Effects of feeding the herb Borreria latifolia on the meat quality of village

chickens in Malaysia

Ali. A. Abbood,∗ Azhar Bin Kassim,∗ Hasan S. A. Jawad,†,‡,1 Yazid Abdul Manap,§,#
and Awis Qurni Sazili∗,¶,§
∗
Dept. of Animal Sciences, Faculty of Agriculture, University Putra Malaysia; † Dept. of Veterinary Preclinical
Sciences, Faculty of Veterinary Medicine, University Putra Malaysia; ‡ Dept. of Animal Production, Faculty of
Agriculture, University of Baghdad, Iraq; § Halal Products Research Institute, University Putra Malaysia,
Serdang, Selangor, Malaysia; # Dept. of Food Science, Faculty of Food Science and Technology, University Putra
Malaysia; and ¶ Institute of Tropical Agriculture, University Putra Malaysia, Serdang, Selangor, Malaysia

ABSTRACT An experiment was carried out to esti-
mate the meat quality characteristics of village chickens
(Gallus gallus) fed diets supplemented with dry leaves
of Borreria latifolia (BL) used as a potential antioxi-
dant source in chicken feed. In this study, 252 sexed
9-week-old village chickens with mean live body weight
of 1,525.4 g for males and 1,254.1 g for females were di-
vided into 7 groups (each group 18 birds) for each sex
represented in 2 experiments. The first experiment was
to evaluate the antioxidant activity of BL and the effect
on meat quality through a comparison with Rosmari-
nus officinalis (RO); hence, 3 groups were conducted
and included: T1 (control), basal diet without supple-
mentation; T2, basal diet with 1% of BL; T3, basal
diet with 1% of RO. T2 and T3 significantly affect pH
value, lipid oxidation, cooking loss, and overall accept-
ability compared to T1, while no significant difference
was observed between the dietary groups in respect of
drip loss, color, tenderness, fatty acid profile, and meat
composition. Furthermore, a significant effect of sex on
lipid oxidation, pH, yellowness, and fatty acid profile
was observed. There was no significant effect of sex on
WHC, tenderness, lightness, redness, and sensory eval-
uation. A significant influence of postmortem aging pe-
riod was detected on lipid oxidation, pH, tenderness,
Key words: Borreria latifolia, meat quality, village chicken, Rosmarinus officinalis
cooking loss, and redness. The obtained result in this
study revealed a significance in the interaction of herb
by sex in pH parameter and between herb and sex, herb
by aging period, sex by aging period, and the herb by
sex by aging period interactions with regard to lipid
oxidation test. The second experiment was to estimate
the effect of 3 different levels of BL on meat quality.
Four groups were provided and involved: T1 (control),
basal diet without supplementation; T2, basal diet with
1.5% of BL; T3, basal diet with 2% of BL; and T4, basal
diet with 2.5% of BL. The result of this study showed
a significant effect (P < 0.05) of the dietary groups
on redness value, sensory evaluation, and lipid oxida-
tion. A significant effect of sex on fatty acid profile and
lipid oxidation was detected in addition a significant
effect of postmortem aging period on redness, pH, ten-
derness, cooking loss, and lipid oxidation was noticed.
There was no significance in the interaction between
herb and sex through pH test while a significance in
the interaction between herb and sex, herb × aging pe-
riod, sex × aging period, and herb × sex × aging period
interactions with regard to lipid oxidation was found.
It can be concluded that dietary supplementation of
BL improved oxidative stability and enhanced meat
quality.
2017 Poultry Science 96:1767–1782
http://dx.doi.org/10.3382/ps/pew460

INTRODUCTION The striking procedures for lessening lipid oxidation of

Chicken meat has been recognized to have high sus-
ceptibility to lipid oxidation due to the high content of
polyunsaturated fatty acids (Igene and Pearson, 1979).
Lipid oxidation in meat brings about the disintegra-
tion of flavor, color, aroma, quality, and nutritive value.

C 2017 Poultry Science Association Inc.
Received May 6, 2016.
Accepted January 4, 2017.
1
Corresponding author: dr.hassan198366@yahoo.com
meat utilize diets containing antioxidants. Currently,
attention to natural antioxidants has expanded on the
grounds that they are thought to be safer than scien-
tific antioxidants, and have more noteworthy applica-
tion potential for consumer acceptability and time span
of usability of meat products (Kang et al., 2008; Park
and Kim, 2008).
Plant phenols show in vitro antioxidant activity, act-
ing to reduce lipid peroxidation as chain-breaking to
scavenge free radicals (Proestos et al., 2006; Miguel,
2010). Along these lines, they can assume a defensive

1767
1768 ABBOOD ET AL.
part aimed at unsaturated lipids in food against oxida-
tive damage (Couladis et al., 2003). Oxidative deterio-
ration is the major non-microbial element in charge of
value crumbling in foods (Descalzo et al., 2005). Previ-
ous studies have demonstrated that the negative result
of lipid oxidation in chicken meat was decreased by uti-
lization of diets containing natural antioxidants such as
a mix of medicinal herbs and grape pomace (Goñi et
al., 2007; Jang et al., 2008; Liu et al., 2009) which are
common antioxidants rich in polyphenols. Several herbs
have been specified as good antioxidants such as rose-
mary Rosmarinus officinalis (RO), garden thyme Thy-
mus vulgaris, oregano Origanum vulgare, olive leaves
Olea europea L., sage (Salvia officinalis) and similar
herbs (Rahal et al., 2014). Among many kinds of herbs,
Borreria latifolia (BL) is an annual herb and a mem-
ber of the Rubiaceae family, which develops as a pre-
vailing weed on waste ranges and/or agricultural fields.
It originated from tropical America and was ordinarily
dispersed in India, Southeast Asia, and Malaysia. Bor-
reria alata, Borreria scaberrima Bold, Spermacoce lat-
ifolia Aubl are synonyms for BL. The widespread uses
of Borreria species in traditional medicine have resulted
in considerable chemical investigation of the plants and
their active principles. The main groups of constituents
in Borreria latifolia are iridoids and terpenoids (Con-
serva and Ferreira, 2012). However, there is a dearth
of information and published scientific data on the ef-
fects of BL on meat quality as feed supplementation in
chicken diet. Therefore, the main goal of the current re-
search was estimating the effect of feeding BL on meat
quality of village chicken in Malaysia. This aim was
achieved by comparing BL with RO in the first exper-
iment. Furthermore, evaluating 3 different levels of BL
in the second experiment.
MATERIALS AND METHODS
Plant Material
Samples of herb BL and RO (only the leaves) were
collected from the nearby areas of University Putra
Malaysia at Ladang 2 and Ladang 10. Herbs were oven-
dried at 60 ◦ C for 48 h and ground to a fine powder.
Experimental Animals, Diets and Groups
Two experiments involving 252 9-week-old sexed vil-
lage chickens were conducted in this study. The experi-
ments were carried out at the poultry research farm lo-
cated at N 03.00551o E 101.7050o in the faculty of Agri-
culture, University Putra Malaysia (UPM). The village
chickens were randomly allotted to 7 groups for males
and for females (each group 18 birds, 3 replicates, and
6 birds per replicate). All birds were reared by a semi-
intensive system, fed commercial grower diets for broil-
ers (for 21 d prior to slaughter) and distributed into wire
cages with 6 birds per pen (5’ × 4’ × 1.5’). The birds
were fed with experimental diets ad libitum with free
Table 1. Experimental groups of the research.
Experimental groups
First experiment Second experiment
T1 Grower diet (control) T1 Grower diet (control)
T2 Grower diet + 1% of BL T2 Grower diet + 1.5% of BL
T3 Grower diet + 1% of RO T3 Grower diet + 2% of BL
T4 Grower diet + 2.5% of BL
BL: Borreria latifolia
RO: Rosmarinus officinalis
water access in addition to daily cleaning for drinkers,
feeders, and feces trays. The first experiment involved
108 birds (UPM-bred village chickens) were assigned to
3 groups (for both sexes) consisting of grower diet as T1
(control), grower diets plus 1% of herb BL as T2, and
grower diets plus 1% of herb RO as T3 (Table 1). The
second experiment included 144 birds (crossbred village
chickens) divided into 4 groups containing grower diet
as control T1, grower diet plus 1.5, 2, 2.5% of BL as
T2, T3, and T4 respectively (Table 1). The chemical
composition for the herbs and the experimental groups
is presented in Tables 2, 3, and 10 respectively.
The study protocol was evaluated and approved
by the Faculty’s Ethics Committee for animal use
(approval certification No R080).
Slaughtering and Sampling
According to the Halal slaughter procedure as out-
lined in the MS1500: 2009 (Department of Standards
Malaysia, 2009) 10 birds per group were slaughtered
at a slaughtering house in the Faculty of Agriculture,
University Putra Malaysia. After removing the feathers
with a plucker machine, the pectoralis muscle of slaugh-
tered birds was removed and stored at 4 ◦ C for 1, 3, and
5 d to evaluate the changes in meat parameters during
the post-mortem period. Moreover, samples were taken
from the pectoralis muscle to measure the drip loss (DL)
percentage at d 0. Breast samples were utilized for as-
sessment of the meat composition, water holding capac-
ity, meat color, tenderness, pH value, fatty acid (FA)
profile, lipid oxidation, and sensory evaluation.
Meat Analysis
Meat analysis including the moisture, crude protein
(CP), crude fiber (CF), ether extract (EE), and or-
ganic matter (ASH) content were measured according
to Association of Official Agricultural Chemists AOAC
(1984).
Total Phenols Evaluation
Tannin extraction was prepared according to the
Barman procedure (Barman, 2004). About 400 mg of
ground meat was transferred into a test tube, and then
40 mL diethyl ether including 1% acetic acid (v/v) was
added and mixed. After 5 min the supernatant was
 EFFECT OF BORRERIA LATIFOLIA ON CHICKEN MEAT QUALITY 1769
Table 2. Chemical composition of Borreria latifolia and Rosmarinus officinalis.

