Modulation of physico-chemical traits and lipid profile in broiler meat through moringa and garlic supplementation
2024
Agbetuyi, Oluwafemi | Ekeocha, Anthony | Aganga, Ademiju
This study evaluated the physical and chemical properties and lipid profile of the Pectoralis major muscle in broiler chickens (Cobb 500) fed diets supplemented with Moringa oleifera leaf powder (MLP) and Allium sativum bulb powder (ABP). A total of 240 1-day-old broilers were assigned to five dietary treatments in a completely randomized design (CRD), with four replicates per treatment (12 birds/replicate). The dietary groups were: T1 (Control) without MLP and ABP, T2 with MLP replacing soybean meal (SBM) at 1%, T3 with MLP replacing SBM at 3%, T4 with MLP replacing SBM at 1% + 0.1% ABP, and T5 with MLP replacing SBM at 3% + 0.3% ABP. Diets were provided ad libitum from day 8 to day 56. The study consisted of an initial 28-day phase and a subsequent 28-day phase, after which the Pectoralis major was collected for analysis. On day 28, treatments T5 and T2 showed significantly higher moisture content (MC) and water-holding capacity (WHC) compared to the control, aligning with T4. By day 56, no significant differences in MC and WHC were observed across treatments. Total cholesterol and low-density lipoprotein (LDL) levels were significantly lower in T1, while greater high-density lipoprotein (HDL) levels were observed compared to other treatments except T5. Therefore, the combined garlic and moringa supplementation (T5) can positively enhance some of the cooking characteristics of broiler meat (such as moisture content) while maintaining a dietary healthier lipid profile.
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