تأثیر پودر برگ پونه کوهی بر کیفیت گوشت جوجه‌های گوشتی
الموضوعات :
الهه رستمی گوهری
1
,
محسن افشارمنش
2
,
مسعود سامی
3
1 - دانشجوی کارشناسی‌ارشد تغذیه دام دانشگاه شهید باهنر کرمان، کرمان، ایران
2 - دانشیار گروه علوم دامی دانشگاه شهید باهنرکرمان، کرمان، ایران
3 - مرکز تحقیقات امنیت غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان و دانشیار گروه علوم و صنایع غذایی، دانشکده تغذیه و علوم غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران
تاريخ الإرسال : 18 السبت , محرم, 1437
تاريخ التأكيد : 19 الإثنين , شعبان, 1438
تاريخ الإصدار : 29 الأحد , شوال, 1438
الکلمات المفتاحية:
جوجه گوشتی,
کیفیت گوشت,
پونه کوهی,
ملخص المقالة :
این آزمایش به‌منظور بررسی تأثیر پودر پونه کوهی بر کیفیت گوشت جوجه‌های گوشتی انجام شد. آزمایش در قالب طرح کاملاً تصادفی با 4 تیمار، 4 تکرار و 10 پرنده در هر تکرار به اجرا درآمد.تیمارهای آزمایشی شامل: جیره پایه (بدون افزودنی)، جیره پایه حاوی 200 میلی‌گرم در کیلوگرم آنتی‌بیوتیک ویرجینامایسین، تیمارهای 3 و 4 به ترتیب جیره پایه حاوی 1/0 و 2/0 درصد پودر پونه کوهی. پارامترهای کیفی اندازه‌گیری شده شامل: تیوباربیتوریک اسید (TBA)، pH، ظرفیت نگهداری آب، افت خونابه و افت درنتیجه پخت بودند. داده‌های حاصل از آزمایش در قالب طرح کاملاً تصادفی توسط نرم‌افزار آماری SAS آنالیز و مقایسه میانگین داده‌ها با استفاده از آزمون چند دامنه‌ای دانکن در سطح 5 درصد انجام شد. نتایج نشان داد که تغذیه با سطوح مختلف پودر پونه موجب کاهش تیوباربیتوریک اسید، افت خونابه و افت درنتیجه پخت گردید (05/0P<). pH در تیمارهای دریافت‌کننده پونه در مقایسه با گروه شاهد و آنتی‌بیوتیک بیشتر بود و بیشترین ظرفیت نگهداری آب نیز در تیمارهای دریافت‌کننده پودر پونه مشاهده شد (05/0P<).
المصادر:
· Ames, B.N. (1983). Dietary carcinogens and anticarcinogens oxygen radicals and degenerative diseases. Science, 221:1256-1264.
· Anadon, H.L.S. (2002). Biological, nutritional and processing factors affecting breast meat quality of broilers. PhD Thesis, faculty of Virginia polytechnic institute and state university. USA.
· Avila-Ramos, F., Pro-Martinez, A., Sosa-Montes, E., Cuca-Garcia, J.M., Becerril-Perez, C.M., Figueroa-Velasco, J.L. and Narciso-Gaytan, C.(2012). Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat. Poultry Science, 91: 505-511.
· Bertrama, H.C., Andersena, H.J., Karlssona, A.H., Hornc, P., Hedegaardc, J., Norgaardb, L. and Engelsenb, S.B.(2003). Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics, Meat Science, 65: 707-712.
· Botsoglou, N.A., Florou-Paneri, P., Christaki, E., Fletouris, D.J. and Spais, A.B.(2002a). The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage, Meat Science, 62: 259-265.
· Botsoglou, N.A., Florou-Paneri. P., Christaki, E., Fletouris, D.J.and Spais, A.B.( 2002b). Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues. British Poultry Science 43, 223-230.
· Briskey, E.J. and Wismer-Pedersen, J. (1961). Biochemistry of pork muscle structure. Rate of anaerobic glycolysis and temperature change versus the apparent structure of muscle tissue, Food Science, 26: 297-305.
