Usability Evaluation of Camel Thorn (Alhagi maurorum) in Broiler Diet and Its Effects on Lipid and Protein Oxidation of Broiler Breast Fillets During Frozen Storage

The decline in poultry meat quality can occur due to the oxidation of lipids and proteins during the storage period.

This study aimed to evaluate the effects of using Alhagi maurorumin a broiler diet on the oxidation of the lipids and proteins of broiler breast fillets during frozen storage.

A total of 54 male 1-day-old Ross 308 broiler chickens were divided into three groups of basal diet as the control group and basal diet supplemented with 10 and 20 g/kg of A. maurorum fed for 42 days. After slaugh-ter, breast fillets were kept at -18℃ for 9 months and peroxide value (PV), thiobarbituric acid reactive substances (TBARS), protein carbonyl content, and organoleptic assays were performed on samples every 3 months.

The PV, TBARS, and carbonyl content of both treatment groups at all time points of frozen storage were significantly lower than that of the control group. Statistically, no difference was found between the samples of the two supplemented groups. Moreover, the sensory evaluation revealed no significant difference between the treatment and control groups.

According to the results of the present study, the incorporation of A. maurorum in broiler diets delayed lipid and protein oxidation in the breast meat.