Effects of Moringa oleifera and Saccharomyces cerevisiae on growth performance, carcass traits, meat quality, and fatty acids profile of meat in broiler chickens

Effects of Moringa oleifera and Saccharomyces cerevisiae on growth performance, carcass traits, meat quality, and fatty acids profile of meat in broiler chickens | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Effects of Moringa oleifera and Saccharomyces cerevisiae on growth performance, carcass traits, meat quality, and fatty acids profile of meat in broiler chickens Noor Ahmad Nastoh, Mustafa Salman, Muhammad Waqas This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7592064/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 25 Dec, 2025 Read the published version in Tropical Animal Health and Production → Version 1 posted 4 You are reading this latest preprint version Abstract The objective of this thesis project was to investigate the efficacies of dietary supplementation of Moringa oleifera (MO) leaves and the yeast ( Saccharomyces Cerevisiae (SC ) based prebiotic (cell wall components) on the growth performance, blood biochemical profile, antioxidant capacity, intestinal morphology, and meat quality of broiler chickens. A total of 320 (Ross 308) straight one-day-old broiler chicks were utilized in this study. The chicks were indiscriminately allocated into four groups: 1 control group and three experimental groups; each experimental group was replicated 4 times with 20 chicks each. The control group (C) was fed a basal diet (without MO and SC addition). The MO group received a basal diet supplemented with 1.5% dried MO leaf powder; the SC group received a basal diet supplemented with 1.5% Saccharomyces Cerevisiae (SC); and the MO + SC group received a basal diet supplemented with 1.5% MO + 1.5% SC. The experiment lasted 40 days, and birds were offered isocaloric and isonitrogenous feed and water ad libitum. From the first week up to the end of the study, the separate and combined use of MO and SC treatment groups significantly impacted the average live weight compared to the control group. At the end of the study, the best feed conversion ratio was observed in the MO + SC and MO groups. The highest (P < 0.05) carcass weight was obtained treated groups compared to the control group. The relative weights of the liver and gizzard were significantly greater in the MO + SC group, while the kidney and spleen also showed notable (P < 0.05) increases. Similarly, the bursa of Fabricius and pancreas were markedly higher in the treated groups compared with the control. In terms of meat quality, no significant differences were detected in pH or water-holding capacity; however, lightness, redness, yellowness, and cooking loss varied significantly between the treatment and control groups at both 0 and 24 hours post-slaughter. Significant variations were observed among the experimental groups for all fatty acids, with the exception of oleic acid and total monounsaturated fatty acids (P ≤ 0.001). As a result, using Moringa oleifera leaves powder and Saccharomyces Cerevisiae at 1.5% in broiler rations significantly contributed to growth performance, carcass traits, meat quality, and fatty acids profile of meat in broiler chickens Broiler fatty acids water holding capacity Moringa Oleifera Performance Saccharomyces Cerevisiae Introduction In the following decades, the demand for animal-derived proteins is anticipated to rise due to world population and demographic changes, including urbanization and increasing affluence (Myers et al. 2023 ; Pardey et al. 2014 ; Le Mouël Forslund. 2017). The world population is expected to increase, reaching nine billion people by 2050. (Maharjan et al. 2021 ). Thus, according to FAO projections, to feed the world's expanding population by 2050, around 50% more food must be produced worldwide. (UNICEF 2021 ). Poultry meat is one of the easiest and least expensive ways to obtain high-quality protein for human consumption. (Hassan et al. 2024 ). In the poultry industry, maximizing production at the lowest possible cost and with the highest possible quality is the primary goal. Unfortunately, feed prices increased because of a need for more resources, making it more difficult for farmer-owners to turn a profit or even pay for their operations. As a result, entrepreneurs are now looking for many ways to increase production within each rearing cycle. (Obeidat et al. 2024 ). For years, meat producers have employed growth promoters to improve metrics like feed efficiency and daily weight gain. Replacing antibiotic growth promoters is of significant interest because of prohibitions in numerous countries for their usage in producing meat (poultry, beef, and pork). Nonetheless, industry and academia are looking for alternatives due to consumer backlash and the laws in numerous countries banning growth promoters. (Valenzuela-Grijalva et al. 2017 ). Feed additives that could eradicate diseases and infections while maintaining economic value through body weight ameliorating and feed conversion ratios would be the perfect substitute. (Roto et al. 2015 ). Due to their natural state, widespread usage as food ingredients, and general safety recognition, herbal feed additives have a significant advantage over AGPs. (Giannenas et al. 2018 ). Therefore, it is substantiated that plant-based feed additives offer a potential substitute for improving several vital physiological functions in animals. Plant-based additions are supplements that include components specifically helpful in enhancing the health and feed quality of animals and animal products. (Karásková et al. 2015 ) Numerous plants as feed additives have been studied to date in the diet of poultry, and many of them are said to have aromatic qualities that, similar to AGPs, affect the gut microflora, growth performance, nutritional digestibility, intestinal morphology, and the quality of the meat in poultry (Nkukwana et al. 2014 b). Moringa oleifera , as a rich source of bioactive substances like polyphenols, flavonoids, proteins, polysaccharides, vitamins, and minerals, is the plant that has been given more attention as a feed additive in animal nutrition, and it has also been known to have anti-inflammatory, anti-tumor, antibacterial, antioxidant, and anti-diabetic properties (Nkukwana et al. 2014 b; Yang et al. 2023 ). Out of the 33 species of moringa in the family of moringaceae, 13 species are common and most cultivated types, and the most attractive one is the Moringa oleifera (Arora et al. 2013 ), genetically diploid with 2n = 28 chromosomes (Ramachandran et al. 1980 )d a small to medium-sized, evergreen or deciduous tree that is endemic to northern India, Pakistan, Afghanistan, and Nepal (Benitez et al., 2018 ). In English, it is known as the Horseradish tree, Drumstick tree, Mother’s Best Friend, and West Indian Ben (Singh et al. 2020 ; Ali et al. 2022 ). A rich and uncommon mix of zeatin, quercetin, β-sitosterol, caffeoylquinic acid, and kaempferol is found in the moringa plant. M. oleifera is highly significant for its therapeutic potential, potent water-purifying abilities, and high nutritional content. The leaves, roots, seeds, bark, fruit, flowers, and immature pods of this plant have antitumor, antipyretic, antiepileptic, anti-inflammatory, antiulcer, antispasmodic, diuretic, antihypertensive, cholesterol-lowering, antioxidant, hepatoprotective, antibacterial, and antifungal activities. These plant parts are used in traditional medicine, especially in South Asia, to treat various illnesses (Anwar et al. 2007 ; Mbikay 2012 ). Every part of the moringa tree is believed to be used for particular properties (Mbikay 2012 ). Its nutritional, therapeutic, and bioremediation qualities allow it to be used in many culinary applications (Gupta et al. 2018 ). Compared to kanjero or commonly consumed leafy vegetables like spinach or fenugreek leaves, drumstick leaves were found to be superior. They exhibited the highest concentration of carotenoid pigments and the highest levels of antioxidant nutrients, ascorbic acid, and beta-carotene (Mallenakuppe et al. 2015 ). There are 7 and 10 times more vitamin A in the Moringa oleifera compared with oranges and carrots, respectively; its potassium and protein are greater than banana and yogurt by 15 and 9 times, respectively, and from the viewpoint of calcium and iron, it is richer than milk and spinach by 17 and 25 times respectively (Hasan et al. 2019 ; Kumar et al. 2021). Recently, serious attention has been paid to Moringa oleifera as a feed additive in animal nutrition. Some investigators (Mousa et al. 2017 ; Oghenebrorhie Oghenesuvwe 2016; Nkukwana et al. 2014 c; Khan et al. 2017 ) have obtained positive and promising results on the growth parameters by applying moringa; these results may be due to the presence of many nutritional and medicinal components in the moringa plant In contrast, some of the results (Cui et al. 2018 ; Nkukwana et al. 2014 a; Jiang et al. 2023 ; Liaqat et al. 2016 ; Macambira et al. 2022 ) were observed as the same with control or even negative from the viewpoint of growth parameters; these unexpected results may be because of the existence of anti-nutritional factors like phytase, tannins, saponins, oxalates, and cyanides (Nduku et al. 2020 ). According to some sources, fatty acid profiles have been improved by supplementing moringa (Nkukwana et al. 2014 c; Cui et al. 2018 ; Jiang et al. 2023 ). The second alternative to AGP that has been utilized in the current investigation is Saccharomyces cerevisiae as a prebiotic; the concept of prebiotics was defined for the first time in 1995 by Glenn Gibson and Marcel Roberfroid. It was described as “a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, thus improving host health. For over fifteen years, according to this definition, prebiotics are limited to a few substances belonging to the carbohydrate group, including lactulose, GOS, and short and long-chain β-fructans [FOS and inulin]. "Dietary prebiotics" was defined as "a selectively fermented ingredient that results in specific changes in the composition and activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health.” (Macambira et al. 2022 ; Roto et al. 2015 ; Varzakas et al. 2018 ; del Valle et al. 2023 ). Yeasts are classified as unicellular fungi that do not establish their sexual states (spores) in or on a fruiting body. Instead, they reproduce mainly by budding and sometimes by fission (Walker 2009 ). Yeast is rich in easily digested protein, β-glucan, and a good source of vitamins and other critical nutrients. For the growth of chickens, yeast is an essential source of protein and amino acids. Particularly rich in thiamin and riboflavin vitamins, as well as nicotinic acid, pantothenic acid, biotin, magnesium, and zinc (Qui, 2023 ; Borchani et al. 2016 ). So, recently, there has been a keen interest in using yeast and yeast products as beneficial growth promoters in chicken nutrition (Yalçın et al. 2013 ). Contradictory results have been observed from using yeast in chickens' diets as a feed additive. Some investigations haven’t shown statistical differences in growth parameters and carcass traits (Onwurah Okejim 2014; Chen et al. 2009 ; Lin et al. 2023 ). while many others have exhibited significant differences and promising results. (Roy and Ray 2023 ; Zhang et al. 2005 ; Hoque et al. 2021 ; Onwurah Okejim 2014; Maksimović et al. 2022 ). As a novel concept, the incorporation of Moringa oleifera as a phytogenic and Saccharomyces cerevisiae as a prebiotic has been supplemented in the diet of broilers individually and at different dose levels; thus, we aimed to investigate the individual and combined effects of Moringa oleifera and Saccharomyces cerevisiae on the performance parameters, carcass traits, and meat quality and fatty acid profile of broiler chickens. Materials and methods Experimental design: Animal care and study design were according to our previous study (Nastoh et al., 2025 ). Briefly, birds were provided with brooding care, rice husk was used as a bedding material, and they were vaccinated against Newcastle and infectious bronchitis diseases. a total of 320 one-day-old Ross-308 broiler chicks were used. A total of 4 treatment groups were established, and each group was replicated four times with 200 birds per replicate, and groups were designed in following manner: The control group was fed a basal diet (without MO and SC addition); the MO group (basal diet + 1.5% dried MO leaf powder; SC group (basal diet + 1.5%SC); and the MO + SC (basal diet supplemented with 1.5% MO + 1.5% SC). Starter (0–20 days) and grower phase (21–40 days) rations were formulated according to our previously published research work (Nastoh et al., 2025 ). Determination of live weight and body weight gain change For this purpose, the live weights of the individually weighed chicks were determined at the beginning of the study (day 0), on days 7, 14, 21, 28, 35, and at the end of the trial (day 40). Live body weight gains (BWG) were calculated as the difference between two weight measurements BWG = final weight -initial weight Determination of Feed Intake and Feed Conversion Ratio In the study, the amount of feed consumed by the replicate group in that period was calculated from the difference between the feed placed and remaining feed on days 0, 7, 14, 21, 28, 35, and 40 for each subgroup. For each subgroup, the feed conversion ratio (amount of feed consumed (kg) per kg of live weight gain) was determined by dividing the amount of feed consumed between the two weighing intervals by the live weight gains determined for each subgroup during those weighing intervals. Determination of Carcass Characteristics At the end of the trial, the live weights of the animals were determined 12 hours before slaughter, following a 12-hour fasting period. After slaughter, plucking, removal of internal organs, and foot cutting, the hot carcass weight and internal organ weights were determined. After the carcasses were stored at + 4°C for 24 hours, the cold carcass weight was determined. Determination of Meat Quality Characteristics At the end of the experiment, three M. pectoralis major muscles were taken from each subgroup and meat quality characteristics were examined. The meat quality characteristics of the samples were determined at the Meat Quality Laboratory of the Department of Animal Science, Faculty of Veterinary Medicine, OMÜ. Meat quality characteristics such as pH, drip loss, cooking loss, and color measurement analysis were performed. Determination of pH Value in Breast Meat at 0 (pH0) and 24 (pH24) Hours Measurements were taken at three different points on the Musculus pectoralis muscle using a digital glass electrode pH meter (Testo 205). The device probe was cleaned with pure water after each sample change. Measurements were taken immediately after cutting (pH0) and after muscle samples were stored at + 4°C for 24 hours (pH24). Determination of Water Holding Capacity Water holding capacity (WHC) was measured 24 hours after slaughtering (Barton Gade et al., 1993). Five-gram meat samples taken from the Musculus pectoralis muscle were weighed using a precision balance sensitive to 0.01 g and divided into five pieces. The separated meat samples were placed between two filter papers of predetermined weight, held between two glass plates with a 2,250 g weight on top for 5 minutes, and then the weights of the meat pieces were determined. The water holding capacity was determined using the initial weight (A) and final weight (B) of the samples. WHC = 100 - [(A - B) / A) x 100] Determination of Cooking Loss in Breast Meat Approximately 50 g of breast meat ( Musculus pectoralis ) was taken, placed in vacuum bags, sealed in a vacuum machine, and measurements began after 24 hours of slaughtering. The bags were placed in a water bath at + 80°C for 60 minutes. They were removed from the water bath, left to rest at + 4°C for 12 hours, then the meat was removed from the bags, dried, weighed again, and the cooking loss (%) was calculated relative to the initial weight (Honikel, 1998). Determination of Meat Color Measurement Meat color measurement was performed using a color measurement device (Minolta CR 400) based on the L*, a*, b* coordinate system. In this system, L* represents lightness, a* represents the red color coordinate, and b* represents the yellow color coordinate. D65 was used as the light source for the measurements, and measurements were made according to CIE (1986). The device was calibrated according to a standard white plate (Y = 93.8; x = 0.316; y = 0.3323). For color analysis, three measurements were taken using a colorimeter from the bone-facing surface of the M. pectoralis major , from the fat-free and undamaged parts of the median line. The samples taken for color measurement were placed on a plastic plate, and the first measurement was taken immediately after sampling, at 0 hours of slaughtering. The samples were then stored in a refrigerator at 4°C for 24 hours, after which a second color measurement was performed. The device was set to provide the average of three measurements for each measurement. The average color value obtained was taken as the final value. Determination of the Fatty Acid Profile in Meat Fifty grams of each breast muscle from the carcasses were weighed and placed in vacuum bags. They were vacuum-packed using the vacuum machine (Orved Multiple 315 Chamber Vacuum) available at the Department of Animal Science, Faculty of Veterinary Medicine, OMÜ, and stored at -18°C until the day of analysis. The samples were thawed at + 4°C one day before the day of analysis and homogenized for 5 minutes with an ultra-turrax using a 2:1 mixture of chloroform and methanol according to the method reported by Mousa et al. ( 2017 ). The resulting filtrate was transferred to Teflon centrifuge tubes and centrifuged at 2000 rpm for 15 minutes. The chloroform-oil mixture at the bottom of the centrifuge tube was transferred to a rotary evaporator and rotated at 50°C until the chloroform evaporated. Next, 0.2 g of pure oil was transferred from the flask to a beaker, and 2 mL of isooctane was added. Then, 1 mL of methyl alcohol KOH was added, shaken for 30 seconds, and allowed to stand for 6 minutes. 