Enhancement of broiler meat oxidative stability through dietary supplementation of citrus processing waste

Abstract

Oxidation is the major cause of deterioration of broiler meat which can cause detrimental changes in the meat. Citrus waste contains valuable phytochemicals which can be used in the broiler meat ration as a source of natural antioxidant. The objective of study was to utilize citrus waste after juice extraction in the broiler ration and assess antioxidant potential of citrus phytochemicals. Citrus waste from juice processing plant was dried and incorporated in the feed of the broiler @ 0, 2.5, 5, 7.5 and 10% and were fed to broiler chicks. Birds were slaughtered at the age of 42 day by following Halal Islamic slaughtering method. The blood of birds was analyzed for antioxidants enzymes and observed that citrus waste has positive effect on serum superoxide dismutase, catalase and glutathione peroxidase. The meat of experimental birds was analyzed for pH, color, and antioxidant potential. The pH showed significant decreased with increase in citrus waste supplementation and progression of storage period while color values of the broiler meat reduced as the citrus waste in the feed is enhanced. The antioxidant potential of meat increased as evident from Total phenolic contents, Thiobarbituric acid reactive substances 2,2 Diphenyl-1-picrylhydrazyland 2,2- azino- bis but storage have negative effects for these parameters. In conclusion, citrus waste utilization in the feed of the broiler had positive effect on broiler blood antioxidant enzymes and antioxidants potential of broiler meat also enhanced.