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Camelina sativa is an oilseed crop of the Brassica (Cruciferae) family that has gained increased popularity as a biofuel source. The present study was conducted to investigate the effects of feeding C. sativa meal to broiler birds on phenolic compounds, tocopherols, flavonoids, antioxidant capacity, and lipid peroxidation in chicken thigh meat during short (4°C for 2 or 7 d) or long-term (-20°C for 90 d) storage and cooking. One hundred sixty 1-d-old Cobb chicks were fed a corn-soybean meal-based diet with added Camelina meal at 0% (control), 2.5% (CAM2.5), 5% (CAM5), and 10% (CAM10). The experimental diets were fed for a period of 42 d. Feeding Camelina meal at 5 or 10% led to a 1.6-fold increase in γ-tocopherols in the thigh meat when compared with control birds (P < 0.05). No effect of diet on γ-tocopherols in the breast meat and α-tocopherols in the thigh and breast meat was observed (P > 0.05). Antioxidant activity measured as 2,2-azino-bis [3-ethylbenzo-thiazoline-6-sulfonic acid] radical scavenging capacity in the thigh meat from CAM2.5, CAM5, and CAM10 was higher than control birds (P < 0.05). In the breast meat, 2,2'-azino-bis (3-ethylbenzo-thiazoline-6-sulfonic acid) diammonium salt radical scavenging capacity was highest in CAM10 (P < 0.05). Feeding Camelina meal at 5 or 10% led to reductions in thigh TBA reactive substances (TBARS) during short-term (2 d) and long-term storage (P < 0.05). The TBARS of thigh meat from CAM5 and CAM10 were reduced up to 49 or 36% during 2- or 90-d storage, respectively, when compared with control (P < 0.05). However, no effect of diet on thigh meat TBARS at 7 d of storage was observed among treatment groups. Overall, TBARS were highest in the thigh meat from control and CAM2.5 birds (P < 0.05). Upon cooking, TBARS were lowest in thigh meat from CAM10 birds, which was over 48% lower than in meat from birds fed the control diet (P < 0.05). The current study showed that Camelina meal could be effective in inhibiting lipid oxidation and enhancing antioxidant capacity. However, the effect was more prominent in the thigh than breast meat.

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An experiment was conducted to determine the impact of using garlic and ginger powder on growth performance, body composition, lipid peroxidation and antioxidant enzymes activities in muscle tissues of Nile tilapia fingerlings. Three isonitrogenous (32%) and isocaloric (3000 kcal DE) diets were formulated , control basal diet, diet supplemented with 1.5% ginger powder, other diet supplemented with 1.5% garlic powder and fed to the fish for sixty days at 3% body weight. No significant effects were found in final body weight (FBW) between experimental groups of fish. Body weight gain (BWG) and specific growth rate (SGR) were significantly (p≤ 0.05) decreased in Nile tilapia fish fed diets supplemented with garlic and ginger powder compared to the control group. Also, there was improvement of feed conversion ratio (FCR) of Nile tilapia fish fed control basal diet compared with other experimental groups. No significant differences in proximate chemical composition of whole body of fish between experimental groups. Lipid peroxidation (malondialdehyde, MDA) in muscle tissues of fish groups fed diets supplemented with ginger and garlic (1.5%), respectively, showed a significant (p≤ 0.05) decrease in MDA levels. Also, superoxide dismutase (SOD) was significantly (p≤ 0.05) increase in fish group fed diet supplemented with garlic compared with other experimental groups. No significant differences of Catalase (CAT) and reduced glutathione (GSH) of fish muscle of experimental groups. To sum up, adding garlic and ginger at 1.5% had no significant effect on Nile tilapia growth performance, body composition, while using of garlic as a feed additive significantly reduce lipid peroxidation and had antioxidant effect.