1–2 drops of methyl orange were added and shaken with 1N HCl acid until the color neutralized, using a pre-prepared glass burette. The resulting liquid was transferred to a test tube, and the clear upper layer was transferred to amber glass vials and analyzed using a gas chromatograph. The resulting peaks were identified by matching them with internal standards (Supelco 37 Component FAME-Mix, Sigma, USA) (Macambira et al., 2022 ). Statistical Analysis Data were processed using IBM SPSS software version 21 (OMU, Samsun). The distribution of data was assessed for normality with the Kolmogorov-Smirnov test when group sizes exceeded 50, and with the Shapiro-Wilk test when group sizes were below 50. Mortality differences among groups were evaluated using the Chi-square test. Descriptive statistics are displayed in tables as mean values with standard errors. Group comparisons were carried out through one-way analysis of variance (ANOVA) at a 5% significance level. Duncan’s multiple range test was applied to identify which groups contributed to the observed differences. Results Growth performance The Weekly Average Live Weights in Table 1 demonstrated that, at the beginning of the study, there were no statistically significant differences among the groups (p = 0.912 = 0.912), indicating homogeneity at the start. From week 1 onwards, significant differences (p < 0.001p < 0.001) emerged among groups. The MO + SC group consistently exhibited the highest values compared to the control and single-treatment groups. The SC and MO groups showed improved values compared to the control, though MO generally outperformed SC. At weeks 5 and 6, all treatment groups demonstrated significantly higher values than the control (p = 0.001p = 0.001), with MO + SC yielding the highest response. The mortality rate was highest in the Control group (4%), followed by the MO group (2%), while SC and MO + SC groups had no recorded mortality (p = 0.028p = 0.028), indicating a potential protective effect of the interventions. Table 1 Effect of MO and SC and their combination on the weekly body weight of broiler chickens Week Control MO SC MO + SC P Day 0 40.68 ± 0.146 40.87 ± 0.123 41.02 ± 0.532 40.81 ± 0.375 0.912 1 156.57 ± 2.787 c 192.18 ± 1.9 ab 186.95 ± 3.574 b 199.47 ± 3.239 a < 0.001 2 357.26 ± 10.002 c 442.74 ± 10.566 ab 426.56 ± 9.173 b 459.78 ± 7.575 a < 0.001 3 740.57 ± 21.845 c 932.57 ± 10.032 ab 887.61 ± 17.81 b 957.53 ± 10.535 a < 0.001 4 1264.87 ± 27.999 c 1507.13 ± 24.67 ab 1472.81 ± 25.108 b 1552.93 ± 17.654 a < 0.001 5 1810.52 ± 29.468 b 2059.84 ± 47.646 a 2059.89 ± 43.486 a 2115.13 ± 36.694 a 0.001 6 2190.6 ± 25.975 b 2459.79 ± 45.535 a 2449.5 ± 42.297 a 2513.15 ± 46.353 a 0.001 Mortality rate (%) 4 2 0 0 0.028 Results are presented as mean + SEM and within the same row, means with different superscripts differ significantly (P < 0.05); MO: Moringa oleifera ; SC: Saccharomyces cerevisiae ; MO + SC: Moringa oleifera + Saccharomyces cerevisiae Body weight gain is given in Table 2 . In the first week, significant differences exist (P < 0.001), with MO + SC showing the highest value (158.66 ± 3.22), followed by MO, SC, and Control. In the second week, the control group remained significantly lower (P = 0.001). MO + SC, MO, and SC were higher and statistically similar. 3rd week showed a similar result to the first week, and 4th week was the same as the second week. No significant differences were observed during the remaining two weeks, but overall (0–6 weeks), MO + SC, MO, and SC significantly outperformed the Control group (P = 0.00. Overall, the substantial significance in early weeks suggests the interventions (MO, SC, MO + SC) have a positive impact, and MO + SC often displayed the highest values, suggesting a synergistic or additive effect. Table 2 Effect of MO and SC and their combination on the body weight gain of broiler chickens Week Control MO SC MO + SC P 1 115.89 ± 2.761 c 151.31 ± 1.854 ab 145.93 ± 3.68 b 158.66 ± 3.222 a < 0.001 2 200.69 ± 7.293 b 250.56 ± 11.355 a 239.61 ± 6.064 a 260.31 ± 4.447 a 0.001 3 383.31 ± 12.604 c 489.83 ± 13.155 ab 461.05 ± 9.847 b 497.76 ± 3.665 a < 0.001 4 524.3 ± 7.187 b 574.56 ± 14.854 a 585.2 ± 13.295 a 595.4 ± 12.069 a 0.007 5 545.65 ± 16.581 552.72 ± 36.136 587.07 ± 19.076 562.19 ± 24.285 0.679 6 380.08 ± 29.257 399.94 ± 20.618 389.61 ± 16.497 398.02 ± 17.979 0.911 0–6 2149.92 ± 25.964 b 2418.92 ± 45.477 a 2408.48 ± 41.896 a 2472.34 ± 45.988 a 0.001 Results are presented as mean + SEM and within the same row, means with different superscripts differ significantly (P < 0.05); MO: Moringa oleifera ; SC: Saccharomyces cerevisiae ; MO + SC: Moringa oleifera + Saccharomyces cerevisiae Data about feed consumption is shown in Table 3 , which implies that MO + SC was significantly greater (P˂0.023) than the other groups in the first week, but no significant differences were revealed in the 2nd week. Control was significantly (P˂0.001) lower than all treated groups in the 3rd week. No drastic variations were disclosed in weeks 4 and 5. The feed consumption by SC was greater (P = 0.074) during the last week compared to others. During the whole period (0–6 weeks), Control was significantly lower (P = 0.004) than MO, SC, and MO + SC. In this regard, SC had the highest cumulative performance, followed by MO + SC and MO. Table 3 Effect of MO and SC and their combination on the weekly feed consumption of broiler chickens Week Control MO SC MO + SC P 1 197.82 ± 7.203 b 195.25 ± 5.746 b 201.27 ± 9.031 b 227.61 ± 5.349 a 0.023 2 321.25 ± 6.429 315.72 ± 8.965 308.9 ± 2.667 318.47 ± 5.263 0.561 3 561.44 ± 18.033 b 627.42 ± 7.167 a 651.59 ± 17.325 a 648.37 ± 5.257 a 0.001 4 834.17 ± 40.546 897.55 ± 14.589 869.72 ± 15.935 909.38 ± 17.093 0.190 5 1156.52 ± 26.388 1205,64 ± 28,337 1212.09 ± 36.594 1157.37 ± 25.186 0.409 6 946.96 ± 5.555 b 940.68 ± 37.765 b 1041.84 ± 36.233 a 941.05 ± 23.13 b 0.074 0–6 3975.65 ± 41.68 b 4182.25 ± 52.46 a 4285.4 ± 30.111 a 4202.24 ± 40.567 a 0.004 Results are presented as mean + SEM and within the same row, means with different superscripts differ significantly (P < 0.05); MO: Moringa oleifera ; SC: Saccharomyces cerevisiae ; MO + SC: Moringa oleifera + Saccharomyces cerevisiae Table 4 presents weekly FCR. In the first two weeks, the Control group had the highest value, significantly different (P < 0.001) compared to all treated groups, with a remarkable diminish in the MO group during the first week. In the 3rd, the Control still was the highest (1.47), while MO and MO + SC were statistically lower. No considerable variations were seen during weeks 4, 5, and 6. Altogether (0–6 weeks), Significant differences exist among groups (P < 0.001). The Control group had the highest overall value (1.83), followed by SC (1.75), MO (1.70), and MO + SC (1.67). Table 4 Effect of MO and SC and their combination on the FCR of broiler chickens Week Control MO SC MO + SC P-value 1 1.71 ± 0.057 a 1.29 ± 0.028 c 1.38 ± 0.049 bc 1.44 ± 0.037 b < 0.001 2 1.6 ± 0.028 a 1.27 ± 0.089 b 1.29 ± 0.032 b 1.22 ± 0.013 b 0.001 3 1.47 ± 0.07 a 1.28 ± 0.034 b 1.42 ± 0.067 ab 1.3 ± 0.011 b 0.072 4 1.59 ± 0.093 1.56 ± 0.033 1.49 ± 0.022 1.53 ± 0.008 0.505 5 2.13 ± 0.081 2,2 ± 0,106 2.07 ± 0.049 2.07 ± 0.098 0.667 6 2.53 ± 0.178 2.36 ± 0.068 2.68 ± 0.089 2.38 ± 0.1 0.222 0–6 1.83 ± 0.005 a 1.7 ± 0.014 bc 1.75 ± 0.023 b 1.67 ± 0.026 c <0.001 Results are presented as mean + SEM and within the same row, means with different superscripts differ significantly (P < 0.05); MO: Moringa oleifera ; SC: Saccharomyces cerevisiae ; MO + SC: Moringa oleifera + Saccharomyces cerevisiae Weekly times of gains are reported in Table 5 . MO + SC provided the most substantial early improvement (P < 0.001) in Week 1, followed by MO and SC. Weeks 2 and 3 showed no significant differences, suggesting an initial peak followed by stabilization. MO and MO + SC significantly reduced the growth rate in Weeks 4 and 5. By Week 6, all groups displayed similar values, indicating long-term adaptation. MO + SC is the best treatment for maximizing early benefits. However, long-term effects appear to level off. Table 5 Effect of MO and SC and their combination on the time of gains of broiler chickens Week Control MO SC MO + SC P-value 1 3.85 ± 0.067 c 4.7 ± 0.043 ab 4.56 ± 0.112 b 4.89 ± 0.088 a < 0.001 2 2.28 ± 0.026 2.31 ± 0.067 2.28 ± 0.02 2.3 ± 0.007 0.935 3 2.07 ± 0.018 2.11 ± 0.053 2.08 ± 0.017 2.08 ± 0.013 0.836 4 1.71 ± 0.015 a 1.62 ± 0.01 b 1.66 ± 0.017 ab 1.62 ± 0.013 b 0.002 5 1.43 ± 0.018 a 1.37 ± 0.023 b 1.4 ± 0.007 ab 1.36 ± 0.014 b 0.041 6 1.21 ± 0.018 1.19 ± 0.012 1.19 ± 0.01 1.19 ± 0.008 0.593 Results are presented as mean + SEM and within the same row, means with different superscripts differ significantly (P < 0.05); MO: Moringa oleifera ; SC: Saccharomyces cerevisiae ; MO + SC: Moringa oleifera + Saccharomyces cerevisiae Meat Quality Analysis: pH, Temperature, Color, and Water Retention pH Analysis As seen in Table 6 , at 0 Hours Post-Slaughter, no significant differences were observed (P = 0.0808), indicating similar initial meat acidity across all groups. Similarly, the final pH values (ranging from 5.77 to 5.91) did not significantly differ among groups (P = 0.225) and remained within the ideal range (5.5–6.0) for high-quality meat. No dietary treatment negatively impacted post-mortem pH decline, suggesting similar meat tenderness and microbial stability. At 0 Hours Post-Slaughter, MO, SC, and MO + SC had significantly (P˂0.0080 higher temperatures than the Control, indicating metabolic differences affecting muscle heat production. At 24 Hours Post-Slaughter, the Control group retained significantly (P˂0.001) more heat than MO, SC, and MO + SC. Treated groups exhibited faster chilling rates, which may enhance meat texture and color stability, and a faster temperature decline in treated groups could reduce bacterial growth and improve meat preservation. Meat Color (L, a , b* Values) Data in Table 6 shows that at 0 hours, MO + SC was significantly lighter (P˂0.008) than SC and MO; likewise, at 24 hours, MO, SC, and MO + SC exhibited higher (P˂0.021) L* values compared to the Control, indicating lighter and more visually appealing meat color. At 0 hours, MO, SC, and MO + SC had significantly higher (P˂0.001) redness values, but at 24 hours, MO + SC had the highest (P˂0.001) a* value, making it the reddest and visually appealing meat; no significant differences were observed in b* Values at 24 hours (P˂0.673), indicating that dietary treatments did not notably affect meat yellowness. Treated groups (MO, SC, MO + SC) resulted in lighter and redder meat, which consumers generally prefer for its fresh appearance. Water Holding Capacity (WHC) stayed unchanged (P˂0.291) in all groups, indicating all groups retained moisture similarly. MO-treated meat had a significantly lower (P˂0.002) cooking loss (22.36%) compared to the Control (27.71%), while SC (24.13%) and MO + SC (25.37%) showed moderate reductions in cooking loss. Altogether, Meat from the MO-treated group retained more moisture during cooking, leading to a juicier and more tender final product. Table 6 Effect of MO and SC and their combination on the meat quality parameters of broiler chickens Control MO SC MO + SC P-value 0 hour pH 6.45 ± 0.069 6.5 ± 0.048 6.42 ± 0.042 6.44 ± 0.077 0.0808 Temperature, C˚ 37.35 ± 0.488 b 39.05 ± 0.381 a 38.84 ± 0.332 a 39.04 ± 0.322 a 0.008 L 45.62 ± 1.191 ab 42.44 ± 1.224 b 44.35 ± 1.106 b 48.57 ± 1.337 a 0.008 a* 2.07 ± 0.092 b 3.49 ± 0.145 a 3.16 ± 0.11 a 3.49 ± 0.142 a 0.001 b* 6.78 ± 0.207 b 6.98 ± 0.236 b 7.24 ± 0.31 b 9.4 ± 0,355 a 0.001 24 hours pH 5.77 ± 0.07 5.8 ± 0.049 5.91 ± 0.046 5.86 ± 0.038 0.225 Temperature, C˚ 15.09 ± 0.346 a 7.87 ± 0.259 b 6.72 ± 0.16 c 6.57 ± 0.241 c 0.001 L 48.68 ± 1.317 b 53.98 ± 1.632 a 53.48 ± 0.922 a 54.04 ± 1.499 a 0.021 a* 2.5 ± 0.089 c 3.01 ± 0.119 b 3.22 ± 0.124 b 3.9 ± 0.132 a 0.001 b* 9.73 ± 0.458 9.98 ± 0.416 9.33 ± 0.348 9.56 ± 0.305 0.673 Water holding capacity 89.58 ± 1.017 89.79 ± 0.54 91.22 ± 0.574 90.68 ± 0.423 0.291 Cooking loses, % 27.71 ± 0.789 a 22.36 ± 0.831 c 24.13 ± 1.02 bc 25.37 ± 1.018 ab 0.002 Results are presented as mean + SEM and within the same row, means with different superscripts differ significantly (P < 0.05); MO: Moringa oleifera ; SC: Saccharomyces cerevisiae ; MO + SC: Moringa oleifera + Saccharomyces cerevisiae Table 7 shows that the levels of saturated fatty acids (SFA) significantly increased in the MO, SC, and MO + SC groups compared to the Control. Among these, the SC group exhibited the highest total SFA content (72.76%), followed by MO + SC (70.28%). In contrast, all treatment groups significantly reduced unsaturated fatty acids (UFA) compared to the control group. The SC group had the lowest total UFA content at 27.24%, indicating a marked decrease in fat unsaturation. PUFA levels were highest in the Control group (25.37%), while the SC group had the lowest (16.81%), followed by MO + SC (19.07%). This suggests that the treated groups had a reduced proportion of essential fatty acids. The UFA/SFA ratio was significantly lower in the MO, SC, and MO + SC groups (ranging from 0.38 to 0.47) compared to the Control (0.58). A lower ratio suggests a harder fat consistency, which may influence meat texture. The PUFA n-6/n-3 ratio was highest in the MO (22.52) and MO + SC (20.81) groups, indicating a shift toward higher omega-6 fatty acid content. In contrast, the Control and SC groups had lower ratios, which are generally associated with better anti-inflammatory properties. Diets containing MO, SC, and MO + SC led to an increase in SFA and a decrease in UFA, potentially affecting meat quality and nutritional value. The reduction in omega-3 fatty acids in the treated groups may diminish anti-inflammatory benefits. The higher PUFA n-6/n-3 ratios in MO and MO + SC suggest a potential pro-inflammatory effect. Increased SFA levels may enhance fat stability and improve meat texture. The lower UFA/SFA ratios observed in the treated groups could result in firmer meat consistency. SC and MO + SC diets increased total SFA while decreasing essential PUFA (omega-3 and omega-6), reducing the overall healthiness of the meat. The MO diet appears to maintain a better balance, preserving beneficial monounsaturated fatty acids (MUFA) while keeping PUFA at moderate levels. Table 7 Effect of MO and SC and their combination on the fatty acid profile of breast meat of broiler chickens Control MO SC MO + SC P-value Lauric acid (C12:0) 0.37 ± 0.015 a 0.25 ± 0.01 b 0.24 ± 0.008 b 0.28 ± 0.012 b < 0.001 Myristic acid (C14:0) 0.28 ± 0.008 b 0.36 ± 0.013 a 0.29 ± 0.013 b 0.3 ± 0.012 b < 0.001 Palmitic acid (C16:0) 34.04 ± 0.932 b 38.99 ± 0.378 a 40.54 ± 0.406 a 40.14 ± 0.397 a < 0.001 Palmitoleic acid (C16:1) 0.47 ± 0.021 a 0.5 ± 0.021 a 0.35 ± 0.014 b 0.45 ± 0.02 a < 0.001 Stearic acid (C18:0) 28.99 ± 0.494 b 28.7 ± 0.4 b 31.69 ± 0.601 a 29.56 ± 0.539 b 0.001 Oleic acid (C18:1n9c) 10,49 ± 0.415 11.17 ± 0.276 10.08 ± 0.334 10.2 ± 0.357 0.136 Linoleic acid (C18:2n6c) 19.95 ± 0.821 a 16.64 ± 0.438 b 13.81 ± 0.577 c 15.57 ± 0.534 bc < 0.001 Alfa-Linolenic acid (C18:3n3) 1.6 ± 0.071 a 0.86 ± 0.035 b 1.04 ± 0.043 b 0.88 ± 0.033 b < 0.001 Gama-Linolenic acid (C18:3n6) 1.76 ± 0.076 a 0.35 ± 0.015 b 0.33 ± 0.014 b 0.33 ± 0.014 b < 0.001 Arachidonic acid (C20:4 n6) 2.06 ± 0.094 a 2.19 ± 0.089 a 1.63 ± 0.065 b 2.28 ± 0.084 a < 0.001 ∑SFA 63.67 ± 1.261 c 68.29 ± 0.657 b 72.76 ± 0.923 a 70.28 ± 0.833 ab < 0.001 ∑UFA 36.33 ± 1.261 a 31.71 ± 0.657 b 27.24 ± 0.923 c 29.72 ± 0.833b c < 0.001 ∑MUFA 10.95 ± 0.427 11.67 ± 0.278 10.43 ± 0.341 10.66 ± 0.351 0.089 ∑PUFA 25.37 ± 0.853 a 20.04 ± 0.439 b 16.81 ± 0.646 c 19.07 ± 0.576b c < 0.001 ∑UFA/SFA 0.58 ± 0.032 a 0.47 ± 0.015 b 0.38 ± 0.017 c 0.43 ± 0.017 bc < 0.001 ∑PUFA n-6/n-3 15.36 ± 1.076 b 22.52 ± 0.502 a 15.36 ± 0.643 b 20.81 ± 0.635 a < 0.001 Results are presented as mean + SEM and within the same row, means with different superscripts differ significantly (P < 0.05); MO: Moringa oleifera ; SC: Saccharomyces cerevisiae ; MO + SC: Moringa oleifera + Saccharomyces cerevisiae Discussion Natural feed additives are gaining popularity over possibly dangerous synthetic alternatives. (Zeng et al. 2015 ; Gadde et al. 2017 ). The inclusion of aromatic plants in the diet results in considerable improvements in body weight increase, feed intake, and feed conversion ratio, as well as a reduction in morbidity and mortality. It has also been reported that essential oils improve feed flavor and palatability, resulting in increased feed intake and performance. (Franz et al. 2010 ; Christaki et al. 2012 ; Gadde et al. 2017 ; Giannenas et al. 2018 ). Furthermore, certain animal studies on carcass quality found that consuming aromatic herbs enhanced carcass weight, breast weight, meat softness, and juiciness. (Steiner and Syed. 2015; Valenzuela-Grijalva et al. 2017 ). Confirming these claims, in the current research, the dietary inclusion of MO, SC, and MO + SC offered benefits across growth performance, carcass yield, organ development, and meat quality compared to the control. Week average live weight WALW, average weekly live weight gain AWLWG, feed conversion ratio FCR, weekly average feed consumption WAFC, weekly growth rate WGR, Average Carcass Characteristics ACC, and average organ weight AOW of the broilers are presented in Tables 1 to 5 , respectively. Meat quality characteristics (MQC) and the average amount of fatty acid (AAFA) are shown in Tables 6 and 7 relatively. In the current research, dietary OM demonstrated lower FCR and higher performance metrics, which are consistent with the findings of Nduku et al. ( 2020 ) and Mahmoud et al. ( 2019 ), who reported that MOLM supplementation seemed to reduce feed conversion ratio (FCR), suggesting that while overall growth was not drastically altered, the efficiency of feed utilization improved. However, Nkukwana et al. ( 2014 ) found that when the level of MOLM was increased from 1% to 5%, there was an improvement in BWG and ADG by day 21. This confirms the results of David et al. ( 2015 ) in which the BW and WFI of broilers increased and FCR reduced by 0.05% dietary MLP. The study by Zhang et al. ( 2023 ) suggested that a 3% inclusion of MOLP (Moringa Oleifera Leaf Powder) improved ADG and ADFI, while higher doses (7–9%) showed poorer growth performance, highlighting the importance of optimal dosing for the desired effects. Similarly, the study by Kairalla et al. (2023) demonstrated improved carcass yield with a 0.75% MOLP inclusion. Dietary MOLM can potentially affect BW in the same way as an AGP and an organic acid (Nduku et al. 2020 ). As opposed to the current investigation, Jiang et al. ( 2023 ) Mahmoud et al. ( 2019 ), and Moreno-Mendoza et al. ( 2021 ) all reported no significant changes in feed intake, body weight gain, and average daily feed intake (ADFI) when varying levels of MOLM (ranging from 0.5 to 5, 