Ascorbic acid, alpha-tocopherol, and oregano supplements reduce stress-induced deterioration of chicken meat quality

Abstract

In order to ameliorate a negative effect of stress on meat quality characteristics, chickens were fed a diet supplemented with a combination of ascorbic acid (1,000 ppm) and alpha-tocopherol (200 ppm) or oregano (3%), which has a high content of antioxidants. Chickens were slaughtered by cervical dislocation in the stable (no stress) or after transport and electrical stunning at the slaughter plant (stress). Activities of antioxidative enzymes (catalase, superoxide dismutase, and glutathion peroxidase) in pectoralis major (PM), iliotibialis (IL), and liver were unaffected by supplementation. However, erythrocyte stability, which is a more complex model system for determining oxidative status, increased with ascorbic acid-alpha-tocopherol supplementation and tended to increase after oregano supplementation. In nonstressed birds, this improved antioxidative status was reflected in decreased TBA-reactive substances (TBARS) in PM and liver of ascorbic acid-alpha-tocopherol-supplemented chickens and likewise in liver from oregano-supplemented chickens compared to that of nonstressed control birds. However, postmortem temperature, pH, and water-holding capacity were not affected by supplementation. Drip loss from oregano-supplemented chickens showed increased protein oxidation in specific bands, but this did not relate to water-holding capacity or antioxidative status. When exposed to stress, the concentration of TBARS in the control animals increased in PM and IL. Ascorbic acid-alpha-tocopherol supplementation protected IL, and oregano supplementation protected PM from stress-induced increases in TBARS. This differential effect between muscles may indicate differences in protection mechanisms. In conclusion, ascorbic acid-alpha-tocopherol and oregano supplements to chickens protect against stress-induced increase in TBARS, in different muscles.

Effect of RRR-α-tocopherol succinate on the meat quality and antioxidative status in broilers

“…Lipid oxidation results in the production of free radicals, which may lead to the oxidation of meat pigments and generation of rancid odours and flavours (Faustman & Cassens, 1989;. Young et al (2003) reported that MDA production was decreased in the pectoralis major of ascorbic acid-α-tocopherol-supplemented chickens.…”

Effects of dietary supplementation with creatine monohydrate during the finishing period on growth performance, carcass traits, meat quality and muscle glycolytic potential of broilers subjected to transport stress

“…Thus, the importance of reducing transport stress and improving meat quality is becoming widely recognized. Dietary supplementation with some additives, such as oregano, ascorbic acid or chromium, has been proposed as effective ways to reduce stress responses or improve meat quality in transported broilers (Young et al, 2003;Perai et al, 2014).…”

Effects of <i>Glycyrrhiza glabra</i>, <i>Mentha piperita</i> and their Blend Teas Infusion on Serum Lipids of Wistar Rats

“…The idea was confirmed by Young et al who showed that herbs and spices, along with vitamins C and E (anti-oxidant vitamins) were even more effective at preventing lipid peroxidation in the tissues of birds [26]. There was a positive correlation between the total phenol concentration of herbal plants and human low-density lipoprotein oxidation in vitro [20].…”