Akademik Veri Yönetim Sistemi
TROPICAL ANIMAL HEALTH AND PRODUCTION, cilt.58, sa.1, 2025 (SCI-Expanded, Scopus)
The objective of this study was to investigate the efficacy of dietary supplementation of Moringa oleifera (MO) leaves and the yeast (Saccharomyces cerevisiae (SC) based prebiotic (cell wall components) on the growth performance, blood biochemical profile, antioxidant capacity, intestinal morphology, and meat quality of broiler chickens. A total of 320 (Ross 308) straight one-day-old broiler chicks were utilized in this study. The chicks were randomly allocated into four groups: one control group and three experimental groups; each experimental group was replicated 4 times with 20 chicks each. The control group (Control) was fed a basal diet. The MO group received a basal diet supplemented with 1.5% dried MO leaf powder; the SC group received a basal diet supplemented with 1.5% Saccharomyces cerevisiae (SC); and the MO + SC group received a basal diet supplemented with 1.5% MO + 1.5% SC. The experiment lasted for 40 days. From the first week up to the end of the study, the separate and combined use of MO and SC treatment groups significantly impacted the average live weight compared to the control group. At the end of the study, the best (p < 0.05) feed conversion ratio was observed in the MO+SC and MO groups. The highest (p < 0.05) carcass weight was recorded in the treated groups compared to the control group. In terms of meat quality, no significant differences were detected in pH or water-holding capacity; however, lightness, redness, yellowness, and cooking loss varied significantly between the treatment and control groups at both 0 and 24 hours post-slaughter. Significant variations were observed among the experimental groups for all fatty acids, with the exception of oleic acid and total monounsaturated fatty acids (p <= 0.001). As a result, using Moringa oleifera leaves powder and Saccharomyces cerevisiae at 1.5% in broiler rations significantly contributed to better growth performance, meat quality, and fatty acids profile of meat in broiler chickens