ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Mohamed Hamada1 , Mabrouk Abd Eldaim2, Said I. Fathalla3,Adil Abalkhail5, Ayman El Behiry4,5 and Mohamed Alkafafy6
1Department of Food Hygiene & Control, Faculty of Veterinary Medicine, University of Sadat City, Sadat City, Egypt.
2Department of Biochemistry and Chemistry of Nutrition, Faculty of Veterinary Medicine, Menoufia University, Shebeen El Kom, Egypt.
3Department of Physiology, Faculty of Veterinary Medicine, University of Sadat City, Sadat City, Egypt.
4Department of Bacteriology, Mycology and Immunology, Faculty of Veterinary Medicine, University of Sadat, Sadat City, Egypt.
5Department of Public Health, College of Public Health and Health Informatics, Qassim University, Al Bukairiyah, Saudi Arabia.
6Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia.
J Pure Appl Microbiol. 2021;15(2):826-838 | Article Number: 7001
https://doi.org/10.22207/JPAM.15.2.37 | © The Author(s). 2021
Received: 27/04/2021 | Accepted: 16/05/2021 | Published: 28/05/2021
Abstract

This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups received diets containing MOLE at the doses of 250 and 500 mg/kg for 21 days. Inclusion of MOLE in broilers diet significantly reduced the detrimental changes in the overall sensory attribute scores, characteristic color and odor, and the loss of breast muscle elasticity during storage. Furthermore, it significantly reduced concentrations of thiobarbituric acid, total volatile nitrogen, non-esterified fatty acids, and peroxide, during storage compared to the control samples. No effect on the concentrations of heavy metals, such as copper, cadmium, and lead, was observed. Decomposition of samples was delayed as indicated by lower pH values and higher sensory scores at 4 and 6 days of storage in the MOLE groups. Reduced contamination with E. coli and Salmonella species indicated an antibacterial effect of MOLE. Finally, the present study highlights that MOLE supplementation may play a role in improving quality and shelf-life of the chilled breast meat in broilers.

Keywords

Moringa oleifera, broilers, meat quality, feed additive

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