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

Abstract

The dietary and post-mortem uses of oregano oil in turkeys to inhibit development of lipid oxidation in breast and thigh meat during refrigerated storage were investigated. Using minced meat, patties were prepared from turkey meat post-mortem added with either 200 mg oregano oil or alpha-tocopherol/kg, meat from turkeys dietary supplemented with either 200 mg oregano oil or alpha-tocopheryl acetate/kg feed, and control meat. All patties were cooked, placed in a refrigerated cabinet at 4 degrees C, and lipid oxidation was assessed by monitoring malondialdehyde formation after 3, 6 and 9 days of storage. Treatments significantly (P<0.05) retarded lipid oxidation in both breast and thigh meat patties at all storage times compared with controls. The dietary supplementation of either oregano oil or alpha-tocopheryl acetate exhibited the highest antioxidative activity compared with the other treatments. Post-mortem addition of either oregano oil or alpha-tocopherol to the minced meat also retarded lipid oxidation in the prepared patties compared with controls; however, this effect was inferior to that of the dietary supplementation even though the post-mortem alpha-tocopherol supplemented meat contained 90-fold more alpha-tocopherol than patties from the dietary supplemented meat. Thigh meat was more susceptible to oxidation than breast meat, although the former contained alpha-tocopherol at markedly higher levels. Supplementing the diet with 200 mg oregano oil/kg, alpha-tocopherol levels in the breast and thigh meat significantly (P<0.05) increased compared with control. This increase could not be attributed to the alpha-tocopherol already present in the oregano oil since post-mortem addition of oregano oil to control breast and thigh meat at the same dose could not actually increase the alpha-tocopherol concentrations.

Effect of lavender (<i>Lavandula Stoechas</i>) essential oil on growth performance, carcass characteristics, meat quality and antioxidant status of broilers

“…Phytogenic compounds that were tested, which are mostly consisted of phenolic compounds, include rosemary and sage extracts (Lopez-Bote et al, 1998), oregano and oregano oil (Botsoglou et al, 2002;, rosemary (Govaris et al, 2004), and rosemary and oregano oil (Basmacıoğlu et al, 2004;Botsoglou et al, 2005). However, there were no indications of significant beneficial effects of phytoadditive compounds on carcass yield and carcass cut-up parts yield (Alçiçek et al, 2004;Jamroz et al, 2005).…”

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

“…The use of natural antioxidants can prolong the shelf life and increase the acceptability of meat and its economic value in the marketplace. Moreover, nutritional approaches (endogenous treatments) are often more effective than exogenous addition of the antioxidant and/or antimicrobial agents to the muscle foods since the compound is preferably deposited where it is most required (Govaris et al, 2004). Dietary supplementation of essential oils could increase tissue endogenous content and allow uniform incorporation of their compounds into the subcellular membranes where they can effectively inhibit the oxidative reactions and the microbial growth (YanishlievaMaslarova, 2001;Burt, 2004).…”

Influence of propolis extract in Hubbard JV chickens nutrition on oxidative stabilty of meat

“…Higgins et al (1998), Jensen et al (1998), Fellenberg and Speisky (2006) warned that oxidative yellowing of fat is one of the main reasons causing deterioration of human food and this factor is responsible for unpleasant odour, loss of taste, consistency, appearance, nutritional value, pigment, polyunsaturated fatty acids, fat-soluble vitamins, decreases the meat quality and eventually decrease its storability and safety. Different alternative supplements tested in poultry nutrition (including propolis and propolis extract) contain various antioxidants and prevent oxidation of lipids (Govaris et al, 2004;Kennedy et al, 2005;Šperňáková et al, 2007;Marcinčák et al, 2010;Skřivan et al, 2010) and increase the stability of meat during its storage by cooling or freezing. This statement was confirmed by results in this experiment, too.…”