The influence of dietary supplementation with Melissa officinalis and combination of Achillea millefolium and Crataegus oxyacantha on oxidative stability of stored poultry meat

• Autorzy: Marcincak S. , Mesarcova L. , Popelka P. , Certik M. , Simkova J. , Marcincakova D. , Mal'a P. , Zachar P. , Martonova M.
• Języki publikacji: EN

Abstrakty

EN

The effect of feeding common balm (Melissa officinalis L.) and combination of yarrow (Achillea millefolium L.) and common hawthorn (Crataegus oxyacantha L.) on sensory properties and oxidative stability (2-thiobarbituric method - TBA) of chilled and frozen chicken meat was investigated. The experiment was carried out on 90 one-day-old broiler chicks (ROSS 308) divided into three groups and fed for 41 days, as follows: control (C) with basal diet without supplementation, the second group (LB) with basal diet supplemented with ground common balm 20 g.kg-1, and the third group (YH) with basal diet supplemented with ground yarrow 20 g.kg-1 and hawthorn 10 g.kg-1. Supplementation with common balm, and especially with combination of yarrow and hawthorn, caused the significant reduction in lipid oxidation processes in chicken meat during chilling and freezing storage. In experimental groups (LB, YH) stored chilled or frozen significant lower amounts of TBA reactive products were found compared with control group (P<0.05). Thigh meat was more susceptible to lipid oxidation compared with breast meat. In addition, diets supplemented with plants had a positive effect on sensory quality of fresh or frozen (12 month) meat. On the other hand, organoleptic properties of breast muscles were not influenced by supplementation.

Słowa kluczowe

EN

broiler chicken; animal nutrition; feed supplement; diet supplementation; herb; Melissa officinalis; combination; Achillea millefolium; Crataegus oxyacantha; oxidative stability; meat storage; poultry meat

• Wydawca: -
• Czasopismo: Journal of Animal and Feed Sciences
• Rocznik: 2011
• Tom: 20
• Numer: 2
• Opis fizyczny: p.236-245,ref.

Twórcy

autor

Marcincak S.

• The University of Veterinary Medicine and Pharmacy, Komenskeho 73, 041 81 Kosice, Slovakia

autor

Mesarcova L.

autor

Popelka P.

autor

Certik M.

autor

Simkova J.

autor

Marcincakova D.

autor

Mal'a P.

autor

Zachar P.

autor

Martonova M.

