JOURNAL OF ANIMAL SCIENCE AND VETERINARY MEDICINE
Integrity Research Journals
ISSN: 2536-7099
Model: Open Access/Peer Reviewed
DOI: 10.31248/JASVM
Start Year: 2016
Email: jasvm@integrityresjournals.org
Meat quality, serum and meat lipid profiles of broiler chicken fed Persea americana, Jatropha tanjorensis and Ocimum basilicum leaves extract via drinking water
https://doi.org/10.31248/JASVM2025.605 | Article Number: FC82CD9E5 | Vol.10 (5) - October 2025
Received Date: 22 September 2025 | Accepted Date: 24 October 2025 | Published Date: 30 October 2025
Authors: Ubong Sunday Udoudo* , Joseph Sylvester Ekpo , Idorenyin Meme Sam and Loveday Samuel Okon
Keywords: physicochemical properties, Broiler meat processing, leaf extracts, lipid profiles
Meat quality, serum, and meat lipid profiles of broiler chicken fed Persea americana, Jatropha tanjorensis, and Ocimum bassilicum leaves extracts via drinking water were assessed. One hundred and twenty (120) broiler chickens at the finisher phase were divided into four groups. Each group comprised thirty birds and was replicated three times, with ten (10) birds per replicate in a completely randomised design. Birds were randomly assigned to normal drinking water (T1), Persea americana leaf extract (PALE, T2), Jatropha tanjorensis leaf extract (JTLE, T3) and Ocimum bassilicum leaf extract (OBLE, T4), measured at 100ml/L via drinking water. All the birds were fed with a basal diet, and the experiment lasted for 28 days. Data collected on serum and meat lipid profiles were total cholesterol, high-density lipoprotein, low-density lipoprotein, triglycerides and very low-density lipoprotein. The physicochemical parameters of meat measured were chilling loss, cold shortening, thermal shortening, cooking yield and cooking loss. Sensory properties of meat were evaluated. The data obtained were subjected to one-way analysis of variance. Results showed that serum lipid profile showed significant (p<0.05) reduction in total cholesterol, and low-density lipoprotein, triglycerides and very low-density lipoprotein for T2, T3 and T4 compared to T1. In contrast, a significant (p<0.05) increase in high-density lipoprotein was obtained for T2, followed by T3 and T4, while T1 decreased. A similar trend occurred in the meat lipid profile as HDL increased while LDL, VLDL, and TG decreased in T2, T3, and T4 compared to T1. Physicochemical parameters of T2, T3 and T4 showed significant (p<0.05) reduction in cold shortening, thermal shortening and cooking, while increasing cooking yield of broiler meat. There were significant (p<0.05) increases in flavour, juiciness, tenderness, and acceptability in T4, T3 and T2 than in T1. It was concluded that the use of PALE, JTLE and OBLE improved meat quality and reduced bad cholesterol in broiler meat.
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