Antioxidant Enzyme Activity and Meat Quality of Meat Type Ducks Fed with Dried Oregano (Origanum vulgare L.) Powder

• Published in: Animal bioscience 2015, 28(1), , pp.79-85
• Main Authors: Park, J H, Kang, S N, Shin, D, Shim, K S
• Format: Article
• Language: English
• Subjects: Animal feeding and feeds; Antioxidant Enzyme Activity; Antioxidants (Nutrients); Duck; Ducks; Food and nutrition; Health aspects; Meat Quality; Nutritional aspects; Oregano; Phenolic Compound; 축산학
• ISSN: 1011-2367; 2765-0189; 1976-5517; 2765-0235
• DOI: 10.5713/ajas.14.0313

One-day-old Cherry valley meat-strain ducks were used to investigate the effect of supplemental dried oregano powder (DOP) in feed on the productivity, antioxidant enzyme activity, and breast meat quality. One hundred sixty five ducks were assigned to 5 dietary treatments for 42 days. The dietary treatment groups were control group (CON; no antibiotic, no DOP), antibiotic group (ANT; CON+0.1% Patrol), 0.1% DOP (CON+0.1% DOP), 0.5% DOP (CON+0.5% DOP), and 1.0% DOP (CON+1.0% DOP). Upon feeding, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity of oregano extracts was higher than that of tocopherol, although it was less than that of ascorbic acid. As a result of in vivo study, DOP in the diet showed no effects on final body weight, feed intake, or feed conversion ratio. However, dietary 0.5% and 1% DOP supplementation caused a significant increase in the serum enzyme activity of superoxide dismutase (SOD) compared with CON and ANT, while glutathione peroxidase (GPx) in tissue was increased as compared to ANT (p