15%) were included in broiler diets. These findings align with previous studies by Nkukwana et al. ( 2014 ) where various doses of MOLM (5g, 15g, 25g per kg) failed to show significant differences in growth parameters like BW and ADG. Data in Table 7 show that the weights of the liver, gizzard bursa of Fabricius, and pancreas were improved by MO; these results are in line with the observations of Teteh et al. ( 2013 ) who added 1–2% MOL hydro-alcoholic extract to the diet of broilers in which the organ weights improved by. However, these results supported the consequence obtained for the liver weight by 0.5% MLP (David et al. 2015 ). The significant changes in the relative weights of the liver and pancreas can indicate that Moringa leaf improves the metabolism and digestion of macronutrients (Picard et al. 1999 ). And improving bursa weight by the MO group can be attributed to the antioxidant activities of moringa components, phenol, flavonoids, and vitamins like C and E, which resulted in the proliferation of lymphocytes B and T (Teteh et al. 2013 ). Similar to the current research, Onunkwo and George ( 2015 ) also found no dramatic results in the weights of the kidney, spleen, and heart of the broilers feeding 5% MOLM. Unlike the current study, A consistent trend across multiple studies noted that MOLM supplementation generally does not significantly affect organ weights such as the liver, heart, gizzard, and spleen (Nduku et al. 2020 ). These findings align with the results of Nkukwana et al. ( 2014 ) who added 1–25 g/kg MOLM to the diet of broiler chickens. Additionally, Kairalla et al. (2023) reported no significant differences in the weights of internal organs between birds fed different levels of MOLP and control, although carcass yield improved with higher levels of MOLP. Similarly, Gadzirayi et al. ( 2012 ) observed that broilers fed with 25% moringa leaves showed no substantial differences in organ weights compared to control groups. Furthermore, Macambira et al. (2021) found no changes in organ weights as a result of supplementing MOLM up to 6%. Regarding meat features, all treatments maintained desirable pH values, ensuring optimal meat tenderness and microbial stability. The treated groups exhibited faster cooling rates, which enhanced meat texture, color stability, and preservation. Specifically, MO + SC resulted in the most visually appealing meat with lighter and redder colors, which consumers prefer. Additionally, while water holding capacity remained consistent across groups, the MO treatment significantly reduced cooking loss, contributing to a juicier and more tender product. Our findings are in agreement with Nduku et al. ( 2020 ) who reported that the inclusion of MOLM in broiler diets improved the redness (a*) and yellowness (b*) of the meat. Likewise, Qwele et al. ( 2013 ) also noted that broilers who fed 5% moringa in their diet had reduced cooking loss, suggesting that moringa may improve the retention of water and nutrients in the meat, potentially enhancing its texture. Additionally, Kairalla et al. (2023) showed that lower drip loss in the treatments compared to the control could suggest better meat quality retention with MOLP supplementation. In contrast, Jiang et al. ( 2023 ) reported that while there were improvements in the yellowness of meat at 45 minutes post-slaughter, no significant differences in pH, drip loss, cooking loss, and color (L*, a*, and b*) of the meat were observed between the control and MOLM-treated groups. Our results showed that 1.5% dietary SC linearly and quadratically increased the broilers' WALW, AWLWG, WAFC, LBW, WC, and CC, whereas FCR decreased while WGR stayed stable. Our findings are in line with the observations of Roy and Ray ( 2023 ) who reported significant improvements in broilers’ BW, BWG, feed efficiency, and carcass yield with a dramatic reduction in FCR by supplementing 20g SC/100kg of feed. Likewise, Paryad and Mahmoudi ( 2008 ) obtained the same results for the mentioned parameters by 1.5 and 2% SC. Supporting this, Zhang et al. ( 2005 ) found that 0.3% SC cell wall supplementation did not significantly affect FI or FG but resulted in a significant increase in body weight gain (BWG) (P < 0.05). Further, Yalçın et al. ( 2013 ) demonstrated that various doses of yeast autolysate (1, 2, 3, and 4 g/kg) did not significantly affect final live weight (FLW) or feed intake (FI) over the entire experimental period. However, during the first 21 days, LWG increased (P < 0.05), and FCR decreased (P < 0.05) in all treated groups compared to the control. This confirms the findings of Santin et al. ( 2001 ) who found that 0.2% SC cell wall supplementation did lead to an improvement in BWG (P < 0.05). Similarly, Hoque et al. ( 2021 ) found that 1% dietary yeast culture significantly increased BWG and decreased FCR. Contrary to the current research, Aristides et al. (2018) observed no significant result in carcass weight, carcass yield, and breast yield of the broiler by supplementing 250 to 1500g of SC fermented powder/t of feed. It is in agreement with the results of Lin et al. ( 2023 ) in which there were no dramatic changes in ADG, ADFI, and FCR during 42 days in the broilers fed 250 mg SC hydrolysate/kg of feed. 1.5% dietary SC in the current research eventuated in no changes in the weights of liver, kidney, gizzard, spleen, intestine, and stomach; however, the bursa of Fabricius and pancreas got heavier (P < 0.05) while the heart became lighter (P < 0.05) in weight. Our findings align with those of Hoque et al. ( 2021 ) who did not find significant results in the weights of the liver, bursa of Fabricius, spleen, and gizzard. Attia et al. ( 2023 ) also found no alterations in liver, gizzard, and intestine weights of broilers fed 2g SC/kg of diet. Reduction (P < 0.05) in liver weight in this research is consistent with Roy and Ray ( 2023 ). In contrast, Osita et al. (2020) demonstrated that supplementation with 1.2 g/kg SC resulted in significantly heavier heart, gizzard, and liver weights compared to the control. In addition, Onwurah and Okejim ( 2014 ) reported that SC supplementation did not significantly affect the weights of the pancreas, kidneys, heart, or spleen but caused a reduction in liver and gizzard weight. In terms of meat quality, Aristides et al. (2018) found no significant effects on meat color ( L, a , and b* values**), water-holding capacity (WHC), or cooking loss in broilers supplemented with SCFP at levels of 0.25 kg, 0.75 kg, or 1.5 kg/t. However, the pH of the meat at 24 hours post-mortem was significantly lower (P < 0.01) in birds fed 1.5 kg SCFP, indicating a possible alteration in meat quality with higher levels of SCFP supplementation. Similarly, Hoque et al. ( 2021 ) found no significant changes in meat color, WHC, or cooking loss with 1% dietary yeast culture supplementation. It supports our findings in WHC and b* parameters, whereas our findings regarding meat color and cooking loss are the opposite. Similar to our results, the lightness L* of the broiler's breast meat improved, whereas b* and pH did not change by 0.6- 1 and 1.3g SC/kg of feed (Grigore et al. 2023 ). as opposed to our results, Mohamed Ibrahim and Gaafar (2022) reported no dramatic results in meat color and drip loss in the broilers fed 5% SC and exposed to heat stress. In conclusion, the results of this study demonstrate that the dietary interventions with MO, SC, and MO + SC significantly enhanced growth parameters, including live body weight, carcass characteristics, and organ development, particularly during the early weeks. MO + SC showed the most substantial early improvement, suggesting a synergistic effect between the two treatments. Furthermore, the interventions demonstrated a potential protective effect, as evidenced by the lower mortality rates in the treated groups compared to the control. While long-term benefits appeared to plateau after the initial peak, all treatments consistently outperformed the control group. With respect fatty acid profiles of breast meat, no significant negative impacts were observed on post-mortem pH decline. Additionally, treated meats exhibited more desirable visual qualities, such as lighter and redder meat, which consumers generally prefer. In terms of meat quality and preservation, the treatments contributed to improved color stability and lower cooking loss, potentially enhancing its shelf-life and juiciness. From a nutritional standpoint, the treatments increased saturated fatty acids (SFA) and reduced unsaturated fatty acids (UFA), which may influence meat quality by enhancing fat stability and texture. However, the shift toward a higher omega-6 fatty acid content, particularly in the MO and MO + SC groups, suggests a potential pro-inflammatory effect. However, the changes in the fatty acid composition of the treated groups may affect the overall healthiness of the meat, particularly by diminishing the anti-inflammatory benefits of omega-3 fatty acids. Overall, the MO and MO + SC treatments appear to be the most effective for promoting early growth, carcass quality, and meat appearance, while the MO diet maintained a more balanced nutritional profile. Declarations Ethical approval: Ethical approval: The study was approved by the Local Ethics Committee for Animal Experiments of the Ondokuz Mayıs University with decision number 2023/99, dated 26/12/2023. Competing interests: The authors have no relevant financial or non-financial interests to disclose. Funding: This research was generously funded by the Scientific Research Projects Coordination Unit of Ondokuz Mayıs University, Samsun, Turkiye, with project number BAP04-A-2024-4990. We extend our heartfelt thanks to Ondokuz Mayıs University for providing support for this study. Authors contribution: Conceptualization, MS, NAN; methodology, MS, NAN; software, MS, MW, NAN; validation, MS, NAN, MW; formal analysis, NAN, MW; investigation, MS, NAN; data curation, MS, NAN, MW; writing-original draft preparation, NAN, MS; writing review and editing, MS, MW, NAN; visualization, MW, MS; supervision, MS. All authors have read and agreed to the published version of the manuscript. 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KAFKAS ÜNİVERSİTESİ VETERİNER FAKÜLTESİ DERGİSİ, 28. http://dx.doi.org/10.9775/kvfd.2022.27458 Mallenakuppe R, Homabalegowda H, Gouri M D, Basavaraju P S, Chandrashekharaiah U B (2015) History, taxonomy and propagation of Moringa oleifera–a review. crops, 3, 3.15. DOI: 10.21276/SSR-IIJLS.2019.5.3.7 Mbikay M (2012) Therapeutic potential of Moringa oleifera leaves in chronic hyperglycemia and dyslipidemia: a review. Frontiers in pharmacology, 3, 24. https://doi.org/10.3389/fphar.2012.00024 Mohamed H E, Ibrahim W A, & Gaafar R E (2022) Impact of Moringa olifera leaves or saccharomyces supplementation on carcass quality, mRNA of heat shock proteins and antioxidants in broilers exposed to heat stress. SVU-International Journal of Veterinary Sciences , 5 (4), 193–227. Moreno-Mendoza Y, López-Villarreal K D, Hernández-Martínez C A, Rodríguez-Tovar L E, Hernández-Coronado A C, Soto-Domínguez A, … Méndez-Zamora G (2021) Effect of moringa leaf powder and agave inulin on performance, intestinal morphology, and meat yield of broiler chickens. Poultry science , 100 (2), 738–745. https://doi.org/10.1016/j.psj.2020.11.058 Mousa M, Osman A, Hady H A (2017) Performance, immunology and biochemical parameters of Moringa oleifera and/or Cichorium intybus addition to broiler chicken ration. Journal of veterinary medicine and animal health, 9, 255–263. https://doi.org/10.5897/JVMAH2017.0611 Myers G, Jaros K, Andersen D, Raman D (2023) Nutrient recovery in cultured meat systems: impacts on cost and sustainability metrics. Front Nutr 10. https://doi.org/10.3389/fnut.2023.1151801 Nastoh NA, Salman M and Waqas M, (2025) Effects of moringa oleifera leaves powder and saccharomyces cerevisiae alone or in combination on blood biochemical profile, total antioxidant and oxidant capacity and intestinal morphology in broiler chickens. Pak Vet J, 45, 735–742. http://dx.doi.org/10.29261/pakvetj/2025.149 Nduku X P, Mabusela S P, & Nkukwana T T (2020) Growth and meat quality of broiler chickens fed Moringa oleifera leaf meal, a probiotic and an organic acid. South African Journal of Animal Science , 50 (5). Nduku X, Mabusela S, Nkukwana TT (2020) Growth and meat quality of broiler chickens fed Moringa oleifera leaf meal, a probiotic and an organic acid. South African Journal of Animal Science, 50. https://doi.org/10.4314/sajas.v50i5.8 Nkukwana T T, Muchenje V, Masika P J, Hoffman L C, Dzama K, & Descalzo A M (2014) Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration. Food Chemistry , 142 , 255–261. https://doi.org/10.1016/j.foodchem.2013.07.059 Nkukwana T T, Muchenje V, Masika P, Hoffman L C, Dzama K, Descalzo A M (2014c) Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration. Food Chemistry, 142, 255–261. https://doi.org/10.1016/j.foodchem.2013.07.059 Nkukwana T T, Muchenje V, Pieterse E, Masika P J, Mabusela T P, Hoffman L C, & Dzama K (2014) Effect of Moringa oleifera leaf meal on growth performance, apparent digestibility, digestive organ size and carcass yield in broiler chickens. Livestock science , 161 , 139–146. https://doi.org/10.1016/j.livsci.2014.01.001 Nkukwana T T, Muchenje V, Pieterse E, Masika P J, Mabusela T P, Hoffman L C, & Dzama K (2014b). Effect of Moringa oleifera leaf meal on growth performance, apparent digestibility, digestive organ size and carcass yield in broiler chickens. Livestock science , 161 , 139–146. https://doi.org/10.1016/j.livsci.2014.01.001 Nkukwana T, Muchenje V, Pieterse E, Masika P, Mabusela T, Hoffman L, Dzama K (2014a) Effect of Moringa oleifera leaf meal on growth performance, apparent digestibility, digestive organ size and carcass yield in broiler chickens. Livestock science, 161, 139–146. https://doi.org/10.1016/j.livsci.2014.01.001 Obeidat M D, Alkhateeb M E M, Jawasreh K I, Riley D G, Al Sukhni I A (2024) Herbal extract dietary supplementation effect on growth performance and meat quality in broiler raised under two stocking densities. Scientific Reports, 14, 18633. Oghenebrorhie O, Oghenesuvwe O (2016) Performance and haematological characteristics of broiler finisher fed Moringa oleifera leaf meal diets. Journal of Northeast Agricultural University (English Edition), 23, 28–34. https://doi.org/10.1016/S1006-8104(16)30029-0 Onunkwo D N, & George O S (2015) Effects of Moringa oleifera leaf meal on the growth performance and carcass characteristics of broiler birds. J. Agric. Vet. Sci , 8 (3), 63–66. DOI: 10.9790/2380-08326366 Onwurah F B, & Okejim J C (2014) Effect of graded levels of baker's yeast (Saccharomyces Cerevisiae) in water on carcass and organ characteristics of broiler chickens. Academic research international , 5 (5), 128. Onwurah F, Okejim J (2014) Effect of graded levels of baker's yeast (Saccharomyces Cerevisiae) in water on carcass and organ characteristics of broiler chickens. Academic research international, 5, 128. Pardey P G, Beddow J M, Hurley T M, Beatty T K, Eidman V R (2014) A bounds analysis of world food futures: Global agriculture through to 2050. Australian Journal of Agricultural and Resource Economics, 58, 571–589. https://doi.org/10.1111/1467-8489.12072 Paryad A, & Mahmoudi M (2008) Effect of different levels of supplemental yeast (Saccharomyces cerevisiae) on performance, blood constituents and carcass characteristics of broiler chicks. African Journal of Agricultural Research , 3 (12), 835–842. Picard M, Siegel P B, Leterrier C, & Geraert P A (1999) Diluted starter diet, growth performance, and digestive tract development in fast-and slow-growing broilers. Journal of Applied Poultry Research , 8 (1), 122–131. https://doi.org/10.1093/japr/8.1.122 Qui N H (2023) Baker’s Yeast (Saccharomyces cerevisiae) and its application on poultry’s production and health: A review. Iraqi Journal of Veterinary Sciences, 37, 213–221. https://doi.org/10.33899/IJVS.2022.132912.2146 Qwele K, Muchenje V, Oyedemi S O, Moyo B, & Masika P J (2013) Effect of dietary mixtures of moringa (Moringa oleifera) leaves, broiler finisher and crushed maize on anti-oxidative potential and physico-chemical characteristics of breast meat from broilers. African Journal of Biotechnology , 12 (3). Ramachandran C, Peter K, Gopalakrishnan P (1980) Drumstick (Moringa oleifera): a multipurpose Indian vegetable. Economic botany, 276–283. Roto S M, Rubinelli P M, Ricke S C (2015) An introduction to the avian gut microbiota and the effects of yeast-based prebiotic-type compounds as potential feed additives. Frontiers in Veterinary Science, 2, 28. https://doi.org/10.3389/fvets.2015.00028 Roy B, Ray B (2023) Potentiality of Saccharomyces cerevisiae in replacing antibiotic growth promoters on growth, gut microbiology, histology, and serum antibody titers of commercial broilers. Journal of Applied Poultry Research, 32, 100352. https://doi.org/10.1016/j.japr.2023.100352 Santin E, Maiorka A, Macari M, Grecco M, Sanchez J C, Okada T M, & Myasaka A M (2001) Performance and intestinal mucosa development of broiler chickens fed diets containing Saccharomyces cerevisiae cell wall. Journal of Applied Poultry Research , 10 (3), 236–244. https://doi.org/10.1093/japr/10.3.236 Singh M, Singh S, Verma D (2020) Morphological and Pharmacognostical Evaluation of Moringa oleifera Lam.