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Food Research International 111 (2018) 699–707

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Dietary supplementation of different parts of Andrographis paniculata affects the fatty acids, lipid oxidation, microbiota, and quality attributes of longissimus muscle in goats

T

Aisha L. Yusufa,f, Kazeem D. Adeyemia,g, Karim Roselinad, Abdul Razak Alimona, Yong M. Gohe, ⁎ Anjas A. Samsudina, Awis Q. Sazilia,b,c, a

Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia c Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia d Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia e Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia f Department of Animal Science, Usmanu Danfodiyo University, P.M.B. 2346, Sokoto, Nigeria g Department of Animal Production, Faculty of Agriculture, University of Ilorin, P.M.B 1515, Ilorin, Nigeria b

A R T I C LE I N FO

A B S T R A C T

Keywords: Cooking loss Enterobacteriacea Escherichia coli Meat quality Pseudomonas spp Redness Tenderness

The effects of dietary supplementation of different parts of Andrographis paniculata on fatty acids, lipid oxidation, microbiota and quality attributes of Longissimus thoracis et lumborum (LTL) muscle in goats were assessed. Twenty four, entire Boer bucks (4 months old; 20.18 ± 0.19 kg BW) were randomly allotted to either a basal diet without additive (AP0), a basal diet + 1.5% Andrographis paniculata leaves (APL) or a basal diet + 1.5% Andrographis paniculata whole plant (APW). The bucks were fed the diets for 100 d and slaughtered. The LTL muscle was subjected to a 7 d chill storage. The AP0 meat had higher (p < .05) concentration of C16:0 and C18:0 than the APW and APL meat. The concentrations of total C18:1trans, total CLA, C18:1n-9, C18:2n-6, C18:3n-3 and C20:5n-3 were higher (p < .05) in APL and APW meat than the AP0 meat. Diets had no effect (p > .05) on muscle glycogen, pH, drip loss, chemical composition and lactic acid bacteria count. Cooking loss, shear force, and TBARS values were lower (p < .05) in APL (23.98%, 0.76 kg, 0.12 mg MDA/kg) and APW (24.53%, 0.80 kg, 0.15 mg MDA/kg) meat compared with AP0 (26.49%, 1.13 kg, 0.23 mg MDA/kg) meat. Meat redness was higher (p < .05) in APL (13.49) and APW (12.98) than AP0 (10.86). Sensory scores for juiciness, tenderness, and overall acceptability of APL (7.92, 7.88, 7.89) and APW (7.90, 7.08, 7.77) meat were higher (p < .05) than that of the AP0 (5.38, 5.95, 5.41) meat. Total viable counts and populations of Pseudomonas spp, Escherichia coli and Enterobacteriacea were higher (p < .05) in AP0 meat than in APL and APW meat. The APL exhibited higher (p < .05) antimicrobial potential than the APW. Chill storage affected (p < .05) the physicochemical properties, lipid oxidation and microbial counts in chevon. Dietary APL and APW enhanced the beneficial fatty acids, quality attributes and oxidative stability, and reduced microbial counts in chevon.

1. Introduction Ruminant meat is a major source of animal protein in human diet (Ekmekcioglu et al., 2018). However, in recent times, the high amount of saturated fatty acids in ruminant meat has been implicated in the incidence of chronic diseases in humans (Ekmekcioglu et al., 2018; WHO, 2015). Thus, reducing the saturated fatty acids content and/or enhancing the unsaturated fatty acid content in ruminant meat to promote its healthiness have been the subject of research in recent

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times (Adeyemi, Ismail, et al., 2016; Bessa et al., 2007; Yagoubi et al., 2018). The extensive biohydrogenation of unsaturated fatty acids in the rumen is responsible for the high SFA content in ruminant meat (Ebrahimi et al., 2017; Harfoot & Hazelwood, 1997). Some medicinal plants contain polyphenols, which are capable of inhibiting the activities of rumen bacteria involved in the biohydrogenation of unsaturated fatty acids in the rumen (Jayanegara, 2014). It has been established that the dietary supplementation of different parts of Andrographis paniculata influenced growth performance (Yusuf, Goh, Samsudin,

Corresponding author at: Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia. E-mail address: [email protected] (A.Q. Sazili).

https://doi.org/10.1016/j.foodres.2018.06.015 Received 4 April 2018; Received in revised form 30 May 2018; Accepted 3 June 2018 Available online 06 June 2018 0963-9969/ © 2018 Published by Elsevier Ltd.

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2.3. Experimental goats and diets

Alimon, & Sazili, 2014) and caused significant changes in ruminal fatty acid profile in goats (Yusuf et al., 2017). Thus, we hypothesized that the dietary supplementation of different parts of Andrographis paniculata would modify the muscle fatty acid composition in goats. Enhancing the muscle unsaturated fatty acid content in ruminants foist oxidative challenge on such meat due to the susceptibility of unsaturated fatty acid to lipid oxidation (Adeyemi, Ismail, et al., 2016). Lipid oxidation reduces product quality, and restricts storage and processing possibilities (Adeyemi, Ismail, et al., 2016; Falowo, Fayemi, & Muchenje, 2014). In addition, lipid oxidation could lead to the development of toxic substances that could have hazardous effects on human health (Kanner, 2007). For these reasons, enhancing the readily oxidized unsaturated fatty acids content in animal products require antioxidants to protect the unsaturated fatty acids from oxidation (Adeyemi, Ismail, et al., 2016; Andrés et al., 2014). The nutritional contents of meat make it ideal for supporting the growth and proliferation of spoilage and pathogenic microorganisms, which could affect its shelf life and safety (Kone et al., 2016). The occurrence of food borne diseases is on the rise globally (WHO, 2017). Meat is the most commonly incriminated food in foodborne diseases thereby making meat safety a prime concern to the consumers, processors, industries, agencies and governments (WHO, 2017). The use of synthetic additives to curb meat spoilage and enhance meat quality and safety has been questioned due to their toxicity, which could predispose consumers to various chronic diseases (WHO, 2016). Thus, research efforts have been intensified to identify safer and effective alternatives to synthetic additives (Falowo, Fayemi, & Muchenje, 2014; Papuc, Goran, Predescu, Nicorescu, & Stefan, 2017). Some medicinal plants contain myriad polyphenols that exhibit antioxidant and antimicrobial properties (Papuc, Goran, Predescu, Nicorescu, & Stefan, 2017). Thus, dietary supplementation of polyphenol-rich medicinal plants in animals could curb microbial spoilage (Andrés et al., 2013; Ortuño, Serrano, & Bañón, 2017) and oxidative spoilage (Qwele et al., 2013; Yagoubi et al., 2018) in meat. Andrographis paniculata, Green Chiretta is an annual herbaceous plant in the family Acanthaceae, whose phytochemicals and medicinal properties have been established (Okhuarobo et al., 2014; Singh et al., 2017). However, there is limited investigation on the antioxidant and antimicrobial potential of different parts of Andrographis paniculata on meat. Due to the variation in polyphenol contents in different parts of Andrographis paniculata, we proposed that dietary supplementation of different parts of Andrographis paniculata in goats would exhibit different antioxidant and antimicrobial potentials and would have differential effects on meat quality attributes in goats. The objective of this study was to assess the effects of dietary supplementation of different parts of Andrographis paniculata on the fatty acid profile, lipid oxidation, microbiota, physicochemical properties, and sensory attributes of longissimus thoracis et lumborum muscle in goats.

