Moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilers
Moringa oleifera addition to animal diets can improve the growth performance, intestinal health, and immunity of animals, without adverse effects. We investigated the effects of Moringa oleifera on the growth performance, meat quality, and intestinal health of broilers. Moringa oleifera and fermente...
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| Fformat: | Erthygl |
| Iaith: | English |
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Elsevier
2023-12-01
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| Cyfres: | Food Chemistry: X |
| Pynciau: | |
| Mynediad Ar-lein: | http://www.sciencedirect.com/science/article/pii/S2590157523003814 |
| _version_ | 1827577275628912640 |
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| author | Xingjiao Jiang Jiangrui Yang Zhengjiang Zhou Lihui Yu Lijun Yu Jun He Kun Zhu Yankai Luo Haizhen Wang Xiaocui Du Qichao Huang Cunchao Zhao Yan Liu Chongye Fang |
| author_facet | Xingjiao Jiang Jiangrui Yang Zhengjiang Zhou Lihui Yu Lijun Yu Jun He Kun Zhu Yankai Luo Haizhen Wang Xiaocui Du Qichao Huang Cunchao Zhao Yan Liu Chongye Fang |
| author_sort | Xingjiao Jiang |
| collection | DOAJ |
| description | Moringa oleifera addition to animal diets can improve the growth performance, intestinal health, and immunity of animals, without adverse effects. We investigated the effects of Moringa oleifera on the growth performance, meat quality, and intestinal health of broilers. Moringa oleifera and fermented Moringa oleifera could improve the flesh color and breast muscle tenderness of broilers (p < 0.05). The contents of essential amino acids, unsaturated fatty acids, ΣMUFA, P/S and n-3 ratio in breast muscle of broilers were dose-increased, and the effect of fermented Moringa oleifera was better. Moringa oleifera and fermented Moringa oleifera regulated chicken flavor metabolism by increasing the relative abundance and Short-chain fatty acid (SCFA) contents of Bacteroides, Spirillum, and lactic acid bacteria. Overall, supplementation with 1 % fermented Moringa oleifera can significantly increase essential amino acid and unsaturated fatty acid contents in broilers and participate in the synthesis and transformation of amino acids and fatty acids regulated by beneficial bacteria. |
| first_indexed | 2024-03-08T21:25:30Z |
| format | Article |
| id | doaj.art-c901b80ee1d644459287a47f35b339e6 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:25:30Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-c901b80ee1d644459287a47f35b339e62023-12-21T07:36:39ZengElsevierFood Chemistry: X2590-15752023-12-0120100938Moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilersXingjiao Jiang0Jiangrui Yang1Zhengjiang Zhou2Lihui Yu3Lijun Yu4Jun He5Kun Zhu6Yankai Luo7Haizhen Wang8Xiaocui Du9Qichao Huang10Cunchao Zhao11Yan Liu12Chongye Fang13Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, ChinaYunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, ChinaYunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Tea, Yunnan Agricultural University, Kunming, ChinaYunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Tea, Yunnan Agricultural University, Kunming, ChinaYunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, ChinaYunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, ChinaYunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, ChinaYunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, ChinaYunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Veterinary Medicine, Yunnan Agricultural University, Kunming, ChinaYunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, ChinaCollege of International, Yunnan Agricultural University, Kunming, China; Corresponding authors at: College of Food Science and Technology, Yunnan Agricultural University, No. 452, Fengyuan Road, Panlong District, Kunming 650201, China (C. Fang).Yunnan Research Center for Advanced Tea Processing, Yunnan Agricultural University, Kunming, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming, China; Corresponding authors at: College of Food Science and Technology, Yunnan Agricultural University, No. 452, Fengyuan Road, Panlong District, Kunming 650201, China (C. Fang).Moringa oleifera addition to animal diets can improve the growth performance, intestinal health, and immunity of animals, without adverse effects. We investigated the effects of Moringa oleifera on the growth performance, meat quality, and intestinal health of broilers. Moringa oleifera and fermented Moringa oleifera could improve the flesh color and breast muscle tenderness of broilers (p < 0.05). The contents of essential amino acids, unsaturated fatty acids, ΣMUFA, P/S and n-3 ratio in breast muscle of broilers were dose-increased, and the effect of fermented Moringa oleifera was better. Moringa oleifera and fermented Moringa oleifera regulated chicken flavor metabolism by increasing the relative abundance and Short-chain fatty acid (SCFA) contents of Bacteroides, Spirillum, and lactic acid bacteria. Overall, supplementation with 1 % fermented Moringa oleifera can significantly increase essential amino acid and unsaturated fatty acid contents in broilers and participate in the synthesis and transformation of amino acids and fatty acids regulated by beneficial bacteria.http://www.sciencedirect.com/science/article/pii/S2590157523003814Moringa oleiferaWhite feather broilerMeat qualityIntestinal microbe |
| spellingShingle | Xingjiao Jiang Jiangrui Yang Zhengjiang Zhou Lihui Yu Lijun Yu Jun He Kun Zhu Yankai Luo Haizhen Wang Xiaocui Du Qichao Huang Cunchao Zhao Yan Liu Chongye Fang Moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilers Food Chemistry: X Moringa oleifera White feather broiler Meat quality Intestinal microbe |
| title | Moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilers |
| title_full | Moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilers |
| title_fullStr | Moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilers |
| title_full_unstemmed | Moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilers |
| title_short | Moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilers |
| title_sort | moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilers |
| topic | Moringa oleifera White feather broiler Meat quality Intestinal microbe |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523003814 |
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