
==== Front
Heliyon
Heliyon
Heliyon
2405-8440
Elsevier

S2405-8440(24)12894-0
10.1016/j.heliyon.2024.e36863
e36863
Research Article
Replacing alfalfa-based total mixed ration with Moringa leaves for improving carcass and meat quality characteristics in lambs
Abdoun Khalid A. a
Suliman Gamaleldin M. gsuliman@ksu.edu.sa
a⁎
Alsagan Ahmed A. b
Altahir Osman A. c
Alsaiady Mohammed Y. d
Babiker Elfadil E. e
Al-Badwi Mohammed A. a
Alshamiry Faisal A. a
Al-Haidary Ahmed A. a
a Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
b King Abdulaziz City for Science and Technology (KACST), Riyadh 12354, Saudi Arabia
c Biostatistics Department, Naif Arab University for Security Sciences, Riyadh 14812, Saudi Arabia
d Development and Research Unit, Arabian Agricultural Services Company (ARASCO), Riyadh 12311, Saudi Arabia
e Department of Food and Nutrition Science, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
⁎ Corresponding author. gsuliman@ksu.edu.sa
24 8 2024
15 9 2024
24 8 2024
10 17 e3686320 5 2024
18 8 2024
23 8 2024
© 2024 The Authors
2024
https://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
The expected increase in the population will put more pressure on resources, which means there will be a greater demand for food and the need for different ingredients to feed animals. This study aimed to explore the potential benefits of replacing alfalfa-based total mixed ration (TMR) with Moringa spp. On carcass characteristics and meat quality traits in lamb. The experiment involved 60 intact male lambs of the Harri breed, averaging 24 ± 1 kg in weight and approximately 5 months old. Lambs were randomly divided into five feeding groups: T1 (40 % alfalfa-based TMR), T2 (40 % M. oleifera), T3 (40 % M. peregrina), T4 (20 % alfalfa-based TMR + 20 % M. oleifera), and T5 (20 % alfalfa-based TMR + 20 % M. peregrina. The results confirmed that incorporating Moringa spp. Into lamb diets significantly reduced intramuscular fat content. Supplementation also improved tenderness, texture properties, and water-holding capacity. Additionally, the treatment groups exhibited a significant decrease in total non-carcass components compared to the control group. Overall, these findings suggest positive changes and enhancements in lamb carcass traits and meat quality attributes with Moringa spp. Supplementation, without observed adverse effects.

Graphical abstract

Image 1

Keywords

Moringa
Alfalfa
Total-mixed ration
Harri breed
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pmcFunding

This research was funded by the National Plan for Science, Technology, and Innovation (MAARIFAH), 10.13039/501100004919 King Abdulaziz City for Science and Technology (10.13039/501100004919 KACST ), Saudi Arabia, Grant No. (3-17-07-001-0006).

1 Introduction

The anticipated increase in the global population and the accompanying strain on resources is projected to double in the near future. This will lead to an increased need for food and, consequently, a higher demand for feed production. The use of alternative feed ingredients in animal diets has become increasingly important due to the rising cost and limited availability of traditional feed sources.

Moringa spp., a plant species native to the Indian subcontinent, has recently gained attention as a potential feed source for livestock due to its high nutritional value and various health benefits [[1], [2], [3]]. The utilization of Moringa spp. In the diets of animals holds significant importance due to its numerous beneficial properties. This herb is known to be rich in protein, vitamins, and minerals and has been shown to improve animal production performance in several livestock species [[4], [5], [6], [7], [8], [9], [10]]. Its high protein content makes it a valuable source of dietary protein, particularly for animals with protein-deficient diets. Furthermore, Moringa has been reported to enhance feed intake, digestion, and nutrient utilization, leading to improved feed efficiency and performance in ruminants. Moreover, the sustainable and easily cultivable nature of Moringa makes it an attractive option for livestock production systems. Incorporating Moringa spp. Into ruminant diets has the potential to enhance animal health, productivity, and the overall sustainability of the livestock industry. Nonetheless, the utilization of Moringa as a feed supplement raises concerns due to the presence of various anti-nutritional factors (ANF) such as tannins, phytates, oxalates, and cyanide [7,11,12]. These ANFs have the potential to disrupt the normal digestion and metabolism of nutrients in animals. In particular, Moringa oleifera, and Moringa peregrina, the most widely cultivated species of the genus, have been shown to have multi-nutritional values besides anti-inflammatory, antioxidant, and immunomodulatory properties that may provide additional health benefits to animals [[13], [14], [15]]. And due to their exceptional properties and versatile applications, they are widely recognized as highly valuable worldwide [16]. Siddhuraju and Becker [17] identified significant concentrations of antioxidant compounds in M. oleifera. These compounds have the potential to affect and enhance the quality of meat, as demonstrated in the study by Mielnik et al. [18]. Therefore, the use of this species in animal diets has become an area of growing interest in recent years.

Although extensive reviews have been conducted on this topic, there remains a gap in the evaluation of the benefits of these herbs on carcass characteristics and meat quality in small ruminants. Further research is required to thoroughly investigate and understand the impact of these herbs on these aspects. By addressing this research gap, we can gain a more comprehensive understanding of how these herbs can potentially influence carcass characteristics and meat quality in small ruminants. This knowledge is crucial for making informed decisions and optimizing the production and quality of meat from small ruminants. Therefore, this study aims to investigate the potential benefits of replacing an alfalfa-based total mixed ration with Moringa spp. On the carcass characteristics and meat quality traits of growing lambs.

2 Material and methods

Ethical approval

This study adhered to the guidelines of experiments involving animals and was reviewed and approved by the Research Ethics Committee (REC) of King Saud University, with the approval number (KSU-SE-21-19) dated March 04, 2021.

2.1 Animals and experimental design

This study was conducted at the Research Farm of the Department of Animal Pro-duction, College of Food and Agricultural Sciences, King Saud University, Saudi Arabia. Sixty (60) intact male lambs of the Harri breed were utilized for this research. On average, the lambs were approximately 5 months old with a weight of 24 ± 1 kg. Upon arrival, all lambs were ear-tagged and housed together in partially shaded pens equipped with feeding and watering troughs. They were all subjected to the same environmental conditions. A two-week adaptation period was provided for the lambs before commencing the experiment. At the start of the study, the animals were divided into five groups through random assignment. Each group comprised 12 animals, which were further distributed into 4 replicates following a randomized complete block design (RCBD), with each replicate containing 3 animals. Each group of animals was provided with an experimental ration (Table 1) that was isocaloric and isonitrogenous. The rations were labeled as T1 to T5, and the composition was as follows: T1 consisted of a total mixed ration (TMR) with 40 % alfalfa as the base, T2 replaced all the alfalfa with 40 % M. oleifera, T3 replaced all the alfalfa with 40 % M. peregrina, T4 replaced 50 % of the alfalfa with 20 % M. oleifera in the TMR, and T5 replaced 50 % of the alfalfa with 20 % M. peregrina in the TMR. The lambs were provided with ad libitum feeding, and they had unrestricted access to clean and fresh tap water.Table 1 Ingredients (%) and chemical composition (%DM basis) of the experimental diets.