Herbs Chemical composition

DM CP CF EE ASH TPH

BL 14.22 ± 0.01 29.45 ± 0.32 28.44 ± 0.03 2.16 ± 0.06 8.43 ± 0.03 48.52 ± 0.45
RO 17.56 ± 0.02 19.40 ± 0.04 5.12 ± 0.02 15.40 ± 0.01 7.06 ± 0.01 45.24 ± 0.36
BL: Borreria latifolia; RO: Rosmarinus officinalis; DM: Dry matter; TPH: Total phenolic compounds; CP:
Crude protein; CF: Crude fiber; EE: Ether extract; ASH: Organic matter
The first experiment

Table 3. Chemical composition of dietary supplementation of Rosmarinus officinalis and Borreria

latifolia.

Treatments Feed composition

DM CP CF EE ASH TPH

T1 90.24 ± 0.04 20.75 ± 0.7 3.23 ± 0.04 6.43 ± 0.45 7.52 ± 0.25 30.6 ± 0.15
T2 91.33 ± 0.02 22.32 ± 0.45 4.18 ± 0.03 6.15 ± 0.67 7.62 ± 0.32 46.7 ± 0.45
T3 92.35 ± 0.03 23.85 ± 0.36 3.99 ± 0.02 6.25 ± 0.38 7.85 ± 0.25 45.5 ± 0.23

T1: Grower diet as control; T2: Grower diet + 1% of BL; T3: Grower diet +1% of RO; DM: Dry matter; TPH:
Total phenolic compounds; CP: Crude protein; CF: Crude fiber; EE: Ether extract; ASH: Organic matter.

removed and 20 mL of 70% aqueous acetone was added
to the flask and sealed with cotton plug and well covered
with aluminum foil. The flasks were put in an electrical
shaker for 2 h to complete the extraction. After shak-
ing the samples were filtered through Whatman filter
paper No 1 and reserved at 4 ◦ C until use. The total
amount of phenolic compounds was estimated based on
procedure of Makkar et al. (1993). Sample of tannin
extract (50 μL) was taken and put in a test tube and
950 μL of distilled water was added to make the total
volume of 1.0 mL. After that, 0.5 mL of Folin-Ciocalteu
reagent (FCR) was added and mixed by using electri-
cal shaking. Then, 2.5 mL of sodium carbonate solu-
tion (20%) was added and mixed by electrical shaking
and kept at room temperature for 40 min. At 725 nm
in spectrophotometer, the optical density was recorded
and the concentration was evaluated from the standard
curve. Total phenol was evaluated as gallic acid (g/100
g dry matter [DM]) equivalent.
Drip Loss (DL)
Fresh breast meat samples from each group were
weighed and recorded as the initial weight (w1). Then
samples were stored in a chiller at 4 ◦ C. After 5 d of stor-
age, samples were weighed again (w2). The percentage
of DL was calculated and expressed as the percentage
of difference of sample initial weight and sample weight
after 5 d storage divided by sample initial weight mul-
tiplied by 100 (Honikel, 1998).
Cooking Loss (CL)
sealed plastic bags. The samples were then cooked for
10 minutes in a pre-heated water bath set at 80 ◦ C and
after the internal temperature reached 78 ◦ C of the sam-
ples (stabbing temperature probe was used to monitor
the temperature), the samples were allowed to cool for
10 min. Then, cooked samples were removed from the
water bath, equilibrated to the room temperature and
removed from the bags, and weighed again (w2). The
percentage of cooking loss was measured as the differ-
ence between the 2 weights divided by the initial weight
and multiplied by 100 (Honikel, 1998).
Meat Color Measurement
A Color Flex spectrophotometer (Hunter Lab,
Reston, VA) was used to determine lightness (L∗ ), red-
ness (a∗ ), and yellowness (b∗ ) values of breast meat
samples. Before using, a calibration for colorimeter
against black and white reference tiles was done. The
color values of samples (approximately 15 mm of thick-
ness) were measured after a 30-min blooming period
(AMSA, 2012) using illuminant D65 as a light source.
PH Determination
PH value was determined by using a portable pH
meter (Mettler Toledo, AG 8603, Switzerland). The pH
meter was calibrated with standard buffers at pH 4.0
and then 7.0 at 25 ◦ C. After that, 0.5 g of crushed
breast samples were homogenized (Wiggen Hauser R

Frozen samples were transferred from the −80 ◦ C D-500, Germany) for 20 sec in 10 mL ice-cold ddH2 O
freezer into a 4 ◦ C chiller to thaw overnight. After in the presence of 5 mm sodium iodoacetate (Merck
thawing samples were weighed and recorded as the ini- Schuchardt OHG, Germany) to prevent further glycol-
tial weight (w1) and placed in water-impermeable and ysis (Bendall, 1975).
1770 ABBOOD ET AL.
Shear Force Determination
Meat tenderness was determined by using a Volod-
kovitch bite-jaw shear-force test. The analysis was
based on the mechanical force (kg) required to shear
the muscle fibers of a cooked meat sample. The eval-
uation of cooked meat tenderness was conducted us-
ing the TA.HD plus R texture analyzer (Stable Micro
System, Surrey, UK). The equipment was calibrated at
5 kg for weight, 10 mm return distance for height and
the blade speed was set at 10 mm/sec. Breast samples
were prepared following the procedure described previ-
ously by Sazili et al. (2005). The samples were cooked
in a pre-heated water bath set at 80 ◦ C. The cooking
lasted 10 min after a center temperature of the samples
reached 78 ± 1 ◦ C. Then, cooked samples were removed
from the water bath, equilibrated to room temperature
and transferred into a 4 ◦ C chiller overnight. From each
of the cooked samples, at least 3 replicate blocks (1 × 1
× 2 cm) were cut parallel to the direction of the muscle
fibers. The average of all block values of each sample
represents shear-force values.
Fatty Acid Composition
FA profile of fat extracted from the meat samples
was determined by gas chromatography (GC) of methyl
esters. Boron trifluoride/methanol was used for the
preparation of FA methyl esters (AOAC, 1984). About
7 mL of chloroform methanol 2:1 (R&M Chemicals, Es-
sex, UK) was added to each sample (1 g) then shaken
and vortexed for 1 min. Thereafter, 6 mL of normal
saline solution was added and the mix was shacken
(1 min) and vortexed (1 min). The mixture was cen-
trifuged at 3,000 rpm for 5 min. The lower layer was
transferred to a cupped methylation tube (10 mL). Af-
terwards, 100 mL of standard was added and then, the
lower chloroform phase was separated and evaporated
under a steady flow of pure nitrogen (Malaysia Oxy-
gen., Bhd, Malaysia) at 70 ◦ C. After sample drying,
2 mL of 0.66 N of methanolic KOH (R&M Chemicals,
Essex, UK) was added and the tubes were transferred
to a water bath at 90 ◦ C for 10 min. Through heat-
ing, tubes were shacken after 5 min and then, tubes
were cooled for 10 min and 2 mL of methanolic boron
trifloride (Sigma Co., St. Louis, MO) was added to the
tubes. Tubes were transferred after that to a water bath
to be heated at 90 ◦ C for 20 min, cooled (10 min), and
4 mL of ddH2 O, 4 mL of petroleum ether (Merck, Ger-
many) was added to the tubes. Samples were shaken
and vortexed for 1 min, then centrifuged at 3000 rpm
for 10 min. The petroleum ether containing FA (upper
layer) was transferred into 1.5 mL screw capped tube
and stored at –20 ◦ C for gas liquid chromatography
analysis.
Lipid Oxidation (LO)
A thiobarbituric acid reactive substances (TBARS)
assay kit (DTBA-100 BioAssay Systems, Hayward, CA)
was used to determine lipid oxidation in pectoralis mus-
cle. Minced breast samples weighed (0.2 g) into 200 μL
ice-cold Phosphate Buffered Saline (PBS) and homog-
enized for 20 seconds on ice. The homogenized samples
were transferred (100 μL each sample) to 1.5 mL mi-
crocentrifuge tube. After that, 200 μL of ice cold 10%
TCA (Trichloroacetic acid) was added and incubated
for 5 minutes on ice. Then, samples were centrifuged
for 5 minutes at 14000 rpm. Later, 200 μL of each clear
supernatant was transferred to a new labeled tube and
200 μL TBA reagent was added to the tubes. Tubes
were vortexed and incubated at 100 ◦ C for 60 min. Af-
ter cooling tubes to room temperature, samples were
vortexed, centrifuged and about 100 μL of each tube
was loaded into wells of a clear flat-bottom 96-well
plate. The optical density (OD) at 535 nm was directly
proportional to TBARS [μM malondialdehyde (MDA)
equivalent] concentration in the sample.
Sensory Evaluation
Meat samples were cooked by using an ordinary
kitchen stove for 15 to 20 min in a pot of water to an in-
ternal temperature of 77 ◦ C. The samples were allowed
to cool to 50 to 60 ◦ C for approximately 15 min at room
temperature and then cut into 2.5 × 2.5 cm cubes and
distributed to the participants to evaluate the samples.
Fifty panelists comprising different students and staff
members from University Putra Malaysia were trained
for sensory evaluation of meat samples. Each partici-
pant evaluated 1 sample for each group for taste, aroma,
color, texture, and overall acceptability using a 9-point
hedonic scale, where 1 = dislike extremely, 5 = nei-
ther like nor dislike, and 9 = like extremely (Meilgaard
et al., 2007).
Statistical Analysis
The experiments were of randomized completely
blocked design (RCBD). Chickens were the experi-
mental unit in this study. All the data obtained in
the present study were analyzed by SAS software 9.4
(SAS, 2007). A comparison between the mean values
was done by using Duncan’s multiple range tests and
P < 0.05 was considered statistically significant. More-
over, mean values and standard errors were adminis-
trated. Data on FA profile of the breast samples were
subjected to 2-way analysis of variance (ANOVA) us-
ing a model that included herb, bird’s sex, and herb by
sex interaction as possible sources of variation. Addi-
tionally, data of meat quality attributes and lipid oxi-
dation were also analyzed by 2-way ANOVA utilizing a
model that involved herb, sex, and post-mortem aging
period as well as the period by herb, herb by sex, pe-
riod by sex, and herb by period by sex interactions as
variation sources. Moreover, the data of the total phe-
nolic compounds were analyzed by 1-way ANOVA with
a model that involved treatment as a potential source of
variation.
 EFFECT OF BORRERIA LATIFOLIA ON CHICKEN MEAT QUALITY 1771

