Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration

•Supplementation of Moringa oleifera leaf meal as an additive was evaluated.•Fatty acid composition, in particular unsaturated, was improved with M. oleifera leaf meal supplementation.•Additive supplementation of M. oleifera leaf meal improved oxidative stability in meat.•At high inclusion levels, a...

Ausführliche Beschreibung