Table 1Ingredients (%)	Experimental Diets	
T1	T2	T3	T4	T5	
Alfalfa	40	–	–	20	20	
M. oleifera	–	40	–	20	–	
M. peregrina	–	–	40	–	20	
Corn	33.1	34.51	34.51	33.65	33.88	
Soya bean meal	13	11.59	11.1	12.45	12.3	
Wheat bran	12	12	12.49	12	11.92	
aPremix	0.3	0.3	0.3	0.3	0.3	
Salt	0.5	0.5	0.5	0.5	0.5	
Lime stone	1.1	1.1	1.1	1.1	1.1	
Total	100 %	100 %	100 %	100 %	100 %	
Chemical composition:	
DM%	88.51 ± 1.53	88.21 ± 2.01	87.95 ± 1.78	88.92 ± 1.45	89.72 ± 1.53	
EE%	2.76 ± 0.16	2.15 ± 0.12	2.52 ± 0.21	2.13 ± 0.11	2.24 ± 0.32	
CP%	14.9 ± 0.57	14.53 ± 0.21	15.07 ± 0.10	14.03 ± 0.17	14.45 ± 0.11	
ME (Mcal)	3.90 ± 0.30	3.88 ± 0.20	3.98 ± 0.21	3.96 ± 0.36	3.97 ± 0.45	
T1, T2, T3, T4 and T5 designate to experimental diets with 40 % alfalfa-based TMR, 40 % M. oleifera, 40 % M. peregrina, 20 % alfalfa-based TMR +20 % M. oleifera and 20 % alfalfa-based TMR +20 % M. peregrina, respectively.

a Premix: is a commercial vitamin-mineral mix containing per kg: 10,000 IU vit A, 1000 IU vit D, and 20 IU vit E, as well as 300 mg Mg, 24 mg Cu, 0.6 mg Co, 1.2 mg I, 60 mg Mn, 0.3 mg Se, and 60 mg Zn., DM: Dry matter, EE: Ether extract, CP: Crude protein, ME: Metabolizable energy.

2.2 Slaughter, carcass fabrication, and muscle sampling

At the end of the feeding period, which lasted for 84 days, six animals from each treatment group were randomly selected for slaughter to evaluate carcass characteristics and meat quality parameters. The rest of the animals (30) were subjected to a further digestibility study, which is not part of the present investigation. The findings from this additional study will be reported in a separate manuscript. The slaughter process adhered to the Muslim practice, which entailed abstaining from the use of stunning methods. Before slaughter, the live weight was recorded for all animals. After slaughtering, the carcass and non-carcass components were promptly weighed. All carcasses were then chilled at a temperature of 4 °C for 24 h. Following this chilling period, the cold weight of the carcasses was measured, and the shrinkage caused by chilling was calculated. Subsequently, the carcasses were divided into two halves along the vertebral column, starting from the pelvis to the neck. The left side of the chilled carcass was specifically cut between the 12th and 13th ribs to determine the thickness of the back fat and body wall fat. The Longissimus thoracis (LT) muscles, located between the 9th and 12th thoracic vertebrae on both sides, were then removed for chemical and meat quality analyses.

2.3 Carcass and meat quality evaluation

2.3.1 Carcass linear measurements

The carcass linear measurements (in centimeters) were recorded after storing the carcasses at a temperature of 4 °C for 24 h, following the protocol outlined by Suliman et al. [19]. These measurements were taken on the left side of the chilled carcasses. To determine the internal carcass length, the distance from the front end of the pelvic symphysis to the middle of the front side of the first rib was measured. External carcass length was measured from the shoulder to the ischiatic bone. Carcass width was assessed at the fifth thoracic vertebrae, representing the distance from the fifth thoracic vertebrae to the caudal end of the breastbone from the ventral side. Leg length was measured as the distance from the carpal joint to the front end of the pelvic symphysis. The rump width was measured at the widest part of the leg.

2.3.2 Carcass primal wholesale cuts

On the second day after slaughter, the carcasses were processed into five wholesale (primal) cuts, including the shoulder, rack, loin, leg, foreshank and breast, following the methodology outlined by Suliman et al. [19] with some modifications. The carcasses were divided into two halves along the backbone; left and right then the left half was split into fore and hind saddles by making a cut between the 12th and 13th ribs. Subsequently, a thin layer of meat was removed from the natural seam between the flanks and the leg, and it was then moved forward to the last rib, reaching midway between its level and the last rib. The cutting process was extended to a point that was 1/2 inch above the elbow joint, effectively producing the foreshank and breast cut. Between the fifth and sixth ribs, a cut was made, and subsequently, the shoulder was removed along with the neck as one cut. The section remaining between the 6th and 12th ribs is referred to as the rack. The loin was obtained from the hind quarter by using a saw to cut before the hipbone, specifically between the last two lumbar vertebrae. The remaining portion after the loin was removed is considered the leg.

2.3.3 Initial and ultimate pH

The initial meat pH (pHi) was immediately and directly recorded in the carcasses, specifically on the eye muscle between the 12th and 13th ribs, right after slaughter and evisceration, which occurred approximately 1 h after slaughter. Additionally, the ultimate pH (pHu) of the meat was measured after 24 h post-slaughter on the same eye muscle location. A portable pH meter (Model pH 211, Hanna Instruments, Woonsocket, Rhode Island, USA) was utilized for pH measurements. For each sample, three readings were taken, and the average values for each parameter were calculated.

2.3.4 Color components

The initial (approximately 1-h post-slaughter) and ultimate (approximately 24 h post-slaughter) meat color components reported by CIE [20] and that of CIELAB Color System [21], L* (lightness) a* (redness) and b* (yellowness) were measured directly on the eye muscle between the 12th and 13th ribs. A color meter (Konica Minolta, CR-400-Japan) was utilized to perform this measurement. By averaging the value of three readings for each coordinate, the final values were determined. The color derivatives; color change (ΔC), chroma (C*), hue angle (H⁰), and b/a ratio were determined according to Valizadeh et al. [22] and Qaid et al. [23].

2.3.5 Water-holding capacity (WHC)

The water-holding capacity (WHC) was assessed by measuring the expressed juice, following the technique outlined by Ref. [24]. Two replicates, each weighing ap-proximately 2 g, were obtained from the LT muscle of each sample and cut into cubes. Subsequently, the sample was sandwiched between two filter papers and two Plexiglas sheets, and a weight of 10 kg was applied for 5 min. Afterward, the sample was weighed, and the WHC ratio was calculated by determining the difference between the initial and final weights, relative to the initial weight of the sample.

