تأثیر اسانس آویشن، پونه کوهی و مخلوط آن‌ها بر کیفیت گوشت بلدرچین در مقایسه با آنتی‌بیوتیک ویرجینیامایسین

محورهای موضوعی : علوم و صنایع غذایی

شیما حاجی پور ده‌بالایی ¹ , محسن افشارمنش ² , مسعود سامی ³

1 - دانش‌آموخته کارشناسی ارشد تغذیه دام دانشگاه شهید باهنر کرمان، کرمان، ایران
2 - دانشیار گروه علوم دامی دانشگاه شهید باهنر کرمان، کرمان، ایران
3 - مرکز تحقیقات امنیت غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران گروه علوم و صنایع غذایی، دانشکده تغذیه و علوم غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران

تاریخ دریافت : 1393/12/10 تاریخ پذیرش : 1394/07/22 تاریخ انتشار : 1394/11/01

کلید واژه: آنتی‌بیوتیک, اسانس آویشن, اسانس پونه کوهی, گوشت بلدرچین,

چکیده مقاله :

گوشت طیور به‌علت وجود غلظت‌‌های بالای اسید‌های چرب غیراشباع با چند باند دوگانهمستعد فساد اکسیداتیو است. هدف این مطالعه، بررسی تأثیر اسانس های آویشن، پونه کوهی و مخلوط آن ها در مقایسه با آنتی بیوتیک بر کیفیت گوشت بلدرچین های گوشتی، بود. گروه های آزمایشی شامل جیره پایه (بدون افزودنی خوراکی یا با 100 میلی گرم در کیلوگرم آنتی بیوتیک ویرجینیامایسین)، مقادیر 100 و 200 میلی گرم در کیلوگرم اسانس آویشن و پونه کوهی و هم‌چنین مخلوط مساوی از آویشن و پونه کوهی (در دو سطح 50 و 100 میلی گرم در کیلوگرم) بودند. در پایان دوره 35 روزه آزمایش دو پرنده از هر تکرار برای انجام آزمایشات کیفیت گوشت (شامل میزان مالون دی‌آلدهید،pH ، ظرفیت نگه‌داری آب، میزان خونابه و افت در نتیجه پخت گوشت) نمونه‌گیری گردیدند. نتایج این آزمایش نشان داد اسانس آویشن، پونه کوهی و مخلوط اسانس ها سبب کاهش تیوباربیتوریک اسید، میزان خونابه و افت در نتیجه پخت شد؛ اما pH و ظرفیت نگه‌داری آب را افزایش داد. پونه و آویشن شامل ترکیباتی با خاصیت آنتی اکسیدانی بالا می باشند که این ترکیبات بعد از ورود به جریان خون، در بافت‌های عضلانی تجمع یافته و در نتیجه ظرفیت آنتی‌اکسیدانی گوشت و به تبع آن ماندگاری گوشت را افزایش می دهند. بنابراین استفاده از آنتی اکسیدان های طبیعی تیمول یا کارواکرول می تواند به منظور بهبود کیفیت گوشت طیور مفید باشد.

چکیده انگلیسی:

Due to its high concentration of polyunsaturated fatty acids, poultry meat is prone to oxidative deterioration. The aim of this study was to investigate the effect of essential oils of thyme, oregano and their combination in comparison with virginiamycin on quality of quail’s meat. The dietary treatments consisted of the basal control (without any added compounds or with 100 mg/kg of virginiamycin), 100 and 200 mg/kg of thyme and oregano essential oils, as well as an equal mixture of thyme and oregano essential oil (levels of 50 and 100 mg /kg).  At the end of 35 days of the experiment, two birds from each group were slaughtered for testing the meat quality (including malondialdehyde, pH, water holding capacity, dripping loss and cooking loss). Results showed that essential oils of thyme, oregano and their mixture reduced the thiobarbituric acid value, dripping loss and cooking loss; on the other hand pH value and water holding capacity was increased. Oregano and thyme essential oils contain compounds with high antioxidant properties. Therefore, the presence of these compounds in the bloodstream and their accumulation in the muscle tissue could results in an increase in the antioxidant capacity and consequently enhance the keeping quality of meat. It seems that the application of natural antioxidants such as thymol or carvacrol could be helpful to improve the quality of poultry meat.

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• Jang, A., Liu, X.D., Shin, M.H., Lee, B.D., Lee, S.K., Lee, J.H. and Jo, C. (2008). Antioxidative Potential of Raw Breast Meat from Broiler Chicks Fed a Dietary Medicinal Herb Extract Mix. Poultry Science, 87: 2382-2389.


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• Luna, A., Lábaque, M.C., Zygadlo, J.A. and Marin, R.H. (2010). Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat. Poultry Science, 89: 366-370


• 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.


• Min, B.R. and Ahn, D.U. (2005). Mechanism of lipid peroxidation in meat and meat products: A review. Journal of Food Science, 14: 152–163.


• Puertas-Mejia, M., Hillebrand, S., Stashenko, E. and Winterhater, P. (2002). In vitro radical scavenging activity of essential oils from Columbian plant sand fractions from oregano (Origanum vulgare) essential oil. Flav and Frager, 17: 380.


