Dietary supplementation of saponins to improve the quality and oxidative stability of broiler chicken meat.

ABSTRACT: A total of 384 broiler chicken of same hatch and uniform body weight were used to assess the role of saponins in meat quality. The soapnut shell powder obtained from Sapindus mukorossi was used as a source of saponins. Following a 4 × 2 factorial design broiler chicken diets were supplemented with four saponin levels (0, 100, 150, 200 mg/kg diet) and each provided for 42 (0-42 day) and 21 days (21-42 day) resulting into eight dietary treatments. The results revealed that dietary saponin supplementation significantly (P < 0.05) and progressively decreased the cholesterol, fat content, and peroxide values (after 30 days of 0 °C storage) of breast and thigh meat. There was a progressive and significant (P < 0.05) increase in the ABTS and DPPH values of broil

SUBMITTER: Bera I 

PROVIDER: S-EPMC6443741 | biostudies-literature | 2019 Apr

REPOSITORIES: biostudies-literature