8

Cited by 22 publications

(24 citation statements)

References 14 publications

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“…Additionally, linear, quadratic and cubic relationships were observed for these parameters. These results of pH are in agreement with those of Wapi et al (2014) who observed that the group supplemented with 750g/t MOL meal, had higher (p<0.05) pH compared to all other experimental groups. Berri et al (2007) also reported that higher pre-rigor pH resulted in higher WHC of breast muscle in broilers.…”

Section: Discussionsupporting

confidence: 92%

Effect of Moringa Oleifera Leaf Powder Supplementation on Pectoral Muscle Quality and Morphometric Characteristics of Tibia Bone in Broiler Chickens

Faseehur-Rehman

Zaneb

Masood

et al. 2018

Braz. J. Poult. Sci.

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Although in-feed antibiotics work for broiler chicken´s growth, they are a source of public health hazard. Therefore, there is a need for alternates which can act as growth promoter without deleterious effects on the health of meat consumers. Moringa oleifera is one such phytobiotic which is reported to possess antimicrobial and immunomodulatory properties. This study investigated the effect of Moringa oleifera leaf powder (MOLP) supplementation on meat quality and bone morphometry of broiler. One-day-old chicks (n=100), divided into five groups (four replicates with n=5), were fed a basal diet (control group) or same diet supplemented with 6, 9, 12 or 15 g/kg MOLP. On d-35, two birds per replicate were euthanized to collect samples of breast muscle, blood and tibia bone. The MOLP supplementation significantly increased pH of breast muscle and ash percentage of tibia bone. The diameter of breast muscle fibres and also weight and weight length index of tibia bone significantly increased with 12 and 15 g/kg MOLP. The water holding capacity (WHC) of breast muscle was significantly higher with 9 and 15 g/kg MOLP; whereas robusticity index of tibia bone significantly decreased with 12 and 15 g/kg MOLP inclusion compared to the control group. In conclusion, dietary supplementation of Moringa oleifera leaf powder (12g/kg) increased pH, water holding capacity, and muscle fibre diameter of breast muscle and also weight, ash percentage and density indices of tibia bone in broiler chickens.

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Section: Discussionsupporting

confidence: 92%

Effect of Moringa Oleifera Leaf Powder Supplementation on Pectoral Muscle Quality and Morphometric Characteristics of Tibia Bone in Broiler Chickens

Faseehur-Rehman

Zaneb

Masood

et al. 2018

Braz. J. Poult. Sci.

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“…The higher hue and chroma values in meat samples from MOLM-fed pigs indicate that the colour of these samples was more saturated and intense, and these improvements may be attributed to the presence of the anti-nutrient phyto-chemicals (such as tannins) in M. oleifera which reportedly possess colour-stabilizing antioxidative properties (Moyo et al, 2011). This is in agreement with results reported by Wapi et al (2013), which indicated that broiler chickens fed on MOLM exhibited better colour (L*, a* and b*) values during seven days of refrigerated storage.…”

Section: Discussionsupporting

confidence: 83%

“…For instrumental colour measurements, the mean L* values on day 0 (24 h post mortem) of T1 (52.3), T2 (51.5), and T4 (51.9) fell within the range of 51 -55, as reported by Ngapo et al (2012), although the T3 L* value (48.1) was slightly lower. The greater b* values found with increasing levels of MOLM is in line with the findings of Ritcher et al (2003), Reyes-Sánchez et al (2006) and Wapi et al (2013), and may be attributed to the higher beta-carotene content of these dietary treatments owing to MOLM inclusion. It is unclear why lower b* values were recorded for T3 samples.…”

Section: Discussionsupporting

confidence: 79%

“…Moringa oleifera leaves have been reported to contain 12 g tannins/kg, which has been described as a negligible amount (Makkar & Becker, 1997). Studies have been conducted to assess the functional value of feeding M. oleifera leaf meal to various animal species, including cattle (Reyes-Sánchez et al, 2006;Mendieta-Araica et al, 2011), goats (Moyo et al, 2012;Qwele et al, 2013), chickens (Olugbemi et al, 2010;Wapi et al, 2013;Nkukwana et al, 2014a; and fish (Afuang et al, 2003;Ritcher et al, 2003). However, documented information on the dietary use of M. oleifera for pigs is lacking.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Moringa oleifera leaf meal on finisher pig growth performance, meat quality, shelf life and fatty acid composition of pork

Mukumbo¹,

Maphosa²,

Hugo³

et al. 2015

SA J. An. Sci.

