Journal of Nutrition & Food Sciences
Open Access

Abstract

Effect of Using Moringa oleifera and Spirulina platensis as Feed Additives on Performance, Meat Composition and Oxidative Stability and Fatty Acid Profiles in Broiler Chicken

Farhana Sharmin*, Nathu Ram Sarker and Md. Sazedul Karim Sarker

A study was conducted to determine mainly the n 3 fatty acids enrichment and decreased oxidation of broiler meat using the plant Moringa oleifera and a blue green algae Spirulina platensis. The effects of the dietary treatments were evaluated in terms of growth performance, carcass and meat yields, oxidative stability and fatty acids modulation. Two hundred and forty (240) one day old Cobb 500 broiler chicks were assigned to 5 dietary treatments for 5 weeks, with 4 replications having 12 chicks per replication. The diets of the treatments were formulated from the basal feed as follows: control (T₁), including 2 different levels of M. oleifera leaf meal 1% (T₂) and M. oleifera leaf meal 1.5%, (T₃) and 2 different levels of S. platensis 1% (T₄) and S. platensis 1.5% (T₅). The birds were randomly distributed in each pen, and the data were analyzed using the SPSS statistical package. The final body weight (BW) gain was significantly higher in the T₂ and T₅ groups, and the feed conversion ratio improved in the T₂ group (1.68). The lowest (p ≤ 0.05) thiobarbituric acid-reactive substances values (TBARS) of breast and thigh were obtained in T₂ groups compared to T₃-T₅ group after the second week of preservation. Regarding fatty acid profile of breast and thigh meat, the omega-3 fatty acid levels, such as those of linolenic and docosahexaenoic acid (DHA), were increased in the additives groups. The results of the present study elucidated that dietary inclusion of the 2 medicinal plants in the T₂ and T₅ groups could be promising functional ingredients to produce value-added broiler meat in terms of oxidative stability and omega-3 fatty acids enhancement.

Published Date: 2020-05-04; Received Date: 2020-03-19