2.3.6 Cooking loss (CL)

Approximately 200 g muscle sample was used to determine cooking loss. The sample was placed in a commercial indoor countertop grill and cooked to an internal temper-ature of 70 °C. The temperature was monitored by inserting a thermocouple thermometer probe (Ecoscan Temp JKT, Eutech Instruments) into the center of the muscle. The muscle was weighed before and after cooking to determine the cooking loss percentage as the difference between the initial and final weights divided by the former and multiplied by 100 [25].

2.3.7 Myofibril fragmentation index (MFI)

The myofibril fragmentation index (MFI) was determined using the methods outlined by Culler et al. [26]. In summary, a 4 g portion of scissor-minced muscle sample was taken and subsequently homogenized in a blender along with 40 ml of cold MFI buffer at a temperature of 2 °C. After several washes, the resulting solution with a concentration of 0.5 mg/ml was evaluated for absorbance at a wavelength of 540 nm. The MFI value for each sample was calculated by multiplying the absorbance reading by 200.

2.3.8 Shear force (SF)

To assess shear strength, the cooked samples that were previously used to determine cooking loss were repurposed following the method described by Ref. [27] with some modifications where the test was run on the same day after the samples were left to cool down at room temperature (21 °C) for approximately 30 min. From each muscle sample, five-round cores measuring 1.27 cm in diameter were extracted parallel to the longitudinal orientation of the muscle fibers. These cores were obtained using a handheld coring device. The shear force was measured using a Texture Analyzer (TA-HD-Stable MicroSystems, England) equipped with a Warner-Bratzler attachment. The maximum force (in kilograms) exerted perpendicular to the muscle fibers was recorded as the shear force. The crosshead speed of the Texture Analyzer was set at 200 mm/min.

2.3.9 Texture profile analysis (TPA)

The texture profile analysis (TPA) was conducted following the method described by Ref. [25]. The LT muscle samples were cooked according to the previously mentioned cooking loss procedure. Subsequently, sub-samples were obtained by cutting the muscles parallel to the longitudinal direction of the muscle fibers using a portable corer. The test was performed using a Texture Analyzer (TAHD; Stable Micro Systems) equipped with a compression platen attachment. Each sample underwent two cycles of 80 % compression. Several variables were assessed during the analysis, including hard-ness, cohesiveness, springiness, and chewiness.

2.3.10 Meat chemical composition

Samples from the LT muscle were used to estimate moisture, ash, crude protein, and crude fat, following the procedure by Ref. [28].

2.3.11 Statistical analysis

All data were analyzed using one-way ANOVA with the GLM procedure of SPSS software ver. 22. The level of significance between groups was verified with Duncan's test. The difference was considered significant at p ≤ 0.05. Correlation between some studied parameters was also performed.

3 Results

Table 2 displays the carcass and non-carcass characteristics of the experimental lambs that were fed Moringa spp. Overall, the study found that feeding lambs with Moringa spp. Did not have a significant impact on most of the evaluated carcass and non-carcass characteristics, except chill shrink and all total of non-carcass components. The chill shrink increased significantly (p ≤ 0.05) with the inclusion of Moringa spp. In the lambs' diet. Among the different dietary treatments, the lambs that were fed a combination of 20 % alfalfa and 20 % M. oleifera (50 % replacement of alfalfa) achieved the highest chill shrink value at 1.63 %. Generally, the inclusion of Moringa spp. In the lambs' diet resulted in a significant decrease (p ≤ 0.05) in the total of all non-carcass components. Specifically, the treatment group that received 40 % M. peregrina (100 % replacement of alfalfa) reported the lowest value at 25.29 %, which was lower than the non-carcass component values of the other treatment groups, including the control group (T1). Although there were no statistically significant differences in dressing percentage (DP) between the treatments, there was a numerical increase (p > 0.05) in DP with Moringa spp. Supplementation. The T3 group showed the highest (p > 0.05) carcass compactness index (CCI) value of 33.17 %, followed by T5, indicating a trend towards improved CCI due to the inclusion of Moringa spp. In the lambs’ diets.Table 2 Carcass and non-carcass components of lambs fed Moringa spp. (Mean ± SD), n = 6.

Table 2Parameter	Experimental Groups	SEM	P	
T1	T2	T3	T4	T5	
Slaughter wt., kg	44.62 ± 2.99	43.18 ± 3.38	44.63 ± 2.23	43.12 ± 2.11	42.32 ± 3.22	0.51	0.55	
Hot carcass wt., kg	22.32 ± 1.49	21.64 ± 1.61	22.89 ± 1.33	21.69 ± 1.53	21.37 ± 1.55	0.28	0.42	
Cold carcass wt., kg	22.03 ± 1.52	21.35 ± 1.59	22.57 ± 1.30	21.34 ± 1.53	21.02 ± 1.54	0.27	0.40	
Chill shrink%	1.31c±0.23	1.36bc±0.12	1.42abc±0.08	1.63a±0.35	1.61ab ± 0.14	0.04	0.04	
Dressing%	50.05 ± 2.07	50.15 ± 2.0	51.29 ± 1.81	50.30 ± 2.47	50.55 ± 2.51	0.38	0.87	
Carcass compactness index%	32.23 ± 2.19	32.09 ± 1.89	33.17 ± 2.45	32.16 ± 2.09	32.63 ± 2.59	0.39	0.91	
Non-carcass components (%):	
Head	3.41 ± 0.21	3.48 ± 0.29	3.41 ± 0.19	3.52 ± 0.08	3.46 ± 0.33	0.04	0.91	
Heart	0.34 ± 0.03	0.32 ± 0.03	0.35 ± 0.02	0.35 ± 0.04	0.49 ± 0.44	0.04	0.61	
Lungs	1.09 ± 0.17	1.03 ± 0.14	0.99 ± 0.25	0.82 ± 0.13	0.88 ± 0.09	0.03	0.06	
Liver	1.50 ± 0.20	1.58 ± 0.20	1.30 ± 0.25	1.52 ± 0.05	1.46 ± 0.10	0.04	0.10	
Spleen	0.13 ± 0.03	0.14 ± 0.02	0.13 ± 0.03	0.13 ± 0.02	0.11 ± 0.02	0.01	0.52	
Kidneys	0.24 ± 0.01	0.23 ± 0.08	0.25 ± 0.01	0.26 ± 0.01	0.24 ± 0.03	0.01	0.60	
Genitals	1.64 ± 0.36	1.61 ± 0.11	1.41 ± 0.19	1.49 ± 0.20	1.46 ± 0.14	0.04	0.33	
Tail	4.76 ± 0.41	4.90 ± 1.26	4.49 ± 1.17	5.12 ± 1.38	5.25 ± 1.32	0.20	0.81	
Skin	10.29 ± 0.59	9.87 ± 0.98	9.28 ± 1.18	9.16 ± 0.64	10.04 ± 0.72	0.17	0.13	
Stomach empty	2.83 ± 0.33	2.69 ± 0.48	2.70 ± 0.33	2.80 ± 0.27	2.78 ± 0.29	0.06	0.94	
Intestine empty	1.40 ± 0.67	1.38 ± 1.03	0.99 ± 0.77	0.98 ± 0.73	1.37 ± 0.70	0.14	0.76	
All Non-carcass components%	27.63a±1.13	27.22a±1.37	25.29b ± 1.27	26.16ab ± 1.17	27.55a±2.15	0.30	0.04	
Carcass: Non-carcass components	0.55 ± 0.04	0.54 ± 0.03	0.49 ± 0.04	0.52 ± 0.03	0.55 ± 0.05	0.01	0.06	
T1, T2, T3, T4 and T5 designate to experimental diets with 40 % alfalfa-based TMR, 40 % M. oleifera, 40 % M. peregrina, 20 % alfalfa-based TMR +20 % M. oleifera and 20 % alfalfa-based TMR +20 % M. peregrina, respectively, SEM = Standard error of the mean, P = Probability level, abc means within the same row with different superscripts are significantly different at p ≤ 0.05.

