The Effects of Natural Antioxidant Extracts Supplementation on Performance and Meat Quality of Broiler Chickens
Keywords:
Synthetic Antioxidant, Natural Antioxidants, Feed Intake, Weight Gain, Sensory Parameters
Abstract
The study examined the effect of dietary antioxidant supplementation on performance and meat quality of broiler chickens. 300 day old Abhor acre broiler chicks were fed starter diet from 1-4 weeks and finisher diet for the last 4weeks. Birds were randomly assigned to treatments based on antioxidants supplementation in drinking water at 0.02% butylated hydroxyanisole (BHA), ordinary water (OW), 0.02% sweet orange peel extracts (SOPE), 0.02% shaddock peel extracts (SHPE) and 0.02% lemon peel extracts (LMPE) per litre of water in a completely randomized design experiment. Feed intake and body weight gain were recorded on weekly basis. 3 birds were selected in each treatment and slaughtered for meat quality determination. Despite treatment (OW) having the best feed intake, which was significantly different (P<0.05) from other treatments, does not translate to better weight gain and feed conversion efficiency. Treatments BHA and LMPE had the best weight gain and feed conversion efficiency at significant level (P<0.05). There were significant differences (P<0.05) on the shear force (force peak and yield) on the dietary antioxidants fed to the birds. Sensory parameters (taste, aroma and overall acceptability) shows significant differences (P<0.05) amongst the treatments. However, there were no significant differences (P>0.05) on appearance and texture perception amongst treatments. Finally, significant differences (P<0.05) exist amongst the treatments on the lightness (L*) and redness (a*) of the meat samples. There were no significant differences (P>0.05) on the yellowness (b*) amongst the treatments. SOPE and SHPE can serve as a substitute for BHA on overall acceptability perception for meat quality evaluation.
References
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Seydim, A., Acton, J. & HallM, Dawson P. (2006). Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Science 73, 503–510.
Traore S, Aubry L, Gatellier P, Przybylski W, Jaworska D, Kajak-Siemaszko K, Santé-Lhoutellier V. (2012). Higher drip loss is associated with protein oxidation. Meat Science Journal. 2012;90:917–24.
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Wood, J.D. & Enser, M., (1997).Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition.78, S49-S60.
Xue, M., Huang, F., Huang, M. & Zhou, G. (2012). Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain. Food Chemistry 134, 106–112.
Ahn, J., Grun, I.U. & Fernandom, L.N. (2002). Antioxidant properties of natural plant Extracts containing polyphenolic compounds in cooked ground beef. Journal of Food Science, 67, 1364-1369
AMSA. AMSA Meat Color Measurement Guidelines. Champaign, IL, USA: American Meat Science Association; 2012.
Botsoglou, N.A.,Florou-Paneri, P. Christaki, E. Fletouris D.J. & Spais, A.B. (2002).Effect of dietary oregano essential oil on performance of chickens and on iron- induced lipid oxidation of breast, thigh and abdominal fat tissues. British Poultry Science Journal, 43, 223-230
Elmore J S, Mottram D S and Dodson A T (2004a), ‘Meat aroma analysis: Problems and solutions’, in Deibler K D and Delwiche J, Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology, New York, Marcel Dekker, Inc., 295–310.
Elmore J S, Warren H E, Mottram D S, Scollan N D, Enser M, Richardson R I and Wood J D (2004b), ‘A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein–Friesian steers fed diets based on silage or concentrates’, Meat Sci., 68 (1), 27–33.
Filgueras, R., Gatellier, P., Aubry, L., Thomas, A., Bauchart, D. & Durand, D. (2010). Colour, lipid and protein stability of Rhea Americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes. Meat Science 86, 665–673.
Hildrum, K.I., Rødbotten, R., Høy, M., Berg, J., Narum, B. & Wold, J.P. (2009). Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force. Meat Science 83, 302–307.
Holman, B.W.B., Ponnampalam, E.N., van de Ven, R.J., Kerr, M.G. & Hopkins, D.L. (2015). Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5mm v. 25mm). Meat Science 100, 202–208.
Ignat, I., Volf, I. & Popa,V.I. (2011). A critical review of methods for characterization of polyphenolic compounds in fruits and vegetables. Food Chemistry, Journal 126: 1821- 1835.
Ishola, H. & Atteh, J.O. (2018). Response of Chicken Broilers to Early Graded Levels Dietary Protein and Energy. Journal of Agricultural Research & Development. 17, 68-81. https://dx.doi.org/10.4314/jard.v17il.7
Jang, I.S.,Ko, Y.H., Kang S.Y. & C.Y. Lee, C.Y. (2007).Effect of a commercial essential oil on growth performance, digestive enzyme activity and intestinal microflorapopulation in broiler chickens. Animal Feed Science and Technology. 134, 304-315.
Lawrie R, Ledward D. Lawrie’s meat science. Cambridge: Woodhead Publishing Ltd.; 2006.
