The Potential Impact of Moringa oleifera for Diminishing the Microbial Contamination and Prolonging the Quality and Shelf-Life of Chilled Meat

This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups...
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Autor*in:	Mohamed Hamada [verfasserIn] Mabrouk Abd Eldaim [verfasserIn] Said I. Fathalla [verfasserIn] Adil Abalkhail [verfasserIn] Ayman El Behiry [verfasserIn] Mohamed Alkafafy [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	moringa oleifera broilers meat quality feed additive

Übergeordnetes Werk:	In: Journal of Pure and Applied Microbiology - Journal of Pure and Applied Microbiology, 2019, 15(2021), 2, Seite 826-838
Übergeordnetes Werk:	volume:15 ; year:2021 ; number:2 ; pages:826-838

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.22207/JPAM.15.2.37

Katalog-ID:	DOAJ062160362

Internformat


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allfields	10.22207/JPAM.15.2.37 doi (DE-627)DOAJ062160362 (DE-599)DOAJ104d2c1ca7614dd095a110b838d1df2d DE-627 ger DE-627 rakwb eng QR1-502 Mohamed Hamada verfasserin aut The Potential Impact of Moringa oleifera for Diminishing the Microbial Contamination and Prolonging the Quality and Shelf-Life of Chilled Meat 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups received diets containing MOLE at the doses of 250 and 500 mg/kg for 21 days. Inclusion of MOLE in broilers diet significantly reduced the detrimental changes in the overall sensory attribute scores, characteristic color and odor, and the loss of breast muscle elasticity during storage. Furthermore, it significantly reduced concentrations of thiobarbituric acid, total volatile nitrogen, non-esterified fatty acids, and peroxide, during storage compared to the control samples. No effect on the concentrations of heavy metals, such as copper, cadmium, and lead, was observed. Decomposition of samples was delayed as indicated by lower pH values and higher sensory scores at 4 and 6 days of storage in the MOLE groups. Reduced contamination with E. coli and Salmonella species indicated an antibacterial effect of MOLE. Finally, the present study highlights that MOLE supplementation may play a role in improving quality and shelf-life of the chilled breast meat in broilers. moringa oleifera broilers meat quality feed additive Microbiology Mabrouk Abd Eldaim verfasserin aut Said I. Fathalla verfasserin aut Adil Abalkhail verfasserin aut Ayman El Behiry verfasserin aut Mohamed Alkafafy verfasserin aut In Journal of Pure and Applied Microbiology Journal of Pure and Applied Microbiology, 2019 15(2021), 2, Seite 826-838 (DE-627)857236156 (DE-600)2853403-7 2581690X nnns volume:15 year:2021 number:2 pages:826-838 https://doi.org/10.22207/JPAM.15.2.37 kostenfrei https://doaj.org/article/104d2c1ca7614dd095a110b838d1df2d kostenfrei https://microbiologyjournal.org/the-potential-impact-of-moringa-oleifera-for-diminishing-the-microbial-contamination-and-prolonging-the-quality-and-shelf-life-of-chilled-meat/ kostenfrei https://doaj.org/toc/0973-7510 Journal toc kostenfrei https://doaj.org/toc/2581-690X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 15 2021 2 826-838
spelling	10.22207/JPAM.15.2.37 doi (DE-627)DOAJ062160362 (DE-599)DOAJ104d2c1ca7614dd095a110b838d1df2d DE-627 ger DE-627 rakwb eng QR1-502 Mohamed Hamada verfasserin aut The Potential Impact of Moringa oleifera for Diminishing the Microbial Contamination and Prolonging the Quality and Shelf-Life of Chilled Meat 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups received diets containing MOLE at the doses of 250 and 500 mg/kg for 21 days. Inclusion of MOLE in broilers diet significantly reduced the detrimental changes in the overall sensory attribute scores, characteristic color and odor, and the loss of breast muscle elasticity during storage. Furthermore, it significantly reduced concentrations of thiobarbituric acid, total volatile nitrogen, non-esterified fatty acids, and peroxide, during storage compared to the control samples. No effect on the concentrations of heavy metals, such as copper, cadmium, and lead, was observed. Decomposition of samples was delayed as indicated by lower pH values and higher sensory scores at 4 and 6 days of storage in the MOLE groups. Reduced contamination with E. coli and Salmonella species indicated an antibacterial effect of MOLE. Finally, the present study highlights that MOLE supplementation may play a role in improving quality and shelf-life of the chilled breast meat in broilers. moringa oleifera broilers meat quality feed additive Microbiology Mabrouk Abd Eldaim verfasserin aut Said I. Fathalla verfasserin aut Adil Abalkhail verfasserin aut Ayman El Behiry verfasserin aut Mohamed Alkafafy verfasserin aut In Journal of Pure and Applied Microbiology Journal of Pure and Applied Microbiology, 2019 15(2021), 2, Seite 826-838 (DE-627)857236156 (DE-600)2853403-7 2581690X nnns volume:15 year:2021 number:2 pages:826-838 https://doi.org/10.22207/JPAM.15.2.37 kostenfrei https://doaj.org/article/104d2c1ca7614dd095a110b838d1df2d kostenfrei https://microbiologyjournal.org/the-potential-impact-of-moringa-oleifera-for-diminishing-the-microbial-contamination-and-prolonging-the-quality-and-shelf-life-of-chilled-meat/ kostenfrei https://doaj.org/toc/0973-7510 Journal toc kostenfrei https://doaj.org/toc/2581-690X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 15 2021 2 826-838
