Dietary Impact of Launaea taraxacifolia Leaves on Meat Quality Parameters and pH Kinetics in Goliath Chickens of Benin
DOI:
https://doi.org/10.24925/turjaf.v14i3.639-647.8345Keywords:
Goliath chicken , Meat quality , Antioxidant plants , pH kinetics , BeninAbstract
The processing abilities of chicken meat are strongly influenced by the production system and dietary composition. This study aimed to assess the impact of Launaea taraxacifolia leaf intake on postmortem pH kinetics and the technological quality of Goliath chicken meat. To achieve this goal, forty Goliath chicks of 12 weeks old were divided into two groups and reared until 24 weeks of age. Group 1 was reared under a semi-intensive system with access to L. taraxacifolia grazing, while Group 2 was raised in confinement without access to the plant. The birds of each group were slaughtered at 24 24 weeks old and breast and thigh muscles were sampled to assess pH kinetics and meat quality parameters. The results showed that chickens kept with L. taraxacifolia leaf intake exhibited slightly higher ultimate pH values in both breast (5.62 vs. 5.54; p<0.05) and thigh muscles (5.84 vs. 5.81; p<0.05). The lower drip loss (breast: 2.34% vs. 3.74%; thigh: 2.20% vs. 2.37%), the lower cooking loss (breast: 29.41% vs. 30.60%; thigh: 31.00% vs. 33.92%) and the water holding capacity were conversely observed in chickens reared with L. taraxacifolia leaf intake (p<0.001). The luminance L* and the redness a* of chickens reared without outdoor access were higher than the values recorded in the group reared with with L. taraxacifolia leaf intake (p<0.001). In contrast, the yellowness b* and the texture of the meat of chickens reared with L. taraxacifolia leaf intake were the more important (p<0.001). The effect of type of muscle was significant on all technological attributes of the meat analyzed (p<0.001). Overall, the outdoor access with L. taraxacifolia leaves intake improve the technological quality of Goliath chicken meat, potentially through antioxidant effects or modulation of postmortem muscle metabolism.
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