(Moringaceae): A Plant with High Medicinal Value in Tropical and Subtropical Parts of the World. Pharmacognosy Reviews, 14. Steiner T, & Syed B (2015) Phytogenic feed additives in animal nutrition. Medicinal and aromatic plants of the world: Scientific, production, commercial and utilization aspects , 403–423. Teteh A, Lawson E, Tona K, Decuypere E, & Gbeassor M (2013) Moringa oleifera leave: Hydro-alcoholic extract and effects on growth performance of broilers. International Journal of Poultry Science , 12 (7), 401–405. UNICEF (2021) The state of food security and nutrition in the world 2021. Valenzuela-Grijalva N V, Pinelli-Saavedra A, Muhlia-Almazan A, Domínguez-Díaz D, & González-Ríos H (2017) Dietary inclusion effects of phytochemicals as growth promoters in animal production. Journal of animal science and technology , 59 , 1–17. Valenzuela-Grijalva N V, Pinelli-Saavedra A, Muhlia-Almazan A, Domínguez-Díaz D, González-Ríos H (2017) Dietary inclusion effects of phytochemicals as growth promoters in animal production. Journal of animal science and technology, 59, 1–17. Varzakas T, Kandylis P, Dimitrellou D, Salamoura C, Zakynthinos G, Proestos C 2018. Innovative and fortified food: Probiotics, prebiotics, GMOs, and superfood. In Preparation and processing of religious and cultural foods , 67–129. Elsevier. https://doi.org/10.1016/B978-0-08-101892-7.00006-7 Walker G 2009. Yeasts. University of Abertay Dundee, Dundee, Scotland. Elsevier Inc. Yalçın S, Eser H, Cengiz S, & Eltan Ö (2013) Effects of dietary yeast autolysate (Saccharomyces cerevisiae) on performance, carcass and gut characteristics, blood profile, and antibody production to sheep red blood cells in broilers. Journal of Applied Poultry Research , 22 (1), 55–61. https://doi.org/10.3382/japr.2012-00577 Yalçın S, Eser H, Cengiz S, Eltan Ö (2013) Effects of dietary yeast autolysate (Saccharomyces cerevisiae) on performance, carcass and gut characteristics, blood profile, and antibody production to sheep red blood cells in broilers. Journal of Applied Poultry Research, 22, 55–61. https://doi.org/10.3382/japr.2012-00577 Yang M, Tao L, Kang X-R et al (2023) Moringa oleifera Lam. leaves as new raw food material: A review of its nutritional composition, functional properties, and comprehensive application. Trends in Food Science & Technology, 138, 399–416. https://doi.org/10.1016/j.tifs.2023.05.013 Zeng Z, Zhang S, Wang H, & Piao X (2015) Essential oil and aromatic plants as feed additives in non-ruminant nutrition: a review. Journal of animal science and biotechnology , 6 , 1–10. Zhang A, Lee B, Lee S, Lee K, An G, Song K, Lee C (2005) Effects of yeast (Saccharomyces cerevisiae) cell components on growth performance, meat quality, and ileal mucosa development of broiler chicks. Poultry science, 84, 1015–1021. https://doi.org/10.1093/ps/84.7.1015 Zhang H, Huang L, Hu S, Qin X, & Wang X (2023) Moringa oleifera leaf powder as new source of protein-based feedstuff improves growth performance and cecal microbial diversity of broiler chicken. Animals , 13 (6), 1104. https://doi.org/10.3390/ani13061104 Cite Share Download PDF Status: Published Journal Publication published 25 Dec, 2025 Read the published version in Tropical Animal Health and Production → Version 1 posted Reviewers agreed at journal 21 Sep, 2025 Reviewers invited by journal 21 Sep, 2025 Editor assigned by journal 16 Sep, 2025 First submitted to journal 12 Sep, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. 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following decades, the demand for animal-derived proteins is anticipated to rise due to world population and demographic changes, including urbanization and increasing affluence (Myers et al. \u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Pardey et al. \u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e2014\u003c/span\u003e; Le Mou\u0026euml;l Forslund. 2017). The world population is expected to increase, reaching nine billion people by 2050. (Maharjan et al. \u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Thus, according to FAO projections, to feed the world's expanding population by 2050, around 50% more food must be produced worldwide. (UNICEF \u003cspan citationid=\"CR67\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Poultry meat is one of the easiest and least expensive ways to obtain high-quality protein for human consumption. (Hassan et al. \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). In the poultry industry, maximizing production at the lowest possible cost and with the highest possible quality is the primary goal. Unfortunately, feed prices increased because of a need for more resources, making it more difficult for farmer-owners to turn a profit or even pay for their operations. As a result, entrepreneurs are now looking for many ways to increase production within each rearing cycle. (Obeidat et al. \u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). For years, meat producers have employed growth promoters to improve metrics like feed efficiency and daily weight gain. Replacing antibiotic growth promoters is of significant interest because of prohibitions in numerous countries for their usage in producing meat (poultry, beef, and pork). Nonetheless, industry and academia are looking for alternatives due to consumer backlash and the laws in numerous countries banning growth promoters. (Valenzuela-Grijalva et al. \u003cspan citationid=\"CR68\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). Feed additives that could eradicate diseases and infections while maintaining economic value through body weight ameliorating and feed conversion ratios would be the perfect substitute. (Roto et al. \u003cspan citationid=\"CR61\" class=\"CitationRef\"\u003e2015\u003c/span\u003e). Due to their natural state, widespread usage as food ingredients, and general safety recognition, herbal feed additives have a significant advantage over AGPs. (Giannenas et al. \u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Therefore, it is substantiated that plant-based feed additives offer a potential substitute for improving several vital physiological functions in animals. Plant-based additions are supplements that include components specifically helpful in enhancing the health and feed quality of animals and animal products. (Kar\u0026aacute;skov\u0026aacute; et al. \u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2015\u003c/span\u003e) Numerous plants as feed additives have been studied to date in the diet of poultry, and many of them are said to have aromatic qualities that, similar to AGPs, affect the gut microflora, growth performance, nutritional digestibility, intestinal morphology, and the quality of the meat in poultry (Nkukwana et al. \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2014\u003c/span\u003eb). \u003cem\u003eMoringa oleifera\u003c/em\u003e, as a rich source of bioactive substances like polyphenols, flavonoids, proteins, polysaccharides, vitamins, and minerals, is the plant that has been given more attention as a feed additive in animal nutrition, and it has also been known to have anti-inflammatory, anti-tumor, antibacterial, antioxidant, and anti-diabetic properties (Nkukwana et al. \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2014\u003c/span\u003eb; Yang et al. \u003cspan citationid=\"CR74\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). Out of the 33 species of moringa in the family of moringaceae, 13 species are common and most cultivated types, and the most attractive one is the \u003cem\u003eMoringa oleifera\u003c/em\u003e (Arora et al. \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2013\u003c/span\u003e), genetically diploid with 2n\u0026thinsp;=\u0026thinsp;28 chromosomes (Ramachandran et al. \u003cspan citationid=\"CR60\" class=\"CitationRef\"\u003e1980\u003c/span\u003e)d a small to medium-sized, evergreen or deciduous tree that is endemic to northern India, Pakistan, Afghanistan, and Nepal (Benitez et al., \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). In English, it is known as the Horseradish tree, Drumstick tree, Mother\u0026rsquo;s Best Friend, and West Indian Ben (Singh et al. \u003cspan citationid=\"CR64\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Ali et al. \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2022\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eA rich and uncommon mix of zeatin, quercetin, β-sitosterol, caffeoylquinic acid, and kaempferol is found in the moringa plant. \u003cem\u003eM. oleifera\u003c/em\u003e is highly significant for its therapeutic potential, potent water-purifying abilities, and high nutritional content. The leaves, roots, seeds, bark, fruit, flowers, and immature pods of this plant have antitumor, antipyretic, antiepileptic, anti-inflammatory, antiulcer, antispasmodic, diuretic, antihypertensive, cholesterol-lowering, antioxidant, hepatoprotective, antibacterial, and antifungal activities. These plant parts are used in traditional medicine, especially in South Asia, to treat various illnesses (Anwar et al. \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2007\u003c/span\u003e; Mbikay \u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2012\u003c/span\u003e). Every part of the moringa tree is believed to be used for particular properties (Mbikay \u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2012\u003c/span\u003e). Its nutritional, therapeutic, and bioremediation qualities allow it to be used in many culinary applications (Gupta et al. \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Compared to kanjero or commonly consumed leafy vegetables like spinach or fenugreek leaves, drumstick leaves were found to be superior. They exhibited the highest concentration of carotenoid pigments and the highest levels of antioxidant nutrients, ascorbic acid, and beta-carotene (Mallenakuppe et al. \u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e2015\u003c/span\u003e). There are 7 and 10 times more vitamin A in the \u003cem\u003eMoringa oleifera\u003c/em\u003e compared with oranges and carrots, respectively; its potassium and protein are greater than banana and yogurt by 15 and 9 times, respectively, and from the viewpoint of calcium and iron, it is richer than milk and spinach by 17 and 25 times respectively (Hasan et al. \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e2019\u003c/span\u003e; Kumar et al. 2021).\u003c/p\u003e\u003cp\u003eRecently, serious attention has been paid to Moringa oleifera as a feed additive in animal nutrition. Some investigators (Mousa et al. \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2017\u003c/span\u003e; Oghenebrorhie Oghenesuvwe 2016; Nkukwana et al. \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2014\u003c/span\u003ec; Khan et al. \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e2017\u003c/span\u003e) have obtained positive and promising results on the growth parameters by applying moringa; these results may be due to the presence of many nutritional and medicinal components in the moringa plant In contrast, some of the results (Cui et al. \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Nkukwana et al. \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2014\u003c/span\u003ea; Jiang et al. \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Liaqat et al. \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2016\u003c/span\u003e; Macambira et al. \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2022\u003c/span\u003e) were observed as the same with control or even negative from the viewpoint of growth parameters; these unexpected results may be because of the existence of anti-nutritional factors like phytase, tannins, saponins, oxalates, and cyanides (Nduku et al. \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). According to some sources, fatty acid profiles have been improved by supplementing moringa (Nkukwana et al. \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2014\u003c/span\u003ec; Cui et al. \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Jiang et al. \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2023\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThe second alternative to AGP that has been utilized in the current investigation is \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e as a prebiotic; the concept of prebiotics was defined for the first time in 1995 by Glenn Gibson and Marcel Roberfroid. It was described as \u0026ldquo;a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, thus improving host health. For over fifteen years, according to this definition, prebiotics are limited to a few substances belonging to the carbohydrate group, including lactulose, GOS, and short and long-chain β-fructans [FOS and inulin]. \"Dietary prebiotics\" was defined as \"a selectively fermented ingredient that results in specific changes in the composition and activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health.\u0026rdquo; (Macambira et al. \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2022\u003c/span\u003e; Roto et al. \u003cspan citationid=\"CR61\" class=\"CitationRef\"\u003e2015\u003c/span\u003e; Varzakas et al. \u003cspan citationid=\"CR70\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; del Valle et al. \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). Yeasts are classified as unicellular fungi that do not establish their sexual states (spores) in or on a fruiting body. Instead, they reproduce mainly by budding and sometimes by fission (Walker \u003cspan citationid=\"CR71\" class=\"CitationRef\"\u003e2009\u003c/span\u003e). Yeast is rich in easily digested protein, β-glucan, and a good source of vitamins and other critical nutrients. For the growth of chickens, yeast is an essential source of protein and amino acids. Particularly rich in thiamin and riboflavin vitamins, as well as nicotinic acid, pantothenic acid, biotin, magnesium, and zinc (Qui, \u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Borchani et al. \u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). So, recently, there has been a keen interest in using yeast and yeast products as beneficial growth promoters in chicken nutrition (Yal\u0026ccedil;ın et al. \u003cspan citationid=\"CR72\" class=\"CitationRef\"\u003e2013\u003c/span\u003e). Contradictory results have been observed from using yeast in chickens' diets as a feed additive. Some investigations haven\u0026rsquo;t shown statistical differences in growth parameters and carcass traits (Onwurah Okejim 2014; Chen et al. \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2009\u003c/span\u003e; Lin et al. \u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). while many others have exhibited significant differences and promising results. (Roy and Ray \u003cspan citationid=\"CR62\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Zhang et al. \u003cspan citationid=\"CR76\" class=\"CitationRef\"\u003e2005\u003c/span\u003e; Hoque et al. \u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Onwurah Okejim 2014; Maksimović et al. \u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). As a novel concept, the incorporation of \u003cem\u003eMoringa oleifera\u003c/em\u003e as a phytogenic and \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e as a prebiotic has been supplemented in the diet of broilers individually and at different dose levels; thus, we aimed to investigate the individual and combined effects of \u003cem\u003eMoringa oleifera\u003c/em\u003e and \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e on the performance parameters, carcass traits, and meat quality and fatty acid profile of broiler chickens.\u003c/p\u003e"},{"header":"Materials and methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\u003ch2\u003eExperimental design:\u003c/h2\u003e\u003cp\u003eAnimal care and study design were according to our previous study (Nastoh et al., \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2025\u003c/span\u003e). Briefly, birds were provided with brooding care, rice husk was used as a bedding material, and they were vaccinated against Newcastle and infectious bronchitis diseases. a total of 320 one-day-old Ross-308 broiler chicks were used. A total of 4 treatment groups were established, and each group was replicated four times with 200 birds per replicate, and groups were designed in following manner: The control group was fed a basal diet (without MO and SC addition); the MO group (basal diet\u0026thinsp;+\u0026thinsp;1.5% dried MO leaf powder; SC group (basal diet\u0026thinsp;+\u0026thinsp;1.5%SC); and the MO\u0026thinsp;+\u0026thinsp;SC (basal diet supplemented with 1.5% MO\u0026thinsp;+\u0026thinsp;1.5% SC). Starter (0\u0026ndash;20 days) and grower phase (21\u0026ndash;40 days) rations were formulated according to our previously published research work (Nastoh et al., \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2025\u003c/span\u003e).\u003c/p\u003e\u003c/div\u003e\n\u003ch3\u003eDetermination of live weight and body weight gain change\u003c/h3\u003e\n\u003cp\u003eFor this purpose, the live weights of the individually weighed chicks were determined at the beginning of the study (day 0), on days 7, 14, 21, 28, 35, and at the end of the trial (day 40). Live body weight gains (BWG) were calculated as the difference between two weight measurements\u003c/p\u003e\u003cp\u003eBWG\u0026thinsp;=\u0026thinsp;final weight -initial weight\u003c/p\u003e\n\u003ch3\u003eDetermination of Feed Intake and Feed Conversion Ratio\u003c/h3\u003e\n\u003cp\u003eIn the study, the amount of feed consumed by the replicate group in that period was calculated from the difference between the feed placed and remaining feed on days 0, 7, 14, 21, 28, 35, and 40 for each subgroup. For each subgroup, the feed conversion ratio (amount of feed consumed (kg) per kg of live weight gain) was determined by dividing the amount of feed consumed between the two weighing intervals by the live weight gains determined for each subgroup during those weighing intervals.\u003c/p\u003e\n\u003ch3\u003eDetermination of Carcass Characteristics\u003c/h3\u003e\n\u003cp\u003eAt the end of the trial, the live weights of the animals were determined 12 hours before slaughter, following a 12-hour fasting period. After slaughter, plucking, removal of internal organs, and foot cutting, the hot carcass weight and internal organ weights were determined. After the carcasses were stored at +\u0026thinsp;4\u0026deg;C for 24 hours, the cold carcass weight was determined.\u003c/p\u003e\n\u003ch3\u003eDetermination of Meat Quality Characteristics\u003c/h3\u003e\n\u003cp\u003eAt the end of the experiment, three \u003cem\u003eM. pectoralis major\u003c/em\u003e muscles were taken from each subgroup and meat quality characteristics were examined. The meat quality characteristics of the samples were determined at the Meat Quality Laboratory of the Department of Animal Science, Faculty of Veterinary Medicine, OM\u0026Uuml;. Meat quality characteristics such as pH, drip loss, cooking loss, and color measurement analysis were performed.\u003c/p\u003e\u003cdiv id=\"Sec8\" class=\"Section2\"\u003e\u003ch2\u003eDetermination of pH Value in Breast Meat at 0 (pH0) and 24 (pH24) Hours\u003c/h2\u003e\u003cp\u003eMeasurements were taken at three different points on the \u003cem\u003eMusculus pectoralis\u003c/em\u003e muscle using a digital glass electrode pH meter (Testo 205). The device probe was cleaned with pure water after each sample change. Measurements were taken immediately after cutting (pH0) and after muscle samples were stored at +\u0026thinsp;4\u0026deg;C for 24 hours (pH24).