Effect of dietary mixtures of moringa (Moringa oleifera) leaves, broiler finisher and crushed maize on anti- oxidative potential and physico-chemical characteristics of breast meat from broilers
作者： Qwele K , Muchenje V , O Oyedemi S , Moyo B , J Masika P
DOI: 10.5897/AJB12.115
关键词: Broiler 、 Lipid peroxidation 、 Antioxidant 、 Tannic acid 、 DPPH 、 ABTS 、 Botany 、 Food science 、 Moringa 、 Chemistry 、 Proanthocyanidin
摘要: This study was carried out to determine the effects of dietary mixtures moringa (Moringa oleifera) leaves and broiler finisher (M-BF) [moringa leaves, crushed maize (M-BF-CM); (BF-CM); (BF)] on antioxidative potential physico-chemical characteristics breast meat from broilers. Antioxidant activity (AA), ultimate pH (pHu), lightness (L*), redness (a*), yellowness (b*), Warner-Bratzler shear force (WBSF) cooking loss (CL) were determined in samples each group. The AA extract evaluated using ferric reducing power radical scavenging against 1,1-diphenyl-2-picrylhydrazyl (DPPH) 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic-acid) (ABTS). Total phenols, flavonoids proanthocyanidins contents also determined. Similarly, vivo antioxidant by determining glutathione (GSH), catalase (CAT), superoxide dismutase (SOD) lipid peroxidation. Moringa fed exhibited highest phenolics (15.5 ± 0.22 mg/g tannic acid equivalent) (29.9 0.32 content. There no significant differences (P > 0.05) observed slaughter weight (SLW), pHu, CL, a* b* all samples. carcass (CW), L* values M-BF-CM M-BF, respectively. These findings suggest that supplementation could result free radicals inhibition, thus enhancing oxidative stability without having meat.
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