Table 3 presents the carcass linear measurements and the wholesale cuts of lambs fed Moringa spp. The results show that, except for external carcass length, and Foreshank and breast cut, all other parameters were not significantly (p > 0.05) affected by the treatments. The control group (T1) showed the highest (p ≤ 0.05) external carcass length value (75.33 cm) followed by T3 > T4 > T2 > T5. Although the inclusion of Moringa spp. Did not significantly affect carcass and rump widths, the treatments T3, T4, and T5 showed numerical increases in carcass width compared to the control group, while treatments T2, T3, T4, and T5 showed numerical increases in rump width compared to T1. On the other hand, among the cuts, only Foreshank and breast showed a significant difference (p ≤ 0.05) between the treatments, while the rest of the cuts did not exhibit significant differences. The T5 and T2 treatment groups exhibited the highest values of loin cuts, with 13.72 % and 13.57 % respectively, although these differences were not statistically significant compared to the other treatment groups. These findings suggest a potential positive impact of including Moringa spp. In the lamb diets. Overall, the inclusion of Moringa spp. Increased the percentages of wholesale cuts, particularly the shoulder cut. However, the response of other cuts to the supplement was inconsistent.Table 3 Carcass linear measurements and wholesale cuts of lambs fed Moringa spp. (Mean ± SD), n = 6.

Table 3Parameter	Experimental Groups	SEM	P	
T1	T2	T3	T4	T5	
Carcass linear measurements (cm):	
Internal carcass length	68.33 ± 0.82	66.50 ± 2.35	68.17 ± 3.49	66.33 ± 1.86	64.50 ± 2.67	0.48	0.06	
External carcass length	75.33a±3.39	71.17bc±2.04	74.67a±2.58	73.17ab ± 1.72	69.50c±2.88	0.60	<0.001	
Carcass width	35.50 ± 2.17	35.33 ± 0.52	37.50 ± 1.23	35.67 ± 1.03	35.67 ± 1.97	0.30	0.12	
Rump width	38.17 ± 1.33	39.33 ± 1.51	40.17 ± 1.17	40.0 ± 2.37	39.33 ± 1.75	0.31	0.29	
Leg length	41.33 ± 2.81	39.0 ± 2.45	37.67 ± 1.03	40.33 ± 1.97	39.33 ± 2.42	0.44	0.08	
Wholesale cuts (%):	
Shoulder	28.58 ± 2.31	29.12 ± 2.16	31.77 ± 1.46	30.45 ± 3.89	31.12 ± 3.08	0.51	0.25	
Rack	9.07 ± 1.01	9.0 ± 0.82	9.11 ± 0.82	8.94 ± 0.78	9.40 ± 0.76	0.15	0.89	
Loin	13.47 ± 0.23	13.57 ± 1.18	13.43 ± 0.91	13.22 ± 1.29	13.72 ± 1.53	0.19	0.96	
Leg	31.35 ± 1.87	30.31 ± 1.08	29.78 ± 0.95	30.94 ± 2.11	30.59 ± 2.04	0.30	0.56	
Foreshank and Breast	17.53ab ± 0.66	18.0a±1.21	15.92bc±2.60	16.46abc±0.86	15.17c±1.70	0.33	0.03	
T1, T2, T3, T4 and T5 designate to experimental diets with 40 % alfalfa-based TMR, 40 % M. oleifera, 40 % M. peregrina, 20 % alfalfa-based TMR +20 % M. oleifera and 20 % alfalfa-based TMR +20 % M. peregrina, respectively *Means, SEM = Standard error of the mean, P = Probability level, abc means within the same row with different superscripts are significantly different at p ≤ 0.05.

The physicochemical properties of lambs fed Moringa spp. are displayed in Table 4. The results show that the ultimate pHu, initial yellowness (bi*), ultimate redness (au*) color components, and color intensity (C*) were significantly affected by the inclusion of Moringa spp. The inclusion of M. oleifera at a 40 % rate (100 % replacement of alfalfa) resulted in the lowest (p ≤ 0.05) pHu value of 5.54, followed by the treatment group with 40 % M. peregrina (100 % replacement of alfalfa), which had a pHu value of 5.62. The initial pHi was not statistically different between the treatment groups; moreover, it was within the normal reported range of fresh meat (5.5–6.2). The water holding capacity (WHC) increased numerically as a result of Moringa spp. Inclusion, although the difference was not statistically significant (p > 0.05). The highest WHC was reported in treatment T5, followed by T4, T3, T2, and T1, in descending order. On the other hand, the highest loss of fluids on cooking was reported in treatment T2 and the control group, which also had the lowest (p > 0.05) reported water-holding capacity. This suggests a coherent relationship between the two parameters. The T2 group showed the highest (p > 0.05) myofibril fragmentation index (MFI) among the treatments, however, the rest of the results reflected inconsistent trends regarding the inclusion of Moringa spp. In lambs’ feeds. In general, the inclusion of Moringa spp. In the diets of lambs tends to decrease the lightness (L*) color components of meat during both the initial and ultimate postmortem periods. The highest initial and ultimate lightness color values 36.31 and 34.91 were achieved by the control group (T1) and (T3), respectively. Furthermore, the addition of Moringa spp. led to a decrease in the initial yellowness (bi*) color component across all treatment groups compared to the control (T1). The group that received a combination of 20 % alfalfa-based TMR and 20 % M. oleifera showed the lowest value of 2.91, which was significantly (p ≤ 0.05) lower than the highest value of 4.70 observed in the control group. The inclusion of Moringa spp. In lamb diets resulted in a significant (p ≤ 0.05) increase in ultimate meat redness (au*) color components, particularly with a 100 % replacement of alfalfa. However, a 20 % inclusion rate of Moringa spp. (50 % replacement of alfalfa) resulted in a non-significant decrease (p > 0.05) in ultimate meat redness (au*) color components compared to the control group. The highest color change, which was statistically non-significant (p > 0.05) compared to the control group, was observed in T3, followed by T2, T5, and T4. These findings suggest that the supplementation of Moringa spp. Specifically at 100 % replacement of alfalfa had an impact on this color change. The T1 group attained the highest (p > 0.05) hue angle (H⁰) value 36.55 compared to the other treatment groups, while the lowest value 31.76 was reported by T3. The T2, T4, and T5 achieved 33.60, 35.80, and 36.22, respectively. Interestingly, the inclusion of Moringa spp. In lamb diets significantly affected the meat color chroma or intensity (C*). The use of 100 % replacement of alfalfa with M. oleifera resulted in the highest (p ≤ 0.05) meat color intensity value of 15.61 compared to the other treatment groups, followed by the treatment group with 100 % replacement of alfalfa with M. peregrina, which reported a slightly lower value of 15.39.Table 4 Physicochemical properties of meat from lambs fed Moringa spp. (Mean ± SD), n = 6.

