Quality attributes and antioxidant activities of meat of broiler chickens administered aqueous <i>Lagenaria breviflora</i>

Abstract

Abstract The ban on antibiotics across the globe necessitated the need for an alternative in the production and management of animal health, and this made herbal medicines like Lagenaria breviflora validated to be an alternative. Two hundred and eight (208) day‑old Cobb 500 chickens were randomly assigned to four (4) treatment groups of Lagenaria breviflora: control (0g), 50, 100, and 150 grams per litre, with fifty‑two (52) birds each, having thirteen (13) birds per four (4) replicates. The meat was excised from the breast region of slaughtered birds on the 49 th day of the experiment and evaluated for meat technological quality, oxidative stability, and sensorial profile. The data generated were evaluated using the One‑way analysis of variance (ANOVA). The highest water absorption capacity (WAC) (61.50%) and water holding capacity (WHC) (51.09%) were observed in groups 150 g Lb and 100 g Lb, respectively. Administration of 50 g and 150 g aqueous extract of Lagenaria breviflora affected (p &lt; 0.05) the intrinsic a* (redness) meat colour but had no significant effect (p &gt; 0.05) on its L* (lightness) and b* (yellowness). The data showed that administration of Lagenaria breviflora had no effect (p &gt; 0.05) on the sensory profile of the breast meat. Glutathione peroxidase (1.85U/L) (p &lt; 0.05) was highest and similar in the control and 150 g Lb group. In conclusion, to ensure improved meat quality and oxidative stability of meat from broiler chickens, the administration of aqueous Lagenaria breviflora at 150 g per litre of water is recommended.