Bibliografia

• Aziza A.E., Quezada N., Cherian G., 2010. Antioxidative effect of dietary Cemelina meal in fresh, stored or cooked broiler chicken meat. Poultry Sci. 89, 2711-2718
• Barreto M.S.R., Menten J.F.M., Racanici A.M.C., Pereira P.W.Z., Rizzo P.V., 2008. Plant extracts used as growth promoters in broilers. Braz. J. Poultry Sci. 10, 109-115
• Berasategi I., Legarra S., de Ciriano M.G.-I., Rehecho S., Calvo M.I., Cavero R.Y., Navaro-Blasco I., Ansorena D., Astiasaran I., 2011. „High in omega-3 fatty acids “Bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis. Meat Sci. 88, 705-711
• Botsoglou N.A., Florou-Paneri P., Christaki E., Giannenas I., Spais A.B., 2004. Performance of rabbits and oxidative stability of muscle tissues as affected by dietary supplementation with oregano essential oil. Arch. Anim. Nutr. 58, 209-218
• Brenes A., Roura E., 2010. Essential oils in poultry nutrition: Main effects and modes of action. Anim. Feed Sci. Tech. 158, 1-14
• Bystrický P., Dičáková Z., 1998. Animal fats in foods (in Slovak). Slov. Vet. J. 23, Suppl. 1, 1-45
• Dastmalchi K., Dorman H., Oinonen P., Darwis Y., Laakso I., Hiltunen R., 2008. Chemical composition and in vitro antioxidative activity of a lemon balm (Melissa officinalis L.) extract. Food Sci. Technol. 41, 391-400
• Florou-Paneri P., Giannenas I., Christaki E., Govaris A., Botsoglou N.A., 2006. Performance of chickens and oxidative stability of the produced meat as affected by feed supplementation with oregano, vitamin C, vitamin E and their combinations. Arch. Geflugelk. 70, 232-240
• Gorelik S., Ligumsky M., Kohen R., Kanner J., 2008. The stomach as a “Bioreactor”: When red meat meets red wine. J. Agr. Food Chem. 56, 5002-5007
• Govaris A., Botsoglou N., Papageorgiou G., Botsoglou E., Ambrosiadis I., 2004. Dietary versus post-mortem use of oregano oil and/or α-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage. Int. J. Food Sci. Nutr. 55, 115-123
• GraphPad Prism, 2003. Version 4.00 for Windows. GraphPad Software. San Diego (California)
• Koreleski J., Świątkiewicz S., 2007. Dietary supplementation with plant extracts, xantophylls and syntetic antioxidants: Effect on fatty acid profile and oxidative stability of frozen stored chicken breast meat. J. Anim. Feed Sci. 16, 463-471
• Korimová L., Máté D., Turek P., 1998. The evaluation of raw fermented meat products stabilized with vitamin E and rosemary. Folia Vet. 42, 179-181
• Lahucky R., Nuernberg K., Kovac L., Bucko O., Nuernberg G., 2010. Assesment of the antioxidant potential of selected plant extracts – In vitro and in vivo experiments on pork. Meat Sci. 85, 779-784
• Ljubuncic P., Portnaya I., Cogan U., Azaizeh H., Bomzon A., 2005. Antioxidant activity of Crataegus aronia aqueous extract used in traditional Arab medicine in Israel. J. Ethnopharmacol. 101, 153-161
• Lopez-Bote C.J., Gray J.L., Gomaa E.E., Flegal C.J., 1998. Effect of dietary administration of oil extract from rosemary and sage on lipid oxidation in broiler meat. Brit. Poultry Sci. 39, 235-240
• Luna A., Lábaque M.C., Zygadlo J.A., Marin R.H., 2010. Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat. Poultry Sci. 89, 366-370
• Marcinčák S., Cabadaj R., Popelka P., Šoltýsová L., 2008. Antioxidative effect of oregano supplemented to broilers on oxidative stability of poultry meat. Slov. Vet. Res. 45, 61-66
• Marcinčák S., Popelka P., Zdolec N., Mártonová M., Šimková J., Marcinčáková D., 2011. Effect of supplementation of phytogenic feed additives on performance parameters and meat quality of broiler chickens. Slov. Vet. Res. 48, 27-34
• Marcinčák S., Sokol J., Bystrický P., Popelka P., Turek P., Bhide M., Máté D., 2004. Determination of lipid oxidation level in broiler meat by liquid chromatography. J. AOAC Int. 87, 1148-1152
• Mátéová S., Šály J., Tučková M., Koščová J., Nemcová R., Gaálová M., Baranová D., 2008. Effect of probiotics, prebiotics and herbs oil on performance and metabolic parameters of broiler chickens. Med. wet. 64, 294-297
• Nasir Z., Grashorn M.A., 2010. Effect of Echinacea purpurea and Nigella sativa supplementation on broiler performance, carcass and meat quality. J. Anim. Feed Sci. 19, 94-104
• Príbela A. (Editor), 2001. Sensory Evaluation of Food Raw Materials, Additives and Products (in Slovak). Institute for Education of Veterinarians, Košice, pp. 87-94
• Sáyago-Ayerdi S.G., Brenes A., Viveros A., Goni I., 2009. Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties. Meat Sci. 83, 528-533
• Smet K., Raes K., Huyghebaert G., Haak L., Arnouts S., De Smet S., 2008. Lipid and protein oxidation of broiler meat as influenced by dietary natural antioxidant supplementation. Poultry Sci. 87, 1682-1688
• Šperňaková D., Máté D., Rózaňska H., Kováč G., 2007. Effects of dietary use of rosemary powder and α-tocopherol on performance of chicken, inhibition of lipid oxidation during storage at chilling conditions and increasing of meat quality. Bull. Vet. Inst Pulawy (Poland) 51, 585-589
• Trumbeckaite S., Benetis R., Bumblauskiene L., Burdulis D., Janulis V., Toleikis A., Viškelis P., Jakštas V., 2011. Achillea millefolium L. s.l. herb extract: Antioxidant activity and effect on the rat heart mitochondrial functions. Food Chem. 127, 1540-1548
• Windisch W., Schedle K., Plitzner K., Kroismayr A., 2008. Use of phytogenic products as feed additives for swine and poultry. J. Anim. Sci. 86, E140-E148