#meat quality

Malunggay (Moringa oleifera Lam) is a multipurpose drought-resistant tropical tree of the family Moringaceae. It is commonly used for human consumption, medicinal and agricultural uses, including animal feeding. The experiment was conducted to ascertain the effects of Malunggay Pod Meal (MPM) as a dietary supplement on the carcass yield, meat composition, and gut development of broiler chickens in a 42-day feeding trial. A total of 60-day-old broiler chickens were assigned in a Completely Randomized Design experimental set-up with four dietary treatments (3 replicated pens of 5 birds/pen). Dietary treatments were: (T1) control group (0% MPM); (T2) 5% MPM; (T3) 10% MPM; and (T4) 15% MPM. Carcass traits and gut development were measured by slaughtering three birds per treatment. Results indicated that the Malunggay Pod Meal supplementation has no significant effect (p>0.05) on the final weight, dressed weight, and carcass yield. However, numerically, birds treated with 15% MPM showed better results compared to other treatments. A significant result (p0.05) on gut development. Numerically, broilers fed with 5% MPM improved the weight of the crop, heart, liver, cecum, kidney, and proventriculus. Overall, Malunggay Pod Meal (MPM) as a dietary supplement could be an alternative feed source with no adverse effect on the carcass traits, gut development, and meat composition of broilers.

Ethical and sustainable practices on rearing free-range chicken not only provide healthful benefits but also satisfaction with meat flavor. Thus, this study evaluated the impact of different forage crops and supplementation of Fermented Mix Plant Juice on the meat quality of SASSO chicken. A total of 144 day-old chicks were randomly assigned to a split-plot design, with four forage crop treatments (control/ no forage, Arachis pintoi, Paspalum conjugatum, and a mixture of A. pintoi and P. conjugatum) as the main plot and four FMPJ supplementation levels (control/synthetic, 5 mL, 10 mL, and 15 mL) as the subplot. After 60 days of rearing, chicken meat quality was evaluated through a sensory evaluation by trained panelists, assessing key attributes like color, odor, texture, tenderness, juiciness, and overall acceptability. P. conjugatum (A3) and A. pintoi (A2) have highly significant effects (P