\u003c/p\u003e\u003c/div\u003e\n\u003ch3\u003eDetermination of Water Holding Capacity\u003c/h3\u003e\n\u003cp\u003eWater holding capacity (WHC) was measured 24 hours after slaughtering (Barton Gade et al., 1993). Five-gram meat samples taken from the \u003cem\u003eMusculus pectoralis\u003c/em\u003e muscle were weighed using a precision balance sensitive to 0.01 g and divided into five pieces. The separated meat samples were placed between two filter papers of predetermined weight, held between two glass plates with a 2,250 g weight on top for 5 minutes, and then the weights of the meat pieces were determined. The water holding capacity was determined using the initial weight (A) and final weight (B) of the samples.\u003c/p\u003e\u003cp\u003eWHC\u0026thinsp;=\u0026thinsp;100 - [(A - B) / A) x 100]\u003c/p\u003e\n\u003ch3\u003eDetermination of Cooking Loss in Breast Meat\u003c/h3\u003e\n\u003cp\u003eApproximately 50 g of breast meat (\u003cem\u003eMusculus pectoralis\u003c/em\u003e) was taken, placed in vacuum bags, sealed in a vacuum machine, and measurements began after 24 hours of slaughtering. The bags were placed in a water bath at +\u0026thinsp;80\u0026deg;C for 60 minutes. They were removed from the water bath, left to rest at +\u0026thinsp;4\u0026deg;C for 12 hours, then the meat was removed from the bags, dried, weighed again, and the cooking loss (%) was calculated relative to the initial weight (Honikel, 1998).\u003c/p\u003e\u003cdiv id=\"Sec11\" class=\"Section2\"\u003e\u003ch2\u003eDetermination of Meat Color Measurement\u003c/h2\u003e\u003cp\u003eMeat color measurement was performed using a color measurement device (Minolta CR 400) based on the L*, a*, b* coordinate system. In this system, L* represents lightness, a* represents the red color coordinate, and b* represents the yellow color coordinate. D65 was used as the light source for the measurements, and measurements were made according to CIE (1986). The device was calibrated according to a standard white plate (Y\u0026thinsp;=\u0026thinsp;93.8; x\u0026thinsp;=\u0026thinsp;0.316; y\u0026thinsp;=\u0026thinsp;0.3323). For color analysis, three measurements were taken using a colorimeter from the bone-facing surface of the \u003cem\u003eM. pectoralis major\u003c/em\u003e, from the fat-free and undamaged parts of the median line. The samples taken for color measurement were placed on a plastic plate, and the first measurement was taken immediately after sampling, at 0 hours of slaughtering. The samples were then stored in a refrigerator at 4\u0026deg;C for 24 hours, after which a second color measurement was performed. The device was set to provide the average of three measurements for each measurement. The average color value obtained was taken as the final value.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec12\" class=\"Section2\"\u003e\u003ch2\u003eDetermination of the Fatty Acid Profile in Meat\u003c/h2\u003e\u003cp\u003eFifty grams of each breast muscle from the carcasses were weighed and placed in vacuum bags. They were vacuum-packed using the vacuum machine (Orved Multiple 315 Chamber Vacuum) available at the Department of Animal Science, Faculty of Veterinary Medicine, OM\u0026Uuml;, and stored at -18\u0026deg;C until the day of analysis. The samples were thawed at +\u0026thinsp;4\u0026deg;C one day before the day of analysis and homogenized for 5 minutes with an ultra-turrax using a 2:1 mixture of chloroform and methanol according to the method reported by Mousa et al. (\u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). The resulting filtrate was transferred to Teflon centrifuge tubes and centrifuged at 2000 rpm for 15 minutes. The chloroform-oil mixture at the bottom of the centrifuge tube was transferred to a rotary evaporator and rotated at 50\u0026deg;C until the chloroform evaporated. Next, 0.2 g of pure oil was transferred from the flask to a beaker, and 2 mL of isooctane was added. Then, 1 mL of methyl alcohol KOH was added, shaken for 30 seconds, and allowed to stand for 6 minutes. 1\u0026ndash;2 drops of methyl orange were added and shaken with 1N HCl acid until the color neutralized, using a pre-prepared glass burette. The resulting liquid was transferred to a test tube, and the clear upper layer was transferred to amber glass vials and analyzed using a gas chromatograph. The resulting peaks were identified by matching them with internal standards (Supelco 37 Component FAME-Mix, Sigma, USA) (Macambira et al., \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2022\u003c/span\u003e).\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec13\" class=\"Section2\"\u003e\u003ch2\u003eStatistical Analysis\u003c/h2\u003e\u003cp\u003eData were processed using IBM SPSS software version 21 (OMU, Samsun). The distribution of data was assessed for normality with the Kolmogorov-Smirnov test when group sizes exceeded 50, and with the Shapiro-Wilk test when group sizes were below 50. Mortality differences among groups were evaluated using the Chi-square test. Descriptive statistics are displayed in tables as mean values with standard errors. Group comparisons were carried out through one-way analysis of variance (ANOVA) at a 5% significance level. Duncan\u0026rsquo;s multiple range test was applied to identify which groups contributed to the observed differences.\u003c/p\u003e\u003c/div\u003e"},{"header":"Results","content":"\u003cdiv id=\"Sec15\" class=\"Section2\"\u003e\u003ch2\u003eGrowth performance\u003c/h2\u003e\u003cp\u003eThe Weekly Average Live Weights in Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e demonstrated that, at the beginning of the study, there were no statistically significant differences among the groups (p\u0026thinsp;=\u0026thinsp;0.912\u0026thinsp;=\u0026thinsp;0.912), indicating homogeneity at the start. From week 1 onwards, significant differences (p\u0026thinsp;\u0026lt;\u0026thinsp;0.001p\u0026thinsp;\u0026lt;\u0026thinsp;0.001) emerged among groups. The MO\u0026thinsp;+\u0026thinsp;SC group consistently exhibited the highest values compared to the control and single-treatment groups. The SC and MO groups showed improved values compared to the control, though MO generally outperformed SC. At weeks 5 and 6, all treatment groups demonstrated significantly higher values than the control (p\u0026thinsp;=\u0026thinsp;0.001p\u0026thinsp;=\u0026thinsp;0.001), with MO\u0026thinsp;+\u0026thinsp;SC yielding the highest response.\u003c/p\u003e\u003cp\u003eThe mortality rate was highest in the Control group (4%), followed by the MO group (2%), while SC and MO\u0026thinsp;+\u0026thinsp;SC groups had no recorded mortality (p\u0026thinsp;=\u0026thinsp;0.028p\u0026thinsp;=\u0026thinsp;0.028), indicating a potential protective effect of the interventions.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eEffect of MO and SC and their combination on the weekly body weight of broiler chickens\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eWeek\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eControl\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eMO\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eSC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eMO\u0026thinsp;+\u0026thinsp;SC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eP\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eDay 0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e40.68\u0026thinsp;\u0026plusmn;\u0026thinsp;0.146\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e40.87\u0026thinsp;\u0026plusmn;\u0026thinsp;0.123\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e41.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.532\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e40.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.375\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.912\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e156.57\u0026thinsp;\u0026plusmn;\u0026thinsp;2.787\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e192.18\u0026thinsp;\u0026plusmn;\u0026thinsp;1.9\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e186.95\u0026thinsp;\u0026plusmn;\u0026thinsp;3.574\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e199.47\u0026thinsp;\u0026plusmn;\u0026thinsp;3.239\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e357.26\u0026thinsp;\u0026plusmn;\u0026thinsp;10.002\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e442.74\u0026thinsp;\u0026plusmn;\u0026thinsp;10.566\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e426.56\u0026thinsp;\u0026plusmn;\u0026thinsp;9.173\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e459.78\u0026thinsp;\u0026plusmn;\u0026thinsp;7.575\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e740.57\u0026thinsp;\u0026plusmn;\u0026thinsp;21.845\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e932.57\u0026thinsp;\u0026plusmn;\u0026thinsp;10.032\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e887.61\u0026thinsp;\u0026plusmn;\u0026thinsp;17.81\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e957.53\u0026thinsp;\u0026plusmn;\u0026thinsp;10.535\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1264.87\u0026thinsp;\u0026plusmn;\u0026thinsp;27.999\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1507.13\u0026thinsp;\u0026plusmn;\u0026thinsp;24.67\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1472.81\u0026thinsp;\u0026plusmn;\u0026thinsp;25.108\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1552.93\u0026thinsp;\u0026plusmn;\u0026thinsp;17.654\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1810.52\u0026thinsp;\u0026plusmn;\u0026thinsp;29.468\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2059.84\u0026thinsp;\u0026plusmn;\u0026thinsp;47.646\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2059.89\u0026thinsp;\u0026plusmn;\u0026thinsp;43.486\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e2115.13\u0026thinsp;\u0026plusmn;\u0026thinsp;36.694\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2190.6\u0026thinsp;\u0026plusmn;\u0026thinsp;25.975\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2459.79\u0026thinsp;\u0026plusmn;\u0026thinsp;45.535\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2449.5\u0026thinsp;\u0026plusmn;\u0026thinsp;42.297\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e2513.15\u0026thinsp;\u0026plusmn;\u0026thinsp;46.353\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMortality rate (%)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.028\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"6\"\u003eResults are presented as mean\u0026thinsp;+\u0026thinsp;SEM and within the same row, means with different superscripts differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05); MO: \u003cem\u003eMoringa oleifera\u003c/em\u003e; SC: \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e; MO\u0026thinsp;+\u0026thinsp;SC: \u003cem\u003eMoringa oleifera\u003c/em\u003e\u0026thinsp;+\u0026thinsp;\u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eBody weight gain is given in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. In the first week, significant differences exist (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001), with MO\u0026thinsp;+\u0026thinsp;SC showing the highest value (158.66\u0026thinsp;\u0026plusmn;\u0026thinsp;3.22), followed by MO, SC, and Control. In the second week, the control group remained significantly lower (P\u0026thinsp;=\u0026thinsp;0.001). MO\u0026thinsp;+\u0026thinsp;SC, MO, and SC were higher and statistically similar. 3rd week showed a similar result to the first week, and 4th week was the same as the second week. No significant differences were observed during the remaining two weeks, but overall (0\u0026ndash;6 weeks), MO\u0026thinsp;+\u0026thinsp;SC, MO, and SC significantly outperformed the Control group (P\u0026thinsp;=\u0026thinsp;0.00. Overall, the substantial significance in early weeks suggests the interventions (MO, SC, MO\u0026thinsp;+\u0026thinsp;SC) have a positive impact, and MO\u0026thinsp;+\u0026thinsp;SC often displayed the highest values, suggesting a synergistic or additive effect.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eEffect of MO and SC and their combination on the body weight gain of broiler chickens\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eWeek\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eControl\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eMO\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eSC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eMO\u0026thinsp;+\u0026thinsp;SC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eP\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e115.89\u0026thinsp;\u0026plusmn;\u0026thinsp;2.761\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e151.31\u0026thinsp;\u0026plusmn;\u0026thinsp;1.854\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e145.93\u0026thinsp;\u0026plusmn;\u0026thinsp;3.68\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e158.66\u0026thinsp;\u0026plusmn;\u0026thinsp;3.222\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e200.69\u0026thinsp;\u0026plusmn;\u0026thinsp;7.293\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e250.56\u0026thinsp;\u0026plusmn;\u0026thinsp;11.355\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e239.61\u0026thinsp;\u0026plusmn;\u0026thinsp;6.064\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e260.31\u0026thinsp;\u0026plusmn;\u0026thinsp;4.447\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e383.31\u0026thinsp;\u0026plusmn;\u0026thinsp;12.604\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e489.83\u0026thinsp;\u0026plusmn;\u0026thinsp;13.155\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e461.05\u0026thinsp;\u0026plusmn;\u0026thinsp;9.847\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e497.76\u0026thinsp;\u0026plusmn;\u0026thinsp;3.665\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e524.3\u0026thinsp;\u0026plusmn;\u0026thinsp;7.187\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e574.56\u0026thinsp;\u0026plusmn;\u0026thinsp;14.854\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e585.2\u0026thinsp;\u0026plusmn;\u0026thinsp;13.295\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e595.4\u0026thinsp;\u0026plusmn;\u0026thinsp;12.069\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.007\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e545.65\u0026thinsp;\u0026plusmn;\u0026thinsp;16.581\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e552.72\u0026thinsp;\u0026plusmn;\u0026thinsp;36.136\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e587.07\u0026thinsp;\u0026plusmn;\u0026thinsp;19.076\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e562.19\u0026thinsp;\u0026plusmn;\u0026thinsp;24.285\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.679\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e380.08\u0026thinsp;\u0026plusmn;\u0026thinsp;29.257\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e399.94\u0026thinsp;\u0026plusmn;\u0026thinsp;20.618\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e389.61\u0026thinsp;\u0026plusmn;\u0026thinsp;16.497\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e398.02\u0026thinsp;\u0026plusmn;\u0026thinsp;17.979\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.911\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e0\u0026ndash;6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2149.92\u0026thinsp;\u0026plusmn;\u0026thinsp;25.964\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2418.92\u0026thinsp;\u0026plusmn;\u0026thinsp;45.477\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2408.48\u0026thinsp;\u0026plusmn;\u0026thinsp;41.896\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e2472.34\u0026thinsp;\u0026plusmn;\u0026thinsp;45.988\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"6\"\u003eResults are presented as mean\u0026thinsp;+\u0026thinsp;SEM and within the same row, means with different superscripts differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05); MO: \u003cem\u003eMoringa oleifera\u003c/em\u003e; SC: \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e; MO\u0026thinsp;+\u0026thinsp;SC: \u003cem\u003eMoringa oleifera\u003c/em\u003e\u0026thinsp;+\u0026thinsp;\u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eData about feed consumption is shown in Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e, which implies that MO\u0026thinsp;+\u0026thinsp;SC was significantly greater (P˂0.023) than the other groups in the first week, but no significant differences were revealed in the 2nd week. Control was significantly (P˂0.001) lower than all treated groups in the 3rd week. No drastic variations were disclosed in weeks 4 and 5. The feed consumption by SC was greater (P\u0026thinsp;=\u0026thinsp;0.074) during the last week compared to others. During the whole period (0\u0026ndash;6 weeks), Control was significantly lower (P\u0026thinsp;=\u0026thinsp;0.004) than MO, SC, and MO\u0026thinsp;+\u0026thinsp;SC. In this regard, SC had the highest cumulative performance, followed by MO\u0026thinsp;+\u0026thinsp;SC and MO.