Meat quality, colour stability, lipid and protein oxidation of broilers on diets supplemented with Piper sarmentosum leaves

DOI: 10.18805/ijar.B-942    | Article Id: B-942 | Page : 1064-1068
Citation :- Meat quality, colour stability, lipid and protein oxidation of broilers on diets supplemented with Piper sarmentosum leaves.Indian Journal Of Animal Research.2019.(53):1064-1068
U. Pastsart and O. Pimpa umaporn.p@psu.ac.th
Address : Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, Thailand
Submitted Date : 9-03-2018
Accepted Date : 12-07-2018

Abstract

A feeding trial was conducted to investigate the effects of Piper sarmentosum leaves (PSL) on meat quality of broilers. The 144 commercial broiler chicks, one day old, were randomly assigned to 5 groups with three replicate cages. The five treatments were: 1) basal feed (8 chicks/cage), 2) basal feed (10 chicks/cage), 3) basal feed supplemented with 1% of PSL (10 chicks/cage), 4) basal feed supplemented with 2% of PSL (10 chicks/cage), and 5) basal feed supplemented with 3% of PSL (10 chicks/cage). The duration of dietary treatments was 42 days. The results showed that the group supplemented with 3% PSL had higher redness, yellowness, and cooking loss than the control group with 10 chickens/cage (P < 0.05). It was also observed that the 3% PSL treatment gave significantly lower lightness than the 0% and 1% PSL treatments with 10 chickens/cage (P < 0.05). Overall, the study indicated that PSL might improve chicken meat colour and protect against protein oxidation, but it has no potential in protecting against lipid oxidation in broiler filet. 

Keywords

Chicken Lipid oxidation Myoglobin oxidation Protein oxidation Wild betel

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