Table 4Parameter	Experimental Groups	SEM	P	
T1	T2	T3	T4	T5	
Initial pHi	6.20 ± 0.21	6.16 ± 0.15	6.13 ± 0.20	6.18 ± 0.13	5.99 ± 0.15	0.03	0.25	
Ultimate pHu	5.63ab ± 0.04	5.54b ± 0.06	5.62ab ± 0.12	5.71a±0.14	5.69a±0.08	0.02	0.04	
Initial temperature (°C)	20.31 ± 0.48	20.58 ± 0.58	21.03 ± 0.45	20.42 ± 0.55	22.13 ± 0.52	0.50	0.27	
Ultimate temperature (°C)	15.89 ± 0.99	15.53 ± 0.99	15.41 ± 0.84	15.19 ± 0.58	15.78 ± 0.59	0.18	0.11	
WHC%	32.12 ± 4.35	33.60 ± 3.03	33.79 ± 5.84	33.83 ± 2.55	35.24 ± 2.56	0.68	0.75	
Cooking loss%	42.96 ± 3.04	43.49 ± 1.94	41.14 ± 2.55	42.48 ± 1.87	42.18 ± 1.73	1.06	0.99	
MFI	60.20 ± 8.54	73.83 ± 7.44	56.65 ± 10.23	57.28 ± 6.41	66.95 ± 8.67	2.37	0.10	
Initial meat color components:	
Li*	36.31 ± 4.27	32.05 ± 3.96	34.61 ± 2.26	34.793.06	35.22 ± 4.63	0.69	0.40	
ai*	10.73 ± 2.71	10.20 ± 2.88	9.59 ± 2.19	8.15 ± 2.38	11.40 ± 2.12	0.47	0.23	
bi*	4.70a±1.18	4.17abc±1.05	3.30bc±0.84	2.91c±0.95	4.62ab ± 1.29	0.23	0.03	
Ultimate meat color components:	
Lu*	34.71 ± 2.61	32.15 ± 3.04	34.91 ± 3.13	34.05 ± 2.48	32.29 ± 2.27	0.51	0.26	
au*	11.88ab ± 1.41	12.99a±0.83	13.07a±2.38	10.83b ± 1.32	10.41b ± 1.22	0.33	0.02	
bu*	8.82 ± 1.56	8.64 ± 0.95	8.02 ± 1.37	7.89 ± 1.63	7.64 ± 1.24	0.25	0.53	
Meat color derivatives:	
Color change (ΔC)	0	7.36 ± 1.96	7.80 ± 3.49	6.04 ± 2.28	6.88 ± 2.64	0.66	0.83	
b/a ratio	0.75 ± 0.16	0.67 ± 0.07	0.63 ± 0.15	0.72 ± 0.12	0.74 ± 0.10	0.02	0.39	
Chroma (C*)	14.85abc±1.48	15.61a±0.99	15.39ab ± 2.33	13.42bc±1.85	12.94c±1.48	0.35	0.04	
Hue angle (H⁰)	36.55 ± 4.02	33.60 ± 2.88	31.76 ± 4.83	35.80 ± 4.30	36.22 ± 3.91	0.87	0.37	
T1, T2, T3, T4 and T5 designate to experimental diets with 40 % alfalfa-based TMR, 40 % M. oleifera, 40 % M. peregrina, 20 % alfalfa-based TMR +20 % M. oleifera and 20 % alfalfa-based TMR +20 % M. peregrina, respectively, SEM = Standard error of the mean, P = Probability level, abc means within the same row with different superscripts are significantly different at p ≤ 0.05.

Table 5 shows the carcass fat depots and meat chemical composition of lambs fed Moringa spp. All fat depots, including backfat, body wall fat, and omental fat, were significantly influenced by supplementation of Moringa spp., except kidney knob and channel fat (KKCF). The backfat and body wall fat increased with the inclusion of Moringa spp., and lambs fed 40 % M. peregrina attained the highest (p ≤ 0.05) fat values of 5.73 cm and 8.65 cm, respectively. On the other side, the lowest (p ≤ 0.05) backfat and body wall fat values of 2.89 cm and 5.73 cm were reported by the control group. Overall, the omental fat decreased (p ≤ 0.05) with Moringa spp. Inclusion, except T3 (100 % replacement of alfalfa with M. peregrina), where the omental fat percentage exceeded that of the control group. The lowest omental fat value of 0.76 % was attained by T4 (20 % alfalfa-based TMR + 20 % M. oleifera-based TMR). The meat chemical composition was not significantly affected by Moringa spp. Inclusion, except for ether extract (intramuscular fat). Generally, the fat content of the meat decreased as a result of Moringa spp. Inclusion, whether at the rate of 100 % or 50 % replacement. The control group (T1) showed the highest (p ≤ 0.05) fat value (4.69 %) followed by T3 > T5 > T2 > T4.Table 5 Carcass fat depots and meat chemical composition of lambs fed Moringa spp. (Mean ± SD), n = 6.