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eEffect of MO and SC and their combination on the weekly feed consumption of broiler chickens\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eWeek\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eControl\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eMO\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eSC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eMO\u0026thinsp;+\u0026thinsp;SC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eP\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e197.82\u0026thinsp;\u0026plusmn;\u0026thinsp;7.203\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e195.25\u0026thinsp;\u0026plusmn;\u0026thinsp;5.746\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e201.27\u0026thinsp;\u0026plusmn;\u0026thinsp;9.031\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e227.61\u0026thinsp;\u0026plusmn;\u0026thinsp;5.349\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.023\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e321.25\u0026thinsp;\u0026plusmn;\u0026thinsp;6.429\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e315.72\u0026thinsp;\u0026plusmn;\u0026thinsp;8.965\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e308.9\u0026thinsp;\u0026plusmn;\u0026thinsp;2.667\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e318.47\u0026thinsp;\u0026plusmn;\u0026thinsp;5.263\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.561\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e561.44\u0026thinsp;\u0026plusmn;\u0026thinsp;18.033\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e627.42\u0026thinsp;\u0026plusmn;\u0026thinsp;7.167 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e651.59\u0026thinsp;\u0026plusmn;\u0026thinsp;17.325\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e648.37\u0026thinsp;\u0026plusmn;\u0026thinsp;5.257 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e834.17\u0026thinsp;\u0026plusmn;\u0026thinsp;40.546\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e897.55\u0026thinsp;\u0026plusmn;\u0026thinsp;14.589\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e869.72\u0026thinsp;\u0026plusmn;\u0026thinsp;15.935\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e909.38\u0026thinsp;\u0026plusmn;\u0026thinsp;17.093\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.190\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1156.52\u0026thinsp;\u0026plusmn;\u0026thinsp;26.388\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1205,64\u0026thinsp;\u0026plusmn;\u0026thinsp;28,337\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1212.09\u0026thinsp;\u0026plusmn;\u0026thinsp;36.594\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1157.37\u0026thinsp;\u0026plusmn;\u0026thinsp;25.186\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.409\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e946.96\u0026thinsp;\u0026plusmn;\u0026thinsp;5.555\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e940.68\u0026thinsp;\u0026plusmn;\u0026thinsp;37.765\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1041.84\u0026thinsp;\u0026plusmn;\u0026thinsp;36.233\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e941.05\u0026thinsp;\u0026plusmn;\u0026thinsp;23.13\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.074\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e0\u0026ndash;6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3975.65\u0026thinsp;\u0026plusmn;\u0026thinsp;41.68\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e4182.25\u0026thinsp;\u0026plusmn;\u0026thinsp;52.46\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e4285.4\u0026thinsp;\u0026plusmn;\u0026thinsp;30.111\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e4202.24\u0026thinsp;\u0026plusmn;\u0026thinsp;40.567\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.004\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"6\"\u003eResults are presented as mean\u0026thinsp;+\u0026thinsp;SEM and within the same row, means with different superscripts differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05); MO: \u003cem\u003eMoringa oleifera\u003c/em\u003e; SC: \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e; MO\u0026thinsp;+\u0026thinsp;SC: \u003cem\u003eMoringa oleifera\u003c/em\u003e\u0026thinsp;+\u0026thinsp;\u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e presents weekly FCR. In the first two weeks, the Control group had the highest value, significantly different (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001) compared to all treated groups, with a remarkable diminish in the MO group during the first week. In the 3rd, the Control still was the highest (1.47), while MO and MO\u0026thinsp;+\u0026thinsp;SC were statistically lower. No considerable variations were seen during weeks 4, 5, and 6. Altogether (0\u0026ndash;6 weeks), Significant differences exist among groups (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001). The Control group had the highest overall value (1.83), followed by SC (1.75), MO (1.70), and MO\u0026thinsp;+\u0026thinsp;SC (1.67).\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eEffect of MO and SC and their combination on the FCR of broiler chickens\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eWeek\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eControl\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eMO\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eSC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eMO\u0026thinsp;+\u0026thinsp;SC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eP-value\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.71\u0026thinsp;\u0026plusmn;\u0026thinsp;0.057\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.028\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.049\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1.44\u0026thinsp;\u0026plusmn;\u0026thinsp;0.037\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.028\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.27\u0026thinsp;\u0026plusmn;\u0026thinsp;0.089\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.032\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.013\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.47\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.034\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.42\u0026thinsp;\u0026plusmn;\u0026thinsp;0.067\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.011\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.072\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.59\u0026thinsp;\u0026plusmn;\u0026thinsp;0.093\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0.033\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.022\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.008\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.505\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.081\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2,2\u0026thinsp;\u0026plusmn;\u0026thinsp;0,106\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.049\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e2.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.098\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.667\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.178\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2.36\u0026thinsp;\u0026plusmn;\u0026thinsp;0.068\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2.68\u0026thinsp;\u0026plusmn;\u0026thinsp;0.089\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e2.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.222\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e0\u0026ndash;6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.005\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.014\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.75\u0026thinsp;\u0026plusmn;\u0026thinsp;0.023\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1.67\u0026thinsp;\u0026plusmn;\u0026thinsp;0.026\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"6\"\u003eResults are presented as mean\u0026thinsp;+\u0026thinsp;SEM and within the same row, means with different superscripts differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05); MO: \u003cem\u003eMoringa oleifera\u003c/em\u003e; SC: \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e; MO\u0026thinsp;+\u0026thinsp;SC: \u003cem\u003eMoringa oleifera\u003c/em\u003e\u0026thinsp;+\u0026thinsp;\u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eWeekly times of gains are reported in Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e5\u003c/span\u003e. MO\u0026thinsp;+\u0026thinsp;SC provided the most substantial early improvement (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001) in Week 1, followed by MO and SC. Weeks 2 and 3 showed no significant differences, suggesting an initial peak followed by stabilization. MO and MO\u0026thinsp;+\u0026thinsp;SC significantly reduced the growth rate in Weeks 4 and 5. By Week 6, all groups displayed similar values, indicating long-term adaptation. MO\u0026thinsp;+\u0026thinsp;SC is the best treatment for maximizing early benefits. However, long-term effects appear to level off.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab5\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eEffect of MO and SC and their combination on the time of gains of broiler chickens\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eWeek\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eControl\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eMO\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eSC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eMO\u0026thinsp;+\u0026thinsp;SC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eP-value\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.067\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e4.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.043\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e4.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0.112\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e4.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.088\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.026\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2.31\u0026thinsp;\u0026plusmn;\u0026thinsp;0.067\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e2.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.007\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.935\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.018\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.053\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2.08\u0026thinsp;\u0026plusmn;\u0026thinsp;0.017\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e2.08\u0026thinsp;\u0026plusmn;\u0026thinsp;0.013\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.836\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.71\u0026thinsp;\u0026plusmn;\u0026thinsp;0.015\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.62\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.017\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1.62\u0026thinsp;\u0026plusmn;\u0026thinsp;0.013\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.002\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.43\u0026thinsp;\u0026plusmn;\u0026thinsp;0.018\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.023\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0.007\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1.36\u0026thinsp;\u0026plusmn;\u0026thinsp;0.014\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.041\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.21\u0026thinsp;\u0026plusmn;\u0026thinsp;0.018\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.012\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.008\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.593\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"6\"\u003eResults are presented as mean\u0026thinsp;+\u0026thinsp;SEM and within the same row, means with different superscripts differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05); MO: \u003cem\u003eMoringa oleifera\u003c/em\u003e; SC: \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e; MO\u0026thinsp;+\u0026thinsp;SC: \u003cem\u003eMoringa oleifera\u003c/em\u003e\u0026thinsp;+\u0026thinsp;\u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec16\" class=\"Section2\"\u003e\u003ch2\u003eMeat Quality Analysis: pH, Temperature, Color, and Water Retention\u003c/h2\u003e\u003cdiv id=\"Sec17\" class=\"Section3\"\u003e\u003ch2\u003epH Analysis\u003c/h2\u003e\u003cp\u003eAs seen in Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e, at 0 Hours Post-Slaughter, no significant differences were observed (P\u0026thinsp;=\u0026thinsp;0.0808), indicating similar initial meat acidity across all groups. Similarly, the final pH values (ranging from 5.77 to 5.91) did not significantly differ among groups (P\u0026thinsp;=\u0026thinsp;0.225) and remained within the ideal range (5.5\u0026ndash;6.0) for high-quality meat. No dietary treatment negatively impacted post-mortem pH decline, suggesting similar meat tenderness and microbial stability. At 0 Hours Post-Slaughter, MO, SC, and MO\u0026thinsp;+\u0026thinsp;SC had significantly (P˂0.0080 higher temperatures than the Control, indicating metabolic differences affecting muscle heat production. At 24 Hours Post-Slaughter, the Control group retained significantly (P˂0.001) more heat than MO, SC, and MO\u0026thinsp;+\u0026thinsp;SC. Treated groups exhibited faster chilling rates, which may enhance meat texture and color stability, and a faster temperature decline in treated groups could reduce bacterial growth and improve meat preservation.\u003c/p\u003e\u003cp\u003e\u003cb\u003eMeat Color (L, a\u003c/b\u003e, \u003cb\u003eb* Values)\u003c/b\u003e\u003c/p\u003e\u003cp\u003eData in Table\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e shows that at 0 hours, MO\u0026thinsp;+\u0026thinsp;SC was significantly lighter (P˂0.008) than SC and MO; likewise, at 24 hours, MO, SC, and MO\u0026thinsp;+\u0026thinsp;SC exhibited higher (P˂0.021) L* values compared to the Control, indicating lighter and more visually appealing meat color. At 0 hours, MO, SC, and MO\u0026thinsp;+\u0026thinsp;SC had significantly higher (P˂0.001) redness values, but at 24 hours, MO\u0026thinsp;+\u0026thinsp;SC had the highest (P˂0.001) a* value, making it the reddest and visually appealing meat; no significant differences were observed in b* Values at 24 hours (P˂0.673), indicating that dietary treatments did not notably affect meat yellowness. Treated groups (MO, SC, MO\u0026thinsp;+\u0026thinsp;SC) resulted in lighter and redder meat, which consumers generally prefer for its fresh appearance. Water Holding Capacity (WHC) stayed unchanged (P˂0.291) in all groups, indicating all groups retained moisture similarly. MO-treated meat had a significantly lower (P˂0.002) cooking loss (22.36%) compared to the Control (27.71%), while SC (24.13%) and MO\u0026thinsp;+\u0026thinsp;SC (25.37%) showed moderate reductions in cooking loss. Altogether, Meat from the MO-treated group retained more moisture during cooking, leading to a juicier and more tender final product.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab6\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 6\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eEffect of MO and SC and their combination on the meat quality parameters of broiler chickens\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eControl\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eMO\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eSC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eMO\u0026thinsp;+\u0026thinsp;SC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eP-value\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e0 hour\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003epH\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e6.45\u0026thinsp;\u0026plusmn;\u0026thinsp;0.069\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e6.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.048\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e6.42\u0026thinsp;\u0026plusmn;\u0026thinsp;0.042\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e6.44\u0026thinsp;\u0026plusmn;\u0026thinsp;0.077\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.0808\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTemperature, C˚\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e37.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.488\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e39.05\u0026thinsp;\u0026plusmn;\u0026thinsp;0.381\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e38.84\u0026thinsp;\u0026plusmn;\u0026thinsp;0.332\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e39.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.322\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.008\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eL\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e45.62\u0026thinsp;\u0026plusmn;\u0026thinsp;1.191\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e42.44\u0026thinsp;\u0026plusmn;\u0026thinsp;1.224\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e44.35\u0026thinsp;\u0026plusmn;\u0026thinsp;1.106\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e48.57\u0026thinsp;\u0026plusmn;\u0026thinsp;1.337\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.008\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ea*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.092\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e3.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.145\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e3.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e3.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.142\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eb*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e6.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.207\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e6.98\u0026thinsp;\u0026plusmn;\u0026thinsp;0.236\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e7.24\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e9.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0,355\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e24 hours\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003epH\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e5.77\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e5.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.049\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e5.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0.046\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e5.86\u0026thinsp;\u0026plusmn;\u0026thinsp;0.038\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.225\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTemperature, C˚\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e15.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.346\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e7.87\u0026thinsp;\u0026plusmn;\u0026thinsp;0.259\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e6.72\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e6.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.241\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eL\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e48.68\u0026thinsp;\u0026plusmn;\u0026thinsp;1.317\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e53.98\u0026thinsp;\u0026plusmn;\u0026thinsp;1.632\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e53.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.922\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e54.04\u0026thinsp;\u0026plusmn;\u0026thinsp;1.499\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.021\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ea*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.089\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e3.01\u0026thinsp;\u0026plusmn;\u0026thinsp;0.119\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e3.