Twenty-four, entire Boer bucks with average initial body weight of 20.18 ± 0.19 kg and average age of 4 months were used in this trial. The bucks were drenched against ecto and endoparasites with pour on ivermectin administered orally (1 ml/5 kg body weight) before the commencement of the feeding trial. Each buck was housed in an individual pen (1.20 m × 0.80 m × 0.70 m) equipped with feeding and drinking facilities. The bucks were randomly assigned to three dietary treatments namely; a basal diet without additive, (AP0), a basal diet + 1.5% Andrographis paniculata leaves (APL) and a basal diet + 1.5% Andrographis paniculata whole plant (APW). The supplements were incorporated into the concentrate portion of the diet. The diets were offered ad libitum as complete ration mix in two equal portions at 0830 and 1430 h. The goats had ad libitum access to water and mineral block throughout the feeding trial. The feeding experiment lasted 100 d after two weeks of acclimatization. The proximate composition of the dietary treatments was determined following the procedure of AOAC, while the acid detergent fibre (ADF) and neutral detergent fibre (NDF) of the diets were determined according to the protocol of van Soest, Robertson, and Lewis (1991). The phenolic contents were determined by Folin-Ciocalteu method following the procedure of Makkar, Blümmel, Borowy, and Becker (1993). The chemical composition and the fatty acid profile of the dietary treatments are presented in Tables 1 and 2 respectively.

2.4. Slaughtering of goats and muscle sampling At the completion of the feeding trial, all bucks were subjected to overnight fasting but with ad libitum access to water and slaughtered according to the Halal procedure as outlined in MS1500:2009 (Department of Standards Malaysia, 2009). After evisceration, the dressed carcasses were subjected to ageing at 4 °C, for 7 days. Muscle sampling was done on 0, 1, 4 and 7 d postmortem. On each ageing period, approximately 100 g of LTL muscle (20 mm thickness) was Table 1 Ingredients and chemical composition of dietary treatments. Dietary treatments

Ingredient (g/kg) Oil palm frond Rice husk Napier grass Concentrate mixture APL APW Chemical composition (g/kg DM) Dry matter Crude protein Ether extract Ash Crude fibre Acid detergent fibre Neutral detergent fibre Organic matter Calcium Phosphorus Metabolizable energy (MJ/kg DM1) Phenolic compounds (g/Kg) Hydrolysable tannin Condensed tannin Non-tannin polyphenols Total polyphenols

2. Materials and methods 2.1. Animal welfare This study was conducted in line with the guidelines of the Research Policy of Universiti Putra Malaysia on Animal Welfare and Ethics approved by the Institutional Animal Care and Use Committee (IACUC) of the Universiti Putra Malaysia. 2.2. Source and preparation of Andrographis paniculata Andrographis paniculata was harvested at 110 days after planting on an irrigated plot in Ladang 2, Faculty of Agriculture, Universiti Putra Malaysia. The herb was oven-dried at 45 °C to obtain moisture content of about 10%, ground into powder, sieved (mesh size of 3 mm), packed in air-free polyethylene bags and stored in a cool, dry place until use.

AP0

APL

APW

400.00 100.00 100.00 400.00 0.00 0.00

400.00 100.00 100.00 400.00 15.00 0.00

400.00 100.00 100.00 400.00 0.00 15.00

898.60 167.90 58.90 50.40 251.20 301.00 485.80 949.60 14.10 10.30 10.92

898.80 167.90 58.00 51.50 254.80 309.40 486.40 942.00 14.10 10.30 10.90

898.90 167.90 58.00 51.60 251.40 309.80 485.60 948.40 14.10 10.30 10.90

0.76 0.12 6.23 7.11

5.20 2.00 29.80 37.00

5.10 1.50 21.83 28.43

AP0: basal diet. APL: basal diet + 1.5% (w/w) Andrographis paniculata leaves. APW: basal diet + 1.5% (w/w) whole plant of Andrographis paniculata. 1calculated. 700

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determined as loss in weight during cooking and was expressed as a percentage of the pre-cooked weight.

Table 2 Fatty acid composition (% of total fatty acids) of dietary treatments. Fatty acid

Dietary treatments

2.8. Color analysis C10:0 C12:0 C14:0 C15:0 C16:0 C16:1 C17:0 C18:0 C18:1 n-9 C18:2 n-6 C18:3 n-3 ∑SFA ∑USFA n6:n3

AP0

APL

APW

0.41 14.08 6.90 0.11 18.21 0.23 0.27 4.72 24.06 25.66 5.55 44.70 55.50 4.62

1.11 5.12 5.98 0.06 17.50 0.22 0.19 4.19 24.09 26.20 5.65 44.15 55.94 4.63

0.99 15.20 5.63 0.07 17.42 0.31 0.19 4.43 24.05 26.25 5.49 43.93 56.07 4.78

The color measurement was carried out on each LTL sample using the ColorFlex® system (Hunterlab, Reston, VA, USA) with D65 illuminant and 10° standard observer. The instrument was calibrated against black and white reference tiles prior to use. Three readings of the lightness (L*), redness (a*) and yellowness (b*) values at spectral reflectance (400–700 nm) were taken from different sites of each sample and averaged. 2.9. Fatty acid analysis The extraction of total fatty acids from feed and LTL muscle samples was performed using chloroform: methanol 2:1 (v/v) mixture following the method of Folch, Lees, and Sloane-Stanley (1957) modified by Rajion, McLean, and Cahill (1985). The fatty acids were transmethylated into their fatty acid methyl esters (FAME) using 0.66 N KOH in methanol and 14% methanolic boron trifluoride (BF3) in accordance to the method of AOAC (2007). Heneicosanoic acid was used as the internal standard. The FAME was separated in a gas chromatograph (Agilent 7890A) equipped with a flame ionization detector. The column used was fused silica capillary (Supelco SP-2560, 100 m, 0.25 mm ID, 0.20 mm film thickness). Helium was the carrier gas and the split ratio after the FAME injection was 10:1. The temperature of the injector and detector were programmed at 250 °C and 300 °C respectively. The column temperature was set at 100 °C, held for 2 min and warmed to 170 °C at 10 °C/min, held for 2 min, warmed to 230 °C at 5 °C/min, and then held for 20 min. The peaks of samples were identified, and the concentrations were calculated based on the retention time and peak areas of known standards. A reference standard (mix C4-C24 methyl esters; Sigma-Aldrich, Inc., St. Louis, Missouri, USA) and CLA standard mixture (O-5507 Sigma-Aldrich, Inc., St. Louis, Missouri, USA) were used to determine recoveries and correction factors for the determination of individual fatty acid composition.