· Castellini, C., Mugnai, C.and Dal Bosco, A.(2002). Effect of organic production system on broiler carcass and meat quality, Meat Science, 60: 219-225.
· Cuppett, S.L.and Hall, C.A. (1998). Antioxidant activity of Labiatae. Advances in Food Nutrition Research, 42: 245-271.
· Fasseas, M.K., Mountzouris, K.C., Tarantilis, P.A., Polissiou, M.and Zervas, G. (2008). Antioxidant activity in meat treated with oregano and sage essential oils. Food Chemistry ,106: 1188-1194.
· Florou-Paneri, P., Giannenas, I., Christaki, E., Govaris, A.and Botsoglou, N. (2006). Performance of chickens and oxidative stability of the produced meat as affected by feed supplementation with oregano, vitaimin C, vitamin E and their combinations. Archiv fur Geflugelkunde, 70: 232-240.
· Govaris, A., Botsoglou, N., Papageorgiou, G., Botsoglou, E. and Ambrosiadis, I.(2004). Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation I meat during refrigerated storage, International Journal of Food Science and Nutrition 55: 115-123.
· Gulluce-sans, R. and Guzman-Chozas, M. (1998). The thiobarbituric acid (TBA) reaction in foods: A review. Citrical reviews in food science nutrition,38: 315-350
· Jang, A., Liu, X.D., Shin, M.H., Lee, B.D., Lee, S.K. and Lee, J.H., Jo C.(2008). Antioxidative Potential of Raw Breast Meat from Broiler Chicks Fed a Dietary Medicinal Herb Extract Mix. Journal of Poultry Science, 87: 2382-2389.
· Lambert, R.J.W., Skandamis, P.N., Coote, P.J. and Nychas, G.J.E.(2001). Astudy of the minimum inhibitory concentration and mode of action of oregano essential oil, thyme and carvacrol. Journal of Applied Microbiology, 91: 453-462.
· Marcincak, S., Cabadaj, R., Popelka, P. and Soltysova, L. (2008). Antioxidative effect of orégano supplemented to broilers on oxidative stability of poultry meat. Slovak Veterinart Medicine, 45: 61-66
· Simitzis, P.E., Deligeorgis, S.G., Bizelis, J.A., Dardamani, A., Theodosiou, I. and Fegeros, K. (2008). Effect of dietary oregano oil supplementation on lamb meat characteristics. Meat Science, 79, 217-223.
· Tarladgis, B.G., Watts, B.M., Younatan, M.T. and Dudan, L.J. (1960). A distillation method for for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37, 44-48.
· Tassou, C.C., Nychas, G.J.E. and Skandamisn P.N.(2004). Herbs and antimicrobials in hand book of herbs and spices. Peter LV 23,
· Warris, P.D. (2000). Meat science. An introductory text. New York: CABI Publishing. Inc.
· Yang, C.J., Yang, I.Y., Oh, D.H., Bae, I.H., Cho. S.G., Kong, I.G., uganbayar, D.U. and Choi, K.S.( 2003). Effect of green tea by-product on performance and body composition in broiler chicks.Asian-Aust. Animal Science, 16 (6):867-872.
· Yanishlieva, N.V. (2001). Inhibiting oxidation. Pages 22–70 in Antioxidants in Food. Practical Applications. J. Pokorny, N. Yanishlieva, and M. Gordon, ed. Woodhead Publishing Limited, Cambridge, UK.
_||_
· Ames, B.N. (1983). Dietary carcinogens and anticarcinogens oxygen radicals and degenerative diseases. Science, 221:1256-1264.
· Anadon, H.L.S. (2002). Biological, nutritional and processing factors affecting breast meat quality of broilers. PhD Thesis, faculty of Virginia polytechnic institute and state university. USA.
· Avila-Ramos, F., Pro-Martinez, A., Sosa-Montes, E., Cuca-Garcia, J.M., Becerril-Perez, C.M., Figueroa-Velasco, J.L. and Narciso-Gaytan, C.(2012). Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat. Poultry Science, 91: 505-511.
· Bertrama, H.C., Andersena, H.J., Karlssona, A.H., Hornc, P., Hedegaardc, J., Norgaardb, L. and Engelsenb, S.B.(2003). Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics, Meat Science, 65: 707-712.