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.124\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e3.9\u0026thinsp;\u0026plusmn;\u0026thinsp;0.132\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eb*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e9.73\u0026thinsp;\u0026plusmn;\u0026thinsp;0.458\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e9.98\u0026thinsp;\u0026plusmn;\u0026thinsp;0.416\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e9.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.348\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e9.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0.305\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.673\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eWater holding capacity\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e89.58\u0026thinsp;\u0026plusmn;\u0026thinsp;1.017\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e89.79\u0026thinsp;\u0026plusmn;\u0026thinsp;0.54\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e91.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.574\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e90.68\u0026thinsp;\u0026plusmn;\u0026thinsp;0.423\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.291\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCooking loses, %\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e27.71\u0026thinsp;\u0026plusmn;\u0026thinsp;0.789\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e22.36\u0026thinsp;\u0026plusmn;\u0026thinsp;0.831\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e24.13\u0026thinsp;\u0026plusmn;\u0026thinsp;1.02\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e25.37\u0026thinsp;\u0026plusmn;\u0026thinsp;1.018\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.002\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"6\"\u003eResults are presented as mean\u0026thinsp;+\u0026thinsp;SEM and within the same row, means with different superscripts differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05); MO: \u003cem\u003eMoringa oleifera\u003c/em\u003e; SC: \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e; MO\u0026thinsp;+\u0026thinsp;SC: \u003cem\u003eMoringa oleifera\u003c/em\u003e\u0026thinsp;+\u0026thinsp;\u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e7\u003c/span\u003e shows that the levels of saturated fatty acids (SFA) significantly increased in the MO, SC, and MO\u0026thinsp;+\u0026thinsp;SC groups compared to the Control. Among these, the SC group exhibited the highest total SFA content (72.76%), followed by MO\u0026thinsp;+\u0026thinsp;SC (70.28%). In contrast, all treatment groups significantly reduced unsaturated fatty acids (UFA) compared to the control group. The SC group had the lowest total UFA content at 27.24%, indicating a marked decrease in fat unsaturation. PUFA levels were highest in the Control group (25.37%), while the SC group had the lowest (16.81%), followed by MO\u0026thinsp;+\u0026thinsp;SC (19.07%). This suggests that the treated groups had a reduced proportion of essential fatty acids. The UFA/SFA ratio was significantly lower in the MO, SC, and MO\u0026thinsp;+\u0026thinsp;SC groups (ranging from 0.38 to 0.47) compared to the Control (0.58). A lower ratio suggests a harder fat consistency, which may influence meat texture. The PUFA n-6/n-3 ratio was highest in the MO (22.52) and MO\u0026thinsp;+\u0026thinsp;SC (20.81) groups, indicating a shift toward higher omega-6 fatty acid content. In contrast, the Control and SC groups had lower ratios, which are generally associated with better anti-inflammatory properties. Diets containing MO, SC, and MO\u0026thinsp;+\u0026thinsp;SC led to an increase in SFA and a decrease in UFA, potentially affecting meat quality and nutritional value. The reduction in omega-3 fatty acids in the treated groups may diminish anti-inflammatory benefits. The higher PUFA n-6/n-3 ratios in MO and MO\u0026thinsp;+\u0026thinsp;SC suggest a potential pro-inflammatory effect. Increased SFA levels may enhance fat stability and improve meat texture. The lower UFA/SFA ratios observed in the treated groups could result in firmer meat consistency. SC and MO\u0026thinsp;+\u0026thinsp;SC diets increased total SFA while decreasing essential PUFA (omega-3 and omega-6), reducing the overall healthiness of the meat. The MO diet appears to maintain a better balance, preserving beneficial monounsaturated fatty acids (MUFA) while keeping PUFA at moderate levels.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab7\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 7\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eEffect of MO and SC and their combination on the fatty acid profile of breast meat of broiler chickens\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eControl\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eMO\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eSC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eMO\u0026thinsp;+\u0026thinsp;SC\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eP-value\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eLauric acid (C12:0)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.015\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.24\u0026thinsp;\u0026plusmn;\u0026thinsp;0.008\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.012\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMyristic acid (C14:0)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.008\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.36\u0026thinsp;\u0026plusmn;\u0026thinsp;0.013\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.013\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.012\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePalmitic acid (C16:0)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e34.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.932\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e38.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.378\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e40.54\u0026thinsp;\u0026plusmn;\u0026thinsp;0.406\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e40.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.397\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePalmitoleic acid (C16:1)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.47\u0026thinsp;\u0026plusmn;\u0026thinsp;0.021\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.021\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.014\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.45\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eStearic acid (C18:0)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e28.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.494\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e28.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.4\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e31.69\u0026thinsp;\u0026plusmn;\u0026thinsp;0.601\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e29.56\u0026thinsp;\u0026plusmn;\u0026thinsp;0.539\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eOleic acid (C18:1n9c)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e10,49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.415\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e11.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.276\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e10.08\u0026thinsp;\u0026plusmn;\u0026thinsp;0.334\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e10.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.357\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.136\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eLinoleic acid (C18:2n6c)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e19.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.821\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e16.64\u0026thinsp;\u0026plusmn;\u0026thinsp;0.438\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e13.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.577\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e15.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.534\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eAlfa-Linolenic acid (C18:3n3)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.071\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.86\u0026thinsp;\u0026plusmn;\u0026thinsp;0.035\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.043\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.033\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eGama-Linolenic acid (C18:3n6)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e1.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.076\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.015\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.014\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.014\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eArachidonic acid (C20:4 n6)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.094\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.089\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.63\u0026thinsp;\u0026plusmn;\u0026thinsp;0.065\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e2.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.084\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u0026sum;SFA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e63.67\u0026thinsp;\u0026plusmn;\u0026thinsp;1.261\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e68.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.657\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e72.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.923\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e70.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.833\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u0026sum;UFA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e36.33\u0026thinsp;\u0026plusmn;\u0026thinsp;1.261\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e31.71\u0026thinsp;\u0026plusmn;\u0026thinsp;0.657\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e27.24\u0026thinsp;\u0026plusmn;\u0026thinsp;0.923\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e29.72\u0026thinsp;\u0026plusmn;\u0026thinsp;0.833b\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u0026sum;MUFA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e10.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.427\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e11.67\u0026thinsp;\u0026plusmn;\u0026thinsp;0.278\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e10.43\u0026thinsp;\u0026plusmn;\u0026thinsp;0.341\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e10.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.351\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e0.089\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u0026sum;PUFA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e25.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.853\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e20.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.439\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e16.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.646\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e19.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.576b\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u0026sum;UFA/SFA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.58\u0026thinsp;\u0026plusmn;\u0026thinsp;0.032\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.47\u0026thinsp;\u0026plusmn;\u0026thinsp;0.015\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.017\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.43\u0026thinsp;\u0026plusmn;\u0026thinsp;0.017\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u0026sum;PUFA n-6/n-3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e15.36\u0026thinsp;\u0026plusmn;\u0026thinsp;1.076\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e22.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.502\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e15.36\u0026thinsp;\u0026plusmn;\u0026thinsp;0.643\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e20.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.635\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.001\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"6\"\u003eResults are presented as mean\u0026thinsp;+\u0026thinsp;SEM and within the same row, means with different superscripts differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05); MO: \u003cem\u003eMoringa oleifera\u003c/em\u003e; SC: \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e; MO\u0026thinsp;+\u0026thinsp;SC: \u003cem\u003eMoringa oleifera\u003c/em\u003e\u0026thinsp;+\u0026thinsp;\u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e\u003c/div\u003e"},{"header":"Discussion","content":"\u003cp\u003eNatural feed additives are gaining popularity over possibly dangerous synthetic alternatives. (Zeng et al. \u003cspan citationid=\"CR75\" class=\"CitationRef\"\u003e2015\u003c/span\u003e; Gadde et al. \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). The inclusion of aromatic plants in the diet results in considerable improvements in body weight increase, feed intake, and feed conversion ratio, as well as a reduction in morbidity and mortality. It has also been reported that essential oils improve feed flavor and palatability, resulting in increased feed intake and performance. (Franz et al. \u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e2010\u003c/span\u003e; Christaki et al. \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2012\u003c/span\u003e; Gadde et al. \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2017\u003c/span\u003e; Giannenas et al. \u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Furthermore, certain animal studies on carcass quality found that consuming aromatic herbs enhanced carcass weight, breast weight, meat softness, and juiciness. (Steiner and Syed. 2015; Valenzuela-Grijalva et al. \u003cspan citationid=\"CR68\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). Confirming these claims, in the current research, the dietary inclusion of MO, SC, and MO\u0026thinsp;+\u0026thinsp;SC offered benefits across growth performance, carcass yield, organ development, and meat quality compared to the control. Week average live weight WALW, average weekly live weight gain AWLWG, feed conversion ratio FCR, weekly average feed consumption WAFC, weekly growth rate WGR, Average Carcass Characteristics ACC, and average organ weight AOW of the broilers are presented in Tables \u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e to \u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e5\u003c/span\u003e, respectively. Meat quality characteristics (MQC) and the average amount of fatty acid (AAFA) are shown in Tables\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e and \u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e7\u003c/span\u003e relatively.\u003c/p\u003e\u003cp\u003eIn the current research, dietary OM demonstrated lower FCR and higher performance metrics, which are consistent with the findings of Nduku et al. (\u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) and Mahmoud et al. (\u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), who reported that MOLM supplementation seemed to reduce feed conversion ratio (FCR), suggesting that while overall growth was not drastically altered, the efficiency of feed utilization improved. However, Nkukwana et al. (\u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2014\u003c/span\u003e) found that when the level of MOLM was increased from 1% to 5%, there was an improvement in BWG and ADG by day 21. This confirms the results of David et al. (\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2015\u003c/span\u003e) in which the BW and WFI of broilers increased and FCR reduced by 0.05% dietary MLP. The study by Zhang et al. (\u003cspan citationid=\"CR77\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) suggested that a 3% inclusion of MOLP (Moringa Oleifera Leaf Powder) improved ADG and ADFI, while higher doses (7\u0026ndash;9%) showed poorer growth performance, highlighting the importance of optimal dosing for the desired effects. Similarly, the study by Kairalla et al. (2023) demonstrated improved carcass yield with a 0.75% MOLP inclusion. Dietary MOLM can potentially affect BW in the same way as an AGP and an organic acid (Nduku et al. \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eAs opposed to the current investigation, Jiang et al. (\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) Mahmoud et al. (\u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), and Moreno-Mendoza et al. (\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) all reported no significant changes in feed intake, body weight gain, and average daily feed intake (ADFI) when varying levels of MOLM (ranging from 0.5 to 5, 15%) were included in broiler diets. These findings align with previous studies by Nkukwana et al. (\u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2014\u003c/span\u003e) where various doses of MOLM (5g, 15g, 25g per kg) failed to show significant differences in growth parameters like BW and ADG.