Effect of papaya leaves, noni fruits, and extracts formulation pineapple by-products on the meat quality of culled laying hens
DOI:
https://doi.org/10.33830/fsj.v6i1.10382.2026Keywords:
pineapple waste, papaya leaves, noni fruit, meat quality, microbiological testsAbstract
The advancement of livestock food items, particularly chicken meat, relies on innovations in the functional characteristics of food ingredients. Meat from culled laying hens (aged 18-20 months) has a tough consistency that diminishes its appeal to consumers and its market value. The study aimed to assess a marinade mixture's impact on bacterial content and physical quality of chicken meat using extracts from papaya leaf (EDP), noni fruit (EBM), and pineapple by-products (ELN) from culled laying hens. Twelve hens were divided into a control group (P0) and three treatment groups (P1, P2, P3) with varying extract concentrations, pH, cooking loss, total plate count (TPC), and Salmonella sp. presence were measured. Results indicated acceptable pH and cooking loss values, but TPC exceeded limits with no Salmonella sp. detected. ANOVA and Duncan tests were used for analysis. The study suggests the marinade treatment did not adversely affect pH or cooking loss but increased TPC due to prolonged storage at refrigerator temperatures that result in an increase in microbial activity. This research sheds light on using natural marinade extracts, showing both positive and concerning outcomes for chicken meat quality. Insights are highlighted into enhancing meat quality with marinades using the extracts of pineapple by-products, papaya leaves, and noni fruit.
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