Effect of dietary Piper samentosum (Wild betal) leaves on activity of antioxidant enzymes in chicken meat

Abstract

The purpose of this experiment was to investigate the effect of Piper samentosum leaves (PSL) in broiler diets on antioxidant activities in meat. The meat samples (drumsticks) were taken from 60 broilers at 42 days old which were treated with 5 different levels of PSL; 1) fed by basal feed (8 birds per cage) 2) fed by basal feed (10 birds per cage) 3) fed by basal feed supplemented with 1% PSL (10 birds per cage) 4) fed by basal feed supplemented with 2% PSL (10 birds per cage) and 5) fed by basal feed supplemented with 3% PSL (10 birds per cage). Then the activities of superoxide dismutase (SOD) and catalase (CAT) were analyzed. The results showed that the activity of SOD were significantly different among all groups (P <0.01). The supplementation of 3% PSL in broiler diets increased the activities of SOD compared to 0 and 1% PSL but no difference from 2% PSL. There was no significant difference in activity of CAT in meat (P>0.05). However, the CAT activity from 2% PSL group tended to be higher than other groups (P=0.15). Therefore, it can be concluded that the supplementation of PSL 2 and 3 % in broiler diets can be positive effect on the activities of antioxidant enzymes in meat.