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The effect of dietary inclusion of Moringa oleifera leaf meal (MOLM) on the feed conversion ratio (FCR) of finisher pigs, physico-chemical meat quality, fatty acid (FA) composition and shelf life of pork was investigated. A six-week feeding trial was conducted with 24 Large White x Landrace gilts aged 14 weeks. Each pig was housed individually and randomly allocated to one of four dietary treatments, containing 0%, 2.5%, 5% or 7.5% MOLM, with six replicates per treatment. Feed intake was measured daily, pig liveweight was measured weekly, and average daily gains (ADGs) and FCR were calculated. Pigs were slaughtered at 20 weeks old and measurements of backfat thickness, pH 45min and pH 24h were taken. Muscularis longissimus thoracis et lumborum muscle samples from each carcass were analysed for physico-chemical quality. Muscle, subcutaneous fat and feed samples were analysed for FA composition and health lipid indices of atherogenicity (AI) and thrombogenicity (IT) were calculated. A 10-day shelf-life study was conducted, during which instrumental and sensory meat colour and odour were assessed. Pigs fed 7.5% MOLM had significantly higher average daily feed intakes (3.56 kg/day) than pigs fed 0%, 2.5% and 5% MOLM (3.05, 3.14 and 3.07 kg/day, respectively). The FCR of pigs fed 0%, 2.5% and 5% MOLM did not differ significantly (3.34, 3.44 and 3.22, respectively). However, the FCR of pigs fed 7.5% MOLM was significantly poorer (3.78). No significant differences were observed for carcass and physico-chemical quality traits. MOLM inclusion improved shelf life, as meat samples from MOLM-fed pigs exhibited significantly prolonged acceptability of colour and odour during 10 days of refrigerated storage. Although the n-6 : n-3 FA ratios of the dietary treatments containing MOLM were significantly improved (T1 = 35.45, T2 = 22.08, T3 = 14.24, T4 = 15.90), no significant differences were observed for this ratio in the fat composition of the meat or subcutaneous fat samples between treatments. A significant reduction in intramuscular fat and stearic acid content was observed with increasing levels of MOLM. However, all other FA profiles, ratios and health lipid indices did not differ significantly across treatments. In conclusion, up to 5% MOLM may be included in finisher pig feed with no negative effect on feed conversion efficiency, carcass and meat quality traits, and may improve shelf life of pork. However, inclusion levels of 7.5% MOLM may lower FCR. The MOLM inclusion significantly improved the FA composition of the feed, but did not produce the desired improvements in FA composition of meat, probably because of the prominence of fat deposition by de novo lipogenesis in finisher pigs rather than direct incorporation of dietary fatty acids. ______________________________________________________________________________________

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“…To date, there have been several studies done to evaluate the potential of M. oleifera leaf meal in broiler chickens (Wapi et al, 2013;Nkukwana et al, 2014). However, there is no documented research that has evaluated the potential of MOWSM in layer diets and the effect it could have on layer performance, egg quality and egg fatty acid profile.…”

Section: Introductionmentioning

confidence: 99%

Layer performance, fatty acid profile and the quality of eggs from hens supplemented with <i>Moringa oleifera</i> whole seed meal

Mabusela¹,

Nkukwana²,

Mokoma³

et al. 2018

SA J. An. Sci.

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The objective of the study was to determine how the partial supplementation of Moringa oleifera whole seed meal (MOWSM) would affect layer performance, egg quality and egg fatty acid profile. One hundred and forty-four Hy-Line hens in early-lay (20-weeks-old), with an average body weight of 1.45 kg were randomly allocated to four dietary treatments which were formulated to meet or exceed the National Research Council standards for brown-egg laying hens. Dietary treatments consisted of 0 (control), 1, 3, and 5% MOWSM. Layer performance was monitored over a period of 8 weeks. The inclusion of MOWSM in layer diets reduced feed intake, bodyweight, the rate of lay, egg weight, and egg mass. Yolk colour was significantly improved by 1, 3 and 5% inclusion levels, while the albumen height decreased. The albumen weight, yolk weight, eggshell weight, eggshell thickness, and egg shape index showed no statistical differences across all treatment groups. Similarly, the saturated fatty acid profile was also not affected. Palmitoleic acid decreased with the increase in MOWSM inclusion, whilst linolelaidic acid increased. The atherogenicity index was not affected by MOWSM inclusion, while the thrombogenicity index increased when compared to the control diet. It was concluded that, although MOWSM inclusion improved yolk colour, maintained external egg quality, and improved the fatty acid profile, the deleterious effect that it had on layer performance indicated that it may not be fed to early-lay hens at these respective levels.

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Physico-chemical shelf-life indicators of meat from broilers given <i>Moringa oleifera</i> leaf meal

Cited by 22 publications

References 14 publications

Effect of Moringa Oleifera Leaf Powder Supplementation on Pectoral Muscle Quality and Morphometric Characteristics of Tibia Bone in Broiler Chickens

Effect of Moringa Oleifera Leaf Powder Supplementation on Pectoral Muscle Quality and Morphometric Characteristics of Tibia Bone in Broiler Chickens

Effect of Moringa oleifera leaf meal on finisher pig growth performance, meat quality, shelf life and fatty acid composition of pork

Layer performance, fatty acid profile and the quality of eggs from hens supplemented with <i>Moringa oleifera</i> whole seed meal

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