Table 5Parameter	Experimental Groups	SEM	P	
T1	T2	T3	T4	T5	
Fat depots:	
Backfat, cm	2.89c±0.41	4.24b ± 1.06	5.73a±1.08	4.24b ± 0.38	4.41b ± 0.76	0.22	<0.001	
Body wall fat, cm	5.73c±0.49	7.70ab ± 1.22	8.65a±1.04	7.51ab ± 0.97	6.74bc±1.53	0.26	<0.001	
KKCF %	0.83 ± 0.27	0.94 ± 0.25	0.88 ± 0.19	0.67 ± 0.15	0.70 ± 0.40	0.05	0.35	
Omental fat %	1.44a±0.50	1.36a±0.41	1.54a±0.58	0.76b ± 0.11	0.99ab ± 0.61	0.10	0.04	
Chemical composition (%):	
Moisture	71.80 ± 0.76	72.07 ± 0.63	72.70 ± 1.03	72.43 ± 1.03	72.10 ± 0.54	0.15	0.38	
Ash	1.14 ± 0.11	1.23 ± 0.09	1.21 ± 0.09	1.25 ± 0.08	1.22 ± 0.08	0.02	0.31	
Crude protein	21.94 ± 0.98	22.18 ± 1.41	21.33 ± 0.95	22.0 ± 1.20	21.60 ± 1.42	0.21	0.75	
Ether extract	4.69a±0.49	3.52c±0.25	4.22b ± 0.43	2.87d ± 0.42	3.86bc±0.17	0.13	<0.001	
T1, T2, T3, T4 and T5 designate to experimental diets with 40 % alfalfa-based TMR, 40 % M. oleifera, 40 % M. peregrina, 20 % alfalfa-based TMR +20 % M. oleifera and 20 % alfalfa-based TMR +20 % M. peregrina, respectively, SEM = Standard error of the mean, P = Probability level, abcd means within the same row with different superscripts are significantly different at p ≤ 0.05.

The shearing force and texture profile analysis of lambs fed Moringa spp. were presented in Table 6. Only shearing force and cohesiveness were significantly (p ≤ 0.05) influenced by Moringa spp. Supplementation. The lowest shearing force values of 25.25 N and 29.18 N were obtained by the treatment groups supplemented with 20 % of M. peregrina and 20 % of M. oleifera, respectively. On the other hand, the highest (p ≤ 0.05) cohesiveness values 0.57 and 0.51 were obtained by T5 and T4, respectively. The lowest cohesiveness values of 0.44 were reported by both groups T1 and T2, while T3 attained 0.49. Impressively, T5 (20 % alfalfa based-TMR + 20 % M. peregrina alfalfa based-TMR) reported the lowest (p > 0.05) hardness and chewiness compared to the other treatment groups.Table 6 Shearing force, and texture profile analysis of lambs meat fed Moringa spp. (Mean ± SD), n = 6.

Table 6Parameter	Experimental Groups	SEM	P	
T1	T2	T3	T4	T5	
Shearing force (N)	31.89abc±3.06	39.95a±3.70	36.13ab ± 4.49	29.18bc±4.50	25.25c±3.34	1.45	0.01	
Hardness (N)	6.07 ± 1.67	6.68 ± 2.21	6.34 ± 2.26	6.89 ± 2.42	3.89 ± 1.68	0.40	0.12	
Springiness	0.76 ± 0.16	0.79 ± 0.12	0.85 ± 0.06	0.79 ± 0.10	0.85 ± 0.11	0.02	0.63	
Cohesiveness	0.44c±0.02	0.44c±0.03	0.49bc±0.02	0.51b ± 0.05	0.57a±0.09	0.01	<0.001	
Chewiness	2.17 ± 0.80	2.53 ± 1.07	2.64 ± 0.87	2.97 ± 1.46	1.94 ± 0.77	0.19	0.47	
T1, T2, T3, T4 and T5 designate to experimental diets with 40 % alfalfa-based TMR, 40 % M. oleifera, 40 % M. peregrina, 20 % alfalfa-based TMR +20 % M. oleifera and 20 % alfalfa-based TMR +20 % M. peregrina, respectively, SEM = Standard error of the mean, P = Probability level, abcd means within the same row with different superscripts are significantly different at p ≤ 0.05.

Table 7 shows the correlations between several studied parameters. These included slaughter weight, hot carcass weight, chill shrink, dressing percentage, shearing force, color change, and chroma. Slaughter weight was found to be highly positively correlated (0.881**) with hot carcass weight, but did not show any other significant correlations with the other parameters. In contrast, hot carcass weight was positively correlated (0.392*) with dressing percentage. Interestingly, chill shrink exhibited a strong negative correlation (−0.467**) with dressing percentage. Furthermore, shearing force and color change were both highly positively correlated with chroma, at (0.480**) and (0.526**), respectively. Notably, dressing percentage did not show any significant correlations with the remaining parameters.Table 7 Correlations between some studied parameters in response to treatment diets.

Table 7	Slaughter wt.	Hot carcass wt.	Chill shrink	Dressing %	Shearing force	Color change	Chroma	
Slaughter wt.	1	0.881b	−0.072	−0.218	−0.162	0.325	0.077	
Hot carcass wt.		1	−0.345	0.392a	−0.160	0.107	−0.069	
Chill shrink			1	−0.467b	−0.280	−0.035	−0.334	
Dressing %				1	−0.002	−0.318	−0.233	
Shearing force					1	0.079	0.480b	
Color change						1	0.526b	
Chroma							1	
a Correlation is significant at the 0.05 level.

b Correlation is significant at the 0.01 level.

4 Discussion

In this study, carcass and non-carcass parameters were evaluated in response to Moringa spp. Supplementation to lambs’ diets. No remarkable alterations in these parameters were detected, which aligns with the findings of other previously published studies. Webb et al. [29] reported that adding M. oleifera leaf extracts to diets of lamb had no significant effects on the carcass characteristics of the animals. According to Ref. [30], the carcass characteristics, including preslaughter weight, carcass weight, hot carcass weight, and dressing percentage, were similar across all treatment groups. This conclusion was in line with our achieved result in this study. Furthermore, and similar to the findings of our study, Melesse et al. [31] observed a significant increase in the dressing percentage of goats when their diets were supplemented with M. stenopetala leaf. However, in our study, although there was a numerical increase in dressing percentage with the inclusion of Moringa, the difference was not statistically significant (p > 0.05). Notably, lambs that were fed a diet consisting of 40 % M. peregrina alfalfa based-TMR exhibited superior results (p > 0.050) in terms of slaughter weight, hot carcass weight, dressing percentage, and carcass compactness index compared to the other experimental groups. This could be assigned to the superiority of M. peregrina over M. oleifera in terms of total protein, and total oil as reported by Ref. [16].

In general, the inclusion of Moringa spp. In lambs' diets did not affect carcass linear measurements and wholesale cuts investigated in this study. However, it is worth noting that statistically significant differences were observed between the treatment groups in terms of external carcass length, as well as foreshank and breast cut. Moreover, it is important to mention that the Moringa-fed groups, particularly those receiving the M. peregrina type, displayed a tendency towards superior carcass and rump widths. Although the observed differences did not reach statistical significance, they were in line with the carcass compactness index of these groups when compared to both the control group and the other treatment groups. However, it is important to note that further research and analysis are needed to provide a more conclusive understanding of these findings. In agreement with the findings of this study, Tambe et al. [30] also reported that the supplementation of M. oleifera foliage to growing kids had no significant effect on carcass length when compared to the control group. These parallel results further support the notion that Moringa supplementation does not significantly impact carcass linear measurements in animal studies.