RESULTS birds in groups T2, and T3 (Table 5). In addition, no

The First Experiment
Chemical Composition of Meat Samples There
was no significant (P > 0.05) effect of the dietary sup-
plement on chemical composition in breast meat of
village chicken (Table 4). Furthermore, no significant
(P > 0.05) difference between males and females in CP,
CF, DM, ASH, and moisture was detected. However, a
significant effect of sex on Ether Extract (EE) value
was detected in the females with a higher (P < 0.05)
fat content than males. In addition, there was no sig-
nificant interaction of herb by sex.
Muscle PH Value The pH value in breast muscle of
birds from T1 was significantly lower than pH values of
Table 4. Effect of dietary supplementations of Borreria latifolia (BL) and Rosmarinus officinalis (RO) on meat
composition of pectoralis major muscle in UPM-bred village chicken.
significant difference between pH value of T2 and T3
was detected. Moreover, a significant effect of sex on
pH values in pectoralis muscle was detected. The males
showed higher pH value (5.95) than the females (5.86).
Additionally, significant effects of the post mortem pe-
riod on pH value in the breast muscle was found. At d
5, the pH value was the highest among the post-mortem
period, higher than pH values on d 1 and d 3 while no
significant difference between pH values in d 1 and d 3
was found. Furthermore, a significant sex by herb inter-
action was detected. However, there was no significance
in the interactions of herb by period, sex by period and
herb by sex by period.
Color No significant difference between dietary
groups was found in lightness (L∗ ), redness (a∗ ), and

Meat chemical composition

Factors CP CF DM ASH MOISTURE EE

Sex Males 26.60 24.11 24.99 3.53 74.99 0.55b

Females 24.70 23.27 24.16 3.75 75.83 1.61a
Pooled SEM 0.27 0.33 0.48 0.12 0.42 0.55
Treatments T1 23.78 23.16 24.16 3.09 75.83 0.58
T2 22.97 24.08 24.92 3.33 75.08 0.67
T3 24.19 23.83 24.66 3.38 75.33 0.50
Pooled SEM 0.16 0.22 0.46 0.53 0.15 0.23
P Herb 0.3452 0.8435 0.2346 0.1224 0.7652 0.5689
P Sex 0.2468 0.9983 0.4545 0.5566 0.1741 0.0233
P herb∗ sex 0.3256 0.8723 0.7123 0.9335 0.1257 0.6578

T1: Grower diet as control; T2: Grower diet +1% of B. latifolia; T3: Grower diet + 1% of R. officinalis; a–b Means with
different superscripts within the same column differ significantly (∗ P < 0.05), ns: P > 0.05; CP: Crude protein; CF: Crude
fiber; DM: Dry matter; ASH: organic matter; EE: Ether extract; SEM: Standard error of means.

Table 5. Effect of dietary supplementations of Borreria latifolia (BL) and Rosmarinus officinalis (RO) on the
means of pH, lightness, redness, yellowness, cooking loss, drip loss, and shear force of pectoralis major muscle in
UPM-bred village chicken.

Factors pH L∗ a∗ b∗ CL DL SF
a b
Sex Males 5.95 56.02 5.37 15.48 21.41 4.19 0.67
Females 5.86b 54.43 4.67 16.84a 22.33 3.43 0.72
Pooled SEM 0.26 0.93 0.12 0.24 0.61 0.15 0.23
b a
Treatments T1 5.86 55.31 4.62 16.31 23.03 3.89 0.82
T2 5.93a 54.82 5.02 16.62 21.14b 4.04 0.78
T3 5.95a 55.55 5.41 15.55 20.73b 3.50 0.88
Pooled SEM 0.45 0.16 0.34 0.25 0.27 0.33 0.44
Period Day 1 5.87b 55.31 5.79a 16.28 23.68a – 0.86a
Day 3 5.90b 55.66 4.94b 16.78 21.14b – 0.68b
Day 5 5.98a 54.7 4.32b 15.42 20.82b – 0.52c
Pooled SEM 0.35 0.87 0.64 0.56 0.37 – 0.28
P herb 0.0134 0.9657 0.4563 0.3241 0.0456 0.4653 0.8763
P sex 0.0266 0.7658 0.9235 0.0345 0.5647 0.2435 0.3344
P period 0.0447 0.2873 0.0388 0.4563 0.0031 0.6648 0.0232
P herb∗ sex 0.0023 0.6535 0.7761 0.3564 0.8263 – 0.6645
P herb∗ period 0.7483 0.7865 0.6578 0.5674 0.4452 – 0.5446
P sex∗ period 0.5689 0.3536 0.5467 0.4453 0.6731 – 0.1278
P herb∗ sex∗ period 0.9387 0.6574 0.6745 0.8823 0.5643 – 0.9453

T1: Grower diet as control; T2: Grower diet +1% of BL; T3: Grower diet + 1% of Ro; a–c Means with different superscripts
within the same column differ significantly (∗ P < 0.05), ∗∗ P < 0.01, ns: P > 0.05; L∗ : Lightness; a∗ : Redness; b∗ : Yellowness;
CL: Cooking loss; DL: Drip loss; SF: Shear force; SEM: Standard error of means
1772 ABBOOD ET AL.

yellowness (b∗ ) values (Table 5). The L∗ , and a∗ val-

Means with different superscripts within the same column differ significantly (∗ P < 0.05), ∗∗ P < 0.01, ns: P > 0.05; SFA: Saturated fatty acids; UFA: Unsaturated fatty acids; MUFA:
MUFA PUFAn3 PUFAn6 N6: n3 UFA: SFA PUFA: SFA
Table 6. Effect of dietary supplementations of Borreria latifolia and Rosmarinus officinalis on fatty acids (FA) composition of pectoralis major muscle in UPM-bred village
ues in breast muscle were not affected by the sex where

0.1557
0.0367
0.7678
0.93b
1.09a
0.56

0.29
0.96
0.94
0.97
there was no significant difference between their means
in males and females. In contrast, there was a signifi-
cant difference between females and males in b∗ values

0.4536
0.5674
0.5674
with the females showing higher values than the males.

