Moringa oleifera leaf improves meat quality by modulating intestinal microbes in white feather broilers

Highlights

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  Moringa oleifera to the diet of white feather broiler to improve growth performance.

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  Moringa oleifera can increase the content of flavor substances in broilers.

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  Moringa oleifera to white feather broiler diet can improve meat quality.

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  Moringa increased the relative abundance of beneficial bacteria in broilers.

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  Liquid fermented moringa oleifera is more suitable for adding to broiler diets.

Abstract

Moringa oleifera addition to animal diets can improve the growth performance, intestinal health, and immunity of animals, without adverse effects. We investigated the effects of Moringa oleifera on the growth performance, meat quality, and intestinal health of broilers. Moringa oleifera and fermented Moringa oleifera could improve the flesh color and breast muscle tenderness of broilers (p < 0.05). The contents of essential amino acids, unsaturated fatty acids, ΣMUFA, P/S and n-3 ratio in breast muscle of broilers were dose-increased, and the effect of fermented Moringa oleifera was better. Moringa oleifera and fermented Moringa oleifera regulated chicken flavor metabolism by increasing the relative abundance and Short-chain fatty acid (SCFA) contents of Bacteroides, Spirillum, and lactic acid bacteria. Overall, supplementation with 1 % fermented Moringa oleifera can significantly increase essential amino acid and unsaturated fatty acid contents in broilers and participate in the synthesis and transformation of amino acids and fatty acids regulated by beneficial bacteria.