AP0: basal diet. APL: basal diet + 1.5% (w/w) Andrographis paniculata leaves. APW: basal diet + 1.5% (w/w) Andrographis paniculata whole plant. ΣSFA = (C10:0 + C12:0 + C14:0 + C15:0 + C16:0 + C17:0 + C18:0), ΣUFA = (C16:1 + C18:1 + C18:2n-6 + C18:3n-3), n-6:n-3 = (C18:2n-6÷C18:3n3).

collected from the right half of each carcass, trimmed free of epimyseal connective tissue and external fat. About 10 g of LTL muscle was snap frozen and pulverized in liquid nitrogen, and used for the analysis of pH, lipid oxidation, chemical and fatty acid composition. Approximately 30 g of LTL muscle was used to determine drip loss. About 5 g of LTL was used for microbial analysis and approximately 55 g sample was used to determine the color coordinates, cooking loss and shear force. The LTL muscle on the left halve of each carcass was used for the sensory evaluation. 2.5. Muscle glycogen and pH analyses Muscle glycogen levels were determined with glycogen colorimetric Assay Kit (Bio Vision incoperated, 155 S. Milpitas Blvd., Milpitas, CA 95035 USA) according to the manufacturer's protocol. The pH of LTL muscle was assayed following the method of AMSA (2012) with the aid of a pre calibrated portable pH meter (Mettler Toledo, AG 8603, Switzerland). Prior to use, the pH meter was calibrated with a pH 4.0 buffer and a pH 7.0 buffer. Approximately 0.5 g of pulverized LTL muscle was homogenized with 10 ml of 5 mM sodium iodoacetate and 150 mM KCl solution for 30 s. The pH of the resultant homogenate was read at 23 °C with the pH meter.

2.10. Texture analysis (shear force) The textural assessment of cooked meat samples was carried out using the TA.HD plus texture analyzer (Stable Micro System, Surrey, UK) fitted with a Volodkevitch blade. The preparation of samples and texture assessment were carried out as described by Adeyemi, Shittu, et al. (2016). 2.11. Sensory analysis

2.6. Determination of lipid oxidation On each postmortem ageing period, approximately 100 g of LTL muscle from the left half of each carcass was trimmed free of external fat and epimyseal connective tissue. The muscle chop without additive was microwaved (Elba 20 L, EMO-A2072SV) at 450 W for 5 min as described by Adeyemi, Shittu, et al. (2016). Each chop was cut into blocks (2 cm length × 1 cm width × 1.30 cm height), wrapped in aluminum foil, coded with a three-digit random number, kept in the oven at 40 °C and held for 30 min until analysis. A consumer type sensory evaluation was carried out as described by Meilgaard, Carr, and Civille (2006). Fifty-six panelists (25 males and 31 females with age ranging from 18 to 45 years old) were recruited from staff and students of Universiti Putra Malaysia. The panelists included Malays, Chinese, Indians, Iranians, Arabs, and Africans. The panelists were briefed on the sensory protocol, and the parameters to judge using a 9-point hedonic scale where “1” indicated dislike extremely and “9” indicated like extremely. During the briefing section, the definition and characteristics of each parameter (tenderness, juiciness, flavor, cooked color, and overall acceptability) and other sensory protocols were

Lipid oxidation was measured as 2-thiobarbituric acid reactive substances (TBARS) using QuantiChromTM TBARS Assay Kit (cat#: DTBA-100., BioAssay Systems, Hayward, CA, USA) in line with the manufacturer's protocol. 2.7. Drip and cooking loss analyses On 0 d postmortem, 30 g of LTL muscle sample was weighed and put in a polyethylene bags, sealed hermetically and placed in a chiller (4 °C). At 1, 4 and 7 d postmortem, LTL muscle was removed from the bag, drained with a tissue paper and reweighed. The difference in the weight of the samples, before and after storage expressed as percentage was designated as drip loss. For cooking loss, the LTL muscles were placed in plastic bags, sealed hermetically and placed in a water bath at 80 °C until the internal temperature reached 78 °C as monitored with a needle thermometer. Muscle samples were cooled under running water, dried from fluids with paper towels and reweighed. Cooking loss was 701

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explained to the panelists before they entered the booth area. Evaluation was performed in individual booths (temperature, 23 °C; relative humidity, 50%) under a red lighting. Sensory evaluation was done on each chill storage period (0, 1, 4, 7 d). On each day, each assessor was served three samples corresponding to three treatments and sample presentation was randomized. Deionized water, unsalted crackers, and fruit juice were provided to the panelists to rinse their mouth after tasting each sample.

Table 3 Chemical composition of Longissimus thoracis et lumborum muscle in goats fed diet containing different parts of Andrographis paniculata. Parameter (%)

Protein Ash Ether extract Moisture Total phenols (mg/kg)

2.12. Meat microbiology

Dietary treatments

P value

AP0 (n = 8)

APL (n = 8)

APW (n = 8)

20.00 ± 0.58 1.20 ± 0.01 4.38 ± 0.09 74.42 ± 0.18 0.72c ± 0.01

20.16 ± 0.81 1.25 ± 0.01 4.37 ± 0.07 74.22 ± 0.21 2.98a ± 0.001

20.27 ± 1.68 1.23 ± 0.01 4.50 ± 0.07 74.00 ± 0.27 1.88b ± 0.02

NS NS NS NS **

a,b,c

Means within a row with different superscripts are significantly different (p < .05). AP0: Basal diet; APL: Basal diet + 1.5% Andrographis paniculata leaves; APWP: Basal diet + 1.5% Andrographis paniculata whole plant. **p < .01: *p < .05; NSp > 0.05.

