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

Abstract

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.

Response of Digestive Tract Size In Indonesian Native Chickens Fed Indigofera sp.

“…Furthermore, its worst than Rosa Polandia chickens, which is 0.860-0.111g/100g [18]. Additionally, the size of the ventriculus in KUB chickens is greater than in Hisex Brown chickens, both in the cage system (1.556g/100g) and the floor system (1.742g/100g) [16].…”

“…It cause the form of the feed is the same, crumble so it does not affect the difference in ventriculus. The cortisol hormone appears in conditions of long-term stress and could cause an increase in blood pressure [16]. The size of the proventriculus in KUB chickens is equivalent to 25week-old Hyline chickens, which is 0.325-0.368g/100g [17].…”

“…The mean total size of the duodenum, jejunum, and ileum of KUB chickens is worst than Hisex Brown and Hyline chickens at 25 weeks of age. In cage system, Hisex Brown has a size of 4.109g/100g, while by a floor system it is 4.353g/100g [16]. Meanwhile, a study by [17] found that the size of the duodenum in Hyline chickens is 0.400g/100g in a cage system and 0.574g/100g in a free-range system.…”

“…The mean size of the ileum in KUB chickens as greater than Hyline chickens, 0.552g/100g in a cage system and 0.779g/100g in a free-range system. [16] explained that the length and size of the small intestine are influenced by protein, where poor protein consumption levels could affect them.…”

In Vitro Antioxidant Activities of Plant Polyphenol Extracts and Their Combined Effect with Flaxseed on Raw and Cooked Breast Muscle Fatty Acid Content, Lipid Health Indices and Oxidative Stability in Slow-Growing Sasso Chickens

“…To prevent the problem of lipid peroxidation, synthetic antioxidants have been applied, but their residues in the meat carcasses have raised health concerns due to their carcinogenic properties [16,17]. Several studies have suggested the inclusion of natural antioxidants in chicken diets as a solution to the problem of lipid peroxidation [18][19][20].…”