Effect of Dietary Herb Extract Mix on Antioxidative Activity of Chicken Thigh Meat

Jo, Cheorun; Jang, Aera; Jung, Samooel; Choe, Jun-Ho; Kim, Bin-Na; Lee, Kyong-Haeng

doi:10.3746/jkfn.2009.38.3.302

Cited by 8 publications

(3 citation statements)

References 14 publications

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“… Jung et al (2010) also found that dietary GA with LA increased the total phenolic content of breast meat from broiler since GA is a natural polyphenol ( Kim et al, 2006 ). Previous studies reported that total phenolic contents in breast and thigh meat of broilers fed medicinal herb extract mix containing polyphenols were higher than those of control ( Jang et al, 2008a ; Jo et al, 2009 ), which is consistent with the present study. Nagendra Prasad et al (2009) suggested that polyphenol content showed high correlation with total antioxidant capacity (R 2 = 0.98).…”

Section: Resultssupporting

confidence: 93%

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Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers

Lee

Jung

Kim

et al. 2012

Asian Australas. J. Anim. Sci

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This study was performed to investigate the combined effect of dietary supplementation of gallic and linoleic acid (GL) on the antioxidative effect and quality of thigh meat from broilers. Broilers received 3 dietary treatments: i) commercial finisher diet (control), ii) 0.5% GL (gallic:linoleic acid = 1 M:1 M), and iii) 1.0% GL during the 22 to 36 d. The pH value of broiler thigh meat was increased by GL supplementation. Water holding capacity of the thigh meat was enhanced by the 1.0% dietary GL supplementation. Antioxidative effect (total phenolic content, DPPH radical scavenging activity, ABTS+ reducing activity, reducing power, and TBARS value) in the thigh from the broilers improved significantly with 1.0% GL. Linoleic acid and docosahexaenoic acids were higher in the broilers fed both levels of dietary GL. However, volatile basic nitrogen content and microbiological quality was not shown to be different between control and treated group. Results indicate that 1.0% dietary supplementation of GL can improve the antioxidant activity of broiler thigh meat and may enhance the meat quality.

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Section: Resultssupporting

confidence: 93%

“…However, dietary GL did not show significant differences. Jo et al (2009) reported that broilers fed medicinal herb extract mix showed higher ABTS radical reducing activity than control.…”

Section: Resultsmentioning

confidence: 99%

Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers

Lee

Jung

Kim

et al. 2012

Asian Australas. J. Anim. Sci

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“…The breast meat exhibited higher total phenolic content (1.13-1.14 mg/g) compared to the leg meat (0.69-0.75 mg/g), which was due to the low fat content of breast meat compared to leg meat (Jo et al, 2009). However, no significant difference in the total phenolic content of breast meat was found among the 3 treatments.…”

Section: Resultsmentioning

confidence: 99%

Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers

Yong¹,

Kim²,

Jung³

et al. 2013

Korean Journal for Food Science of Animal Resources

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This study investigated the effect of wild grape (Vitis coignetiae) dietary supplementation on the antioxidative potential and quality of the breast and leg meat of broilers. A total of 36 one-day-old male Cobb broiler chicks were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. Then, broilers were fed 3 different dietary supplementations, including 0%, 0.25%, or 0.5% wild grape, for 2 wks at the finishing period. After slaughtering, the total phenolic content, α,α'-diphenyl-β-picryl-hydrazyl (DPPH) radical scavenging activity, 2-thiobarbituric acid reactive substances (TBARS), and total cholesterol content of broiler breast and leg meat were measured. Higher total phenolic content was recorded in the leg meat of broilers fed the wild grape when compared with the control, while breast meat did not show any difference. Dietary supplementation of 0.25% and 0.5% wild grape significantly increased DPPH radical scavenging activity of both breast and leg meat. TBARS values of both breast and leg meat were decreased by supplementation of 0.5% wild grape during storage when compared to the control, except for the leg meat at day 7. However, there was no significant difference found in total cholesterol content in both breast and leg meat. The results indicate that the antioxidative potential of broiler meat is improved by supplementing the diet with wild grape.

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Growth performance, blood cell profiles, and meat quality properties of broilers fed with Saposhnikovia divaricata, Lonicera japonica, and Chelidonium majus extracts

et al. 2014

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Effect of Dietary Herb Extract Mix on Antioxidative Activity of Chicken Thigh Meat

Cited by 8 publications

References 14 publications

Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers

Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers

Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers

Growth performance, blood cell profiles, and meat quality properties of broilers fed with Saposhnikovia divaricata, Lonicera japonica, and Chelidonium majus extracts

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