Research Article

Effect of Azolla Pinnata and Moringa Oleifera Leaves on Meat Yield and Sensory Quality Evaluation Score of Meat of Broiler Chickens

Authors: Mohammad Aminul Islam, Mst Ishrat Jahan, Masahide Nishibori

DOI: 10.33425/2770-2928.1041

---

Abstract

Twenty four representative male and broiler chickens from 4 dietary groups; D1 (Control diet); D2 (Diet with 5% Azolla pinnata-AP), D3 (Diet with 2% Moringa oleifera leaves-MOL), and D4 (Diet with 5% AP and 2% MOL) having 3 replications in each and 2 birds/replication were sacrificed to measure meat characteristics. Thigh and
breast meat samples as cut-up parts replication-wise were considered to measure sensory quality evaluation scores. Diet was not different for meat yield traits (p>0.05). Diet D4 tended to perform the best in terms of meat yield traits. However, D2 was comparable to D4 concerning meat yield traits. Test diets showed a higher sensory quality evaluation score than the control diet (p<0.01). Breast meat was superior to thigh meat considering overall sensory evaluation scores. Therefore, a combination of 5% Azolla + 2% MOL (D4) may be the most effective and beneficial dietary group for producing safe and quality broilers. The diet D2 (5% Azolla) may also be a useful group for broiler production.

View / Download PDF