0.29

0.12
1.82
1.81
1.79
1.88
The redness value (a∗ ) was significantly affected by the

1.9
post-mortem period while L∗ and b∗ values were not af-
fected. At d 1, a∗ value was the highest, while there was

0.8497
0.0034
0.4567
3.67b
4.42a

0.41

0.29
4.44
4.83
4.52
no significant difference between the values at d 3 and
d 5. Furthermore, in all the color characteristics (L∗ , a∗

0.3245
0.0027
0.5647
and b∗ ) there was no significance in the interaction of

26.35b
29.74a
0.23

0.62
27.89
27.69
28.56
herb by sex, herb by period, sex by period as well as
their interaction (herb by sex by period).

0.3341
0.0089
0.3452
5.96b
8.09a
Water Holding Capacity Cooking loss (CL) value

0.33

0.52
6.28
5.73
6.31
was affected significantly by the dietary groups in which

Monounsaturated fatty acids; PUFAn3: Polyunsaturated fatty acids n-3; PUFAn6: Polyunsaturated fatty acids n-6; SEM: Standard error of means.
T1 had the higher CL value when compared to T2 and

0.4563
0.0123
0.8890
27.47b
33.23a

0.45

0.67
30.41
31.03
29.31
T3 while there was no significant difference between
T2 and T3 (Table 5). Moreover, there was a significant

0.7226
0.7482
0.3569
effect of the post-mortem period on CL value. At d 1,

UFA

0.36

0.46
64.59
64.45
64.18
65.54
65.30
CL value was higher than d 3 and d 5 but there was
no significant difference between the means of CL in d

0.3456
0.5467
0.6671
3 and d 5. Moreover, no significant difference between

SFA

0.25

0.98
35.40
35.55
35.81
34.46
34.70
the means of CL in males and females was found. The

Fatty acid composition

significance in the interactions of herb by sex, herb by

C18:0 C18:1n C18:2n C18:3n C20:4n C20:5n C22:5n C22:6n

0.2348
0.0081
0.5568
b

2.09a
0.14

0.18
1.43
1.42
1.47
1.37
period, sex by period, and their interaction (sex by herb
by period) were not found in this study.

0.3381
0.0046
0.4568

T1: Grower diet as control; T2: Grower diet +1% of B. latifolia; T3: Grower diet + 1% of R. officinalis;
The dietary supplementation did not influence drip
b

3.35a
0.18

0.37
2.44
2.03
2.61
loss (DL) value in pectoralis muscle of UPM-bred village 2.68
chickens and there is no significant difference between

0.6610 0.3556
0.0075 0.0378
0.5673 0.9220
b

1.14a
groups T1, T2, and T3. In addition, no significant dif- 0.33

0.46
0.95
0.93
0.93
0.76

ference between males and females was detected and

also there was no significance in the interaction of herb
b

12.17a
0.21

0.26
8.21
8.19
6.28

8.44

by sex (Table 5).

Tenderness (Volodkovitch Shear Force VSF)
0.4567 0.9369
0.7688 0.8771
0.9872 0.1998
The effect of dietary supplementation of BL and RO
0.66

0.36
1.15
1.51

1.46
1.35
1.30

on Volodkovitch Shear Force (VSF) value is shown in

Table 5. The dietary groups had no significant effect
0.37

0.92
19.68
19.50
20.07
19.52

20.12

on VSF value. T2 was slightly lower than T1 and T3

but not significantly different. Regarding the sex effect,
0.2450
0.0276
0.6783

there was no significant difference between males and

25.51b
a

0.44

0.41
30.46

28.06
28.31
27.28

females in VSF value and no significant effect of sex

on tenderness value in the breast meat was detected.
0.2563 0.2278 0.8893
0.3356 0.0135 0.6741
0.8553 0.7895 0.4569

However, there was a significant effect of post mortem

0.32

0.78
8.51
8.58

8.16
8.54
8.31

period on VSF. At d 1, VSF value was the highest com-

C16:1

pared to d 3 and d 5. Increased aging time led to de-

1.96b
a
2.77

0.45

0.34
2.35
2.72
2.03

creased VSF value (increased tenderness). Furthermore,

no significance in the interactions of herb by sex, herb
C16:0

0.63

0.54
25.07

26.22
25.97
26.44

by period, sex by period and herb by sex by period was

25

observed.
0.7653
0.3728
0.4597
C14:0

Fatty Acid Profile The dietary supplemented groups

0.95
Female 1.05
0.34

0.15
1.02
1.04
1.06

of herb BL and RO had no effect on FA composi-

tion in pectoralis muscle of UPM-bred village chicken
Male

meat (Table 6). No significant difference between the

T2
T3
T1

dietary groups in all FA was found. Moreover, there

Pooled SEM

Pooled SEM
Treatments

was no effect of sex on saturated fatty acid (SFA),

P herb∗ sex
chicken.

unsaturated fatty acid (UFA), and UFA: SFA ratio,

Factors

P Herb
P Sex

a–b

while a significant difference between males and females

Sex

in monounsaturated fatty acid (MUFA), polyunsatu-

 EFFECT OF BORRERIA LATIFOLIA ON CHICKEN MEAT QUALITY
Table 7. The TBARS activity showed as mg MDA/kg meat of
pectoralis muscles during post-mortem aging periods in UPM-
bred village chicken fed dietary groups of Rosmarinus officinalis
and Borreria latifolia.
Lipid oxidation values
Factors
Sex Males
Females
Pooled SEM
Treatments T1
T2
T3
Pooled SEM
Period Day 1
Day 3
Day 5
Pooled SEM
P herb
P sex
P period
P herb∗ sex
P herb∗ period
P sex∗ period
P herb∗ sex∗ period
T1: Grower diet as control; T2: Grower diet +1% of B. latifolia; T3:
Grower diet + 1% of R. .officinalis;
a–c
Means with different superscripts within the same column differ
significantly (∗ P < 0.05), ∗∗ P < 0.01, ∗∗∗ P < 0.001, ns: P > 0.05; SEM:
Standard error of means
rated fatty acid (PUFA), PUFA:SFA ratio, and PUFA
n-6:PUFA n-3 ratio (n6:n3) was found. The males ex-
hibited higher MUFA and n6:n3 ratio while PUFA and
PUFA:SFA ratio were higher in females than males. Ad-
ditionally, there was no significance in the interaction
of herb by sex in all the FA measured in this study.
Lipid Oxidation (LO) Table 7 illustrates the result of
LO in UPM-bred village chicken meat during storage at
4 ◦ C. TBARS activity estimated as mg MDA/kg meat
of pectoralis muscle and a significant difference between
the dietary groups was observed. T1 showed higher con-
centrations of MDA than T2 and T3 whereas no signifi-
cant difference between T2 and T3 was observed. More-
over, the male concentration of MDA was significantly
lower than the female. In addition, the concentrations
of MDA were significantly affected by post-mortem ag-
ing. At d 1, MDA concentration was lower than d 3
and d 5. At d 3, the concentration of MDA was higher
than d 1 while d 5 was showed highest concentrations
of MDA. Furthermore, a significance in the interaction
of herb by sex, herb by period, sex by period, and the
herb by sex by period interaction was detected in this
study.
Sensory Evaluation The effect of the dietary sup-
plementation of herbs BL and RO on sensory evalua-
tion of pectoralis muscle of UPM-bred village chicken is
shown in Table 8. No significant difference was found
in taste, aroma, texture, and color. However, there was
a significant (P < 0.05) effect of the dietary groups on
the overall acceptability. The higher score was noticed
in T2, followed by T3 and T1, respectively. No impact
1773
of sex on sensory evaluation was found between males
and females. In addition, there was no significance in
the interaction of herb by sex.
Means The Second Experiment
2.36b Chemical Composition The effect of dietary sup-
2.73a
plementation of different levels of BL on meat compo-
0.45 sition in pectoralis muscle of crossbred village chicken
2.61a is shown in Table 10. There is no significant effect
2.50b of the dietary supplement on chemical composition in
2.53b
breast meat of village chicken. Moreover, insignificant
0.23
(P > 0.05) difference between males and females in
2.21c chemical composition of breast muscle was observed ex-
2.45b
2.98a
cept for EE where the females exhibited higher value.
In addition, there was no significant interaction of herb
0.35
by sex (P > 0.05).
0.0035 Muscle PH Value The effect of the dietary sup-
0.0001
0.0001 plementation of 3 levels of BL on pH value in pec-
0.0011 toralis muscle of crossbred village chicken during the
0.0467 post mortem period was observed as shown in Table 11.
0.0051
0.0134 There was no significant (P > 0.05) difference between
dietary groups in pH value as well as no significant (P
> 0.05) difference in the interactions of herb by period,
sex by period, herb by sex, and herb by sex by period
was noticed. Moreover, an insignificant effect (P > 0.05)
of sex on pH values in pectoralis muscle was shown. Fur-
thermore, significant effect of the period (aging time)
on the pH value in the breast muscle was found. At d 1,
the pH value was the lowest through the post mortem
period, lower than a pH value in d 3 and d 5 while no
significant difference (P > 0.05) between pH value in d
3 and d 5 was observed.
The Color The effect of dietary supplementa-
tion of different levels of BL on color character-
istics in the pectoralis muscle of crossbred village
chicken is shown in Table 11. No significant difference
(P > 0.05) between dietary groups was found in light-
ness (L∗ ) and yellowness (b∗ ) values while a significant
difference (P < 0.05) between dietary groups was ob-
served in redness value (a∗ ) whereas T4 had the highest
value compared with T1, T2, and T3.
Regarding the effect of sex on color characteristics,
the L∗ , and a∗ values were not affected by the sex and
there was no significant difference (P > 0.05) between
their means in males and females. However, there was
a significant difference (P < 0.05) between females and
males in yellowness (b∗ ) value. The females showed
higher values than the males. The redness value (a∗ )
was significantly affected by the period (aging time)
while lightness and yellowness values were not affected.
At d 1, a∗ value was the highest while there was no
significant difference between values from d 3 and d 5.
Furthermore, in all the color characteristics (L∗ , a∗ and
b∗ ) there was no significance (P > 0.05) in the inter-
action of herb by sex, herb by period, sex by period as
well as their interaction (herb by sex by period).
Water Holding Capacity The influence of dietary
supplementation of 3 levels of BL on cooking loss (CL)
1774 ABBOOD ET AL.

