MEAT CHOLESTEROL CONTENT AND OXIDATIVE STABILITY OF BROILER CHICKENS FED DIETS SUPPLEMENTED WITH MEXICAN-TEA AND FIREWEED LEAVE MEAL

Author:
Andrew B. Falowo

Doi: 10.26480/mahj.01.2024.36.42

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

This study assessed the antioxidant constituent of Mexican-tea (MT) and Fireweed (FW) leave meal (LM) and its dietary effect on meat cholesterol content, and lipid and protein oxidation of broiler chickens during cold storage (0, 7 and 21days) at -210C. A total of 120 day-old Cobb 500 broiler chicks were assigned to four treatments and designated as Diet 1 (no supplementation), Diet 2 (0.02% Vit C), Diet 3 (0.25% FWLM) and Diet 4 (0.25% MTLM). The results revealed that FWLM contained higher antioxidant contents (p < 0.05) than MTLM. The extract of FWLM exhibited higher free radical scavenging activity than MTLM extract (p < 0.05). Supplementation of FWLM and MTLM significantly (p < 0.05) lowered the cholesterol content of chicken breast muscle compared to control group. No significant effect (p <0.05) of FWLM and MTLM on meat lipid oxidation was observed throughout the storage period (0, 7 and 21d). At day 21 birds fed diet supplemented with FWLM (Diet 2) had the lowest meat protein oxidation (p < 0.05) compared to other treatments. This study showed that FWLM and MTLM could be used as feed supplements to improve quality of broiler meat.

Pages 36-42
Year 2024
Issue 1
Volume 4