Antioxidant Effect of Dietary Zataria multiflora boiss Extract Supplementationon and Susceptibility of Chicken Meat to Lipid Oxidation during Frozen Storage
Subject Areas : Camel
ف.
محمدپور
1
(Department of Animal Science, Faculty of Agricultural Science, University of Guilan, Rasht, Iran)
ح.
درمانیکوهی
2
(Department of Animal Science, Faculty of Agricultural Science, University of Guilan, Rasht, Iran)
م.
مطیحی اصلی
3
(Department of Animal Science, Faculty of Agricultural Science, University of Guilan, Rasht, Iran)
Keywords: meat quality, broiler chicken, frozen storage, thigh muscle, <i>Zataria multiflora boiss</i>,
Abstract :
The antioxidant effect of dietary Zataria multiflora boiss (ZMBE) extract supplementation on the susceptibility of chicken thigh muscle to lipid oxidation during frozen storage at -20 ˚C for 6 months was examined in this experiment. Three hundred thirty six day-old chicks were allocated to 7 dietary treatments with 4 replicates (12 birds each) in a completely randomized design. The dietary treatments in this study were: T1) basal diet [control group, without Zataria multiflora boiss extract (ZMBE)], T2) and T3) [basal diet plus 0.5% and 1% of ZMBE for 42 days], T4) and T5) [basal diet plus 0.5% and 1% ZMBE in the last two weeks of rearing period] and T6) and T7) [basal diet plus 0.5% and 1% ZMBE in the last week of rearing period], respectively. The susceptibility of meat to lipid oxidation was determined by measuring the pH and thiobarbituric acid reactive substances (TBARS) level of thigh muscle after 2, 4 and 6 months of storage, respectively. Results clearly demonstrated a major impact on the oxidative stability of broiler meat by ZMBE treatments when compared to control group (P<0.05). However, TBARS values of meat increased pH and moisture content decreased with increasing storage time (P<0.05).
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