Table 8. Effect of dietary supplementations of Borreria latifolia (BL) and Rosmarinus officinalis
(RO) on sensory evaluation scores of pectoralis major muscle in UPM-bred village chicken.

Sensory evaluation scores

Factors Taste Aroma Texture Color Acceptance

Sex Male 7.40 6.41 7.01 7.06 7.03

Female 7.13 6.53 6.98 7.06 7.23
Pooled SEM 0.41 0.15 0.18 0.22 0.31
Treatments T1 6.6 6.37 7 7 6.4b
T2 6.6 6.47 6.97 7 7.5a
T3 5.9 6.57 7 7 6.9a,b
Pooled SEM 0.24 0.33 0.26 0.51 0.28
P Herb 0.7564 0.4463 0.4466 0.4653 0.0235
P Sex 0.5563 0.9587 0.3302 0.6611 0.1356
P herb∗ sex 0.7788 0.3564 0.8670 0.6657 0.6640

Grower diet as control; T2: Grower diet +1% of B. latifolia; T3: Grower diet + 1% of R. officinalis;
a–b
Means with different superscripts within the same column differ significantly (∗ P < 0.05), ns: P > 0.05;
SEM Standard error of means.

Table 9. Chemical composition of dietary supplementation of different levels of Borreria latifolia.

Treatments Feed composition

DM CP CF EE ASH TPH

T1 90.24 ± 0.04 20.75 ± 0.7 3.23 ± 0.04 6.43 ± 0.45 7.52 ± 0.25 30.6 ± 0.15
T2 90.03 ± 0.05 22.98 ± 0.25 4.23 ± 0.06 6.14 ± 0.42 7.66 ± 0.32 47.5 ± 0.32
T3 90.15 ± 0.01 23.55 ± 0.22 4.35 ± 0.22 6.23 ± 0.33 7.85 ± 0.32 49.4 ± 0.25
T4 90.54 ± 0.03 24.76 ± 0.33 4.66 ± 0.16 6.34 ± 0.21 8.14 ± 0.33 55.9 ± 0.11

BL: Borreria latifolia; T1: Grower diet as control; T2: Grower diet + 1.5% of B. latifolia; T3: Grower diet +
2% of B. latifolia; T4: Grower diet + 2.5% of B. latifolia; DM: Dry matter; TPH: Total phenolic compounds; CP:
Crude protein; CF: Crude fiber; EE: Ether extract; ASH: Organic matter.

Table 10. The effect of dietary supplementations of different levels of Borreria latifolia (BL) on meat composition
of Pectoralis major muscle in crossbred village chicken.

Chemical composition

Factors CP CF DM ASH MOISTURE EE

Sex Males 25.30 23.58 24.41 3.39 75.58 0.82b

Females 26.05 23.50 24.29 3.26 75.70 1.01a
Pooled SEM 0.84 0.26 0.46 0.56 0.56 0.12
Treatments T1 25.78 23.16 24.16 4.09 75.83 0.65
T2 25.22 23.41 24.25 3.42 75.75 0.78
T3 26.53 24.16 24.91 3.03 75.08 0.75
T4 25.17 23.41 24.08 2.77 75.91 0.49
Pooled SEM 0.88 0.41 0.62 0.34 0.22 0.14
P Herb 0.4567 0.2533 0.5667 0.3855 0.3546 0.4573
P Sex 0.7756 0.9110 0.3746 0.7723 0.9487 0.0132
P herb∗ sex 0.8876 0.2435 0.5563 0.2453 0.3226 0.4657

T1: Grower diet as control; T2: Grower diet +1.5% of BL; T3: Grower diet + 2% of BL; T4: Grower diet + 2.5% of BL;
a–b
Means with different superscripts within the same column differ significantly (∗ P < 0.05), ns P > 0.05; CP: Crude protein;
CF: Crude fiber; DM: Dry matter; ASH: organic matter; EE: Ether extract; SEM: Standard error of means.

and drip loss (DL) values in the pectoralis muscle of
crossbred village chicken is presented in Tables 11. CL
value was not affected by the dietary groups in which
no significant difference (P > 0.05) was observed be-
tween the dietary groups when compared to control
diet. A significant effect of the period (aging time) on
the CL value was observed. At d 1, CL value was higher
than d 3 and d 5 but there was no significant difference
(P > 0.05) between the means of CL on d 3 and d
5. There was also no significant difference (P > 0.05)
between the means of CL in males and females. Addi-
tionally, no significance in the interactions of herb by
sex, herb by period, sex by period, and their interaction
(herb by sex by period) was found in this study. The
dietary supplementation did not influence DL value in
pectoralis muscle of crossbred village chicken. In addi-
tion, no significant difference (P > 0.05) between males
and females was detected. There was also no signifi-
cance in the interaction of herb by sex.
Tenderness (Volodkovitch Shear Force) The ef-
fect of dietary supplementation of different levels of BL
on VSF value in pectoralis muscle of crossbred village
 EFFECT OF BORRERIA LATIFOLIA ON CHICKEN MEAT QUALITY 1775
Table 11. The effect of feeding different levels of Borreria latifolia (BL) on the means of pH value, lightness,
redness, yellowness, cooking loss, drip loss and shear force of Pectoralis major muscle in crossbred village chicken.

Meat parameters

Factors pH L∗ a∗ b∗ CL DL SF

Sex Males 5.87 54.39 5.34 16.29b 22.02 4.05 0.67

Females 5.86 54.48 5.26 17.61a 22.51 4.19 0.72
Pooled SEM 0.01 0.12 0.45 0.23 0.44 0.66 0.64
b
Treatments T1 5.86 55.31 4.62 16.30 22.83 3.89 0.75
T2 5.85 54.83 5.05b 16.57 22.58 4.20 0.72
T3 5.87 54.78 5.16b 17.07 23.74 3.98 0.70
T4 5.89 55.81 6.37a 17.85 21.91 3.91 0.71
Pooled SEM 0.09 0.47 0.34 0.03 0.25 0.40 0.22
b a a
Period Day 1 5.83 53.87 6.28 17.09 23.77 – 0.93a
Day 3 5.89a 54.64 4.78b 17.29 21.88b – 0.71b
Day 5 5.90a 54.80 4.85b 16.47 21.14b – 0.59c
Pooled SEM 0.13 0.72 0.57 0.18 0.46 – 0.26
P herb 0.8734 0.4657 0.0224 0.3456 0.2345 0.1133 0.4567
P sex 0.4235 0.3456 0.4567 0.0377 0.6671 0.7765 0.8810
P period 0.0310 0.5678 0.0034 0.4356 0.0243 0.4556 0.0112
P herb∗ sex 0.8813 0.9456 0.3456 0.5546 0.6678 – 0.5567
P herb∗ period 0.6375 0.8471 0.5674 0.8796 0.3465 – 0.8760
P sex∗ period 0.3564 0.8910 0.8476 0.6578 0.4452 – 0.5674
P herb∗ sex∗ period 0.3546 0.4567 0.5674 0.8765 0.7469 – 0.2338

T1: Grower diet as control; T2: Grower diet +1.5% of BL; T3: Grower diet + 2% of BL; T4: Grower diet + 2.5% of BL;
Means with different superscripts within the same column differ significantly (∗ P < 0.05), ∗∗ P < 0.01, ns: P > 0.05; L∗ :
a–c

