The effect of oregano leaves on meat quality in broiler chicks
Subject Areas :
Food Science and Technology
E.
Rostami Gohari
1
(Msc student of Animal Science, Shahid Bahonar University of Kerman, Iran)
M.
Afsharmanesh
2
(Associate professor, Department of Animal Science, Shahid Bahonar University of Kerman, Iran)
M.
Sami
3
(Food Security Research Center, Isfahan University of Medical Sciences, Isfahan and professor Department of Food science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran)
Received: 2015-10-31
Accepted : 2017-05-15
Published : 2017-07-23
Keywords:
meat quality,
Oregano,
broiler chic,
Abstract :
This study was conducted to investigate the effect of oregano leaves on meat quality in broiler chicks. The experiment was conducted in a completely randomized design with 4 treatment, 4 replicates of 10 chicks per replicate. The dietary treatments consisted of the 1) basal diet without additives, 2) basal diet containing 200 mg virginamycin/kg diet, 3,4) basal diet contain 0.1 and 0.2 percent oregano leaves, respectively. The quality parameters were measured included: Thiobarbituric acid (TBA), pH, water hold capacity, dripping loss and cooking loss. Data from the experiment were analyzed in a completely randomized design by SAS software and comparison means were performed with using of Duncan's multiple range tests at 5% level. The result showed that feeding with different levels oregano leaves caused reduction of TBA, dripping loss and cooking loss (P<0.05). Meat pH in chicks that receiving oregano leaves was higher than the control and antibiotic group and the maximum (W.H.C) was observed in the treatment receiving oregano leaves(P<0.05).
References:
· 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.