Meat's physicochemical properties play a crucial role in determining the quality and ac-ceptability of meat from a human perception. Properties, such as color and tenderness, contribute to the sensory experience of consuming meat which are directly influence how meat is perceived by consumers in terms of texture, and overall palatability. Moreover, factors such as pH, water-holding capacity, fat content, protein content, and marbling can provide insights into meat freshness, tenderness, and overall quality. Consumers frequently assess these properties to make informed decisions about purchasing and consuming meat products. In our study, physicochemical properties of meat from lams fed on Moringa spp. were assessed. Typical of the findings from this study, Cohen-Zinder et al. [32] showed no impacts on initial meat pHi when they fed M. oleifera to Assaf lambs. Simultaneously and in contrast to their study, and to the result reported by Ref. [30], the ultimate pHu obtained in the current research was affected by Moringa spp. Supplementation. The T4, which was given a 20 % alfalfa-based TMR+20 % M. oleifera alfalfa based-TMR, showed the highest (p ≤ 0.05) ultimate pHu among the treatment groups. In contrast to the findings of the current study, Moyo et al. [33] observed a significant decrease in initial pHi and no significant difference in ultimate pHu when goats were fed with M. oleifera compared to a basal diet. The results of WHC were in line with that reported by Ref. [32] who gave M. oleifera silage to lambs and found no significant differences between the treatments and Tambe et al. [30], who tested M. oleifera foliage supplementation on WHC of goat meat. Furthermore, and in contrast to the significant decrease in cooking loss (CL) reported by Refs. [30,33] in the meat obtained from the Moringa-fed group, our study did not reveal a similar level of significance. Although there were some similarities in the observed trends, particularly regarding the effect of Moringa supplementation, the statistical significance of the decrease in CL was not evident in our study. In line with the findings of our study, Melesse et al. [31] also reported a decrease in cooking loss levels when administering Moringa spp. to their animals. This observation suggests that the inclusion of Moringa in animal diets may contribute to improved water-holding capacity and reduced moisture loss during the cooking process. The reduction in cooking loss can be indicative of enhanced meat quality, as it helps to retain moisture and juiciness in the cooked meat, resulting in a more favorable eating experience for consumers. The consistent findings across studies further support the potential benefits of incorporating Moringa spp. In animal diets to improve the cooking attributes of meat products. This similarity in findings also suggests that the inclusion of Moringa in animal diets may contribute to a reduction in cooking loss during the cooking process. These effects could be attributed to the nature of Moringa chemical composition where certain compounds can help to sequester and retain moisture within the meat. The results of the myofibril fragmentation index (MFI) in this study exhibited inconsistency and did not demonstrate any discernible trend or indicate any significant impact on meat quality resulting from Moringa supplementation. Furthermore, due to the lack of available data for comparison or reference, further investigation into this crucial parameter is highly recommended. The MFI is widely recognized as a significant parameter used to evaluate meat tenderness and quality. It provides valuable insights into the structural integrity and breakdown of myofibrillar proteins in meat, which are crucial factors influencing meat texture and tenderness. In meat products, color is an important quality attribute that can affect consumer acceptance and purchase decisions. The initial yellowness (bi*) color component is one of the color parameters used to describe the color of meat, and it reflects the amount of yellow pigment in the meat. A lower initial yellowness value indicates less yellow pigment in the meat, which can affect the overall appearance and color of the meat. In this study, the inclusion of Moringa spp. resulted in lower initial yellowness values in all the treatment groups compared to the control group. This suggests that the meat from lambs fed Moringa spp. may have a different color compared to the meat from lambs in the control group. The significance of the change in initial yellowness values observed in this study will depend on the specific application and consumer preferences. However, the results suggest that the inclusion of Moringa spp. may have an impact on the color of meat products. In line with the findings of this study, Cohen-Zinder et al. [32] also reported a non-significant increase in initial yellowness (bi*) in the group fed with Moringa. Additionally, both studies concurred that the inclusion of Moringa spp. Did not have a significant impact on either the initial lightness (Li*) or the initial redness (ai*) color components. In contrast to our findings, Moyo et al. [33] reported a significant increase in the initial lightness (Li*) score of the Moringa-fed group compared to the basal diet group. However, similar to our study, they also observed similar effects of Moringa spp. Supplementation on the redness color values. Interestingly, Tambe et al. [30] also reported a significant increase in the redness (au*) color values of the treatment groups given Moringa supplement which agreed with our achieved result in this study. The meat hue angle value is a measure of the dominant wavelength of color in meat. It provides information about the perceived color tone of the meat sample. Specifically, the hue angle represents the location of the color on a color wheel, with values ranging from 0 to 360°. A lower hue angle indicates a shift towards red tones, while a higher hue angle indicates a shift towards yellow tones. In this study, all Moringa-fed groups showed lower values of hue angle with a general tendency towards higher ultimate redness color components particularly with 40 % Moringa inclusion or 100 % replacement of alfalfa.

It's worth highlighting that the distribution and amount of fat in carcasses can vary depending on factors such as species, breed, age, diet, and management practices. The presence and distribution of fat depots can influence both the nutritional composition and sensory attributes of the meat, and they are often considered important factors in determining meat quality and consumer preferences. Despite the higher presence of subcutaneous fats (backfat and body wall fat) in the treatment groups compared to the control group, an unexpected outcome was observed. The chill shrink (CS) was greater in all the Moringa-fed groups, contradicting the general understanding that subcutaneous fats typically act as a natural insulator, helping to reduce moisture loss from the carcass. This discrepancy suggests that factors other than subcutaneous fat insulation might be influencing the observed chill shrink. Variations in factors such as the composition of the fat, muscle contraction during chilling, rigor mortis, or other unaccounted variables may have contributed to the increased chill shrink in the Moringa-fed groups. Further investigation is necessary to better understand the underlying reasons for the higher chill shrink in the Moringa-fed groups, despite the presence of subcutaneous fats. Additional studies could explore the impact of Moringa supplementation on factors such as muscle fiber characteristics, or the specific composition of the fat, which could shed light on the unexpected findings.

The diet and nutrition of animals play a vital role in shaping the chemical composition of meat. The types and amounts of feed, including forage, grains, supplements, and additives, can influence the levels of proteins, fats, vitamins, minerals, and other nutrients in the meat. In this study, the intramuscular fat (ether extract) of the control group (T1) statistically exceeded that of the other treatment groups. This result coincided with the conclusion mentioned by Cohen-Zinder et al. [32] who reported in their study, that the intra-muscular fat content in the steaks of the control lambs was significantly higher than in the steaks of Moringa-fed lambs. The decrease in fat content of meat obtained from all treatment groups of Moringa-fed lambs may be attributed to the effects of this supplement on fat metabolism. In contrast to the findings of this study, Webb et al. [29] and Tambe et al. [30] reported an insignificant change in intramuscular fat content as a result of Moringa supplementation. This disparity in results could potentially be attributed to factors such as the percentage of Moringa incorporated in the diet or the specific plant part used in their study. Although there was no statistically significant difference in crude protein content between the treatment groups and the control, it is of note that the groups fed with M. oleifera exhibited a numerical increase in protein levels.