allfields_unstemmed	10.22207/JPAM.15.2.37 doi (DE-627)DOAJ062160362 (DE-599)DOAJ104d2c1ca7614dd095a110b838d1df2d DE-627 ger DE-627 rakwb eng QR1-502 Mohamed Hamada verfasserin aut The Potential Impact of Moringa oleifera for Diminishing the Microbial Contamination and Prolonging the Quality and Shelf-Life of Chilled Meat 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups received diets containing MOLE at the doses of 250 and 500 mg/kg for 21 days. Inclusion of MOLE in broilers diet significantly reduced the detrimental changes in the overall sensory attribute scores, characteristic color and odor, and the loss of breast muscle elasticity during storage. Furthermore, it significantly reduced concentrations of thiobarbituric acid, total volatile nitrogen, non-esterified fatty acids, and peroxide, during storage compared to the control samples. No effect on the concentrations of heavy metals, such as copper, cadmium, and lead, was observed. Decomposition of samples was delayed as indicated by lower pH values and higher sensory scores at 4 and 6 days of storage in the MOLE groups. Reduced contamination with E. coli and Salmonella species indicated an antibacterial effect of MOLE. Finally, the present study highlights that MOLE supplementation may play a role in improving quality and shelf-life of the chilled breast meat in broilers. moringa oleifera broilers meat quality feed additive Microbiology Mabrouk Abd Eldaim verfasserin aut Said I. Fathalla verfasserin aut Adil Abalkhail verfasserin aut Ayman El Behiry verfasserin aut Mohamed Alkafafy verfasserin aut In Journal of Pure and Applied Microbiology Journal of Pure and Applied Microbiology, 2019 15(2021), 2, Seite 826-838 (DE-627)857236156 (DE-600)2853403-7 2581690X nnns volume:15 year:2021 number:2 pages:826-838 https://doi.org/10.22207/JPAM.15.2.37 kostenfrei https://doaj.org/article/104d2c1ca7614dd095a110b838d1df2d kostenfrei https://microbiologyjournal.org/the-potential-impact-of-moringa-oleifera-for-diminishing-the-microbial-contamination-and-prolonging-the-quality-and-shelf-life-of-chilled-meat/ kostenfrei https://doaj.org/toc/0973-7510 Journal toc kostenfrei https://doaj.org/toc/2581-690X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 15 2021 2 826-838
allfieldsGer	10.22207/JPAM.15.2.37 doi (DE-627)DOAJ062160362 (DE-599)DOAJ104d2c1ca7614dd095a110b838d1df2d DE-627 ger DE-627 rakwb eng QR1-502 Mohamed Hamada verfasserin aut The Potential Impact of Moringa oleifera for Diminishing the Microbial Contamination and Prolonging the Quality and Shelf-Life of Chilled Meat 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups received diets containing MOLE at the doses of 250 and 500 mg/kg for 21 days. Inclusion of MOLE in broilers diet significantly reduced the detrimental changes in the overall sensory attribute scores, characteristic color and odor, and the loss of breast muscle elasticity during storage. Furthermore, it significantly reduced concentrations of thiobarbituric acid, total volatile nitrogen, non-esterified fatty acids, and peroxide, during storage compared to the control samples. No effect on the concentrations of heavy metals, such as copper, cadmium, and lead, was observed. Decomposition of samples was delayed as indicated by lower pH values and higher sensory scores at 4 and 6 days of storage in the MOLE groups. Reduced contamination with E. coli and Salmonella species indicated an antibacterial effect of MOLE. Finally, the present study highlights that MOLE supplementation may play a role in improving quality and shelf-life of the chilled breast meat in broilers. moringa oleifera broilers meat quality feed additive Microbiology Mabrouk Abd Eldaim verfasserin aut Said I. Fathalla verfasserin aut Adil Abalkhail verfasserin aut Ayman El Behiry verfasserin aut Mohamed Alkafafy verfasserin aut In Journal of Pure and Applied Microbiology Journal of Pure and Applied Microbiology, 2019 15(2021), 2, Seite 826-838 (DE-627)857236156 (DE-600)2853403-7 2581690X nnns volume:15 year:2021 number:2 pages:826-838 https://doi.org/10.22207/JPAM.15.2.37 kostenfrei https://doaj.org/article/104d2c1ca7614dd095a110b838d1df2d kostenfrei https://microbiologyjournal.org/the-potential-impact-of-moringa-oleifera-for-diminishing-the-microbial-contamination-and-prolonging-the-quality-and-shelf-life-of-chilled-meat/ kostenfrei https://doaj.org/toc/0973-7510 Journal toc kostenfrei https://doaj.org/toc/2581-690X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 15 2021 2 826-838
