Pleurotus ostreatus : its effect on carcass serum metabolites and meat lipoprotein content of broiler chickens

Ekunseitan D. A., . and Ekunseitan O. F., . and Odutayo O. J., . and Adeyemi P. T., . Pleurotus ostreatus : its effect on carcass serum metabolites and meat lipoprotein content of broiler chickens. pp. 629-638. ISSN 1511-3701

High demand by consumers for poultry meat and products devoid of residue of antibiotics and micro-organisms has been the drive for recent research into the Nigerian poultry industry. This study was carried out to investigate the potential effect of Pleurotus ostreatus (oyster mushroom) on carcass blood and meat cholesterol of broiler chickens. A total of 90 two-week old broiler chickens were randomly allotted to three levels of administration of ethanolic extract of Pleurotus ostreatus: control (0 ppm) 7.5 ppm and 15 ppm. Data obtained on carcass characteristics serum metabolites and meat lipid profiles were subjected to a completely randomised design. Most carcass indices considered were not influenced (p0.05) except those for the legs and breast. Breast meat () was highest in 15 ppm group. Meat lipoprotein content was significantly (p0.05) affected by oyster mushroom administration except for triglycerides and very low density lipoprotein (LDL). High density lipoprotein (HDL) was highest in the 15-ppm dosed group while LDL was lowest in meat obtained from the 15-ppm dosed group. In conclusion the use of oral administration of Pleurotus ostreatus at 15 ppm in water can increase HDL and decrease the concentrations of LDL VLDL and triglycerides in thigh meat.

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Abstract

High demand by consumers for poultry meat and products devoid of residue of antibiotics and micro-organisms has been the drive for recent research into the Nigerian poultry industry. This study was carried out to investigate the potential effect of Pleurotus ostreatus (oyster mushroom) on carcass blood and meat cholesterol of broiler chickens. A total of 90 two-week old broiler chickens were randomly allotted to three levels of administration of ethanolic extract of Pleurotus ostreatus: control (0 ppm) 7.5 ppm and 15 ppm. Data obtained on carcass characteristics serum metabolites and meat lipid profiles were subjected to a completely randomised design. Most carcass indices considered were not influenced (p0.05) except those for the legs and breast. Breast meat () was highest in 15 ppm group. Meat lipoprotein content was significantly (p0.05) affected by oyster mushroom administration except for triglycerides and very low density lipoprotein (LDL). High density lipoprotein (HDL) was highest in the 15-ppm dosed group while LDL was lowest in meat obtained from the 15-ppm dosed group. In conclusion the use of oral administration of Pleurotus ostreatus at 15 ppm in water can increase HDL and decrease the concentrations of LDL VLDL and triglycerides in thigh meat.

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Item Type:	Article
AGROVOC Term:	Pleurotus ostreatus
AGROVOC Term:	Oyster mushroom
AGROVOC Term:	Broiler chickens
AGROVOC Term:	Laboratory experimentation
AGROVOC Term:	Extraction
AGROVOC Term:	Ethanol
AGROVOC Term:	Carcasses
AGROVOC Term:	Metabolites
AGROVOC Term:	Lipoproteins
AGROVOC Term:	Blood
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24920

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