Lightness; a∗ : Redness; b∗ : Yellowness; CL: Cooking loss; DL: Drip loss; SF: Shear force; SEM: Standard error of mean.

chicken is shown in Table 11. The dietary groups had no
significant (P > 0.05) effect on VSF value when com-
pared to control diet. Regarding the sex effect, there
was no significant difference (P > 0.05) between males
and females in VSF value which indicates no effect of
sex on tenderness value in the breast muscle. However,
a significant effect (P < 0.05) of aging time on VSF was
observed. At d 1, VSF value was the highest compared
to d 3 and d 5. Increased aging time led to decreased
VSF value (increased tenderness). Furthermore, there
was no significance (P > 0.05) in the interactions of
herb by sex, herb by period, sex by period and herb by
sex by period interaction.
Fatty Acid Profile (FA) The dietary supplemented
groups of different levels of BL had no significant ef-
fect (P > 0.05) on FA profile in the pectoralis muscle of
crossbred village chicken meat (Table 12). In addition,
there was no significant difference (P > 0.05) between
males and females in SFA, UFA, and UFA: SFA ra-
tio, while the females showed higher (P < 0.05) values
of PUFA, PUFA: SFA ratio than males. Moreover, the
males exhibited higher (P < 0.05) means of MUFA and
n6:n3 ratio than females. Furthermore, there was no
significance of the interaction of herb by sex in all FA
measured in this study.
Lipid Oxidation (LO) A significant difference
(P < 0.05) between the dietary groups was observed
(Table 13). T1 (control) showed the highest concentra-
tion of MDA while T4 had the lowest concentration of
MDA. In addition, there was no significant difference
(P > 0.05) between T2 and T3. A significant effect
of the sex on the concentration of MDA was revealed.
The males had MDA concentration lower than females.
Furthermore, the concentrations of MDA were signifi-
cantly affected by period of aging time. At d 1, MDA
concentration was lower than d 3 and d 5. At d 3, the
concentration of MDA was higher than at d 1 while d
5 had the highest concentration of MDA. Furthermore,
there was a significance in the interaction of herb by
sex, herb by period, sex by period, and the herb by sex
by period interaction was detected in this study.
Sensory Evaluation The dietary supplementation
effect of different levels of BL on sensory evaluation
of pectoralis major muscle of crossbred village chicken
is presented in Table 14. No significant difference
(P > 0.05) was found between groups in taste, aroma,
and color. However, a significant difference (P < 0.05)
between the dietary groups in texture and overall ac-
ceptability analysis was found. The highest score in
overall acceptability (7.63) was noticed in T4, whereas
insignificant difference (P > 0.05) was detected between
groups T1, T2, and T3. Similarly, the higher score in
texture test was also shown in T4 while no signifi-
cant difference between T1, T2, and T3 was detected.
The influence of the sex on sensory evaluation was not
found, and no significant difference (P > 0.05) between
males and females was revealed. In addition, no signif-
icance in the interaction of herb by sex was observed.
DISCUSSION
The results of this study could not be comparable
since Borreria latifolia has not been used as an an-
tioxidant in chicken diets. Therefore, the discussion was
based on the secondary metabolites (the content of to-
tal phenolic compounds).
1776 ABBOOD ET AL.

Dietary groups of RO and different levels of BL

Means with different superscripts within the same column differ significantly (∗ P < 0.05), ∗∗ P < 0.01, ns: P > 0.05; SFA: Saturated fatty acids; UFA: Unsaturated fatty acids; MUFA: Mono
MUFA PUFAn3 PUFAn6 N6: n3 UFA: SFA PUFA: SFA
had an insignificant influence on CP, CF, DM, ASH,

0.9010
0.0031
0.2293
0.88b
1.01a
0.05

0.03
0.94
0.93
0.96
0.95
and moisture of the pectoralis muscle. This result was
in agreement with findings of Jang et al. (2008) who
demonstrated that adding a mix of medicinal herb

0.5991
0.8872
0.6675
extract (MHEM) to broiler diets had no significant

0.04

0.11
1.71
1.75
1.77
1.75
1.74
1.73 effect on means of CP, CF, DM, ASH, and moisture
Table 12. Effect of feeding different levels of Borreria latifolia on fatty acid composition (mg/100 g) of pectoralis major muscle in crossbred village chicken.

of breast meat. Furthermore, supplementation of the

0.3396
0.0025
0.3499
rapeseed meal in diets did not affect the chemical com-
4.72b
6.45a

0.10

0.20
4.52
4.91
5.11
5.35
position of turkey breast meat (Mikulski et al., 2012).
In contrast, a significant effect of bee pollen as a dietary

0.3342
0.0234
0.8860
27.75b
30.26a

supplement on meat chemical composition for broilers

0.32

0.60
28.56
28.31
29.15
29.12

was detected (Haščı́k et al., 2013).

0.4566 Regarding pH value, no significant differences be-
0.0082
0.9910
4.30b
6.41a

tween dietary groups supplemented with 1% of BL and

0.45

0.33
6.31
5.76
5.70
5.44

1% of RO were observed, while T1 had a lower pH

T1: Grower diet as control; T2: Grower diet +1.5% of B. latifolia; T3: Grower diet + 2% of B. latifolia. T4: Grower diet + 2.5% of B. latifolia;
value compared to T2 and T3. The present result is
0.7865
0.0461
0.3945
26.80b
31.58a

0.08

0.06
28.31
29.58
29.10
29.18

consistent with previous work of Chen et al. (2008),

who revealed that dietary supplementation of garlic el-
unsaturated fatty acids; PUFAn3: Polyunsaturated fatty acids n-3; PUFAn6: Polyunsaturated fatty acids n-6; Standard error of means.
0.4453
0.2269
0.1109

evated pH value in pork meat. However, pH value was

UFA

0.05

0.22
63.63
63.47

63.18
63.65
63.95
63.74

not affected by the addition of 1.5, 2, or 2.5% of BL

in supplemented chickens compared to chickens in the
0.5564
0.2399
0.6612

control group. Similarly, Symeon et al. (2014) indicated

SFA

0.02

0.45
36.37
36.53

36.82
36.35
36.05
36.26

that dietary supplementation of cinnamon oil did not

Fatty acid composition

influence the pH value of pectrolis muscle in broilers.

C18:0 C18:1n C18:2n C18:3n C20:4n C20:5n C22:5n C22:6n

0.5598
0.0045
0.4532
1.02b
1.84a

Furthermore, the incorporation of oregano had no ef-

0.34

0.61
1.47
1.24
1.32
1.20

fect on pH values in chicken diets (Young et al., 2003).

0.6612
0.0013
0.7711

With regard to meat color, diet supplemented with

1.69b
2.21a
0.12

0.61
2.20
2.43
2.31
2.61

1% of BL and 1% of RO had an insignificant effect on

all color characteristics of the pectoralis muscle. The
0.5885 0.8331
0.0092 0.0061
0.4450 0.3399
0.47b
1.09a

result obtained was in agreement with the earlier re-

0.07

0.03
0.87
0.93
0.90
0.93

sult of Chouliara et al., (2007) who demonstrated that

color parameters (L∗ , b∗ , and a∗ ) of breast muscle were
6.66b
10.16a
0.04

0.05
8.11
9.15
8.99
8.43

not influenced by the addition of oregano essential oil

to chicken diets. The current study revealed that the
0.2234 0.9911
0.5564 0.4767
0.9880 0.3452

addition of 1.5, 2, 2.5% of BL had no effect on light-

0.09

0.30
1.12
1.27

1.45
1.02
1.03
1.30

ness (L∗ ) and yellowness (b∗ ). This result was consis-

tent with previous work of Souri et al. (2015) who re-
ported that breast L∗ and b∗ was not significantly in-
0.11

0.27
21.09

20.20
20.00
20.13
20.13
20.1

fluenced by dietary groups of thyme (thymus vulgaris)

0.4430
0.0087
0.3901

and satureja (satureja khuzestanica) ethanolic extracts

24.17b
28.92a

0.24

0.13
27.06
26.77
26.56
26.28

in broiler chicken. Moreover, L∗ values were around 55

and similar to lightness values reported by Battula et al.
0.6678 0.8897 0.4567
0.3456 0.8113 0.5500
0.4567 0.5676 0.3488

(2008), Schilling et al. (2008), and Corzo et al. (2009).

