Asian Journal of Dairy and Food Research
SCOPUS
  • Year: 2024
  • Volume: 43
  • Issue: 3

Evaluating the Suitability of Orange Pulp Meal as a Partial Substitute of Corn on the Chemical and Sensorial Properties of Broiler Meat (Pectoralis major)

  • Author:
  • Chaib Eddour Ahmed Readh1,*, Litim Miloud1, Larbaoui Abdelkarim2, Bouderoua Kaddour1, Belhocine Chaima1, Bouzadi Imane Islam1, Aklil Oussama Nacer Eddine1, Soualeh Mohamed Messaouda1, Chemani Allaa Eddine1
  • Total Page Count: 8
  • Page Number: 544 to 551

1Laboratory of Biotechnology Applied to Agriculture and Environmental Preservation in the Agronomy Higher School, 2700, Mostaganem, Algeria

2Laboratory of Food Technology and Nutrition, University of Mostaganem, 2700, Mostaganem, Algeria

*Corresponding Author: Chaib Eddour Ahmed Readh, Laboratory of Biotechnology Applied to Agriculture and Environmental Preservation in the Agronomy Higher School, 2700, Mostaganem, Algeria, Email: a.chaibeddour@esa-mosta.dz

Online Published on 11 June, 2025.

Abstract

The study aimed to assess the effect of a partial dietary substitution of corn with dried orange pulp (DOP) powder in broiler diets and their effect on Pectoralis major meat quality. Furthermore, the study investigated the relationship between physicochemical parameters and sensory characteristics of breast meat even of control and experimental broilers groups.

Four dietary treatments namely basal diet (control), 5, 10 and 15% DOP were given to 200 broilers 16 days-old for 49 days. Throughout all breeding periods, the control group was fed a diet primarily composed of corn, soybean meal and wheat bran. The experimental groups were given the same initial diet as the control group, but their grower and finisher diets contained 5%, 10% and 15% of orange pulp powder respectively. Physicochemical parameters, proximate composition, lipid oxidation index and sensory characteristics of broiler breast muscle were determined.

Significant decreases in moisture and fats were observed in the experimental groups (P<0.0001). However, the experimental diets positively affected the lipid oxidation of breast meat samples, as indicated by the lower malondialdehyde content (P<0.05). The partial substitution with orange pulp powder did not show an effect (P>0.05) on sensory attributes of breast meat except for overall acceptability by the degustation panel. According to the panel degustation results, the flavor in experimental diets breast meat had a significant correlation on some sensory characteristic like juiciness and color of experimental breast samples (P<0.001). Pearson’s correlation revealed that flavor of control breast meat was negatively correlated with 2 physicochemical parameters (pH and lipid peroxidation). Similarly, the flavor of experimental groups was negatively correlated with the sensory attributes (juiciness and color). Additionally, a significant positive correlation was found between juiciness and the parameters (color and pH) of experimental meat.

Keywords

Broilers, Dried orange pulp, Lipid oxidation, Malondialdehyde, Pectoralis major