In the current study, it was observed that the groups receiving 40 % Moringa spp. exhibited higher shearing force values compared to the control group. This suggests that the meat from the 40 % Moringa-fed groups may be somewhat tougher. However, it is important to note that the differences in shearing force between these groups and the control group were not statistically significant. This result is comparable to that reported by Ref. [32], who used M. oleifera to supplement diets provided for lambs. They noticed that Moringa-fed lambs were tenderer compared to the lambs in the control group using shear force. In our study, the groups that received a mixture of 20 % alfalfa-based TMR and 20 % of either M. oleifera or M. peregrina alfalfa-based TMR showed much tenderer meat compared to the control group. Our findings in the current study are consistent with those reported by Ref. [33], as both studies demonstrated a significant decrease in the shearing force of meat from animal groups fed with Moringa spp. compared to the control group. Furthermore, Tambe et al. [30] conducted a sensory evaluation test on meat obtained from a group of kids supplemented with Moringa. The results indicated that the Moringa-treated groups exhibited higher texture scores in comparison to the control and other treatment group, providing evidence of the positive effect of Moringa on meat tenderness. It was also observed that cohesiveness increased with Moringa spp. Inclusion in an ascending manner, starting from T2 and increasing up to T5. However, hardness, springiness, and chewiness were not significantly affected by Moringa spp. Inclusion. Although there was an increase in their values with inclusion, except for hardness and chewiness in T5.

Alfalfa hay contains around 16–20 % protein and non-structural carbohydrates, such as pectins, sugars, and starches, which contribute significantly to its total digestible nutrient (TDN) content of around 55 %. Alfalfa is also known for its high calcium content, with a Ca/P ratio of 5:1, as well as other essential minerals. In contrast, Moringa plants are exceptionally rich in a wide variety of nutrients. They contain 25–30 % proteins, along with an abundance of vitamins (A, B1, B2, B3, C, and E), carbohydrates, and minerals including calcium, iron, zinc, phosphorus, potassium, and magnesium, distributed throughout the plant. Moringa plants are also a valuable source of various beneficial phytochemicals, like α-carotene, β-carotene, γ-tocopherol, ascorbic acid, β-cryptoxanthin, luteolin, and violaxanthin, which can be used as nutritional supplements and for enhancing food shelf life. The superior nutritional profile of Moringa, particularly its higher crude protein content and diverse phytochemicals, makes it a more suitable replacement for alfalfa in livestock diets. Feeding Moringa to animals has been shown to improve carcass and meat quality, including enhanced tenderness, texture properties, and water-holding capacity, while also reducing intramuscular fat content.

The correlation analysis provides valuable insights into the relationships between different variables, which is essential for advancing scientific understanding and informing practical applications. The weight and size of a carcass have a significant impact, not only on the quantity and proportions of the different tissue types (e.g. muscle, fat, bone), but also on the overall size and dimensions of the individual muscles that are exposed when the carcass is cut and processed. This, in turn, affects the size of the individual meat cuts and joints that can be prepared from the carcass [34]. This relationship between carcass size/weight and the resulting meat quantity and dimensions is an important consideration in livestock production, carcass evaluation, and meat processing. In this study, slaughter weight showed highly positive correlation with hot carcass weight as coincided with the results presented in Ref. [[35], [36]] study while not no significant difference was observed with dressing percentage as cited also by Ref. [36]. This because carcass weight is usually directly affected by slaughter weight whereas dressing percentage based on both slaughter weight and empty body weight which in turn based on gutfill. The analysis found that dressing percentage had a strong negative correlation with chill shrink. This relationship can be attributed to the fact that as the carcass size increases, the relative surface area-to-volume ratio of the carcass decreases. This results in lower evaporation and moisture loss from the carcass surface during the chilling process, thereby leading to a lower chill shrink percentage. The positive correlation between shearing force and chroma suggests that tougher, less tender meat cuts tend to have a more intense or saturated color compared to more tender meat cuts. This relationship makes sense from a meat quality perspective, as factors that contribute to tougher, less tender meat, such as increased connective tissue or muscle fiber density, may also impact the optical properties and color characteristics of the meat.

5 Conclusion

This research investigated the effects of replacing alfalfa with Moringa spp. In lamb diets. It's concluded that the inclusion of Moringa spp. had positive impacts on carcass attributes and meat quality of lambs. Tenderness and water-holding capacity were improved, while non-carcass components and fluid loss during cooking were reduced. Moringa spp. also enhanced texture parameters and decreased fat deposition in specific depots. However, the effects on ether extract and omental fat were inconsistent and require further study. Overall, using Moringa spp. In lamb diets shows promise for improving carcass characteristics and meat quality, but optimal inclusion rates and long-term effects need more investigation. The limited budget available for this study made it difficult to include a larger number of experimental animals per treatment group. Moreover, microbiological analyses, food safety evaluations, and shelf-life studies were unfortunately not addressed in this research. Previous studies have shown that Moringa spp. contain antioxidant compounds that can have a positive impact on meat quality. In addition, sensory evaluation was not conducted as part of this study, leaving a gap in assessing this important aspect. However, these untouched areas in the current study have provided valuable insights that will drive future research on the versatile uses of Moringa in various applications. The current study by using Moringa spp. as a dietary alternative provides valuable insights for livestock producers aiming to enhance meat production and quality sustainably and cost-effectively.

Ethics statement

This study was conducted in accordance with the guidelines for experiments involving animals. The research protocol was reviewed and approved by the Research Ethics Committee (REC) of King Saud University, with the approval number (KSU-SE-21-19) dated March 04, 2021.

Data availability statement

Data will be made available on request.

CRediT authorship contribution statement

Khalid A. Abdoun: Writing – review & editing, Project administration, Funding acquisition, Conceptualization. Gamaleldin M. Suliman: Writing – review & editing, Writing – original draft, Formal analysis. Ahmed A. Alsagan: Resources, Investigation. Osman A. Altahir: Methodology, Investigation. Mohammed Y. Alsaiady: Writing – review & editing, Resources, Conceptualization. Elfadil E. Babiker: Resources, Investigation. Mohammed A. Al-Badwi: Investigation, Data curation. Faisal A. Alshamiry: Investigation, Data curation. Ahmed A. Al-Haidary: Writing – review & editing, Validation.

Declaration of competing interest

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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