On each sampling day, 5 g of LTL sample was aseptically weighed, transferred to a stomacher bag containing 45 ml of 2.25% of peptone water (Merk KGaA, Germany) and homogenized using a stomacher (Inter Science, France) for 2 min at 32 °C. For the enumeration of microbes, 100 μl samples of 10-fold dilution in peptone water were spread on the surface of dry media. Ten-fold serial dilutions were spread on petri dishes in triplicates for the enumeration of total aerobic count on Plate Count Agar (Merk KGaA, Germany), E. coli on Tryptone Soya Agar (Merk KGaA, Germany), Pseudomonas spp. on Centrimide Agar (Merk KGaA, Germany), Enterobacteriaceae on Violet Red Bile Glucose Agar (Merk KGaA, Germany) and lactic acid bacteria on Man, Rogosa and Sharpe agar (Merk KGaA, Germany). For all bacterial counts, plates were incubated at 32 °C for 72 h, except for Pseudomonas spp., which was incubated at 25 °C for 72. The counting was done using a colony counter (Stuart®, USA).

3.2. Muscle fatty acid composition The fatty acid profile of intramuscular fat in LTL muscle of Boer goats fed diet supplemented with different parts of Andrographis paniculata is presented in Table 4. The LTL muscle of the control goats had higher (p < .05) concentration of C16:0 and C18:0 than the LTL muscle of the APL and APW goats. The APW goats had higher (p < .05) C16:1n-7 than those fed other dietary treatments. The concentration of C18:1n-9, total C18:1trans, total CLA, C18:2n-6 and C20:5n-3 was greater (p < .05) in the LTL muscle of the APL and APW goats than the LTL muscle of the AP0 goats. The APL goats had higher (p < .05) concentration of C20:5n-3 than the APW goats. Dietary treatments had no effect (p > .05) on the concentration of C14:0, C20:4n-6, C22:5n-3 and C22:6n-3 in the LTL muscle in goats. The total n-3 PUFA in the LTL muscle of the APL goats was higher (p < .05) than that of the AP0 and APW goats. The total n-6 in LTL muscle of the AP0 was lower (p < .05) than that of goats fed other dietary treatments. The LTL muscle of the control goats had higher (p < .05) total saturated fatty acids (SFA) and lower (p < .05) total unsaturated fatty acids (UFA) and monounsaturated fatty acids (MUFA) than the LTL muscle of goats fed other dietary treatments. The AP0 goats had higher (p < .05) n6/n3 and lower (p < .05) PUFA:SFA than the APL and APW goats. The elongase index in AP0 muscle was lower (p < .05) than that of the APL and APW muscle.

2.13. Statistical analysis The sensory scores were checked for normality using the PROC UNIVARIATE procedure of Statistical Analysis System (SAS) Version 9.4 software (SAS Institute Inc., Cary, NC, USA) (SAS, 2003) and were found to be normally distributed. The experiment followed a completely randomized design. Carcass weight was used as a covariate for the analysis of fatty acid and chemical composition. However, the covariance analysis was not significant and thus removed from the model. Data for fatty acids and chemical composition of LTL muscle were subjected to the Generalized Linear Model procedure of SAS. The model included fixed effect of dietary treatment and random effect of goat as possible sources of variation. Significant differences were declared at p < .05. Tukey HSD test was used to separate the means. Values are presented as mean ± standard error of the mean. Data for microbial counts were subjected to log transformation prior to analysis. Data for muscle glycogen, pH, color, drip loss, cooking loss, shear force, microbial count, and lipid oxidation were subjected to the PROC MIXED procedure of SAS with storage time as a repeated measure. The model included dietary treatment, goat within dietary treatment, storage day, and the dietary treatment × storage day interaction. Means were separated using the PDIFF option of the LSMEANS statement of the MIXED procedure. Tukey HSD test was used to adjust the means. Values are presented as least square mean ± standard error of the mean.

3.3. Physicochemical properties The least square means for the physicochemical properties of LTL muscle in goats fed diet supplemented with different parts of Andrographis paniculata are presented in Table 5. Diets had no effect (p > .05) on muscle glycogen and pH of LTL muscle in goats throughout the chill storage. The muscle glycogen and pH on day 0 were greater (p < .05) than those observed on days 1, 4, and 7 postmortem. The muscle glycogen and pH on d 1 did not differ (p > .05) from those of day 4 and 7. Drip loss did not differ (p > .05) between the treatments over chill storage. Drip loss increased (p < .05) over chill storage. Cooking loss in the AP0 meat was higher (p < .05) than those of the APW and APL meat. Chill storage did not have significant effect (p > .05) on the cooking loss of LTL muscle in goats. Dietary treatments did not affect (p > .05) the lightness of LTL muscles in goats over postmortem chill storage. The APL and APW meat had greater (p < .05) redness than the AP0 meat. Neither diet nor chill storage affected the yellowness of LTL muscle in goats. The shear force value of APL and APW meat was lower than that of the AP0 meat. The redness and shear force of LTL muscle in goats decreased (p < .05) over storage. The interaction between dietary treatment and postmortem chill storage on the physicochemical properties of LTL muscle in goats was not significant (p > .05).

3. Results 3.1. Chemical composition of LTL muscle The chemical composition and polyphenol content of LTL muscle in goats fed diet supplemented with different parts of Andrographis paniculata are presented in Table 3. The percentage of fat, moisture, protein and ash in LTL muscle of goats did not differ (p > .05) between the dietary treatments. The APL and APW meat had higher (p < .05) total polyphenol than the AP0 meat. The APL meat had significantly higher (p < .05) total polyphenol than the APW meat. 702

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Table 4 Fatty acid composition (mg/100 g) of Longissimus thoracis et lumborum muscle in Boer goats fed diet supplemented with different parts of Andrographis paniculata. Fatty acids

Dietary treatments

C14:0 C16:0 C16:1n-7 C18:0 C18:1n-9 Total C18:1trans C18:2n-6 Total CLA C18:3n-3 C20:4n-6 C20:5n-3 C22:5n-3 C22:6n-3 Other fatty acids Total fatty acids ΣSFA ΣUFA ΣMUFA Σn-3 PUFA Σn-6 PUFA n6:n3 PUFA: SFA Elongase index1

P value

AP0 (n = 8)

APL (n = 8)

APW (n = 8)

76.24 ± 2.14 1122.73a ± 14.22 73.58b ± 2.01 762.20a ± 4.41 1166.34c ± 12.90 79.27b ± 2.17 196.82b ± 8.22 55.65b ± 1.60 53.76b ± 1.29 133.90 ± 7.31 14.41c ± 0.50 13.28 ± 0.30 20.86 ± 1.00 24.30 ± 2.13 3793.34 ± 18.11 1961.17a ± 17.55 1807.87b ± 15.55 1319.19b ± 7.81 102.48b ± 3.22 330.72c ± 4.16 3.22a ± 0.07 0.28b ± 0.03 61.71b ± 1.45

