Moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilers.

Area of Science:

• Animal Nutrition
• Poultry Science
• Food Science

Background:

• Moringa oleifera is known to enhance animal growth, gut health, and immunity.
• Investigating its effects on broilers can optimize meat production and quality.

Purpose of the Study:

• To evaluate the impact of Moringa oleifera and fermented Moringa oleifera on broiler growth, meat quality, and intestinal health.
• To determine optimal supplementation levels for beneficial effects.

Main Methods:

• Broilers were fed diets supplemented with varying levels of Moringa oleifera and fermented Moringa oleifera.
• Meat quality parameters, including flesh color, tenderness, and fatty acid profiles, were analyzed.
• Intestinal microbial communities and short-chain fatty acid (SCFA) content were assessed.

Main Results:

• Both Moringa oleifera and fermented Moringa oleifera improved broiler flesh color and breast muscle tenderness.
• Essential amino acid and unsaturated fatty acid content increased with higher doses, with fermented Moringa oleifera showing superior results.
• Supplementation modulated gut microbiota, increasing beneficial bacteria like Bacteroides and lactic acid bacteria, and elevated SCFA levels.

Conclusions:

• Supplementation with 1% fermented Moringa oleifera significantly enhances essential amino acid and unsaturated fatty acid content in broilers.
• Moringa oleifera positively influences chicken flavor metabolism through beneficial gut bacteria and SCFA production.
• Fermented Moringa oleifera offers a promising natural feed additive for improving broiler meat quality and health.