OBJECTIVE: This study was conducted to investigate the effects of adding oregano (Origanum syriacum L.) and germander (Teucrium polium L.) to poultry diets individually and/or in combination: i) on cooked chicken meat quality and storage stability, ii) to compare this effect with those of the synthetic antioxidant butylated hydroxyanisole (BHA) and with the normal basic diet (Control: without supplements). METHODS: Broilers (140 birds) were raised for 21 days and then equally divided into five different treatment groups of 28 birds each. The dietary treatments were as follows: i) control; ii) germander (GER, 1.5%); iii) oregano (ORE, 2.5%); iv) combination of GER and ORE (CM, 1.5%, and 2.5%); v) BHA (0.02%). Meat patties from the five treatments were prepared, cooked, and stored at 4°C prior to analysis. During storage, samples were measured for thiobarbituric acid-reactive substances (TBARS) and total carbonyl levels at 0, 4, and 7 days. In addition, cooked thigh meat was prepared separately to evaluate cooking loss and sensory attributes. RESULTS: The CM dietary treatment showed the highest antioxidant effect, with decreasing TBARS values (breast and thigh meat) throughout the storage time (4 to 7 days). Furthermore, ORE showed a higher antioxidant effect, decreasing the rancidity development (TBARS values), compared to the GER during the storage period (days 0 to 7). The anticarbonyl effect of the CM supplement was the highest among all treatments from day 0 to 7. Generally, the antioxidant effect of GER was lower compared to that of ORE and BHA alone. The CM treatment most significantly decreased off-odor and rancidity development, with the lowest oxidation odor scores. CONCLUSION: The results indicate that the combination of oregano and germander in the diet of boilers improves meat quality and prolongs shelf life.
OBJECTIVE: This study was conducted to investigate the effects of adding oregano (Origanum syriacum L.) and germander (Teucrium polium L.) to poultry diets individually and/or in combination: i) on cooked chicken meat quality and storage stability, ii) to compare this effect with those of the synthetic antioxidant butylated hydroxyanisole (BHA) and with the normal basic diet (Control: without supplements). METHODS: Broilers (140 birds) were raised for 21 days and then equally divided into five different treatment groups of 28 birds each. The dietary treatments were as follows: i) control; ii) germander (GER, 1.5%); iii) oregano (ORE, 2.5%); iv) combination of GER and ORE (CM, 1.5%, and 2.5%); v) BHA (0.02%). Meat patties from the five treatments were prepared, cooked, and stored at 4°C prior to analysis. During storage, samples were measured for thiobarbituric acid-reactive substances (TBARS) and total carbonyl levels at 0, 4, and 7 days. In addition, cooked thigh meat was prepared separately to evaluate cooking loss and sensory attributes. RESULTS: The CM dietary treatment showed the highest antioxidant effect, with decreasing TBARS values (breast and thigh meat) throughout the storage time (4 to 7 days). Furthermore, ORE showed a higher antioxidant effect, decreasing the rancidity development (TBARS values), compared to the GER during the storage period (days 0 to 7). The anticarbonyl effect of the CM supplement was the highest among all treatments from day 0 to 7. Generally, the antioxidant effect of GER was lower compared to that of ORE and BHA alone. The CM treatment most significantly decreased off-odor and rancidity development, with the lowest oxidation odor scores. CONCLUSION: The results indicate that the combination of oregano and germander in the diet of boilers improves meat quality and prolongs shelf life.
Authors: Leonel N Leal; José A Beltrán; Verónica Alonso; José M Bello; Leo A den Hartog; Wouter H Hendriks; Javier Martín-Tereso Journal: J Sci Food Agric Date: 2017-10-09 Impact factor: 3.638
Authors: Nikolaos A Botsoglou; Alexandros Govaris; Evropi N Botsoglou; Sophia H Grigoropoulou; George Papageorgiou Journal: J Agric Food Chem Date: 2003-05-07 Impact factor: 5.279
Authors: Guido Rychen; Gabriele Aquilina; Giovanna Azimonti; Vasileios Bampidis; Maria de Lourdes Bastos; Georges Bories; Andrew Chesson; Pier Sandro Cocconcelli; Gerhard Flachowsky; Boris Kolar; Maryline Kouba; Marta López-Alonso; Secundino López Puente; Alberto Mantovani; Baltasar Mayo; Fernando Ramos; Maria Saarela; Roberto Edoardo Villa; Robert John Wallace; Pieter Wester; Anne-Katrine Lundebye; Carlo Nebbia; Derek Renshaw; Matteo Lorenzo Innocenti; Jürgen Gropp Journal: EFSA J Date: 2018-03-28