Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat

• Published in: British poultry science 1998-05, Vol.39 (2), p.235-240
• Main Authors: LOPEZ-BOTE, C. J., GRAY, J.I., GOMAA, E.A., FLEGAL, C.J.
• Format: Article
• Language: English
• Subjects: Abattoirs; alpha-Tocopherol - analogs & derivatives; Animal Feed; Animals; Antioxidants - administration & dosage; Chickens; Cholesterol - analysis; Food, Fortified; Lamiaceae; Lipid Peroxidation; Male; Malondialdehyde - analysis; Meat - analysis; Meat - standards; Microsomes - chemistry; Oxidation-Reduction; Plant Oils - administration & dosage; Thiobarbituric Acid Reactive Substances - analysis; Tocopherols; Vitamin E - administration & dosage; Vitamin E - analogs & derivatives
• ISSN: 0007-1668; 1466-1799
• DOI: 10.1080/00071669889187

1. Oxidation of meat and membrane from broilers fed on a diet containing 500 mg/kg rosemary and sage extracts was compared to meat and membrane oxidation from broilers receiving a control diet (not enriched with antioxidants) and a diet enriched in alpha-tocopheryl acetate (200 mg/kg). 2. After 9 d of refrigerated storage, thiobarbituric acid reactive substances of white meat from broilers fed on the control and the alpha-tocopheryl acetate-enriched diets were 0.51 and 0.25 mg malonaldehyde/kg meat, respectively. Values for meat from broilers fed on the diets containing the rosemary and sage extracts were in the range 0.30 to 0.35 mg malonaldehyde/kg meat, significantly lower than those from birds fed on the control diet. A similar trend was observed in the dark meat but differences were not significant at 9 d of storage. Similar trends were observed in raw samples stored at- 20C for up to 4 months and in samples cooked at 70C and kept stored under refrigeration for up to 4 d. 3. The meat from broilers fed on the diet containing spice extracts had smaller concentrations of total cholesterol oxidation products (COPS) than meat from the control group (P