• Sarıçoban, C. and Tahsin Yilmaz, M. (2014). Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties. Poultry Science, 93: 456-463.


• Samadian, F., Towhidi, A., Zeinoaldini, S., Karimi Torshizi, M.A., Ansari Pirsaraei, Z., Gholamzadeh, P. and Taghizadeh, M. (2013). Effect of Dietary Addition of Thymus vulgaris, Mentha piperita, Cirtus lemon and Carum copticum Essential Oils on Beast Meat Quality of Male Broilers, Research on Animal Production Vol. 4(7): 91-78. [in Persian]


• 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.


• Warris, P.D. (2000). Meat science. An introductory text. New York: CABI Publishing. Inc.


• Wei, A. and Shibamoto, T. (2007). Antioxidant activities and volatile constituents of various essential oils. Agricultural and Food Chemistry, 55: 737-742.


• Yanishlieva, N.V., Marinova, E.M., Gordon, M.H. and Raneva, V.G. (1999). Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems. Food Chemistry, 64: 59-66.


• Zaman, S. (2000). Medicinal herbs, (Translation). Author: Vlogs, J., and Astudula, Z., 4th Edition, published by Gognous Tehran: 321. [in Persian]

• Bertrama, H.C., Andersena, H.J., Karlssona, A.H., Hornc, P., Hedegaardc, J., Norgaardb, L., et al. (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. (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.


• 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.


• Christensen, L.B. (2003). Drip loss sampling in porcine m. longissimus dorsi. Meat Science, 63: 469-477.


• Griggs, J.P. and Jacob, J.P. (2005). Alternatives to antibiotics for organic poultry production. Applied Poultry Research, 14: 750–756.


• Gurdip, S., Sumitra, M., DeLampasona, M.P. and Cesar, A.N.C. (2007). A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food and Chemical Toxicology, 45: 1650-1661.


• Hashemipour, H., Kermanshahi, H., Golian, A. and Veldkamp, T. (2013). Effect of thymol and carvacrol feed supplementation on performance, antioxidant enzyme activities, fatty acid composition, digestive enzyme activities, and immune response in broiler chickens. Poultry Science, 92: 2059-2069.


• Hernandez, F., Madrid, J., Garcia, V., Orengo, J. and Megias, M.D. (2004). Influence of two plantsextracts on broiler performance, digestibility and digestive organ size. Poultry Science, 83: 169-174.


• Huange, B., Jingesheng, H., Xiaoquan, B., Hong, Z., Xincheng, Y. and Youwei, W. (2011). Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf. Meat science, 87: 46- 53.


• Huff-Lonergan, E. and Lonergan, S.M. (2005). Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Science, 71(1): 194-204.


• Jang, A., Liu, X.D., Shin, M.H., Lee, B.D., Lee, S.K., Lee, J.H. and Jo, C. (2008). Antioxidative Potential of Raw Breast Meat from Broiler Chicks Fed a Dietary Medicinal Herb Extract Mix. Poultry Science, 87: 2382-2389.


• Lennernas, M., Fjellstrom, C., Becker, W., Giachetti, I., Schmitt, A., Remaut de Winter, A., et al. (1997). Influences on food choice perceived to be important by nationally-representative samples of adults in the European Union. European Journal of Clinical Nutrition, 41: S8–S15.


• Luna, A., Lábaque, M.C., Zygadlo, J.A. and Marin, R.H. (2010). Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat. Poultry Science, 89: 366-370


• 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.


• Min, B.R. and Ahn, D.U. (2005). Mechanism of lipid peroxidation in meat and meat products: A review. Journal of Food Science, 14: 152–163.


• Puertas-Mejia, M., Hillebrand, S., Stashenko, E. and Winterhater, P. (2002). In vitro radical scavenging activity of essential oils from Columbian plant sand fractions from oregano (Origanum vulgare) essential oil. Flav and Frager, 17: 380.


• Sarıçoban, C. and Tahsin Yilmaz, M. (2014). Effect of thyme/cumin essential oils and butylated hydroxyl anisole/butylated hydroxyl toluene on physicochemical properties and oxidative/microbial stability of chicken patties. Poultry Science, 93: 456-463.


• Samadian, F., Towhidi, A., Zeinoaldini, S., Karimi Torshizi, M.A., Ansari Pirsaraei, Z., Gholamzadeh, P. and Taghizadeh, M. (2013). Effect of Dietary Addition of Thymus vulgaris, Mentha piperita, Cirtus lemon and Carum copticum Essential Oils on Beast Meat Quality of Male Broilers, Research on Animal Production Vol. 4(7): 91-78. [in Persian]


• 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.


• Warris, P.D. (2000). Meat science. An introductory text. New York: CABI Publishing. Inc.


• Wei, A. and Shibamoto, T. (2007). Antioxidant activities and volatile constituents of various essential oils. Agricultural and Food Chemistry, 55: 737-742.


• Yanishlieva, N.V., Marinova, E.M., Gordon, M.H. and Raneva, V.G. (1999). Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems. Food Chemistry, 64: 59-66.


• Zaman, S. (2000). Medicinal herbs, (Translation). Author: Vlogs, J., and Astudula, Z., 4th Edition, published by Gognous Tehran: 321. [in Persian]