Lomiwes D, Farouk M, Wu G, Young O. 2014. The development of meat tenderness is likely to be compartmentalized by ultimate pH. Meat Science 96, 646–651.
Lucia, C.,Catogero, P., Maurizio, Z.,Antonella, C.,Silvia,G., Franco,S., Sabrina,T. & Luciano, G. (2008).Journal of Agriculture and Food Chemistry,5, 927
Marino, R., Albenzio, M., della Malva, A., Santillo, A., Loizzo, P. & Sevi, A. (2013). Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time. Meat Science 95, 281–287.
Meilgaard, M.C., Carr, B.T. & Civille, G.V. (2006). Sensory Evaluation Techniques, page 1637, 4th edition. CRC Press, Boca Raton, Florida.
Miguel, G. Fontes, C. Antunes, D. Neves, A. & Martins, D. (2004). Anthocyanin concentration of “Assaria” pomegranate fruits during different cold storage conditions. J Biomed Biotech. 2004;5:338–42. [PMC free article] [PubMed
Min, B.R., Nam, K.C., Cordray, J. & Ahn, D.U. (2008).Factors Affecting Oxidative Stability of Pork, Beef, and Chicken Meat. A.S. Leaflet R2257.
Mothershaw, A.S., Gaffer, T., Kadim, I., Guizani, N., Al-Amri, I., Mahgoub, O. & Al- Bahry, S., (2009).Quality characteristics of broiler chicken meat on salt at different temperatures. International Journal of Food Production.12, 681-690.
Moyo, B., Masika, P.J., Hugo, A. & Muchenje, V., (2011). Nutritional characterization of Moringaoleifera Lam leaves. Africa Journal of Biotechnology. 10, 12925-12933.
Olaniyan, J.O. (2003). An Evaluation of the Soil Map of Nigeria for Land Use Planning in Kwara State (PhD Thesis), University of Ibadan, Nigeria.
NRC. (2004). National Research Council: Nutrient Requirements of Poultry. National Academic Science Press. Washington D.C.
Rababah, T.M., Hettiarachchy, N.S. & Horax, R. (2004). Total phenolics and Antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola and ginkgo extracts, vitamin E and tert-butylhydroquinone. Journal of Agricultural Food Chemistry, 52, 5183-5186
Rice-Evans, C.A. Miller, N.J. Bolweel, P.G. Bramley, P.M. & Pridham, J.B. (1995). The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radical Res. 1995;22:375–83. [PubMed
Robards, K. Prenzler, P.D. Tucker, G. Swatsitang, P. & Glover, W. (1999). Phenolic compounds and their role in oxidative processes in fruits. Food Chemistry Journal 1999;66:401–36.
Sabow, A.B., Sazili, A.Q., Zulkifli, L., Goh, Y.M., Kadir, M.A.Z. & Adeyemi, K.D. (2015).Physico-chemical characteristics of longissimus lumborum muscle in goats subjected to halal slaughter and anesthesia (halothane) pre-slaughter. Animal Science Journal, 86,981-991. Doi:10.1111/asj.12385
Sahin, K., Orhan, C., Tuzcu, M., Ali, S., Sahin, N. & Hayirli, A. (2010). Epigallocatechin-3-gallate prevents lipid peroxidation and enhances antioxidant defence system via modulating hepatic nuclear transcription factors in heat-stressed quails. Poultry Science Journal. 2010;89:2251–2258. doi: 10.3382/ps.2010-00749
Sallam, K. I., Ishioroshi, M. & Samejima, K. (2004). Antioxidant and antimicrobial effects of garlic in chicken sausage. Lebensmittel Wissenschaft und Technologie, 37: 849-855
SAS (2014).Statistical Analysis System Package (SAS) Version 9.2 Software. SAS Institute Incorporate, Cary, NC, USA
Sazili, A.Q., Parr, T., Sensky, P.L., Jones, S.W., Bardsley, R.G. & Buttery, P.J. (2005).The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles. Meat Science Journal, 69, 17-25. Doi:10.1016/j. Meatsci.2004.06.021
Seydim, A., Acton, J. & HallM, Dawson P. (2006). Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Science 73, 503–510.
Traore S, Aubry L, Gatellier P, Przybylski W, Jaworska D, Kajak-Siemaszko K, Santé-Lhoutellier V. (2012). Higher drip loss is associated with protein oxidation. Meat Science Journal. 2012;90:917–24.
USFDA, (2009). Food Generally Recognised as Safe (GRAS). U.S. Food and Drug Administration, USA. Retrieved on 14th May 2010, from http:// USFDA.gov/Food/FoodingredientsPackaging/GenerallyRecognisedasSafeGRAS/default.htm
Wood, J.D. & Enser, M., (1997).Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition.78, S49-S60.
Xue, M., Huang, F., Huang, M. & Zhou, G. (2012). Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain. Food Chemistry 134, 106–112.
Published
2021/01/16
Section
Original Scientific Paper