Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil

Cázares-Gallegos, R; Silva-Vázquez, Ramón; Hernández-Martínez, CA; Gutiérrez‐Soto, Guadalupe; Kawas, Jorge R.; Hume, M. E.; Méndez-Zamora, G.

doi:10.1590/1806-9061-2018-0801

Cited by 23 publications

(19 citation statements)

References 32 publications

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“…Rosemary extract and (OE) is one of the most popular natural additives have been tested in different food recently (Liu et al, 2009;Haile, 2015;Pereira et al, 2017;Al-Hijazeen, 2018). These medical plants extracts were evaluated directly through meat surface as (Velasco & Williams, 2011;Kumar et al, 2015;Zhai et al, 2018), mixing in ground meat (Ahn et al, 2007;Al-Hijazeen, 2014;Al-Hijazeen et al, 2016a, b;Zahid et al, 2018;Manessis et al, 2020), indirectly in the animal feed (Botsoglou et al, 2003;Ri et al, 2017;Sierżant et al, 2018;Cázares-Gallegos et al, 2019), and it mostly showed positive effect enhancing meat quality and extended their shelf-life.…”

Section: Introductionmentioning

confidence: 99%

The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality

Al-Hijazeen

2022

Food Sci. Technol

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Preservative effect of oregano essential oil (OE) and rosemary extract (RE) on ground chicken meat stored at different refrigeration time had been evaluated. Six treatments were prepared: T1) Control (No additives); T2) Combination (CM 1 ) of 100 ppm OE and 300 ppm RE; T3) CM 2 : 100 ppm OE + 350 ppm RE; T4) CM 3 : 150 ppm OE + 300 ppm RE; T5) CM 4 : 150 ppm OE + 350 ppm RE; T6) 14 ppm of butylated hydroxyanisole (BHA). Meat patties were individually packaged in oxygen-permeable bags stored at 4 °C, and analyzed for lipid and protein oxidation, and CIE color values at 0, 4, and 7 days. Individual cooked thigh meats were used to evaluate different sensory attributes. All additives showed significant (P < 0.05) antioxidant effect delaying lipid and protein oxidation after day 4 comparing to the control treatment samples. However, the highest significant (P < 0.05) effect among all treatments was by CM 4 . The CM 4 was the highest stabilizing raw meat color, and preventing meat discoloration. In addition, it showed (CM 4 ) highest overall acceptability scores values regarding sensory evaluation. Based on current results, both OE and RE had a potential antioxidant activity; however, this could be stronger if used together.

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Section: Introductionmentioning

confidence: 99%

The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality

Al-Hijazeen

2022

Food Sci. Technol

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“…However, they are highly susceptible to auto-oxidation, which negatively affects their quality and shelf life [ 2 , 3 ]. The industry therefore uses types of chemical preservatives to maintain meat quality and safety [ 4 , 5 ], which are either directly added to the meat mixture [ 6 – 8 ] or indirectly by the animal feeding system [ 9 – 11 ]. Synthetic antioxidants, such as butylated hydroxyanisole (BHA) and ethoxyquin (generally recognizes as safe preservatives) are used in animal feedstuffs to prevent rancidity and to affect health, growth, and meat quality [ 12 – 14 ].…”

Section: Introductionmentioning

confidence: 99%

Cooked broiler meat quality affected by different Mediterranean medicinal plants in the diet

2022

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Objectives: 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 : 1) on cooked chicken meat quality and storage stability, 2) 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: 1) Control; 2) Germander (GER, 1.5%); 3) Oregano (ORE, 2.5%); 4) Combination of GER and ORE (CM, 1.5 and 2.5%); 5) 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 (4-7 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 anti-carbonyl 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.

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“…The current study presents more results on broiler breast meat texture profile and when MOO was supplemented in DWt, finding effects on SF, Cohes, and Resil, which could indicate that MOO has effects on the meat texture. Similarly, Cázares-Gallegos et al (2019) obtained differences for Hard, Cohes, and Resil using 200, 400, 600, 800, and 1000 mg/kg of LBS incorporated in the diet. Those authors indicated that those results, and results obtained by Park et al (2014), demonstrated that essential oil extracts in diets could influence texture properties of broiler meat.…”

Section: Resultsmentioning

confidence: 82%

Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers

Hernández-Coronado

Silva-Vázquez²,

Rangel-Nava

et al. 2019

Poultry Science

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The objective of this study was to evaluate the effects of 2 Mexican oregano essential oils (MOO), from Poliomintha longiflora Gray ( PLG ) and Lippia berlandieri Schauer ( LBS ), in drinking water ( DWt ) on the performance, slaughter variables, and meat quality of broilers over a 40 D period of growth. A total of 180 non-sexed Ross-308 broilers (1-day-old) were randomly assigned to 3 treatments with 6 replications each (10 birds per replicate): CON = DWt control (without MOO); PLG = DWt + 400 mg/L of PLG; and LBS = DWt + 400 mg/L of LBS. The CON, PLG, and LBS broilers body weights were similar ( P > 0.05) at all times. Feed intake ( FI ) was different by treatment ( P < 0.05) at 7 and 28 D, and water intake ( WI ) was different ( P < 0.05) at day 28. The CON treatment was highest ( P < 0.05) at 28 D for FI and WI, whereas LBS was lowest ( P < 0.05). Weight gain ( WG ) for CON, PLG, and LBS broilers was similar ( P > 0.05), although WG for CON was slightly higher. In CON broilers, slaughter weight was highest ( P < 0.05), but thigh yield was lowest ( P < 0.05). The CON and PLG treatments were lower ( P < 0.05) in thigh and leg cooking losses. The PLG treatment presented the highest values ( P < 0.05) for breast-meat redness, saturation index, shear force, odor, taste, and overall sensory acceptability. The LBS was higher ( P < 0.05) for breast-meat shear force, cohesiveness and resilience, but lower ( P < 0.05) for sensory attributes. Mexican oregano essential oils at 400 mg/L can serve as natural alternative additives in DWt to improve broiler production and meat quality.

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Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil

Cited by 23 publications

References 32 publications

The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality

The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality

Cooked broiler meat quality affected by different Mediterranean medicinal plants in the diet

Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers

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