allfieldsSound	10.22207/JPAM.15.2.37 doi (DE-627)DOAJ062160362 (DE-599)DOAJ104d2c1ca7614dd095a110b838d1df2d DE-627 ger DE-627 rakwb eng QR1-502 Mohamed Hamada verfasserin aut The Potential Impact of Moringa oleifera for Diminishing the Microbial Contamination and Prolonging the Quality and Shelf-Life of Chilled Meat 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups received diets containing MOLE at the doses of 250 and 500 mg/kg for 21 days. Inclusion of MOLE in broilers diet significantly reduced the detrimental changes in the overall sensory attribute scores, characteristic color and odor, and the loss of breast muscle elasticity during storage. Furthermore, it significantly reduced concentrations of thiobarbituric acid, total volatile nitrogen, non-esterified fatty acids, and peroxide, during storage compared to the control samples. No effect on the concentrations of heavy metals, such as copper, cadmium, and lead, was observed. Decomposition of samples was delayed as indicated by lower pH values and higher sensory scores at 4 and 6 days of storage in the MOLE groups. Reduced contamination with E. coli and Salmonella species indicated an antibacterial effect of MOLE. Finally, the present study highlights that MOLE supplementation may play a role in improving quality and shelf-life of the chilled breast meat in broilers. moringa oleifera broilers meat quality feed additive Microbiology Mabrouk Abd Eldaim verfasserin aut Said I. Fathalla verfasserin aut Adil Abalkhail verfasserin aut Ayman El Behiry verfasserin aut Mohamed Alkafafy verfasserin aut In Journal of Pure and Applied Microbiology Journal of Pure and Applied Microbiology, 2019 15(2021), 2, Seite 826-838 (DE-627)857236156 (DE-600)2853403-7 2581690X nnns volume:15 year:2021 number:2 pages:826-838 https://doi.org/10.22207/JPAM.15.2.37 kostenfrei https://doaj.org/article/104d2c1ca7614dd095a110b838d1df2d kostenfrei https://microbiologyjournal.org/the-potential-impact-of-moringa-oleifera-for-diminishing-the-microbial-contamination-and-prolonging-the-quality-and-shelf-life-of-chilled-meat/ kostenfrei https://doaj.org/toc/0973-7510 Journal toc kostenfrei https://doaj.org/toc/2581-690X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2111 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 15 2021 2 826-838
language	English
source	In Journal of Pure and Applied Microbiology 15(2021), 2, Seite 826-838 volume:15 year:2021 number:2 pages:826-838
sourceStr	In Journal of Pure and Applied Microbiology 15(2021), 2, Seite 826-838 volume:15 year:2021 number:2 pages:826-838
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	moringa oleifera broilers meat quality feed additive Microbiology
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container_title	Journal of Pure and Applied Microbiology
authorswithroles_txt_mv	Mohamed Hamada @@aut@@ Mabrouk Abd Eldaim @@aut@@ Said I. Fathalla @@aut@@ Adil Abalkhail @@aut@@ Ayman El Behiry @@aut@@ Mohamed Alkafafy @@aut@@
publishDateDaySort_date	2021-01-01T00:00:00Z
hierarchy_top_id	857236156
id	DOAJ062160362
language_de	englisch
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callnumber-first	Q - Science
author	Mohamed Hamada
spellingShingle	Mohamed Hamada misc QR1-502 misc moringa oleifera misc broilers misc meat quality misc feed additive misc Microbiology The Potential Impact of Moringa oleifera for Diminishing the Microbial Contamination and Prolonging the Quality and Shelf-Life of Chilled Meat
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topic_title	QR1-502 The Potential Impact of Moringa oleifera for Diminishing the Microbial Contamination and Prolonging the Quality and Shelf-Life of Chilled Meat moringa oleifera broilers meat quality feed additive
topic	misc QR1-502 misc moringa oleifera misc broilers misc meat quality misc feed additive misc Microbiology
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title	The Potential Impact of Moringa oleifera for Diminishing the Microbial Contamination and Prolonging the Quality and Shelf-Life of Chilled Meat
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title_full	The Potential Impact of Moringa oleifera for Diminishing the Microbial Contamination and Prolonging the Quality and Shelf-Life of Chilled Meat
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author_browse	Mohamed Hamada Mabrouk Abd Eldaim Said I. Fathalla Adil Abalkhail Ayman El Behiry Mohamed Alkafafy