78.12 ± 2.40 1000.24b ± 15.19 81.56b ± 4.01 588.79c ± 3.61 1312.29a ± 12.12 140.24a ± 4.00 236.08a ± 6.23 67.63a ± 1.14 66.87a ± 2.15 131.86 ± 2.10 43.83a ± 1.00 12.57 ± 0.90 25.16 ± 1.22 26.21 ± 1.04 3811.45 ± 20.11 1667.15b ± 11.59 2118.09a ± 14.77 1534.09a ± 9.22 148.43a ± 3.15 367.94b ± 4.18 2.47c ± 0.02 0.43a ± 0.01 63.74a ± 2.01

75.42 ± 2.38 956.07b ± 12.76 119.00a ± 5.00 621.41b ± 7.09 1271.83b ± 12.50 135.06a ± 3.90 246.46a ± 4.29 69.27a ± 1.70 72.30a ± 2.33 139.76 ± 2.97 28.19b ± 1.02 14.03 ± 0.50 20.84 ± 0.93 20.36 ± 1.33 3790.00 ± 16.73 1652.9b ± 10.19 2116.74a ± 14.05 1525.83a ± 10.19 135.36b ± 2.99 386.22a ± 4.81 2.85b ± 0.04 0.36a ± 0.01 63.53a ± 1.93

NS * ** ** ** ** ** * * NS * NS NS NS NS ** ** * * * ** * *

a,b,c Means within a row with different superscripts are significantly different (p < .05). AP0 = Basal diet; APL = Basal diet with 1.5% Andrographis paniculata leaves; APWP = Basal diet with 1.5% Andrographis paniculata whole plant. 1Elongation index = 100[(C18:0 + C18:1 n-9)/(C18:0 + C18:1n-9 + C16:0 + C16:1)]. **p < .01: *p < .05; NSp > 0.05. SFA = saturated fatty acid = (C14:0 + C16:0 + C18:0). MUFA = Monounsaturated fatty acids = (C16:1n-7+ C18:1trans-11 + C18:1n-9). PUFA = polyunsaturated fatty acids = (C18:2n-6+ CLAc9t11+ CLAt10c12 + C18:3n-3 + C20:4n-6 + C20:5n-3 + C22:5n-3 + C22:6n-3). n6:n3 = (C18:2n-6 + C20:4n-6): (C18:3n-3+ C20:5n-3 + C22:5n-3 + C22:6n-3).

from goats fed diet supplemented with different parts of AP and aged for 7 d are presented in Table 6. The APL and APW meat had higher (p < .05) scores for juiciness, tenderness and overall acceptability than the AP0 meat. Diets had no significant effect on consumer preference for flavor and cooked color of goat meat. The sensory scores for juiciness, tenderness and overall acceptability of goat meat increased (p < .05) over chill storage. Chill storage had no effect (p > .05) on the consumer preference for flavor and cooked color of goat meat.

3.4. Lipid oxidation The least square means of the TBARS values of LTL muscles obtained from goats supplemented with diet containing different parts of Andrographis paniculata and subjected to chill storage are presented in Table 5. The TBARS values of APL and APW meat were lower (p < .05) than that of the AP0 meat. The TBARS value increased (p < .05) over chill storage. There was no significant interaction (p > .05) between dietary treatments and postmortem chill storage on TBARS values of LTL muscle in goats.

3.6. Microbial profile The microbiota of LTL muscle in goats fed diet containing different parts of Andrographis paniculata is presented in Table 7. Dietary treatments did not have significant effect (p > .05) on the population of

3.5. Sensory profile The least square means of sensory scores of meat samples obtained

Table 5 Physicochemical properties and lipid oxidation of Longissimus thoracis et lumborum muscle in goats as influenced by dietary supplementation of different parts of Andrographis paniculata and chill storage. Parameters

Glycogen content (mg/g) pH Drip loss (%) Cooking loss (%) Shear force (kg) Lightness (L*) Redness (a*) Yellowness (b*) TBARS (mg MDA/kg)

Dietary treatment (D)

Postmortem storage days (S)

P value

AP0 (n = 8)

APL (n = 8)

APW (n = 8)

0 (n = 24)

1 (n = 24)

4 (n = 24)

7 (n = 24)

D

S

DxS

1.24 ± 0.03 5.72 ± 0.21 5.18 ± 0.61 26.49a ± 0.91 1.13a ± 0.01 35.70 ± 1.21 10.86b ± 1.20 12.03 ± 0.35 0.23a ± 0.01

1.25 ± 0.02 5.65 ± 0.12 5.24 ± 0.66 23.98b ± 0.98 0.76b ± 0.04 34.69 ± 0.88 13.49a ± 0.56 11.38 ± 0.50 0.12b ± 0.01

1.23 ± 0.01 5.70 ± 0.19 5.06 ± 0.29 24.53b ± 1.02 0.80b ± 0.01 34.18 ± 0.78 12.98a ± 0.21 11.62 ± 0.75 0.15b ± 0.01

1.26a ± 0.01 6.47a ± 0.30

0.54b ± 0.01 5.70b ± 0.41 3.77c ± 0.30 25.15 ± 2.01 0.94b ± 0.02 35.01c ± 1.79 13.46a ± 1.00 11.92 ± 0.20 0.16c ± 0.01

0.50b ± 0.01 5.65b ± 0.23 4.98b ± 0.22 24.31 ± 1.71 0.86c ± 0.03 36.87b ± 1.51 11.40b ± 0.93 11.68 ± 0.50 0.20b ± 0.01

0.50b ± 0.01 5.68b ± 0.63 6.69a ± 0.54 24.00 ± 0.91 0.71d ± 0.04 38.45a ± 0.33 9.22c ± 0.29 10.27 ± 0.40 0.26a ± 0.01

NS NS NS * * NS ** NS **

** ** * NS ** ** ** NS **

NS NS NS NS NS NS NS NS NS

25.60 ± 1.56 1.29a ± 0.03 32.63d ± 2.05 13.80a ± 0.90 10.41 ± 0.20 0.11d ± 0.01

a,b,c Means within a row with different superscripts are significantly different (p < .05). x,y,z Means within a column with different superscripts are significantly different (p < .05). AP0: Basal diet; APL: Basal diet + 1.5% Andrographis paniculata leaves; APW: Basal diet + 1.5% Andrographis paniculata whole plant. **p < .01: *p < .05; NSp > 0.05.

