Average feed intake and average daily gain had a positive linear relationship with Vachellia tortilis inclusion levels. Moisture, crude protein, fat, calcium, potassium, zinc, iron and magnesium were not significantly (P>0.05) related to Vachellia tortilis inclusion.
General Introduction
- Background
- Justification
- Objectives
- Hypotheses
- References
Polyphenolic compounds present in most leaf meals are expected to alter or even improve most of these meat quality traits (Priolo and Vasta, 2007; Ngambu et al., 2013; Moyo et al., 2014). The use of leaf meal is also likely to contribute to reducing shrub damage (Smit et al., 1999).
Review of literature
Introduction
Current global status of chicken meat consumption
Use of non-conventional feed resources in broiler diets
The availability of these nutrients has not been determined, making it difficult to predict meat quality.
Use and nutritional attributes of leaf meals in broiler diets
Leaf meals anti-nutritional factors on broiler diet utilization
- Distribution and uses of Vachellia tortilis
- Anti-nutritional factors in Vachellia tortilis
Vachellia tortilis inclusion levels should be limited because, like most legumes, it is high in polyphenolic compounds that limit nutrient utilization. Polyphenolic compounds have been reported to improve meat quality and shelf life of the meat.
Meat quality measures and composition
The improved mineral retention would lead to improved meat quality with a sufficient mineral balance. Minerals affecting meat quality are predominantly calcium (Kerth et al., 1995), phosphorus, magnesium, zinc and sodium (Koohmaraie, 1992).
Factors affecting chemical properties of broiler meat
The location of water can be altered by changing muscle volume during torpor (Offer and Cousins, 1992). The water-holding capacity and juiciness of the meat could therefore be reduced due to the movement of water into the extramyofibrillar space.
Factors affecting physical properties of broiler meat
- Storage temperature
- pH
- Drip loss
- Cooking loss
- Colour
- Tenderness
Subsequently, WHC and L* values decrease with high lightness and flesh pale in appearance (Rathgeber et al., 1999). Rapid chilling leads to slower glycolysis which in turn results in firmer meat (Wakefield et al., 1989). Higher pH levels induced by diet composition have been reported to improve WHC and tenderness with poor meat color (Jerez et al., 2003).
A rapid decrease in pH could cause protein denaturation, resulting in a loss of protein-binding capacity (Hambrecht et al., 2004). Increased cooking losses reduce meat juiciness, which is not desired by consumers (Abu et al., 2015). It is determined by intramuscular fat, myoglobin level and condition, and moisture content (Adam et al., 2010).
If glycolysis is inhibited, meat color is affected due to the altered redox reactions (Jerez et al., 2003). Broiler meat can be considered pale, the L* value must be greater than 54 (Woelfel et al., 2002). Within some breeds, muscle tenderness may vary due to low protein diets (Wood et al., 2004a).
Summary
Technological, sensory and nutritional meat quality characteristics of pigs fed conventional and unconventional diets. Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition and meat quality in the growing pig 1. Replacement of cereal grains with orange pulp and carob pulp in faba bean-based diets fed to lambs: effects on growth performance and meat quality.
Broiler meat quality: effect of selection for increased carcass quality and estimation of genetic parameters. Effect of Acacia angustissima leaf meal on performance, yield of carcass components and meat quality of broilers. Production performance, meat quality and feed cost implications of using high levels of palm kernel cake in fattening pig diets.
Effect of electrical stunning amperage and peri-mortem combat on broiler breast rigor development and meat quality. A comparison of biochemical and meat quality variables in red deer (Cervus elaphus) after either slaughter on pasture or slaughter at a deer abattoir. The effects of carcass weight, breed type and storage time on beef quality using two different texture devices.
Response in chemical characteristics of broiler breast meat to Vachellia
Introduction
Chemical composition of meat is therefore of great importance to consumers (Jimenez-Colmenero et al., 2001). There is therefore a need for non-conventional feed sources that will help improve meat chemical composition. Investigating non-conventional feed sources such as leaf meal can help improve meat's chemical and physical properties.
However, there is minimal understanding of non-conventional food sources such as leaf meals that can help improve the chemical composition of the meat. Vachellia species are important in livestock production and have a favorable available mineral composition (Dube et al., 2001). The use of Vachellia leaf meal can improve the health of the consumer by improving the chemical composition of the meat.
Vachellia tortilis has high quality amino acids, vitamins and minerals and would therefore make a great supplement (Khanyile et al., 2014). These nutrients could reduce the risk of conditions such as obesity, high blood pressure and cancer (Charlton et al., 2008). The aim of the current study was therefore to investigate the response in the chemical composition of broiler breast meat to V.
Materials and methods
- Study site
- Leaf meal collection
- Experimental design
- Broiler management
- Chemical composition of feeds
- Broiler slaughter management
- Meat chemical measurements
- Statistical analyses
The incorporation of Vachellia tortilis into broiler feed helps low-income farmers increase food and nutritional productivity. Incorporating Vachellia tortilis into feed will also reduce bush encroachment and likely mitigate the challenges of forage and food shortages. Vachellia tortilis leaves were collected in South Africa, KwaZulu-Natal at the Jozini Makhathini Research station.
Moisture content was analyzed and then calculated as described by the Association of Official Analytical Chemists (AOAC Official Methods 934.01). The nitrogen was multiplied by a factor of 6.25 under the assumption that 10 percent of the protein is nitrogen, as described by AOAC Official Methods 990.03. Ash was analyzed and then calculated and organic matter from ash as described by the AOAC Official Methods 942.05.
