Modulation of meat quality by capsaicin in neuropathic White Pekin ducks

An experiment was conducted to study the effects of capsaicin on meat quality parameters and biochemical changes in a duck. There were 3 groups: control, neuropathic birds and treated group (sciatic nerve crush neuropathic pain) model along with local infiltration of capsaicin (1mg/kg). Eighteen ducks were randomly divided into three groups. The right sciatic nerve was exposed and crushed, birds in the treated groups were given capsaicin at the site of injury with local infiltration. In untreated and control groups, only saline was infiltrated. Four weeks later, plasma malondialdehyde was estimated for oxidative markers; thiobarbituric acid and trimethylamine were estimated for assessing the meat quality. Pain in birds resulted in decreasing the meat quality evaluated by the sensory panel members. Significance differences were also seen in control and neuropathic duck meat sample for meat quality attribute for sensory analysis. The results showed that administration of capsaicin resulted in attenuation in sciatic nerve crush induced pain oxidative biochemical markers. Consequently, it can be concluded that anti-inflammatory effect of capsaicin in ducks after sciatic nerve crush may be attributed to oxidative markers and somehow increase the qualitative value than the neuropathic birds.