Comparative effect of dietary Morinda lucida leaf and Butylated hydroxyanisole (BHA) on carcass traits, meat quality, and oxidative stability of broiler chickens

• Published in: Journal of food science and technology 2021-11, Vol.58 (11), p.4359-4369
• Main Author: Adeyemi, Kazeem D.
• Format: Article
• Language: English
• Subjects: Antioxidants; BHA; Butylated hydroxyanisole; Carbonyl compounds; Carbonyls; Carcasses; Chemical composition; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chickens; Diet; Dietary supplements; Food Science; Leaves; Meat; Morinda lucida; Muscles; Nutrition; Original; Original Article; Phenolic compounds; Phenols; Physicochemical properties; Poultry; Sensory properties; Shelf life; Stability analysis; Thigh
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04916-2

This study examined the impact of dietary supplementation of Morinda lucida leaf powder (MLLP) and Butylated hydroxyanisole (BHA) on carcass traits, physicochemical properties, and sensory attributes of different muscles in broiler chickens. Two hundred and forty 1-day old Arbor acre chicks were randomly allotted to either a negative control (NC), basal diet without additive; M-0.1, basal diet + 0.1%MLLP; M-0.2, basal diet + 0.2%MLLP; or Positive Control, (PC), basal diet + 0.02%BHA, fed for 42 d, and euthanized. The physicochemical properties and oxidative stability of thigh and breast muscles were assessed over a 5 d postmortem chill storage. Diet had no effect ( p  > 0.05) on carcass traits and chemical composition, cook loss, pH and sensory attributes of breast and thigh muscles in broiler chickens. Total phenolic content was higher ( p  = 0.032) in the supplemented meats than in the NC meat. Carbonyl content, TBARS value and drip loss were higher ( p