\u003c/p\u003e\u003cp\u003eData in Table\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e7\u003c/span\u003e show that the weights of the liver, gizzard bursa of Fabricius, and pancreas were improved by MO; these results are in line with the observations of Teteh et al. (\u003cspan citationid=\"CR66\" class=\"CitationRef\"\u003e2013\u003c/span\u003e) who added 1\u0026ndash;2% MOL hydro-alcoholic extract to the diet of broilers in which the organ weights improved by. However, these results supported the consequence obtained for the liver weight by 0.5% MLP (David et al. \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2015\u003c/span\u003e). The significant changes in the relative weights of the liver and pancreas can indicate that Moringa leaf improves the metabolism and digestion of macronutrients (Picard et al. \u003cspan citationid=\"CR57\" class=\"CitationRef\"\u003e1999\u003c/span\u003e). And improving bursa weight by the MO group can be attributed to the antioxidant activities of moringa components, phenol, flavonoids, and vitamins like C and E, which resulted in the proliferation of lymphocytes B and T (Teteh et al. \u003cspan citationid=\"CR66\" class=\"CitationRef\"\u003e2013\u003c/span\u003e). Similar to the current research, Onunkwo and George (\u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e2015\u003c/span\u003e) also found no dramatic results in the weights of the kidney, spleen, and heart of the broilers feeding 5% MOLM. Unlike the current study, A consistent trend across multiple studies noted that MOLM supplementation generally does not significantly affect organ weights such as the liver, heart, gizzard, and spleen (Nduku et al. \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). These findings align with the results of Nkukwana et al. (\u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2014\u003c/span\u003e) who added 1\u0026ndash;25 g/kg MOLM to the diet of broiler chickens. Additionally, Kairalla et al. (2023) reported no significant differences in the weights of internal organs between birds fed different levels of MOLP and control, although carcass yield improved with higher levels of MOLP. Similarly, Gadzirayi et al. (\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e2012\u003c/span\u003e) observed that broilers fed with 25% moringa leaves showed no substantial differences in organ weights compared to control groups. Furthermore, Macambira et al. (2021) found no changes in organ weights as a result of supplementing MOLM up to 6%.\u003c/p\u003e\u003cp\u003eRegarding meat features, all treatments maintained desirable pH values, ensuring optimal meat tenderness and microbial stability. The treated groups exhibited faster cooling rates, which enhanced meat texture, color stability, and preservation. Specifically, MO\u0026thinsp;+\u0026thinsp;SC resulted in the most visually appealing meat with lighter and redder colors, which consumers prefer. Additionally, while water holding capacity remained consistent across groups, the MO treatment significantly reduced cooking loss, contributing to a juicier and more tender product. Our findings are in agreement with Nduku et al. (\u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) who reported that the inclusion of MOLM in broiler diets improved the redness (a*) and yellowness (b*) of the meat. Likewise, Qwele et al. (\u003cspan citationid=\"CR59\" class=\"CitationRef\"\u003e2013\u003c/span\u003e) also noted that broilers who fed 5% moringa in their diet had reduced cooking loss, suggesting that moringa may improve the retention of water and nutrients in the meat, potentially enhancing its texture. Additionally, Kairalla et al. (2023) showed that lower drip loss in the treatments compared to the control could suggest better meat quality retention with MOLP supplementation. In contrast, Jiang et al. (\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) reported that while there were improvements in the yellowness of meat at 45 minutes post-slaughter, no significant differences in pH, drip loss, cooking loss, and color (L*, a*, and b*) of the meat were observed between the control and MOLM-treated groups.\u003c/p\u003e\u003cp\u003eOur results showed that 1.5% dietary SC linearly and quadratically increased the broilers' WALW, AWLWG, WAFC, LBW, WC, and CC, whereas FCR decreased while WGR stayed stable. Our findings are in line with the observations of Roy and Ray (\u003cspan citationid=\"CR62\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) who reported significant improvements in broilers\u0026rsquo; BW, BWG, feed efficiency, and carcass yield with a dramatic reduction in FCR by supplementing 20g SC/100kg of feed. Likewise, Paryad and Mahmoudi (\u003cspan citationid=\"CR56\" class=\"CitationRef\"\u003e2008\u003c/span\u003e) obtained the same results for the mentioned parameters by 1.5 and 2% SC. Supporting this, Zhang et al. (\u003cspan citationid=\"CR76\" class=\"CitationRef\"\u003e2005\u003c/span\u003e) found that 0.3% SC cell wall supplementation did not significantly affect FI or FG but resulted in a significant increase in body weight gain (BWG) (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05). Further, Yal\u0026ccedil;ın et al. (\u003cspan citationid=\"CR72\" class=\"CitationRef\"\u003e2013\u003c/span\u003e) demonstrated that various doses of yeast autolysate (1, 2, 3, and 4 g/kg) did not significantly affect final live weight (FLW) or feed intake (FI) over the entire experimental period. However, during the first 21 days, LWG increased (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05), and FCR decreased (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) in all treated groups compared to the control. This confirms the findings of Santin et al. (\u003cspan citationid=\"CR63\" class=\"CitationRef\"\u003e2001\u003c/span\u003e) who found that 0.2% SC cell wall supplementation did lead to an improvement in BWG (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05). Similarly, Hoque et al. (\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) found that 1% dietary yeast culture significantly increased BWG and decreased FCR. Contrary to the current research, Aristides et al. (2018) observed no significant result in carcass weight, carcass yield, and breast yield of the broiler by supplementing 250 to 1500g of SC fermented powder/t of feed. It is in agreement with the results of Lin et al. (\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) in which there were no dramatic changes in ADG, ADFI, and FCR during 42 days in the broilers fed 250 mg SC hydrolysate/kg of feed.\u003c/p\u003e\u003cp\u003e1.5% dietary SC in the current research eventuated in no changes in the weights of liver, kidney, gizzard, spleen, intestine, and stomach; however, the bursa of Fabricius and pancreas got heavier (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) while the heart became lighter (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) in weight. Our findings align with those of Hoque et al. (\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) who did not find significant results in the weights of the liver, bursa of Fabricius, spleen, and gizzard. Attia et al. (\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) also found no alterations in liver, gizzard, and intestine weights of broilers fed 2g SC/kg of diet. Reduction (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) in liver weight in this research is consistent with Roy and Ray (\u003cspan citationid=\"CR62\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). In contrast, Osita et al. (2020) demonstrated that supplementation with 1.2 g/kg SC resulted in significantly heavier heart, gizzard, and liver weights compared to the control. In addition, Onwurah and Okejim (\u003cspan citationid=\"CR53\" class=\"CitationRef\"\u003e2014\u003c/span\u003e) reported that SC supplementation did not significantly affect the weights of the pancreas, kidneys, heart, or spleen but caused a reduction in liver and gizzard weight. In terms of meat quality, Aristides et al. (2018) found no significant effects on meat color (\u003cem\u003eL, a\u003c/em\u003e, and b* values**), water-holding capacity (WHC), or cooking loss in broilers supplemented with SCFP at levels of 0.25 kg, 0.75 kg, or 1.5 kg/t. However, the pH of the meat at 24 hours post-mortem was significantly lower (P\u0026thinsp;\u0026lt;\u0026thinsp;0.01) in birds fed 1.5 kg SCFP, indicating a possible alteration in meat quality with higher levels of SCFP supplementation. Similarly, Hoque et al. (\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) found no significant changes in meat color, WHC, or cooking loss with 1% dietary yeast culture supplementation. It supports our findings in WHC and b* parameters, whereas our findings regarding meat color and cooking loss are the opposite. Similar to our results, the lightness L* of the broiler's breast meat improved, whereas b* and pH did not change by 0.6- 1 and 1.3g SC/kg of feed (Grigore et al. \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). as opposed to our results, Mohamed Ibrahim and Gaafar (2022) reported no dramatic results in meat color and drip loss in the broilers fed 5% SC and exposed to heat stress.\u003c/p\u003e\u003cp\u003eIn conclusion, the results of this study demonstrate that the dietary interventions with MO, SC, and MO\u0026thinsp;+\u0026thinsp;SC significantly enhanced growth parameters, including live body weight, carcass characteristics, and organ development, particularly during the early weeks. MO\u0026thinsp;+\u0026thinsp;SC showed the most substantial early improvement, suggesting a synergistic effect between the two treatments. Furthermore, the interventions demonstrated a potential protective effect, as evidenced by the lower mortality rates in the treated groups compared to the control. While long-term benefits appeared to plateau after the initial peak, all treatments consistently outperformed the control group. With respect fatty acid profiles of breast meat, no significant negative impacts were observed on post-mortem pH decline. Additionally, treated meats exhibited more desirable visual qualities, such as lighter and redder meat, which consumers generally prefer. In terms of meat quality and preservation, the treatments contributed to improved color stability and lower cooking loss, potentially enhancing its shelf-life and juiciness. From a nutritional standpoint, the treatments increased saturated fatty acids (SFA) and reduced unsaturated fatty acids (UFA), which may influence meat quality by enhancing fat stability and texture. However, the shift toward a higher omega-6 fatty acid content, particularly in the MO and MO\u0026thinsp;+\u0026thinsp;SC groups, suggests a potential pro-inflammatory effect. However, the changes in the fatty acid composition of the treated groups may affect the overall healthiness of the meat, particularly by diminishing the anti-inflammatory benefits of omega-3 fatty acids. Overall, the MO and MO\u0026thinsp;+\u0026thinsp;SC treatments appear to be the most effective for promoting early growth, carcass quality, and meat appearance, while the MO diet maintained a more balanced nutritional profile.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eEthical approval:\u003c/strong\u003e\u003cp\u003e Ethical approval: The study was approved by the Local Ethics Committee for Animal Experiments of the Ondokuz Mayıs University with decision number 2023/99, dated 26/12/2023.\u003c/p\u003e\u003c/p\u003e\u003cp\u003e\u003cstrong\u003eCompeting interests:\u003c/strong\u003e\u003cp\u003eThe authors have no relevant financial or non-financial interests to disclose.\u003c/p\u003e\u003c/p\u003e\u003ch2\u003eFunding:\u003c/h2\u003e\u003cp\u003eThis research was generously funded by the Scientific Research Projects Coordination Unit of Ondokuz Mayıs University, Samsun, Turkiye, with project number BAP04-A-2024-4990. We extend our heartfelt thanks to Ondokuz Mayıs University for providing support for this study.\u003c/p\u003e\u003ch2\u003eAuthors contribution:\u003c/h2\u003e\u003cp\u003eConceptualization, MS, NAN; methodology, MS, NAN; software, MS, MW, NAN; validation, MS, NAN, MW; formal analysis, NAN, MW; investigation, MS, NAN; data curation, MS, NAN, MW; writing-original draft preparation, NAN, MS; writing review and editing, MS, MW, NAN; visualization, MW, MS; supervision, MS. All authors have read and agreed to the published version of the manuscript.\u003c/p\u003e\u003ch2\u003eAcknowledgments:\u003c/h2\u003e\u003cp\u003eThe authors extend their appreciation to the Scientific Research Projects Coordination Unit, Ondokuz Mayıs University, Samsun, Turkiye.\u003c/p\u003e\u003ch2\u003eData availability\u003c/h2\u003e\u003cp\u003eAll data is included in the manuscript; also raw data are available with the corresponding author on reasonable request.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eAli M Y, Khalil M I, Jahan F N, Hossain M B, Samanta A K (2022) Moringa oleifera: a review on nutritional attributes, therapeutic applications, and value-added product generation. SAARC Journal of Agriculture, 20, 1\u0026ndash;15.\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eAnwar F, Latif S, Ashraf M, Gilani A H (2007) Moringa oleifera: a food plant with multiple medicinal uses. 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Poultry science, 84, 1015\u0026ndash;1021. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1093/ps/84.7.1015\u003c/span\u003e\u003cspan address=\"10.1093/ps/84.7.1015\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eZhang H, Huang L, Hu S, Qin X, \u0026amp; Wang X (2023) Moringa oleifera leaf powder as new source of protein-based feedstuff improves growth performance and cecal microbial diversity of broiler chicken. \u003cem\u003eAnimals\u003c/em\u003e, \u003cem\u003e13\u003c/em\u003e(6), 1104. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.3390/ani13061104\u003c/span\u003e\u003cspan address=\"10.3390/ani13061104\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":true,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"tropical-animal-health-and-production","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"trop","sideBox":"Learn more about [Tropical Animal Health and Production](https://www.springer.com/journal/11250)","snPcode":"11250","submissionUrl":"https://submission.nature.com/new-submission/11250/3","title":"Tropical Animal Health and Production","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"em","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Broiler, fatty acids, water holding capacity, Moringa Oleifera, Performance, Saccharomyces Cerevisiae","lastPublishedDoi":"10.21203/rs.3.rs-7592064/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7592064/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe objective of this thesis project was to investigate the efficacies of dietary supplementation of \u003cem\u003eMoringa oleifera\u003c/em\u003e (MO) leaves and the yeast (\u003cem\u003eSaccharomyces Cerevisiae (SC\u003c/em\u003e) based prebiotic (cell wall components) on the growth performance, blood biochemical profile, antioxidant capacity, intestinal morphology, and meat quality of broiler chickens. A total of 320 (Ross 308) straight one-day-old broiler chicks were utilized in this study. The chicks were indiscriminately allocated into four groups: 1 control group and three experimental groups; each experimental group was replicated 4 times with 20 chicks each. The control group (C) was fed a basal diet (without MO and SC addition). The MO group received a basal diet supplemented with 1.5% dried MO leaf powder; the SC group received a basal diet supplemented with 1.5% \u003cem\u003eSaccharomyces Cerevisiae\u003c/em\u003e (SC); and the MO\u0026thinsp;+\u0026thinsp;SC group received a basal diet supplemented with 1.5% MO\u0026thinsp;+\u0026thinsp;1.5% SC. The experiment lasted 40 days, and birds were offered isocaloric and isonitrogenous feed and water ad libitum. From the first week up to the end of the study, the separate and combined use of MO and SC treatment groups significantly impacted the average live weight compared to the control group. At the end of the study, the best feed conversion ratio was observed in the MO\u0026thinsp;+\u0026thinsp;SC and MO groups. The highest (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) carcass weight was obtained treated groups compared to the control group. The relative weights of the liver and gizzard were significantly greater in the MO\u0026thinsp;+\u0026thinsp;SC group, while the kidney and spleen also showed notable (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) increases. Similarly, the bursa of Fabricius and pancreas were markedly higher in the treated groups compared with the control. In terms of meat quality, no significant differences were detected in pH or water-holding capacity; however, lightness, redness, yellowness, and cooking loss varied significantly between the treatment and control groups at both 0 and 24 hours post-slaughter. Significant variations were observed among the experimental groups for all fatty acids, with the exception of oleic acid and total monounsaturated fatty acids (P\u0026thinsp;\u0026le;\u0026thinsp;0.001). As a result, using \u003cem\u003eMoringa oleifera\u003c/em\u003e leaves powder and \u003cem\u003eSaccharomyces Cerevisiae\u003c/em\u003e at 1.5% in broiler rations significantly contributed to growth performance, carcass traits, meat quality, and fatty acids profile of meat in broiler chickens\u003c/p\u003e","manuscriptTitle":"Effects of Moringa oleifera and Saccharomyces cerevisiae on growth performance, carcass traits, meat quality, and fatty acids profile of meat in broiler chickens","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-10-01 03:33:54","doi":"10.21203/rs.3.rs-7592064/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"reviewerAgreed","content":"","date":"2025-09-21T12:29:51+00:00","index":0,"fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-09-21T11:25:31+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-09-16T04:28:05+00:00","index":"","fulltext":""},{"type":"submitted","content":"Tropical Animal Health and Production","date":"2025-09-12T14:40:13+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"tropical-animal-health-and-production","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"trop","sideBox":"Learn more about [Tropical Animal Health and Production](https://www.springer.com/journal/11250)","snPcode":"11250","submissionUrl":"https://submission.nature.com/new-submission/11250/3","title":"Tropical Animal Health and Production","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"em","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"4423aa81-7073-4216-9157-43d808092f0d","owner":[],"postedDate":"October 1st, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"published-in-journal","subjectAreas":[],"tags":[],"updatedAt":"2025-12-29T16:08:05+00:00","versionOfRecord":{"articleIdentity":"rs-7592064","link":"https://doi.org/10.1007/s11250-025-04801-0","journal":{"identity":"tropical-animal-health-and-production","isVorOnly":false,"title":"Tropical Animal Health and Production"},"publishedOn":"2025-12-25 15:58:06","publishedOnDateReadable":"December 25th, 2025"},"versionCreatedAt":"2025-10-01 03:33:54","video":"","vorDoi":"10.1007/s11250-025-04801-0","vorDoiUrl":"https://doi.org/10.1007/s11250-025-04801-0","workflowStages":[]},"version":"v1","identity":"rs-7592064","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7592064","identity":"rs-7592064","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}