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Table 6 Sensory attributes of Longissimus thoracis et lumborum muscle in goats as influenced by dietary supplementation of different parts of Andrographis paniculata and chill storage. Parameter1

Juiciness Tenderness Flavor Cooked color Overall acceptability

Dietary treatments (D)

Postmortem storage days (S)

P value

AP0

APL

APW

0

1

4

7

D

S

DxS

5.38b ± 0.17 5.95b ± 0.37 6.00 ± 0.24 6.78 ± 0.20 5.41 ± 0.13cy

7.92a ± 0.18 7.88a ± 0.14 6.33 ± 0.23 6.90 ± 0.11 7.89 ± 0.23

7.90a ± 0.14 7.08a ± 0.14 6.13 ± 0.23cy 6.67 ± 0.22 7.77 ± 0.23

5.65d ± 0.17 5.50c ± 0.29 6.10 ± 0.20 5.90 ± 0.03 6.05c ± 0.22

6.94c ± 0.14 6.39b ± 0.29 6.34 ± 0.14 6.09 ± 0.11 7.25b ± 0.09

6.88b ± 0.18 7.10b ± 0.09 6.90 ± 0.10 6.12 ± 0.73 7.65ab ± 0.07

7.48a ± 0.18 8.00a ± 0.10 6.30 ± 0.10 5.89 ± 0.66 8.05a ± 0.07

* * NS NS *

* ** NS NS *

NS NS NS NS NS

a,b,c

Means within a row with different superscripts are significantly different (p < .05). AP0: Basal diet; APL: Basal diet + 1.5% Andrographis paniculata leaves; APWP: Basal diet + 1.5% Andrographis paniculata whole plant. **p < .01: *p < .05; NSp > 0.05. 1 Consumers (n = 56).

acids in the rumen (Harfoot & Hazelwood, 1997). Thus, the reduction in the concentration of C18:0 in the LTL muscle of the supplemented goats, may be due to the phytochemicals in the supplements, which exhibit antimicrobial properties thereby reducing the biohydrogenation capacity of rumen bacteria. A similar reason could be adduced to the higher concentration of C18:1n-9, C18:3n-3 and C18:2n-6 in the LTL muscle of the supplemented goats. The higher concentration of biohydrogenation intermediates, total C18:1trans, and total CLA and the lower total SFA in the LTL muscle of the supplemented goats further attested to the ability of the phytochemicals in the supplements to reduce the activity of rumen bacteria responsible for biohydrogenation of unsaturated fatty acids (Yusuf et al., 2017). In agreement with our findings, Andrés et al. (2014) observed that dietary quercetin (0.2%) enhanced the concentration of CLAc9t11 and n-3 fatty acids and reduced the SFA in Longissimus thoracis muscle of Merino lambs fed linseed. However, Karami, Alimon, Sazili, Goh, & Ivan (2012) found that dietary supplementation of 0.5% turmeric powder and 0.5% Andrographis paniculata leaves had negligible effect on the fatty acid composition of longissimus dorsi muscle in Kacang goats. The implication of the current results is that the 1.5% APL and 1.5% APW were sufficient to induce significant changes in the muscle fatty acid composition in goats. In the current study, the biohydrogenation intermediates were presented as total C18:1trans, and total CLA, which does not provide sufficient information to prognosticate the biohydrogenation pathway as described in earlier studies (Bessa et al., 2007; Bessa, Portugal, Mendes, & Santos-Silva, 2005). The C20:5n-3 is a long chain metabolites of C18:3n-3. The greater concentration of C20:5n-3 in the LTL muscle of the supplemented goats could be attributed to the higher elongation index. This finding suggests that the polyphenols deposited in the muscle enhanced the elongase enzyme activity in LTL muscle of goats. The higher muscle total phenolic in APL could explain the significantly higher concentration of C20:5n-3 in its meat. Our result is in tandem with that of Min, Solaiman, Taha, and Lee (2015) who observed an improvement in the concentration of tissue long-chain n-3 PUFA in Kiko crossbreed bucks fed 15% and 30% pine bark.

lactic acid bacteria (LAB) in LTL muscle in goats. Total viable counts (TVC) and the populations of Enterobacteriacea, Pseudomonas spp., and Escherichia coli differ (p < .05) between the treatments. The AP0 meat had greater (p < .05) TVC and populations of Enterobacteriacea, Pseudomonas spp., and Escherichia coli than the APW and APL meat. The populations of Enterobacteriacea, Pseudomonas spp., Escherichia coli, LAB and TVC increased (p < .05) over chill storage. The APL meat had lower (p < .05) Enterobacteriacea, Pseudomonas spp., and Escherichia coli populations than the APW meat. There was no significant interaction (p > .05) between dietary treatments and postmortem chill storage on microbial counts of LTL muscle in goats. 4. Discussion The chemical composition of LTL muscle in goats was not affected by dietary supplementation of different parts of Andrographis paniculata. This observation could be due to the isocaloric and isonitrogenous nature of the dietary treatments. As found in this study, dietary supplementation of quercetin had no effect on the chemical composition of lamb meat (Andrés et al., 2013). Conversely, dietary Moringa oleifera leaves influenced the chemical composition of chevon (Qwele et al., 2013). The total phenol in meat mirrored dietary polyphenols with APL meat having the greatest total polyphenol followed by APW and AP0 in that order. In line with the current observation, dietary Moringa oleifara leaves increased total phenol in chevon (Qwele et al., 2013). Differential muscle fatty acid profile was observed in response to dietary supplementation of different parts of Andrographis paniculata in goats. The higher C16:0 in the LTL muscle of the AP0 goats might be due to the higher de novo synthesis of the fatty acid. Moreover, the ruminal concentration of acetate was significantly higher in AP0 goats than those fed APL and APW diets (Yusuf et al., 2017). Acetate is the precursor of acetyl-CoA necessary for the synthesis of C16:0 (Laliotis, Bizelis, & Rogdakis, 2010). The supplementation of APL and APW in diets reduced the concentration of C18:0 in LTL muscle in goats. The C18:0 is the final product of biohydrogenation of unsaturated fatty

Table 7 Microbial populations (log CFU/g) of Longissimus thoracis et lumborum muscle in goats as influenced by dietary supplementation of different parts of Andrographis paniculata and chill storage. Parameters

Dietary treatment (D) AP0 (n = 8)

Total viable counts Lactic acid bacteria Enterobacteriacea Pseudomonas spp. Escherichia coli

a

4.76 ± 0.08 2.67 ± 0.06 2.41a ± 0.01 2.38a ± 0.06 1.18a ± 0.07

Postmortem storage days (S)

