Introduction
This research explores the effects of turmeric extract (TE), banana peel extract (PE), and onion extract (OE) on the health and meat quality of broilers. The study involved two-week-old “Cobb 500” chicks, which were divided into seven groups, each receiving different treatments. The treatments included a control group with distilled water and six other groups receiving various combinations of the extracts. The study aimed to assess the impact of these natural additives on broiler performance, meat quality, and microbial quality.
Methodology
The chicks were divided into seven groups: control (distilled water), T1 (100 mL of TE), T2 (100 mL of PE), T3 (100 mL of OE), T4 (100 mL of TE + 100 mL of PE), T5 (100 mL of TE + 100 mL of OE), and T6 (100 mL of PE + 100 mL of OE). Each treatment was diluted in 4 L of water and administered three times a week. After eight weeks, various parameters such as body weight gain, protein content, water-holding capacity, lipid content, microbial loads, and mechanical properties were evaluated.
Results
The study found significant effects of the extracts on all parameters (p ≤ 0.05). The body weight gains for the control and treatments T1 through T6 were 1.87, 2.20, 2.03, 2.12, 2.34, 2.42, and 2.26 kg, respectively. The extracts reduced lipid content while enhancing water-holding capacity, protein content, packed cell volume, red and white blood cell counts, antimicrobial activity, and shear force. The hybridized treatments (combinations of extracts) yielded better results than single-extract treatments.
Discussion
The livestock industry is crucial for economic development, providing essential nutrients for human health. Modern livestock management focuses on sustainable practices, including the use of natural additives for their nutritional and pharmaceutical benefits. Natural antioxidants in these additives enhance tissue functionality and reduce oxidative stress, improving animal health and performance.
Mechanical Properties and Meat Quality
Mechanical properties significantly affect meat quality, influencing consumer preferences. The study showed that the hybridized treatments improved the mechanical properties of broiler meat, enhancing its quality and consumer appeal. The extracts’ bioactive compounds, such as curcumin and quercetin, played a vital role in improving these properties.
Microbial Quality and Antimicrobial Effects
The extracts demonstrated strong antimicrobial effects, reducing microbial loads in broiler meat. This can be attributed to the high levels of curcumin, quercetin, and phenolic compounds, which disrupt microbial growth and enhance the immune system. The study found that breast meat had higher microbial loads than thigh meat, likely due to its lower fat and myoglobin content.
Conclusion
The research highlights the potential of using natural additives like turmeric, banana peels, and onion extracts in broiler production. These additives improve growth performance, meat quality, and microbial safety, offering a sustainable alternative to synthetic additives. Future research should explore the effects of these extracts on specific microbial strains to further enhance bio-supplement strategies in animal production.
🔗 **Fuente:** https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2025.1602014/full