<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The ban on antibiotics across the globe necessitated the need for an alternative in the production and management of animal health, and this made herbal medicines like <italic>Lagenaria breviflora</italic> validated to be an alternative. Two hundred and eight (208) day‑old Cobb 500 chickens were randomly assigned to four (4) treatment groups of <italic>Lagenaria breviflora:</italic> control (0g), 50, 100, and 150 grams per litre, with fifty‑two (52) birds each, having thirteen (13) birds per four (4) replicates. The meat was excised from the breast region of slaughtered birds on the 49<sup>th</sup> day of the experiment and evaluated for meat technological quality, oxidative stability, and sensorial profile. The data generated were evaluated using the One‑way analysis of variance (ANOVA). The highest water absorption capacity (WAC) (61.50%) and water holding capacity (WHC) (51.09%) were observed in groups 150 g Lb and 100 g Lb, respectively. Administration of 50 g and 150 g aqueous extract of <italic>Lagenaria breviflora</italic> affected <italic>(p</italic> &lt; 0.05) the intrinsic a* (redness) meat colour but had no significant effect <italic>(p</italic> > 0.05) on its L* (lightness) and b* (yellowness). The data showed that administration of <italic>Lagenaria breviflora</italic> had no effect <italic>(p</italic> > 0.05) on the sensory profile of the breast meat. Glutathione peroxidase (1.85U/L) <italic>(p</italic> &lt; 0.05) was highest and similar in the control and 150 g Lb group. In conclusion, to ensure improved meat quality and oxidative stability of meat from broiler chickens, the administration of aqueous <italic>Lagenaria breviflora</italic> at 150 g per litre of water is recommended.</p>
</abstract>

The ban on antibiotics across the globe necessitated the need for an alternative in the production and management of animal health, and this made herbal medicines like Lagenaria breviflora validated to be an alternative. Two hundred and eight (208) day‑old Cobb 500 chickens were randomly assigned to four (4) treatment groups of Lagenaria breviflora: control (0g), 50, 100, and 150 grams per litre, with fifty‑two (52) birds each, having thirteen (13) birds per four (4) replicates. The meat was excised from the breast region of slaughtered birds on the 49th day of the experiment and evaluated for meat technological quality, oxidative stability, and sensorial profile. The data generated were evaluated using the One‑way analysis of variance (ANOVA). The highest water absorption capacity (WAC) (61.50%) and water holding capacity (WHC) (51.09%) were observed in groups 150 g Lb and 100 g Lb, respectively. Administration of 50 g and 150 g aqueous extract of Lagenaria breviflora affected (p < 0.05) the intrinsic a* (redness) meat colour but had no significant effect (p > 0.05) on its L* (lightness) and b* (yellowness). The data showed that administration of Lagenaria breviflora had no effect (p > 0.05) on the sensory profile of the breast meat. Glutathione peroxidase (1.85U/L) (p < 0.05) was highest and similar in the control and 150 g Lb group. In conclusion, to ensure improved meat quality and oxidative stability of meat from broiler chickens, the administration of aqueous Lagenaria breviflora at 150 g per litre of water is recommended.

Quality attributes and antioxidant activities of meat of broiler chickens administered aqueous <italic>Lagenaria breviflora</italic>

Department of Animal Production and Health

Agricultura Tropica et Subtropica

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Quality attributes and antioxidant activities of meat of broiler chickens administered aqueous 

The ban on antibiotics across the globe necessitated the need for an alternative in the production and management of animal health, and this made herbal medicines like Lagenaria breviflora validated to be an alternative. Two hundred and eight (208) day‑old Cobb 500 chickens were randomly assigned to four (4) treatment groups of Lagenaria breviflora: control (0g), 50, 100, and 150 grams per litre, with fifty‑two (52) birds each, having thirteen (13) birds per four (4) replicates. The meat was excised from the breast region of slaughtered birds on the 49th day of the experiment and evaluated for meat technological quality, oxidative stability, and sensorial profile. The data generated were evaluated using the One‑way analysis of variance (ANOVA). The highest water absorption capacity (WAC) (61.50%) and water holding capacity (WHC) (51.09%) were observed in groups 150 g Lb and 100 g Lb, respectively. Administration of 50 g and 150 g aqueous extract of Lagenaria breviflora affected (p  0.05) on its L* (lightness) and b* (yellowness). The data showed that administration of Lagenaria breviflora had no effect (p > 0.05) on the sensory profile of the breast meat. Glutathione peroxidase (1.85U/L) (p < 0.05) was highest and similar in the control and 150 g Lb group. In conclusion, to ensure improved meat quality and oxidative stability of meat from broiler chickens, the administration of aqueous Lagenaria breviflora at 150 g per litre of water is recommended.

The ban on antibiotics across the globe necessitated the need for an alternative in the production and management of animal health, and this made herbal...

Quality attributes and antioxidant activities of meat of broiler chickens administered aqueous Lagenaria breviflora

Pubblicato online: 24 giu 2023

Pagine: 74 - 80

Ricevuto: 28 set 2022

Accettato: 28 apr 2023

DOI: https://doi.org/10.2478/ats-2023-0009

Parole chiave
oxidative stability, phytobiotics, meat quality attributes

© 2023 Deji Abiodun Ekunseitan et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Quality attributes and antioxidant activities of meat of broiler chickens administered aqueous Lagenaria breviflora

Pubblicato online: 24 giu 2023

Pagine: 74 - 80

Ricevuto: 28 set 2022

Accettato: 28 apr 2023

DOI: https://doi.org/10.2478/ats-2023-0009

Parole chiaveoxidative stability, phytobiotics, meat quality attributes

© 2023 Deji Abiodun Ekunseitan et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Parole chiave
oxidative stability, phytobiotics, meat quality attributes