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title_sort	potential impact of moringa oleifera for diminishing the microbial contamination and prolonging the quality and shelf-life of chilled meat
callnumber	QR1-502
title_auth	The Potential Impact of Moringa oleifera for Diminishing the Microbial Contamination and Prolonging the Quality and Shelf-Life of Chilled Meat
abstract	This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups received diets containing MOLE at the doses of 250 and 500 mg/kg for 21 days. Inclusion of MOLE in broilers diet significantly reduced the detrimental changes in the overall sensory attribute scores, characteristic color and odor, and the loss of breast muscle elasticity during storage. Furthermore, it significantly reduced concentrations of thiobarbituric acid, total volatile nitrogen, non-esterified fatty acids, and peroxide, during storage compared to the control samples. No effect on the concentrations of heavy metals, such as copper, cadmium, and lead, was observed. Decomposition of samples was delayed as indicated by lower pH values and higher sensory scores at 4 and 6 days of storage in the MOLE groups. Reduced contamination with E. coli and Salmonella species indicated an antibacterial effect of MOLE. Finally, the present study highlights that MOLE supplementation may play a role in improving quality and shelf-life of the chilled breast meat in broilers.
abstractGer	This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups received diets containing MOLE at the doses of 250 and 500 mg/kg for 21 days. Inclusion of MOLE in broilers diet significantly reduced the detrimental changes in the overall sensory attribute scores, characteristic color and odor, and the loss of breast muscle elasticity during storage. Furthermore, it significantly reduced concentrations of thiobarbituric acid, total volatile nitrogen, non-esterified fatty acids, and peroxide, during storage compared to the control samples. No effect on the concentrations of heavy metals, such as copper, cadmium, and lead, was observed. Decomposition of samples was delayed as indicated by lower pH values and higher sensory scores at 4 and 6 days of storage in the MOLE groups. Reduced contamination with E. coli and Salmonella species indicated an antibacterial effect of MOLE. Finally, the present study highlights that MOLE supplementation may play a role in improving quality and shelf-life of the chilled breast meat in broilers.
abstract_unstemmed	This study was implemented to assess the mechanism by which Moringa oleifera leaf extract (MOLE) improves the quality and prolongs shelf-life of the broilers’ breast meat. Ninety Cobb chicks were randomly allocated to 3 groups. A control group received the standard diet, whereas the other two groups received diets containing MOLE at the doses of 250 and 500 mg/kg for 21 days. Inclusion of MOLE in broilers diet significantly reduced the detrimental changes in the overall sensory attribute scores, characteristic color and odor, and the loss of breast muscle elasticity during storage. Furthermore, it significantly reduced concentrations of thiobarbituric acid, total volatile nitrogen, non-esterified fatty acids, and peroxide, during storage compared to the control samples. No effect on the concentrations of heavy metals, such as copper, cadmium, and lead, was observed. Decomposition of samples was delayed as indicated by lower pH values and higher sensory scores at 4 and 6 days of storage in the MOLE groups. Reduced contamination with E. coli and Salmonella species indicated an antibacterial effect of MOLE. Finally, the present study highlights that MOLE supplementation may play a role in improving quality and shelf-life of the chilled breast meat in broilers.
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title_short	The Potential Impact of Moringa oleifera for Diminishing the Microbial Contamination and Prolonging the Quality and Shelf-Life of Chilled Meat
url	https://doi.org/10.22207/JPAM.15.2.37 https://doaj.org/article/104d2c1ca7614dd095a110b838d1df2d https://microbiologyjournal.org/the-potential-impact-of-moringa-oleifera-for-diminishing-the-microbial-contamination-and-prolonging-the-quality-and-shelf-life-of-chilled-meat/ https://doaj.org/toc/0973-7510 https://doaj.org/toc/2581-690X
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author2	Mabrouk Abd Eldaim Said I. Fathalla Adil Abalkhail Ayman El Behiry Mohamed Alkafafy
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The Potential Impact of Moringa oleifera for Diminishing the Microbial Contamination and Prolonging the Quality and Shelf-Life of Chilled Meat

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