Examine the Effects of Supplementing Moringa Oleifera Leaf Meal, Punica Granatum Peel Powder, and Both on Cholesterol, Lipid, Protein Content, and Organoleptic Properties of Coturnix Japonica Meat

Authors: Areesha Sikandar, Shabana Naz, Saira Maqsood, Sania Satti, Anqash Ayyub, Sajida Arooj, Rifat Ullah Khan

Abstract:

This research was aimed to evaluate the impact of Moringa oleifera leaf meal (MOLM), Punica granatum peel powder (PPP) and synergistic of both (MOLM + PPP) on cholesterol, lipid and protein content and organoleptic factors of meat of Japanese quail (Coturnix coturnix japonica) after supplementing these herbs in their basal diet for six weeks. Twenty-eight days old, 48 Japanese quails (including 12 males and 36 females) were purchased and randomly distributed into 4 dietary groups. Each group (n=12) was then further divided into 3 groups, and each group comprised of three females and one male. The basal diet was fed to the T0 group, which was the control group; 0.2% MOLM was supplemented in the T1 group, 7.5% PPP was supplemented in the T2 group, and 0.2% MOLM + 7.5% PPP was supplemented in the T3 group. Their results revealed that cholesterol content significantly (P<0.05) reduced in all herbs-supplemented groups, but a minimum level of meat cholesterol was noted in the mixed group (MOLM + PPP). All treated groups showed highly significant differences statistically (P<0.05), with minimum levels of meat lipid contents recorded in the MOLM group. Protein contents in all treated groups also showed high significant differences (P<0.05); however maximum level of meat protein was recorded in the PPP group. Results of organoleptic evaluation revealed that except for meat juiciness in all other meat characters (color, tenderness, flavor and overall acceptability), significant differences (P<0.05) were noted in experimental groups as compared to the control group. It was concluded that supplementation of MOLM (0.2%), PPP (7.5%) and synergistic of both (MOLM + PPP) had reduced the cholesterol and lipid levels and enhanced the protein content in meat of Japanese quail as well as proved to be useful in improving the organoleptic factors of meat. Our findings suggest that MOLM, PPP and synergistic of both (MOLM + PPP) have the capability to enhance the meat quality of Japanese quail.

Keywords: evaluate, Japanese quail, synergistic, organoleptic, supplemented, meat quality