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Animal Derived Food Quality and Safety

The effects of paulownia (Paulownia tomentosa) leaf extract enriched diets on meat quality, sensory attributes, and the potential economic impact of broilers

Shimaa A. Sakra Department of Husbandry and Development of Animal Wealth, Faculty of Veterinary Medicine, Mansoura University, Mansoura, EgyptView further author information

Huda A. EL-Emama Department of Husbandry and Development of Animal Wealth, Faculty of Veterinary Medicine, Mansoura University, Mansoura, EgyptView further author information

Mohammed A. E. Naielb Department of Animal Production, Faculty of Agriculture, Zagazig University, Zagazig, EgyptCorrespondence[email protected]

https://orcid.org/0000-0002-8172-5366 View further author information

Noha M. Waheda Department of Husbandry and Development of Animal Wealth, Faculty of Veterinary Medicine, Mansoura University, Mansoura, EgyptView further author information

Hanan A. Zaherc Food Hygiene and Control Department, Faculty of Veterinary Medicine, Mansoura University, Mansoura, EgyptView further author information

Mohamed Mohamed Solimand Clinical Laboratory Sciences Department, Turabah University College, Taif University, Taif, Saudi ArabiaView further author information

Mustafa Shukrye Physiology Department, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh, EgyptView further author information

Abdelrazeq M. Shehataf Department of Animal Production, Faculty of Agriculture, Al-Azhar University, Nasr City, Cairo, Egypt;g Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, IndiaView further author information

Adil Alkhedaided Clinical Laboratory Sciences Department, Turabah University College, Taif University, Taif, Saudi ArabiaView further author information

Mona M. Elghareebh Physiology Department, Faculty of Veterinary Medicine, Mansoura University, Mansoura, EgyptView further author information

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Figures & data

Figure 1. GC-mass chromatogram of paulownia leaf extract (PLE) (above) and standard main bioactive compounds (below).

Table 1. The gas chromatography/mass spectrometry analysis and quantitative profile of the main detectable bioactive compounds found in paulownia leaf extract (PLE).

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Table 2. Diet formulation and chemical analysis.

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Table 3. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg⁻¹) on broiler carcase characteristics (n = 5).

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Table 4. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg⁻¹) on broiler breast and thigh meat quality indices (n = 5) and proximate composition (n = 3).

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Table 5. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg⁻¹) on broiler sensory attributes indices and pH₂₄ (n = 20).

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Table 6. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg⁻¹) on economic return and total production revenue.

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Data availability statement

The datasets presented and/or applied during the current study are available from the corresponding author on reasonable request.

The effects of paulownia (Paulownia tomentosa) leaf extract enriched diets on meat quality, sensory attributes, and the potential economic impact of broilers

Table 1. The gas chromatography/mass spectrometry analysis and quantitative profile of the main detectable bioactive compounds found in paulownia leaf extract (PLE).

Table 2. Diet formulation and chemical analysis.

Table 3. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg⁻¹) on broiler carcase characteristics (n = 5).

Table 4. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg⁻¹) on broiler breast and thigh meat quality indices (n = 5) and proximate composition (n = 3).

Table 5. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg⁻¹) on broiler sensory attributes indices and pH₂₄ (n = 20).

Table 6. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg⁻¹) on economic return and total production revenue.

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The effects of paulownia (Paulownia tomentosa) leaf extract enriched diets on meat quality, sensory attributes, and the potential economic impact of broilers

Figures & data

Table 1. The gas chromatography/mass spectrometry analysis and quantitative profile of the main detectable bioactive compounds found in paulownia leaf extract (PLE).

Table 2. Diet formulation and chemical analysis.

Table 3. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg−1) on broiler carcase characteristics (n = 5).

Table 4. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg−1) on broiler breast and thigh meat quality indices (n = 5) and proximate composition (n = 3).

Table 5. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg−1) on broiler sensory attributes indices and pH24 (n = 20).

Table 6. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg−1) on economic return and total production revenue.

Data availability statement

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Table 3. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg⁻¹) on broiler carcase characteristics (n = 5).

Table 4. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg⁻¹) on broiler breast and thigh meat quality indices (n = 5) and proximate composition (n = 3).

Table 5. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg⁻¹) on broiler sensory attributes indices and pH₂₄ (n = 20).

Table 6. The effects of paulownia leaf extract (PLE) supplemented diets at different levels (0.0, 0.1, 0.3 and 0.5 g kg⁻¹) on economic return and total production revenue.