Proximate composition and variation in colour, drip loss and pH of breast meat from broilers supplemented with Moringa oleifera leaf meal over time
T. T. Nkukwana A , V. Muchenje A D , P. J. Masika B , E. Pieterse C , L. C. Hoffman C and K. Dzama C
+ Author Affiliations
- Author Affiliations
A Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700, Eastern Cape, Republic of South Africa.
B ADRI, University of Fort Hare, P. Bag X1314, Alice 5700, Eastern Cape, Republic of South Africa.
C Department of Animal Sciences, Stellenbosch University, P. Bag X1, Matieland 7602, Republic of South Africa.
D Corresponding author. Email: vmuchenje@ufh.ac.za
Animal Production Science 56(7) 1208-1216 https://doi.org/10.1071/AN14055
Submitted: 31 January 2014 Accepted: 9 December 2014 Published: 10 April 2015
Abstract
This study investigated the breast meat proximate composition and quality indicators in relation to response of broilers to the following dietary treatments (T): positive control (+C; with 668 mg salinomycin and 500 mg zinc bacitracin per kg of feed); Moringa oleifera leaf meal (MOLM) was fed at a low level (ML; 1–5 g/kg feed, depending on growth stage), a medium level (MM, 3 times the low level) or a high level (MH, 5 times the low level); and a negative control (–C; without supplementation) for 35 days. At postmortem, the carcass weight, and breast muscle pH at 45 min (pH45) and 24 h (pH24) were recorded. At 36 h postmortem, breast muscles were excised, weighed and stored in a refrigerator at 4°C to measure pH, colour (CIE-L*, lightness; a*, redness; and b*, yellowness) and cumulative drip loss over eight consecutive days. Chroma (C*) and hue angle (h) were calculated. The –C had the highest (P > 0.05) dressing percentage and chilled carcass weight, and ML had the lowest. Breast meat fat and energy contents were highest (P < 0.05) in +C and MOLM supplemented diets, and lowest in -C. Dietary treatments had no effect on pH at postmortem and during storage over time. Cumulative drip loss increased with each day of storage, and it was highest (P < 0.05) in +C and lowest in MH. Dietary supplementation of MOLM significantly (P < 0.05) reduced lightness, but increased redness, yellowness, chroma and the hue angle during storage over time. In conclusion, dietary supplementation of M. oleifera leaf meal had positive effects on proximate composition and shelf-life quality indicators of broiler breast meat.
Additional keywords: chicken meat quality, natural antioxidants, plant additives, refrigerated storage, shelf life.
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