After freeze-drying, the moisture content of the meat was calculated as described by the Association of Official Analytical Chemists (AOAC Official Methods 934.01). Nitrogen was multiplied by a factor of 6.25 assuming that 10% of the protein is Nitrogen as described by AOAC Official Methods 990.03. The regression procedure (PROC RSREG) was used to assess the relationship between Vachellia tortilis inclusion and meat quality traits.
Results
- Response in chemical composition to leaf meal inclusion
Calcium, sodium, iron, manganese, copper, zinc and phosphorus were determined from the ash content by taking the ash meat and placing it in an Erlenmeyer flask for acid digestion as indicated by AgriLASA Method 6.5.1 using flame spectrometry. For acid digestion, the ashed samples were placed in the 100 ml Erlenmeyer flask, hydrochloric acid (HCl) was added and boiled to evaporate, nitric acid was added and boiled to dissolve the mixture of HCl and ash. An ICP-OES mineral analysis method (Inductively coupled plasma-optical emission spectrometers) was used to analyze the minerals using the respective standards.
Discussion
These findings were comparable to findings by Qwele et al. 2013) when Moringa oleifera is fed to goats. 2010) also reported similar moisture in commercially fed broilers. The building and maintenance of muscles;. organs and blood will therefore not be negatively affected by the inclusion of V. Comparable to the present study, Mapiye et al. 2013) reported similar proteins across treatments when Moringa oleifera and V. These findings were not expected as polyphenolic compounds have been reported to inhibit lipase (Al-Mamary et al., 2001).
On the contrary, ash was reduced with V. Ash was reduced with the inclusion of V. tortilis implying that proanthocyanidins inhibited the absorption of some minerals. 2016), reported a reduction in ash due to polyphenolic compounds. Therefore, some of the minerals may be reduced by increased levels of incorporation of V. The reduction of ash with incorporation of V. tortilis contradicts Qwele et al. 2013) report an increase in ash content with the inclusion of moringa leaf meal. The increase in calcium was expected due to V. The relationship between calcium inclusion levels and V. tortilis may also be due to calcium and phosphorus from V. Consistency of phosphorus with V. tortilis inclusion was favorable as it did not interfere with absorption. of calcium.
The unexpected lack of a relationship is not clear because Afsana et al. reported that tannic acid lower than 10 g/kg did not affect zinc. These findings are desirable and mean that supplementing with V. tortilis may reduce the chances of hypertension because high sodium diets contribute to hypertension in humans. Copper and iron were drastically affected by V. The reduction in iron with inclusion levels as low as 30 g/kg may be due to their increased susceptibility to binding with proanthocyanidins.
Conclusions
Growth and apparent absorption of minerals in broilers fed low- or high-tannin diets. Influence of Acacia tortilis leaf meal-based diet on serum biochemistry, carcasses and internal organs of fattening pigs. Effect of feeding Moringa (Moringa oleifera) leaf meal on the physicochemical properties and sensory properties of goat meat.
Effect of Acacia karroo supplementation on the growth, final pH, color and cooking losses of meat from native Xhosa lop-eared goats. The effect of Moringa oleifera leaf meal supplementation on tibial strength, morphology and inorganic content of broiler chickens. The effect of high and low tannin field bean (Vicia faba L.) on growth performance, carcass traits and breast meat characteristics of beef turkeys.
Chemical composition, fatty acid content and antioxidant potential of goat meat supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay.
Response in physical characteristics of broiler breast meat to Vachellia tortilis
- Introduction
- Materials and methods
- Study site
- Leaf meal collection
- Experimental design
- Broiler management
- Chemical composition of feeds
- Broiler slaughter management
- Meat measurements and analyses
- Statistical analyses
- Results
- Response in physical characteristics to leaf meal inclusion
- Discussion
- Conclusions
- References
The increase in meat tenderness (L*) with levels of Vachellia tortilis inclusion was still within the normal tenderness range of 50 to 56 (Wapi et al., 2013). These lightness findings are in agreement with previous reports (Moyo et al., 2014; Mukumbo et al., 2014) on animals fed Moringa oleifera leaf meal. The lighter color is attributed to the presence of pigments called oxycarotenoids (D'Mello et al., 1987).
Polyphenolic compounds ensure that beta-carotenes are not destroyed, which ensures that the yellowness of the meat is not lost (Amarowicz et al., 2004). It has also been reported to activate even pigment distribution in animal tissues (Simitzis et al., 2008). Greater yellowness values have also been associated with the presence of polyphenolic compounds with antioxidant properties (Moyo et al., 2014).
The pH values were higher than those reported by Mukumbo et al. 2014) when feeding pigs with moringa leaf meal. Vachellia tortilis has been documented to have higher fat values Khanyile et al. 2014), which would explain the lower pH values with the inclusion of V. A decrease in shear force is an indicator of meat tenderness, which is a desirable quality for consumers (Platter et al., 2005).
General discussion, Conclusions and Recommendations
General discussion
Conclusions
Recommendations
There is still a large gap in the study of non-conventional feed sources, their recommended inclusion levels and the effect they have on various types of meat. Determine cooking loss, drip loss, glycogen and pH at different intervals after slaughter when there is V.
Animal Research Project Ethical Approval