· Botsoglou, N.A., Florou-Paneri, P., Christaki, E., Fletouris, D.J. and Spais, A.B.(2002a). The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage, Meat Science, 62: 259-265.
· Botsoglou, N.A., Florou-Paneri. P., Christaki, E., Fletouris, D.J.and Spais, A.B.( 2002b). Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues. British Poultry Science 43, 223-230.
· Briskey, E.J. and Wismer-Pedersen, J. (1961). Biochemistry of pork muscle structure. Rate of anaerobic glycolysis and temperature change versus the apparent structure of muscle tissue, Food Science, 26: 297-305.
· Castellini, C., Mugnai, C.and Dal Bosco, A.(2002). Effect of organic production system on broiler carcass and meat quality, Meat Science, 60: 219-225.
· Cuppett, S.L.and Hall, C.A. (1998). Antioxidant activity of Labiatae. Advances in Food Nutrition Research, 42: 245-271.
· Fasseas, M.K., Mountzouris, K.C., Tarantilis, P.A., Polissiou, M.and Zervas, G. (2008). Antioxidant activity in meat treated with oregano and sage essential oils. Food Chemistry ,106: 1188-1194.
· Florou-Paneri, P., Giannenas, I., Christaki, E., Govaris, A.and Botsoglou, N. (2006). Performance of chickens and oxidative stability of the produced meat as affected by feed supplementation with oregano, vitaimin C, vitamin E and their combinations. Archiv fur Geflugelkunde, 70: 232-240.
· Govaris, A., Botsoglou, N., Papageorgiou, G., Botsoglou, E. and Ambrosiadis, I.(2004). Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation I meat during refrigerated storage, International Journal of Food Science and Nutrition 55: 115-123.
· Gulluce-sans, R. and Guzman-Chozas, M. (1998). The thiobarbituric acid (TBA) reaction in foods: A review. Citrical reviews in food science nutrition,38: 315-350
· Jang, A., Liu, X.D., Shin, M.H., Lee, B.D., Lee, S.K. and Lee, J.H., Jo C.(2008). Antioxidative Potential of Raw Breast Meat from Broiler Chicks Fed a Dietary Medicinal Herb Extract Mix. Journal of Poultry Science, 87: 2382-2389.
· Lambert, R.J.W., Skandamis, P.N., Coote, P.J. and Nychas, G.J.E.(2001). Astudy of the minimum inhibitory concentration and mode of action of oregano essential oil, thyme and carvacrol. Journal of Applied Microbiology, 91: 453-462.
· Marcincak, S., Cabadaj, R., Popelka, P. and Soltysova, L. (2008). Antioxidative effect of orégano supplemented to broilers on oxidative stability of poultry meat. Slovak Veterinart Medicine, 45: 61-66
· Simitzis, P.E., Deligeorgis, S.G., Bizelis, J.A., Dardamani, A., Theodosiou, I. and Fegeros, K. (2008). Effect of dietary oregano oil supplementation on lamb meat characteristics. Meat Science, 79, 217-223.
· Tarladgis, B.G., Watts, B.M., Younatan, M.T. and Dudan, L.J. (1960). A distillation method for for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society, 37, 44-48.
· Tassou, C.C., Nychas, G.J.E. and Skandamisn P.N.(2004). Herbs and antimicrobials in hand book of herbs and spices. Peter LV 23,
· Warris, P.D. (2000). Meat science. An introductory text. New York: CABI Publishing. Inc.
· Yang, C.J., Yang, I.Y., Oh, D.H., Bae, I.H., Cho. S.G., Kong, I.G., uganbayar, D.U. and Choi, K.S.( 2003). Effect of green tea by-product on performance and body composition in broiler chicks.Asian-Aust. Animal Science, 16 (6):867-872.
· Yanishlieva, N.V. (2001). Inhibiting oxidation. Pages 22–70 in Antioxidants in Food. Practical Applications. J. Pokorny, N. Yanishlieva, and M. Gordon, ed. Woodhead Publishing Limited, Cambridge, UK.
