The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage

Botsoglou, Nikolaos; Grigoropoulou, Sophia H.; Botsoglou, Evropi; Govaris, Α.; Παπαγεωργίου, Γεώργιος

doi:10.1016/s0309-1740(03)00029-9

Cited by 145 publications

(84 citation statements)

References 34 publications

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“…However, it has been reported that α-tocopherol, a major natural chainbreaking antioxidant in the cell membranes, provides protection against early events in lipid oxidation at the site where it is initiated, while oregano constituents can be effective in the inhibition of all phases of the peroxidative process by first neutralising free radicals, then blocking peroxidation catalysis by iron and, finally, through chain-breaking activity (Cervato et al, 2000). A synergistic effect of dietary oregano essential oil and α-tocopheryl acetate supplementation on the oxidative stability of raw and cooked turkey meat has also been previously reported by Botsoglou et al (2003c). These results are in line with the findings of Fang and Wada (1993) who found that a mixture of α-tocopherol and an extract of rosemary, another plant of the Labiatae family, exerted a stronger antioxidant effect than either α-tocopherol or rosemary alone, in a sardine model system; the synergistic action of rosemary was attributed to possible regeneration of α-tocopherol through donation of hydrogen atoms to the tocopheroxyl radicals.…”

Section: Discussionmentioning

confidence: 65%

Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat

Giannenas¹,

Florou-Paneri²,

Botsoglou³

et al. 2005

J. Anim. Feed Sci.

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An experiment was carried out to examine the effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth performance of broiler chickens and the oxidative stability of breast and thigh meat. A total of 6300 one-day old Cobb-500 chickens were randomly allocated into 7 equal groups with three subgroups of 150 males and 150 females each. One of the groups was given a basal diet containing 30 mg α-tocopheryl acetate/kg feed (negative control group), whereas the other six groups were administered the basal diet supplemented further with dehydrated oregano plants at 5 g/kg (OR5 group) and 10 g/kg (OR10 group), dehydrated oregano plants at 5 or 10 g/kg plus 170 mg/kg α-tocopheryl acetate (OR5-TOC and OR10-TOC group, respectively), α-tocopheryl acetate at 170 mg/kg (TOC group), and flavomycin at 4 mg/kg plus lasalocid at 75 mg/kg (FLA-LAS positive control group). After 42 days of feeding, values of body weight, daily weight gain and feed conversion ratio showed that oregano given as single supplement at the level of 5 g/kg or in combination with α-tocopheryl acetate could serve as an alternative to the approved feed additives flavomycin and lasalocid, exerting a growth-promoting effect. Feed supplementation with oregano decreased malondialdehyde values in meat samples compared with the control, the supplementation level of 5 g/kg being more effective in retarding lipid oxidation compared with 10 g/kg. The antioxidant activity offered by oregano was, however, inferior to that exhibited by α-tocopheryl acetate supplementation, while the antioxidant activity presented by the combination of 5 g/kg oregano and α-tocopheryl acetate was higher than that presented by α-tocopheryl acetate when supplemented alone or in combination with 10 g/kg oregano. Thigh meat samples were found to be more susceptible to oxidation compared with breast meat, although the latter contained α-tocopherol at markedly lower levels.

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Section: Discussionmentioning

confidence: 65%

Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat

Giannenas¹,

Florou-Paneri²,

Botsoglou³

et al. 2005

J. Anim. Feed Sci.

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“…Carvacrol and thymol may represent up to 80% of the oil (Stefanaki et al 2016). In poultry these compounds can stimulate the digestive processes and protect the polyunsaturated meat fatty acids by decreasing oxidative process rates (Rocha-Guzmán et al 2007, Botsoglou et al 2003, Marčincák et al 2008.…”

Section: Introductionmentioning

confidence: 99%

Effect of oregano oil dietary supplementation on production parameters, height of intestinal villi and the antioxidant capacity in the breast of broiler

Fonseca-García

Escalera-Valente

Martínez-González

et al. 2017

Austral j. vet. sci.

