Effect of Monascus-fermented Moringa oleifera on production performance, carcass characteristics, and meat quality attributes in broilers
2024
Yaotian Fan | Jiahao Zhu | Yuechun Ni | Junyi Luo | Ting Chen | Jiajie Sun | Yongliang Zhang | Qianyun Xi
This study investigated the production performance, carcass characteristics, and meat quality attributes of broilers fed with different doses of Monascus-fermented Moringa oleifera leaves. A total of 400 one-day-old unsexed Greenleg partridge broilers were randomly divided into 4 dietary which were fed a basal diet supplemented with 0, 5% Monascus-fermented Moringa oleifera leaves, 10% Monascus-fermented Moringa oleifera leaves, and 10% Moringa oleifera leaves, respectively. Each group had 5 replicates of twenty birds each. The whole trial lasted for 63 d. The results indicated that a high dose of Moringa oleifera leaves supplement in broiler diet reduced the production performance, carcass characteristics, and meat quality attributes (P < 0.05). While the addition of the same dose of Monascus-fermented Moringa oleifera leaves reversed this adverse effect, and the 5% Monascus-fermented Moringa oleifer leaves supplement was found to be more effective (P < 0.05). In addition, Monascus-fermented Moringa oleifera leaves improved the concentration of amino acids and polyunsaturated fatty acids in the meat, which could be beneficial for human health. We conclude that, a 5% Monascus-fermented Moringa oleifera leaves supplement in the diet is beneficial in terms of improved growth performance and the functional attributes of meat than sole Moringa oleifera leaves supplement.
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