APL (n = 8) c

2.73 ± 0.06 2.73 ± 0.05 1.36c ± 0.05 1.47b ± 0.02 0.45c ± 0.04

APW (n = 8) b

3.52 ± 0.03 2.72 ± 0.04 1.67b ± 0.03 1.76b ± 0.04 0.72b ± 0.03

0 (n = 24) d

1.61 0.81d 0.46d 0.52d 0.21d

± ± ± ± ±

0.07 0.03 0.02 0.01 0.03

P value

1 (n = 24) c

2.60 1.59c 1.61c 1.03c 0.51c

± ± ± ± ±

0.08 0.02 0.04 0.02 0.02

4 (n = 24) b

3.87 3.71b 2.21b 2.21b 0.82b

± ± ± ± ±

0.06 0.07 0.08 0.08 0.01

7 (n = 24) a

4.73 4.71a 2.98a 3.54a 1.39a

± ± ± ± ±

0.07 0.09 0.02 0.01 0.04

D

S

DxS

** NS * ** *

** ** * ** **

NS NS NS NS NS

a,b,c Means within a row with different superscripts are significantly different (p < .05). w,x,y,z Means within a column with different superscripts are significantly different (p < .05). AP0: Basal diet; APL: Basal diet + 1.5% Andrographis paniculata leaves; APW: Basal diet + 1.5% Andrographis paniculata whole plant. **p < .01; *p < .05; NSp > 0.05.

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2012) fed diet supplemented with medicinal plants. Contrarily, dietary supplementation of tea catechins and rosemary extract had no effect on beef color (O'Grady, Maher, Troy, Moloney, & Kerry, 2006). The value of a* decreased while that of L* increased over chill storage. This observation was indicative of the increase in the oxidation of myoglobin and the formation of metmyoglobin (Adeyemi, Shittu, et al., 2016). Similar observations were reported in chevon (Karami, Alimon, Sazili, Goh, & Ivan, 2012) and mutton (Odhaib, Adeyemi, & Sazili, 2017) aged for 7 d. Dietary supplementation of APL and APW reduced shear force values in goats. This finding could be due to the lower cooking loss in the APL and APW meat. Reduced cooking loss would possibly reduce shear force since a given cross-sectional area of a meat sample would have less structural components and more water (Adeyemi, Shittu, et al., 2016). In addition, phenolic compounds could aid the activities of calpain during conditioning thereby promoting meat tenderness (Morán, Andrés, Bodas, Prieto, & Giráldez, 2012). As observed in the current study, dietary supplementation of Nigella sativa seeds and Rosemary leaves reduced shear force values of Longissimus dorsi and Semitendinosus muscles in Dorper lambs (Odhaib, Adeyemi, & Sazili, 2017). In addition, the supplementation of carnosic acid in diet, reduced shear force values in Merino lambs (Morán, Andrés, Bodas, Prieto, & Giráldez, 2012). The shear force values of LTL muscle in goats decreased over chill storage. This finding could be attributed to the degradation of the myofibrillar proteins during postmortem conditioning (Muchenje et al., 2009). Unsaturated fatty acids are readily susceptible to lipid oxidation, which is one of the major factors limiting the quality of meat and meat products (Adeyemi, Ismail, et al., 2016). Thus, examining lipid oxidation in MUFA and PUFA enriched meat is germane. Dietary supplementation of APL and APW reduced lipid oxidation in LTL muscle in goats. This finding may be due to the antioxidant properties of the polyphenols in the supplements. Phytochemicals in different parts of Andrographis paniculata exhibit strong antioxidant properties (Praveen, 2017; Rafat, Philip, & Muni, 2010). The current observation is consistent with that of Qwele et al. (2013) who observed a decrease in lipid oxidation in LTL muscles in goats fed Moringa oleifera leaves. In addition, dietary supplementation of quercetin reduced lipid oxidation in longissimus muscle of Merino lambs fed linseed (Andrés et al., 2013). However, dietary supplementation of tea catechins and rosemary extract did not affect lipid oxidation in beef (O'Grady, Maher, Troy, Moloney, & Kerry, 2006). Regardless of dietary treatment and chill storage, the TBARS value obtained in the current study was lower than 0.6 mg MDA/kg, the threshold needed to bring about an objectionable flavor associated with lipid oxidation (Greene & Cumuze, 1982). Consumers evaluated cooked LTL samples for tenderness liking, juiciness liking, cooked color liking, flavor liking, and overall liking. Tenderness is the most important organoleptic trait that contributes to consumer acceptance and eating satisfaction of meat (Juarez et al., 2012). Consumers value meat juiciness and it plays a key role in meat texture (Juarez et al., 2012). The score for tenderness and juiciness in APL and APW meat was higher than that of the AP0 meat. The increase in the consumers' preference for the juiciness and tenderness of APL and APW meat might be due to the reduced cooking loss in the samples. High water holding capacity contributes to the necessary lubrication while chewing meat (Juarez et al., 2012; Lawrie & Ledward, 2006). The higher sensory scores for the tenderness of the APL and APW meat is consistent with the decreased shear force values. The higher overall acceptability of the APL and APW meat might be due to the enhanced juiciness and tenderness. Our results are similar to those of Leick, Broadway, Solaiman, and Behrends (2012) who observed an increase in the overall acceptability of chevon obtained from Kiko goats fed 15% and 30% pine bark. The score for juiciness, tenderness and overall acceptability of chevon increased over chill storage. This observation could be attributed to the increase in the degradation of the myofibrillar proteins during postmortem conditioning. Dietary treatment had

