Oxidative Stability and Physico-chemical Properties of Meat from Broilers Fed with Dietary Neem Leaf Powder, Spirulina and their Combination

  • Ravi KILLI NTR College of Veterinary Science, Department of Veterinary Pharmacology and Toxicology, Gannavaram, Krishna Dt., 521102 Andhra Pradesh (IN)
  • Bharavi KAITHEPALLI College of Veterinary Science, Department of Veterinary Pharmacology and Toxicology, Proddatur, Andhrapradesh (IN)
  • Ravi Kumar PENTELA NTR College of Veterinary Science, Department of Veterinary Pharmacology and Toxicology, Gannavaram, Krishna Dt., 521102 Andhra Pradesh (IN)
  • Eswar Rao BANDI College of Veterinary Science, Deparment of Livestock Products Technology, Proddatur, Andhrapradesh (IN)
  • Vamsi Krishna BOBBA NTR College of Veterinary Science, Department of Veterinary Pharmacology and Toxicology, Gannavaram, Krishna Dt., 521102 Andhra Pradesh (IN)
  • Satish Kumar S.V. CHITTURI College of Veterinary Science Rajendranagar, Department of Veterinary Parmacology and Toxicology, Telangana (IN)
Keywords: neem leaf powder; oxytetracycline; physico-chemical quality; spirulina

Abstract

This 6 week study was conducted to evaluate the antioxidant potential, maintaining quality and sensory properties of broiler meat from birds fed on dietary neem leaf powder (NLP). A total of 90 Vencobb broiler chicks were randomly allotted to 6 groups of 15 birds in each. Dietary treatments consisted of normal diet (control Group I), feed containing terramycin-200 (TM-200*) at the concentration of 0.05% (Group II), feed containing NLP of 0.2% (Group III), feed containing NLP of 0.2% and spirulina of 1% (Group IV), feed containing TM-200 at 0.05% and spirulina of 1% (Group V) and feed containing spirulina of 1% (Group VI). At the end of the experiment liver, kidney and muscle samples were collected to evaluate the tissue peroxidation (TBARS and protein carbonyls) and antioxidant markers (SOD). Physico-chemical quality determinants of both fresh and preserved meat viz. extract release volume (ERV), water holding capacity (WHC) and pH were also studied. TBARS protein carbonyls indicated a significant (P < 0.05) decrease in all the treated groups when compared to control. Superoxide dismutase levels were found to be significantly increased in all the treated groups, in all the tissues collected. Compared to control group, favorable physico-chemical quality determinants were recorded in all the treated groups. The sensory attributes did not show significant (P < 0.05) differences for color, flavor, juiciness, tenderness and overall acceptability. This study indicates enhanced stress tolerance levels, improved meat quality with unaffected consumer acceptance levels of the meat observed in the study, from broilers fed with neem and spirulina either alone or in combinationsÈ™ this points out that neem at 0.2% level can be used in poultry diets instead of antibiotic growth promoters (AGP).

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Published
2015-12-13
How to Cite
KILLI, R., KAITHEPALLI, B., PENTELA, R. K., BANDI, E. R., BOBBA, V. K., & CHITTURI, S. K. S. (2015). Oxidative Stability and Physico-chemical Properties of Meat from Broilers Fed with Dietary Neem Leaf Powder, Spirulina and their Combination. Notulae Scientia Biologicae, 7(4), 400-404. https://doi.org/10.15835/nsb749674
Section
Research articles
CITATION
DOI: 10.15835/nsb749674