The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage

Botsoglou, Nikolaos; Christaki, E.; Fletouris, Dimitrios; Florou-Paneri, Panagiota; Spais, A. B.

doi:10.1016/s0309-1740(01)00256-x

Cited by 190 publications

(155 citation statements)

References 29 publications

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“…This is in agreement with Botsoglou et al, (2002) and Rindhe et al, (2012). Kandeepan and Biswas (2007) reported increase in TBA value which was mainly attributed to the oxygen permeability of the packaged meat leading to lipid oxidation.…”

Section: Tbasupporting

confidence: 93%

Assessment of Antibacterial Activity of Pediocin NCDC252 Produced from Pediococus acidilactici NCDC252 and Study of Its Effect on Physico-chemical Properties of Chicken Carcasses Stored at Refrigeration Temperature

Kamble¹,

Rao²,

Abraham³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Tbasupporting

confidence: 93%

Assessment of Antibacterial Activity of Pediocin NCDC252 Produced from Pediococus acidilactici NCDC252 and Study of Its Effect on Physico-chemical Properties of Chicken Carcasses Stored at Refrigeration Temperature

Kamble¹,

Rao²,

Abraham³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…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.…”

Section: Introductionmentioning

confidence: 90%

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

et al. 2016

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The effects of dietary supplementation with onion, cranberry and strawberry extracts and essentials oils on meat quality were analysed. Five groups of 48 Grimaud female weaned rabbits received the supplemented or the control ration; the experimental unit was a cage of 6 rabbits. Each experimental diet contained 10 ppm of added active ingredients. Rabbits were fed with the experimental diets for 4 wk before determining slaughter and carcass traits and determining the pH at 1 and 24 h post mortem (pHu) of the Longissimus dorsi (LD) and the Biceps femoris muscle, left and right, respectively. Cooking loss, drip loss and L*, a* and b* colour parameters were obtained for the right LD and for ground meat and antioxidant status (TBARS, DNPH, Folin Ciocalteu) was measured. Only the pHu of the LD muscle for the strawberry supplemented group was significantly lower when compared to the control group (P=0.04). However, we note that for the pH of the LD, the average was less than 6 for the meat of animals that received a diet enriched in polyphenols, compared to the control group. Plant extract supplementation did not influence meat quality traits, growth performance or oxidative stability. However, under aerobic and anaerobic conditions, our results indicate that dietary supplementation with extracts rich in polyphenols, especially with essential oils, had a small but sporadic positive effect in reducing bacterial microflora compared to the control group (P<0.05). In conclusion, plant extracts and essential oils can be used in a rabbit diet without adverse effects on performance and meat quality traits. This effect could be optimised by investigating higher doses.

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“…Supplementation of poultry diets with essential oils has been found to be a simple and convenient strategy to introduce natural antioxidants into meat (Botsoglou et al, 2002a). In vivo studies have shown that oleoresins of rosemary and sage (Lopez-Bote et al, 1998), tea extracts (Tang et al, 2000; and essential oil of oregano (Botsoglou et al, 2002b;2003a,b,c;Papageorgiou et al, 2003) could increase the oxidative stability of chicken and turkey tissues when incorporated into their diets.…”

Section: Introductionmentioning

confidence: 99%

The effect of feeding rosemary, oregano, saffron and &#945-tocopheryl acetate on hen performance and oxidative stability of eggs

Botsoglou¹,

Florou-Paneri²,

Botsoglou³

et al. 2007

SA J. An. Sci.

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In this study the effects of feeding rosemary, oregano, saffron and α-tocopheryl acetate on hen performance and egg quality were investigated. One hundred-twenty Lohmann laying hens, 32 weeks old, were divided into five groups replicated four times with six hens per replicate. One group was given a basal diet and served as control (CON). The experimental diets given to the other four groups were based on the basal diet but contained an additional 200 mg α-tocopheryl acetate/kg (TOC), or rosemary at 5 g/kg diet (ROS), oregano at 5 g/kg diet (ORE) or saffron at 20 mg/kg diet (SAF). At the end of the feeding trial that lasted 56 days, hen performance and some egg quality characteristics were determined, whereas the oxidative stability of the refrigerated stored shell eggs and liquid yolks were also examined. Results showed no significant differences in egg production, feed intake, feed conversion ratio, egg weight and shape, yolk shape, Haugh units and shell thickness among treatments. However, yolk colour was significantly improved in the SAF group compared to all other groups. The extent of lipid oxidation in shell eggs differed among the dietary treatments, but did not change with storage time. In liquid yolk at pH 6.2, lipid oxidation was higher in the CON group compared to all other groups. The ORE group presented lower oxidation rate than the ROS group, but higher than the SAF group, which in turn exhibited higher oxidation rate than the TOC group. When liquid yolk was acidified to pH 4.2, the lipid oxidation profile remained unchanged but the rate was much more intense.

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The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage

Cited by 190 publications

References 29 publications

Assessment of Antibacterial Activity of Pediocin NCDC252 Produced from Pediococus acidilactici NCDC252 and Study of Its Effect on Physico-chemical Properties of Chicken Carcasses Stored at Refrigeration Temperature

Assessment of Antibacterial Activity of Pediocin NCDC252 Produced from Pediococus acidilactici NCDC252 and Study of Its Effect on Physico-chemical Properties of Chicken Carcasses Stored at Refrigeration Temperature

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

The effect of feeding rosemary, oregano, saffron and &#945-tocopheryl acetate on hen performance and oxidative stability of eggs

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