The main goal of manipulating the fatty acid profile of ruminant meat is to lower the SFA and enhance the MUFA and PUFA (Adeyemi, Ismail, et al., 2016; Bessa, Portugal, Mendes, & Santos-Silva, 2005; Yagoubi et al., 2018) with a view to improve consumers' health by complying with the contemporary nutrition guidelines (WHO, 2015). This goal was partly achieved following the dietary supplementation of different parts of Andrographis paniculata in goats. Dietary guidelines recommend that the proportion of short- and medium-chain saturated fatty acids be reduced and that intake of n-6 fatty acids be reduced relative to n-3 (WHO, 2003). The U.K Department of Health (1994) recommended that ratios between these fatty acid groups should be > 0.4 for PUFA: SFA and < 4.0 for n-6: n-3 PUFA. Regardless of dietary treatment, the n-6:n-3 in goat meat was < 4.0. However, only the APL meat had a PUFA: SFA that was > 0.4. The recommended daily intake of long chain n-3 fatty acids is 500 mg (EFSA, 2010). Thus, the consumption of 100 g of chevon from goats fed AP0, APL and APW would provide about 9.71%, 16%, and 12.61% of the daily-recommended intake of long chain n-3 fatty acids respectively. Dietary treatments had no significant effect on muscle glycogen content in goats. This observation was indicative of the homogenous rearing and slaughtering conditions employed during the trial. The similar muscle pH between the treatments could be attributed to the similar muscle glycogen contents. This finding is consistent with the nonsignificant changes in muscle pH in lambs (Odhaib, Adeyemi, & Sazili, 2017) and goats (Karami, Alimon, Sazili, Goh, & Ivan, 2012) following dietary supplementation of herbs. Chill storage affected the muscle pH and glycogen content in goats. The muscle glycogen content and pH on d 0 was greater than that observed on d 1 4, and 7 postmortem. This finding could be due to postmortem glycolysis. The conversion of muscle glycogen to lactic acid, which causes the acidification of muscle, is one of the fundamental changes in the conversion of muscle to meat (Adeyemi, Shittu, et al., 2016). This observation is consistent with those reported in goat meat (Sabow et al., 2016) and lamb meat (Odhaib, Adeyemi, & Sazili, 2017). The similarity in the muscle glycogen and pH on d 1 4 and 7 is an indication that postmortem glycolysis was completed at 1 d postmortem. Similarly, there was no further significant changes in muscle pH beyond 24 h of chill storage of lamb meat (Odhaib, Adeyemi, & Sazili, 2017). Dietary treatments did not have significant effect on the drip loss of LTL muscle in goats. This finding might be due to the similarity in muscle pH between the dietary treatments. The rate of pH decline in muscle affects the water holding capacity of meat (Adeyemi, Shittu, et al., 2016). The current finding is similar to that of Karami, Alimon, Sazili, Goh, & Ivan (2012) who observed that dietary supplementation of different herbs did not affect the drip loss in Longissimus dorsi muscle in Kacang goats. The percentage drip loss increased over chill storage. This finding might be due to the reduction in the available space (steric effect) for water to reside in the muscle, the result of postmortem pH decline and the disruption of the structural integrity of the myofibrils, thereby reducing their ability to hold water during rigor development (Adeyemi, Shittu, et al., 2016; Lawrie & Ledward, 2006). Dietary supplementation of APL and APW reduced cooking loss in LTL muscle in goats. This observation was unexpected given the similarity in muscle glycogen contents and pH between the treatments. Contrarily, dietary supplementation of medicinal plants had no effect on cooking loss in chevon (Karami, Alimon, Sazili, Goh, & Ivan, 2012) and mutton (Odhaib, Adeyemi, & Sazili, 2017). Dietary supplementation of different parts of Andrographis paniculata had no significant effect on the L* and b* of LTL muscle in goats. Contrarily, the a* values in the LTL muscle of goats fed diet supplemented with APL and APW were greater than those of the control goats. This observation could be attributed to the phytochemicals in the supplemented diets, which exhibited antioxidant properties that reduced the oxidation of myoglobin in the meat. A similar improvement in redness was reported in meat obtained from Merino lambs (Andrés et al., 2013) and Kacang goats (Karami, Alimon, Sazili, Goh, & Ivan, 705

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no effect on flavor scores of chevon. Contrarily, dietary supplementation of 15% and 30% pine bark improved flavor scores of chevon from Kiko goats. The chemical composition of meat provides suitable media for the growth of both spoilage and pathogenic microorganisms (Al-Jasass, 2013). The counts for different microbes examined in this study are within the safe limits and are similar to those reported in chevon (Sabow et al., 2016), lamb meat (Andrés et al., 2013; Ortuño, Serrano, & Bañón, 2017) and beef (Irkin & Arslan, 2010) subjected to chill storage. The microbial profile of the LTL muscle in goats revealed a clear-cut antimicrobial activity of APL and APW. Plant polyphenols inactivate bacterial enzyme activities, destabilize bacteria cell membranes, interfere in protein and nucleic acid synthesis and deregulate nutrient uptake (Bajpai, Rahman, Dung, Huh, & Kang, 2008; Papuc, Goran, Predescu, Nicorescu, & Stefan, 2017). The lower total viable counts, and lower Enterobacteriacea, Pseudomonas spp., and Escherichia coli populations in APL and APW meat suggests the antimicrobial effects of the polyphenols in the meat. However, dietary APL and APW did not affect the population of lactic acid bacteria in LTL muscle in goats. Singh et al. (2017) observed that methanolic extract of Andrographis paniculata Nees exhibited in vitro antimicrobial activity against Salmonella typhimurium, Staphylococcus auerus, and Escherichia coli. The effect of dietary medicinal plants on microbiota of chilled ruminant meat is inconsistent in the published literature. Dietary quecertin (0.2%) reduced TVC and LAB in lamb meat (Andrés et al., 2013). Dietary supplementation of rosemary extract (600 mg/kg) reduced TVC, LAB and Enterobacteriacea counts but did not affect Pseudomonas spp in lamb patties (Ortuño, Serrano, & Bañón, 2017). Dietary onion extract reduced Pseudomonas spp and Escherichia coli counts but did not affect TVC in refrigerated beef (Irkin & Arslan, 2010). The lower microbial load in the APL meat compared with the APW meat indicates that the antimicrobial effect of the polyphenols is dose-dependent. Regardless of dietary treatments, microbiota counts increased over chill storage. Similar observations were reported in goats (Sabow et al., 2016), lamb meat (Andrés et al., 2013; Ortuño, Serrano, & Bañón, 2017) and beef (Irkin & Arslan, 2010).

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5. Conclusion \Dietary supplementation of APL and APW beneficially altered muscle fatty acids in goats. Dietary APL and APW improved tenderness and juiciness, and reduced cooking loss, lipid oxidation and color deterioration in goat meat. The APL and APW meat had lower TVC, LAB, Pseudomonas spp, Escherichia coli and Enterobacteriacea counts compared to the control meat. The APL exhibited greater antimicrobial potential than APW. The supplementation of 1.5% APL and APW in the diets of goats improved the quality attributes and safety of chevon. It is recommended that further studies should be carried out to reveal the detailed biohydrogenation intermediates induced by dietary supplementation of different parts of Andrographis paniculata in goats. Conflict of interest The authors declare that they have no conflict of interests. Authors' contribution ALY, AQS, RK, YMG, AAS and AA conceived and designed the experiment. ALY, AQS and KDA performed the experiment. ALY and KDA analyzed the data. ALY, AQS, YMG, RK, KDA, AAS and AA contributed reagents/materials/analysis tools. ALY and KDA wrote the manuscript. All authors read and approved the manuscript. Funding This work received funding from Universiti Putra Malaysia through Research University Grant Scheme Initiative 2 (Project No.: 01–02-121675RU) and Research University Grant Scheme Initiative 6 (Project No.: 01–02-11-1340RU). 706

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