Utilization of Citrus waste as feed ingredient to improve broiler meat quality

Abstract

Oxidation is the major cause of the broiler meat quality deterioration which can cause detrimental changes in the meat. Oxidative products losses flavor causing rancid flavor, change in color and texture, fatty acids and vitamin losses, produces toxins, causes growth retardation, causes heart diseases and economical loss of the product. Oxidative rancidity is the major cause of food spoilage for human consumption. It is responsible for loss of flavor, nutrition value, mouth feel and appearance of the food. Citrus waste contains valuable phytochemicals which can be used in the broiler meat ration as a source of natural antioxidant. The objective of study was to utilize citrus waste after juice extraction in the broiler ration and assess antioxidant potential of citrus phytochemicals. Citrus waste from juice processing plant was dried and incorporated in the feed of the broiler @ 0%, 2.5%, 5%, 7.5% and 10% and were fed to broiler chicks. Birds were slaughtered at the age of 42 day by following halal slaughtering method. The blood of birds was analyzed for antioxidants enzymes and observed that citrus waste has positive effect on serum superoxide dismutase, catalase and glutathione peroxidase. The meat of experimental birds was analyzed for pH, color, and antioxidant potential. The pH showed significant increase with increase in citrus waste supplementation and progression of storage period while color values showed a reduction. The antioxidant potential of meat increased as evident from TPC, TBARS, DPPH and ABTS but storage have negative effects for these parameters. However the broiler meat which was reared on the higher level of citrus waste supplementation showed good keeping quality during storage, than the control meat. The product (nuggets) made with the broiler meat reared on higher level of antioxidants also has good antioxidant potential. The results of the bio evaluation showed that the albino rats fed on the feed incorporated with the meat with higher level of antioxidants from citrus waste showed decrease in total cholesterol, low density lipoproteins, triglycerides in rats and increase of high density lipoproteins. In conclusion, citrus waste had positive effect on broiler blood antioxidant enzymes and antioxidants potential of broiler meat.