0.13

0.22
8.94

8.36
9.02
9.10
9.32
8.5

However, adding 2.5% of BL to the diet increased red-

ness (a∗ ) value. In line with this result, Young et al.
C16:1

0.02

0.23
2.66
2.63

2.52
2.33
2.62
2.03

(2003), showed that a dietary oregano extract increased

a∗ in chicken meat compared to meat of the control
C16:0

0.61

0.20
26.52
26.87

26.44
26.85
26.02
26.12

diet. It can be interpreted that dietary supplementa-

tion modifies the meat color by reducing hemoglobin
0.9330
0.5546
0.4562
C14:0

oxidation and activating mechanisms that modify the

0.91
Female 1.16
0.34

0.55
1.14
1.01
1.04
1.06

pigment distribution in the meat. Contrary to this re-

sult, dietary supplementation of garlic decreased L∗ , a∗ ,
and b∗ values in pork meat (Chen et al., 2008).
Male

T1
T2
T3
T4

The drip loss (DL) percentage was not affected by di-

Pooled SEM

Pooled SEM

etary groups. The result of this study is in accordance

Treatments

P herb∗ sex

with previous work of Young et al. (2003) who demon-

Factors

P Herb
P Sex

a–b

strated that addition of oregano to broiler diets had an

Sex

insignificant impact on DL value. Moreover, including

 EFFECT OF BORRERIA LATIFOLIA ON CHICKEN MEAT QUALITY 1777
Table 13. The TBARS activity showed as mg MDA/kg meat of that feeding dietary supplementation of plant extract
pectoralis muscles during post-mortem aging periods in crossbred mixture reduced CL value when compared with control
village chicken fed dietary groups of different levels of Borreria
diet in pigs. The decrease in CL value can be attributed
latifolia.
to the increase in pH value in T2 and T3 compared to
Lipid oxidation values T1. The finding of this study showed the addition of 1.5,
Factors Means
2, 2.5% of BL did not affect CL value. Similarly, Jang
et al. (2008) reported that feeding diets with a mix of
Sex Males 2.33b medicinal herb extracts did not affect the CL value of
Females 2.72a
chicken breast meat during storage. Additionally, there
Pooled SEM 0.02 was no significant influence on CL of pigs fed green tea
Treatments T1 2.61a powder (Sarker et al., 2010).
T2 2.52b The outcomes in this study detected no significant ef-
T3 2.52b
T4 2.43c fect of dietary supplementations on Volodkovitch Shear
Pooled SEM 0.14
Force (VSF) value in pectoralis muscle. The obtained
result was in agreement with previous work of Tavárez
Period Day 1 2.20c
Day 3 2.47b
et al. (2011) who revealed that antioxidant inclusion
Day 5 2.90a in the chicken diets had an insignificant influence on
Pooled SEM 0.35 VSF in the breast muscle. Moreover, Janz et al. (2007)
demonstrated that feeding pigs with oregano essential
P herb 0.0123
P sex 0.0001 oils did not affect VSF value. In contrast, dietary sup-
P period 0.0013 plementation of ginger extract decreased the VSF value
P herb∗ sex 0.0034 (increased tenderness) in buffalo meat (Naveena and
P herb∗ period 0.0022
P sex∗ period 0.0091 Mendiratta, 2004).
P herb∗ sex∗ period 0.0432 The current study indicated that the dietary supple-
T1: Grower diet as control; T2: Grower diet +1.5% of B. latifolia; T3: mentations of RO and different levels of BL had negli-
Grower diet + 2% of B. latifolia; T4: Grower diet + 2.5% of B. latifolia; gible impact on the FA composition of the breast mus-
a–c
Means with different superscripts within the same column differ cle. This result is in accordance with earlier findings of
significantly (∗ P < 0.05), ∗∗ P < 0.01, ∗∗∗ P < 0.001, ns: P > 0.05; SEM:
Standard error of means. Smet et al. (2008) who mentioned that supplementation
of dietary antioxidant (including natural tocopherols,
grape seed, green tea, rosemary, and tomato extracts)
60 g/kg of rapeseed meal in turkey diets had no effect on did not affect the FA composition in broilers. Further-
the DL percentage (Mikulski et al., 2012). Conversely, more, insignificant effect of the herb mixture on FA
higher DL value in pectoralis muscle was found after composition was reported in pigs (Grela, 2000; Paschma
feeding diet included oxidized oil in broilers (Zhang et and Wawrzynski, 2003). On the other hand, the addi-
al., 2011). tion of rapeseed meal to turkey diets contributed to
The dietary supplementation of 1% of BL and 1% of an increase in PUFA concentrations in meat (Mikulski
RO decreased cooking loss (CL) value in breast muscle et al., 2012). Moreover, dietary supplementation of
compared to control diet. This result was similar to thyme oil decreased the SFA content in the breast of
that of Kolodziej-Skalska et al. (2011) who indicated broilers (Bölükbaşi et al., 2006).

Table 14. Sensory scores of Pectoralis major muscle samples in crossbred village chicken fed different
levels of Borreria latifolia (BL).

Sensory evaluation scores

Factors Taste Aroma Texture Color Acceptance

Sex Male 7.45 6.43 6.73 7.05 7.17

Female 7.10 6.56 6.93 7.05 7.25
Pooled SEM 0.01 0.02 0.03 0.001 0.01
Treatments T1 6.71 6.22 6.71b 7.2 6.5b
T2 6.92 6.57 6.69b 6.8 6.7b
T3 6.62 6.52 6.56b 7 6.35b
T4 6.64 6.67 7.37a 7.2 7.63a
Pooled SEM 0.05 0.10 0.05 0.02 0.12
P Herb 0.9822 0.6758 0.0123 0.4559 0.0345
P Sex 0.7726 0.8113 0.6770 0.9901 0.7190
P herb∗ sex 0.4367 0.4456 0.2389 0.2558 0.9711