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ABSTRACT. Oregano additives could contain growth stimulating compounds for poultry, however, a great variation attributed to their main components is observed. The aim of the present study was to investigate the effect of oregano oil dietary supplementation on the productive variables, the height of the intestinal villi and the accumulation of antioxidant compounds in the breast of broilers. In total, 480 broilers were reared from 1 to 42 d of age and since the first day of life were allocated into four treatments, each with four replications of 30 birds. The formulated diet was based on corn and soybean meal and 0, 100, 200 or 400 mg of oregano oil per kg of feed were incorporated in the diets of treatment 1, 2, 3 and 4, respectively. Feed intake, weight gain, feed conversion and mortality rates were weekly recorded. At 21 and 42 days of age the intestinal villi height and antioxidant capacity in the chicken breast were measured. Oregano oil used contained 43.17% and 29.16% of thymol and carvacrol, respectively. Feed intake, weight gain, feed conversion rate and mortality were not affected by oregano oil dietary supplementation. The height of intestinal villi increased with the level of oregano oil supplementation (P<0.05). However, the size of the intestinal villi was greater in the duodenum compared to the other parts (P<0.05), and jejunum and ileum had the same height. Antioxidant capacity of chicken breast at the 6th week was increased in the group that was dietary supplemented with 400 mg of oregano oil per kg of feed.

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“…Se ha logrado extender la vida útil de la carne de pollo durante la refrigeración utilizando AE de orégano en el envasado de la carne (Chouliara et al, 2007;Oral et al, 2009). También existen estudios que han demostrado que el AE de orégano incorporado en la dieta de animales es capaz de mejorar la estabilidad oxidativa de la carne de ave durante el almacenamiento en refrigeración (Botsoglou et al, 2002;2003a;2003b). La suplementación de la dieta de animales con antioxidantes naturales es una estrategia simple y conveniente para incorporar compuestos antioxidantes en la carne, sin la necesidad de tener un etiquetado especial del producto final (Botsoglou et al, 2002).…”

Section: Introductionunclassified

ESTABILIDAD DURANTE EL ALMACENAMIENTO DE CARNE DE POLLOS ALIMENTADOS CON ORÉGANO SECO (Origanum vulgare L.) EN LA DIETA

Velasco

Bravo

Williams

et al. 2017

Chil. j. agric. anim. sci.

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RESUMENLos antioxidantes naturales pueden ser usados para aumentar la estabilidad de la carne de pollo durante el almacenamiento. El objetivo de este estudio fue determinar la estabilidad durante el almacenamiento de carne de pollos alimentados con una dieta suplementada con orégano seco en dosis 0; 1,25; 2,5; 3,75 y 5% con respecto a la materia seca ofrecida. Los parámetros evaluados durante el almacenamiento de la carne fueron: índice de peróxidos, recuento de aerobios mesófilos (RAM), color (espacio CIELab), composición nutricional, características sensoriales (color, intensidad de aroma) y aceptación. Se encontró que la carne de pollos alimentados con dietas suplementadas con orégano seco presentó una menor oxidación de lípidos al inicio del almacenamiento en refrigeración, mayores diferencias de color (∆E > 5) con respecto al control en los tratamientos con mayor inclusión de orégano (2,5-5%) a los siete días de almacenamiento, un RAM sin variación entre tratamientos, un mayor contenido de lípidos en tratamientos con mayor inclusión de orégano (3,75 y 5%), y una mayor aceptación por el consumidor. Se puede concluir que la estabilidad de la carne de pollos alimentados con orégano seco como ingrediente dietario aumenta al inicio del almacenamiento por la menor oxidación de lípidos.Palabras clave: antioxidantes, índice de peróxidos, recuento total, espacio CIELab, análisis sensorial. ABSTRACTNatural antioxidants may be used in order to increase storage stability of poultry meat. The aim of this study was to determine the storage stability of poultry meat from broilers fed with diets containing dry oregano at different doses 0, 1.25, 2.5, 3.75 and 5%. The following parameters were evaluated: peroxides index, total mesophilic aerobic count (RAM), color (CIELab), nutritional composition, sensory characteristics (color and aroma intensity) and consumer acceptance. The results showed that poultry meat from broilers fed with dry oregano exhibited a lower oxidation of lipids at the beginning of refrigerated storage. Regarding color, higher differences (∆E > 5) were observed in the treatments with higher doses of oregano (2.5-5%) seven days after storage when compared with the control. No variation in TMA values were found between treatments. Lipid content was higher in the treatments with a higher amount of oregano added (3.75 and 5%), while consumer acceptance 94-101.

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The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage

Cited by 145 publications

References 34 publications

Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat

Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat

Effect of oregano oil dietary supplementation on production parameters, height of intestinal villi and the antioxidant capacity in the breast of broiler

ESTABILIDAD DURANTE EL ALMACENAMIENTO DE CARNE DE POLLOS ALIMENTADOS CON ORÉGANO SECO (Origanum vulgare L.) EN LA DIETA

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