Preservative Effect of Newbouldia laevis (Boundary Tree) Leaf Extract on Shelf-Life of Fresh Chicken Meat under Tropical Conditions

Authors

  • Oluwabukola Rashidat Popoola Department of Animal Science, University of Ibadan, Oyo State, Nigeria;Agricultural Research and Biometrics Department, Thisavrous Pyrgos Int. Resources, Oyo State, Nigeria
  • Ibukun Olukorede Popoola Department of Animal Science, University of Ibadan, Oyo State, Nigeria; Agricultural Research and Biometrics Department, Thisavrous Pyrgos Int. Resources, Oyo State, Nigeria
  • Olubunmi Olusola Department of Animal Science, University of Ibadan, Oyo State, Nigeria

DOI:

https://doi.org/10.30564/jzr.v2i1.2015

Abstract

The shelf life of chicken meat has been rapidly reduced as a result of high environmental temperatures prevalent in the tropics which favored the activities of spoilage micro-organisms, and reactive oxygen species that function in oxidative damage. Newbouldia laevis (N. laevis) possess valuable antioxidant and antibacterial properties. However, information on the effect of aqueous extracts of dry and wet leaves of N. laevis on preservation of fresh chicken meat under tropical condition is scanty and thus, investigated. Broiler chicken meat (10kg weight) was obtained immediately after slaughter and were randomly allotted to three treatments (T1- control; T2- aqueous extract of wet leaves of N. laevis; and T3- aqueous extract of dry leaves of N. laevis) in a Randomized Complete Block Design. Tropical plant, such as Newbouldia laevis with relatively high resistance to heat stress, possesses viable bioactive compounds that can lower the growth of spoilage micro-organisms and activities of reactive oxygen species on fresh chicken meat under tropical conditions for 48 hours. Hence, poultry farmers in developing nations with fluctuating power supply can adopt the quick meat shelf life enhancement technique, while commercial poultry farmers across the globe can embark on product fortification using extracts of Newbouldia laevis.

Keywords:

Aqueous extracts; Antimicrobial; Broiler chicken; Newbouldia laevis; Meat quality; Heat stress

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