Antioxidant Activity of Dietary Oregano Essential Oil and α-Tocopheryl Acetate Supplementation in Long-Term Frozen Stored Turkey Meat

Abstract

The effects of dietary oregano essential oil and alpha-tocopheryl acetate supplementation on the oxidative stability of long-term frozen stored turkey meat were investigated. Thirty 12-week-old turkeys, randomly divided into five groups, were given a basal diet or a basal diet supplemented with 200 mg of alpha-tocopheryl acetate kg(-1), or 100 or 200 mg of oregano oil kg(-1), or 100 mg of oregano oil plus 100 mg of alpha-tocopheryl acetate kg(-1) for 4 weeks prior to slaughter. Lipid oxidation in breast and thigh meat was assessed after 1, 3, 6, and 9 months of frozen storage at -20 degrees C prior to or following 7 days of refrigerated storage at 4 degrees C. Results showed that oregano oil increased the oxidative stability of breast and thigh meat during the frozen storage. Dietary oregano oil at the inclusion level of 200 mg kg(-1) feed was significantly (p < 0.05) more effective in delaying lipid oxidation compared to the level of 100 mg kg(-1), but equivalent to dietary alpha-tocopheryl acetate supplementation at 200 mg kg(-1), which in turn was inferior to dietary supplementation of 100 mg kg(-1) oregano essential oil plus 100 mg kg(-1) alpha-tocopheryl acetate that was significantly (p < 0.05) superior to all other treatments. Thigh meat was more susceptible to oxidation than breast meat, although the former contained alpha-tocopherol at markedly higher levels. Mean alpha-tocopherol levels in breast and thigh meat from all treatments decreased during the frozen storage, the decrease being sharper between 1 and 3 months of frozen storage for breast and between 3 and 6 months for thigh meat. Oregano oil supplementation increased (p < 0.05) the retention of alpha-tocopherol in meat, the increase being positively correlated with the supplementation level. However, the retention of alpha-tocopherol in meat could only partly elucidate the antioxidant activity exhibited by dietary oregano oil supplementation.

Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

“…Studies on beef confirmed the efficacy of an onion extract dietary supplement in reducing microbial contamination (Irkin and Arslan, 2010). Essential oils extracted from various spices and herbs were successfully used in animal feed to increase the oxidative stability of meat (Botsoglou et al, 2002(Botsoglou et al, , 2003(Botsoglou et al, , 2004. Soultos et al (2009) demonstrated that adding oregano oil to the diet of rabbits reduced total mesophilic aerobes, Pseudomonas spp.…”

Effects of dietary mannan oligosaccharide and herbal essential oil blend supplementation on performance and oxidative stability of eggs and liver in laying hens

“…The highly unsaturated nature of n-3 fatty acids predisposes the egg yolk and poultry meat to lipid oxidation (Botsoglou et al, 1997(Botsoglou et al, , 2002(Botsoglou et al, , 2003. By increasing the degree of unsaturation of the yolk lipid oxidation increases, and toxic oxidation products lower the quality and nutritional and organoleptic values of the animal product (Cherian et al, 1996).…”

Effects of Active Composition of Garlic Powder, Clover Powder and Savory Essence of Khuzestan (Satureja khuzistanica) on Fat Reduction, Carcass Quality and Improvement of Oxidative Stability and Shelf-life of Broilers Meat

“…Supplementation of plant extract to poultry diet can have positive effect on carcass quality as well as the properties of stored meat quality [5]. Addition of flavonoids And the trepans (Azulan) contained in the essential oil have antioxidant properties which can influence on carcass quality after slaughtering and even as freeze during preservation period [6,7].…”