The Impact of Outdoor Grazing on Launaea taraxacifolia on the Nutritional Profile, Fatty Acid Composition, and Sensory Attributes of Goliath Chicken Meat in Benin

Polycarpe Ulbad Tougan; Hamidou Bah; Ibrahim  Imorou-Toko; André  Thewis

doi:10.51745/najfnr.10.21.69-78

The Impact of Outdoor Grazing on Launaea taraxacifolia on the Nutritional Profile, Fatty Acid Composition, and Sensory Attributes of Goliath Chicken Meat in Benin

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Food Chemistry, Engineering, Processing and Packaging

DOI https://doi.org/10.51745/najfnr.10.21.69-78

Issue Vol. 10 No. 21 (2026): January - June, 2026

Submitted 2025-05-24

Accepted 2026-02-23

Published 2026-03-11

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Background: In Benin, poultry nutrition predominantly utilizes maize and soybean -based feeds, which significantly influence the concentration of polyunsaturated fatty acids (PUFAs) in the muscle tissue. While high PUFA levels are nutritionally desirable, they increase the meat's susceptibility to lipid peroxidation, potentially compromising shelf-life and quality The integration of dietary antioxidants through forage consumption—specifically indigenous vegetables—represents a viable strategy to mitigate oxidative stress and enhance the nutritional value of the carcass.

Aims: This study was designed to evaluate the influence of outdoor access to Launaea taraxacifolia (Wild Lettuce) grazing on the proximate composition, fatty acids profiles, and sensory characteristics of Goliath chicken breast meat.

Material and Methods: A total of 40 Goliath broilers (24 weeks of age) were divided into two experimental cohorts (n=20 per group). Group 1 (Treatment) consisted of chickens reared in a conventional system with managed outdoor access to Launaea taraxacifolia grazing, while Group 2 (Control) was reared under strict confinement. Following slaughter, breast muscle samples were harvested for comprehensive biochemical and organoleptic analysis.

Results: Dietary access to Launaea taraxacifolia grazing influenced intramuscular lipid deposition, with higher fat content observed in the confined group (1.9% vs 1.81%; p < 0.05). Conversely, dry matter, crude protein, and ash content remained consistent across both cohorts (p > 0.05). The fatty acid (FA) profile for both groups was dominated by palmitic and stearic acids (Saturated FAs), oleic acid (Monounsaturated FAs), and linoleic and arachidonic acids (PUFAs). Notably, meat from the grazing cohort exhibited a superior nutritional profile, characterized by a higher n-3 FA concentration (4.03%) a significantly optimized Omega-6/Omega 3 ratio, and enhanced sensory scores (p < 0.001).

Conclusions: The incorporation of Launaea taraxacifolia gazing into the rearing system of Goliath chickens effectively enhances meat quality by improving the fatty acid composition and sensory appeal. These findings underscore the potential of forage-based rearing to produce nutritionally enriched poultry products that offer additional health benefits to consumers.

Keywords

Benin vegetable intake Goliath chicken meat nutritional quality omega-3 fatty acids

Polycarpe Ulbad Tougan

University of Parakou, Faculty of Agronomy, Department of Nutrition and Food Sciences, Laboratory of Nutrition and Food Sciences Parakou
Hamidou Bah

Institut Supérieur Agronomique et Vétérinaire Valery Giscard d’Estaing” of Faranah (ISAV-VGE/F)/ Department of Agriculture, Department of Agriculture. Laboratory of Soil Science and Plant Nutrition. BO. 131, Faranah
Ibrahim Imorou-Toko

University of Parakou, Faculty of Agronomy, Department of Animal Science and Aquaculture, Laboratory of Nutrition and Food Sciences Parakou
André Thewis

University of Liege, Belgium Gembloux Agro-Bio Tech, Unit of Nutrition and Animal Production Engineering, Laboratory of the Unit of Nutrition and Animal Production Engineering of Gembloux Agro-Bio Tech Passage des Déportés, 2, 5030 Gembloux

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Tougan, P. U., Bah, H., Imorou-Toko, I. ., & Thewis , A. . (2026). The Impact of Outdoor Grazing on Launaea taraxacifolia on the Nutritional Profile, Fatty Acid Composition, and Sensory Attributes of Goliath Chicken Meat in Benin. The North African Journal of Food and Nutrition Research, 10(21), 69-78. https://doi.org/10.51745/najfnr.10.21.69-78

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