T1: Grower diet as control; T2: Grower diet +1.5% of B. latifolia; T3: Grower diet + 2% of B. latifolia; T4:
Grower diet + 2.5% of B. latifolia;
a–b
Means with different superscripts within the same column differ significantly (∗ P < 0.05), ns P > 0.05; SEM:
Standard error of means.
1778 ABBOOD ET AL.
In the present study, the dietary supplementation of
1% of RO and 1, 1.5, 2, and 2.5% of BL significantly
decreased MDA concentrations compared to the con-
trol diet. At the same level of addition (1%), made no
significant difference between the BL and RO in the
antioxidant activity while feeding a diet supplemented
with 1.5, 2, and 2.5% of BL revealed a significant dif-
ference between the added levels with regard to antiox-
idant activity. The obtained result of this study showed
no significant difference between groups that included
1.5 or 2% of BL, whereas addition of 2.5% of BL had
the lowest MDA concentration in pectoralis muscle. Low
level of MDA concentration consequently extended shelf
life of the meat. The reduction in MDA concentrations
was due to the higher content of phenolic compounds
in the supplemented diet compared to control. This re-
veals indirect evidence that these antioxidants could be
absorbed and enter the systemic circulatory system af-
ter ingestion. Finding of the current study is in agree-
ment with previous work of Lopez-Bote et al. (1998),
who indicated that addition of sage and rosemary essen-
tial oil extract to the diet decreased the lipid oxidation
of broiler meat. Moreover, the extract of grape seed
(rich in polyphenols) could play a role as antioxidant
in chicken diets (Brenes et al., 2010). Additionally, di-
etary supplementation of dried guava leaves improved
the antioxidant activity in broiler diet (Mahmoud et al.,
2013).
The results from sensory evaluation test revealed that
addition of 1% of BL had a significant influence on over-
all acceptability of pectoralis muscle compared to con-
trol diet. High score was related to group involving BL
which reflects more preference while, no significant dif-
ference was detected between groups in respect of taste,
aroma, texture, and color. Furthermore, adding BL at
levels of 1.5, 2, and 2.5% showed an insignificant ef-
fect on taste, aroma, and color. On the other hand, a
significant difference between groups in overall accept-
ability and texture was detected. The higher score was
recorded in group that included 2.5% of BL in both
texture and overall acceptability test. These outcomes
agree with earlier work of Jang et al. (2008) who docu-
mented that feeding broiler chicken with diet involving
dietary medicinal herb extract mix enhanced the ac-
ceptability of the meat. Furthermore, addition of garlic
bulb and garlic husk to broiler diets resulted in more
desirable texture in sensory evaluation test (Kim et al.,
2009). Increasing overall acceptability could be related
to the antioxidant activity of the phenolic compounds
that would have minimized the protein and lipid oxida-
tion which improved the meat quality. However, feeding
different levels of a mixture of 6 herbs did not affect the
tenderness, juiciness, aroma, and palatability of pork
longissimus muscle of pigs (Grela, 2000; Janz, 2007).
Regarding the sex effect on meat quality parameters,
no significant difference was detected between males
and females in CP, CF, DM, ASH, moisture, pH value,
WHC, tenderness, and sensory evaluation. Meanwhile,
a significant difference between sexes in respect of EE,
FA composition and LO of pectoralis muscle was no-
ticed. The present study detected no significant differ-
ence between groups of males and females in CP, CF,
DM, ASH and moisture. This result is in agreement
with previous work of Sartowska et al. (2014) who re-
ported no significant effect of sex on the means of CP,
CF, DM, ASH, and moisture in breast meat of Japanese
quail. Additionally, insignificant effect of sex on CP,
CF, DM, ASH, and moisture in broilers was reported by
López et al. (2011). Conversely, a significant difference
between males and females in protein and fat content
has been reported in broilers (Bogosavljević-Bošković
et al., 2015). The obtained result of this study showed
a significant difference between males and females in
EE value with the females showing a higher value than
males due to the higher fat content in breast of females
compared to those of males.
Insignificant effect of sex on pH value in pectoralis
muscle was observed. Similarly, Wheeler et al. (1999)
and Ngoka et al. (1982) found no significant influence
of sex on pH value in breast muscle of turkeys. In con-
trast, Yates et al. (1976) reported that the pH value in
male birds was higher in than female birds. Lightness
(L∗ ) and redness (a∗ ) values were not significantly af-
fected by the birds’ sex. This result was in agreement
with findings of De Marchi et al. (2005) who detected
no significant influence of sex on L∗ and a∗ values in
breast muscle of broilers. However, a significant differ-
ence between sexes in b∗ value was found. The males
showed lower b∗ value than females. This result is con-
sistent with findings of Lonergan et al. (2003) and Sirri
et al. (2010) who reported that males had lower b∗ value
than females in the pectoralis muscle of broilers. Due
to higher subcutaneous fat, females exhibited higher
b∗ value than males (Fletcher, 1992). Additionally, the
correlation between fat content and sex effect was doc-
umented (Havenstein et al., 2003).
The drip loss value did not significantly differ among
males and females. This result is consistent with pre-
vious findings of Zollitsch et al., (1997) who revealed
that no significant effect of sex on DL value in the breast
meat. Moreover, Musa et al. (2006) detected that WHC
was not affected by bird sex in chickens. The finding of
this study showed no significant effect of sex on CL
value. The obtained result further supports the earlier
findings of Lopez et al. (2011) who found no signifi-
cant difference between sexes in CL value in pectoralis
muscle of broiler chicken. In contrast, lower CL was ex-
hibited by males rather than females in pectoralis major
muscle (Lyon et al., 1983).
A significant difference between males and females in
shear force value was not observed. This result agrees
with previous work of Schneider et al. (2012) who re-
ported that there was no significant effect of sex on ten-
derness value. Several researchers have indicated that
there is no significant difference between males and fe-
males in tenderness value in breast of broilers (Lyon
and Wilson 1986, Poole et al., 1999; Northcutt et al.,
2001; and López et al., 2011). Conversely, breast fillets
 EFFECT OF BORRERIA LATIFOLIA ON CHICKEN MEAT QUALITY
of females had more tender meat than those of males in
broilers (Lyon et al., 1992, and Musa et al., 2006). The
difference between all the results can be attributed to
the difference in age, type of muscle, and the strain of
chicken used.
The investigation on the effect of sex on FA composi-
tion revealed that a significant difference between sexes
in some FA was detected. Similarly, findings of Rondelli
et al. (2003) revealed that there is a significant influ-
ence of sex on the FA profile in commercial broilers.
The result obtained from this study showed a higher
value of MUFA was exhibited in males whereas PUFA
was higher in females than males due to higher C20:4n,
C20:5n, C22:5n, C22:6n FA. Conversely, higher value of
C20:4n was noticed for males than females in the FA
profile of wild duck (Lestingi et al., 2004). Additionally,
this study explained that oleic acid had a higher value
in males than females, which is the same result of De
Marchi et al. (2005) who reported that oleic acid was
greater in males than females in breast muscle of the
Padovana chicken. Other FA was not influenced by the
sex factor. In the current study, result of FA composi-
tion displayed a significant effect of sex on n6:n3 ratio.
The males exhibited higher n6:n3 ratio than females.
Contrary to all the findings above, insignificant effect
of sex on FA profile in 3 different wild birds was found
(Nuernberg et al., 2011).
LO value in pectoralis muscle was significantly af-
fected by the sex factor. The males exhibited lower con-
centrations of MDA than females. The higher concen-
tration of MDA in females could be attributed to the
higher fat content of females. Holcman et al. (2003) re-
ported a significant effect of sex on meat quality with
females having higher fat compared to males of the
same age. Another possible effect that increased MDA
concentration in females is the high content of PUFA,
particularly, C22:6 n-3, C22:5n-3, and C20:5 n-3 FA
which have a tendency to raise the rates of oxidation
(Cosgrove et al., 1987). However, no significant effect
of sex on concentration of MDA in meat of lambs was
recorded (Simitzis et al., 2008). Regarding the sex in-
fluence on sensory evaluation, no significant difference
between males and females was observed. The obtained
results were in agreement with the findings of Lopez et
al. (2011) who reported no significant effect of strain
and sex on sensory evaluation and compositional char-
acteristics of broiler meat. Due to the similarity of the
meat composition, consumers are unable to detect the
differences in the mentioned attributes.
The postmortem aging period had a significant influ-
ence on pH value, a∗ , CL, VSF, and LO. PH value at d
1 was significantly lower than d 3 and d 5 whereas there
was no significant difference between pH values at d 3
and d 5. This may be due to glycolysis (after slaugh-
tering) taking place to produce lactic acid as a result of
glycogen dissociation which reduces meat pH (Cañeque,
1989). The influence of post-mortem aging period on L∗
and b∗ values was not recorded while, a significant dif-
ference between a∗ values was observed during aging
1779
period (1, 3, and 5 d). The highest value of a∗ was no-
ticed at d 1 whereas no significant difference was noted
between the values at d 3 and d 5. Similarly, Vignola
et al. (2009) found that a∗ value decreased during the
aging time in lambs. Same findings were reported by
Wulf et al. (1995). Redness decline may be attributed
to accumulation of met myoglobin pigment through the
aging time period (Kannan et al., 2001).
A significant effect of aging time on CL value was
revealed. At d 1, CL was higher than d 3 and 5. This
increase of CL was due to the low pH value at d 1 com-
pared to d 3 and d 5. The result was consistent with
findings of Dickens and Lyon, (1995) who indicated that
CL from broiler breast meat decreased when aging time
was increased. Other researchers found that CL value
increased with an increase of aging time (Northcutt et
al., 2001; McNeal and Fletcher, 2003). However, no sig-
nificant effect of aging time on CL in the breast of broil-
ers was documented (Liu et al., 2004; Souza et al., 2005;
Mehaffey et al., 2006).
The obtained result of this study emphasized the
effect of aging time on the VSF value in which an
expansion of aging time decreased VSF (increase in
tenderness value). At d 1, VSF indicated the highest
value, whereas at d 5 was the lowest. Similarly, Thielke
(2005) found that tenderness was improved (VSF was
reduced) through aging time increasing in the breast
of broiler. Similar finding was published by Northcutt
et al. (2001). Moreover, a positive effect of aging time
on tenderness value was observed in goats (Teixeira et
al., 2011). It has been reported that increasing aging
time improved myofibrillar tenderness attributes of beef
steaks (Huff and Parrish, 1993). The significant effect
of aging time on tenderness value was related to the ef-
fect of the enzymatic processes during storage at 4 ◦ C.
Hence, the tenderization was a result of the postmortem
proteolysis process. In the present study, an increase of
LO value through increasing post-mortem aging was
detected. The highest value was at d 5 followed by d 3
and d 1 respectively. The result obtained in the present
study is in accordance with findings of O’Neill et al.
(1998), Ahn et al. (1995), and Lopez-Bote et al. (1998).
In contrast, no significant impact of postmortem aging
on LO after 7 d of storage at 4 ◦ C was found (Jensen
et al., 1995).
In this study, the using of 2 types of village chickens
can provide a preliminary platform to observe the meat
characteristics in these 2 types of village chickens.
CONCLUSION
This current study was aimed at investigating the
potential antioxidant activity of Borreria latifolia (BL)
and the influence of dietary supplementations of BL
on meat quality in village chicken in Malaysia. Deter-
mining the effect of dietary supplementation of BL on
meat quality emphasized a partial positive impact in-
volved in enhancing some of the meat quality proper-
1780 ABBOOD ET AL.
ties such as redness and oxidative stability during the
post-mortem aging period which in turn prolongs the
meat’s shelf life. In addition, improving the overall ac-
ceptability and texture through the sensory evaluation
and hence, increased the preference for the meat. How-
ever, the dietary supplementation did not exhibit signif-
icant differences in WHC, L∗ , b∗ , and tenderness dur-
ing post-mortem aging period as well as FA composi-
tion was not affected. Regarding the results exhibited
in this study, it is important to presume that dietary
supplementation of BL plays an important role in
preventing lipid peroxidation and enhancing meat
quality.
ACKNOWLEDGMENTS
This paper was supported by University of Putra
Malaysia in 2015. The authors wish to thanks all the
Department of Animal Science staff in the faculty of
Agriculture (UPM) for their technical assistance.
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