Dietary supplementation with plant extracts, xantophylls and synthetic antixidants: Effect on fatty acid profile and oxidative stability of frozen stored chicken breast meat

Abstract

Chickens from 22 to 42 days of age were fed a basal diet supplemented with α-tocopheryl acetate (150 mg·kg -1 ), extracts of coneflower, thyme or sage (560 mg·kg -1 ), marigold xantophylls (20 mg lutein·kg -1 ), mix of synthetic antioxidants (48.6 mg·kg -1 ) or β-apo-8-carotenoic acid ethylester (40 mg·kg -1 ). On day 42 the chickens were slaughtered, breast muscles were excised, frozen (-20 o C) and stored for 6 months.Dietary supplementation with plant extracts, synthetic antioxidants or pigments did not affect performance. Sage extract increased the level of stearic acid (C 18:0 ), arachidonic acid (C 20:4 ), DHA and n-3 PUFA and decreased oleic acid and α-linolenic acid (C 18:3 ) contents and PUFA n-6/n-3 ratio in lipids of stored breast meat. Additives did not favourably affect TBA-RS values in meat. In chickens fed the control diet or supplemented with 150 mg·kg -1 α-tocopheryl acetate, stored meat contained 1.72 or 6.45 mcg·g -1 α-tocopherol, respectively. Dietary synthetic xantophyll negatively influenced sensory indices in boiled meat.

The influence of dietary supplementation with <i>Melissa officinalis</i> and combination of <i>Achillea millefolium</i> and <i>Crataegus oxyacantha</i> on oxidative stability of stored poultry meat

“…However, the added plants had a significantly positive effect on improving sensory quality of thigh samples after 12 months of freezing storage compared with control. Stored breast meat (6 months, -20°C) was found to be suitable for consumption, but the effect of additives (plant extracts of coneflower, thyme and sage) on the taste and smell of meat was not recorded (Koreleski and Świątkiewicz, 2007). Several authors stressed improved sensory characteristics of poultry meat after adding plants with antioxidant activity (Šperňáková et al, 2007;Marcinčák et al, 2008).…”

“…Chicken meat containing higher amount of PUFAs is at risk that their profile will change during storage (Koreleski and Świątkiewicz, 2007). Using natural antioxidants in poultry fattening is a simple method to achieve a higher antioxidant stability, improvement of sensory properties (aroma and taste) and prolongation of storage (Windisch et al, 2008;Luna et al, 2010).…”

Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products

“…Dietary supplementation of natural extracts at doses around 0.5 g/kg feed resulted in preventing lipid oxidation (Lopez-Bote et al, 1998;Schiavone et al, 2007b) (Table 7). However, some authors reported no significant effects of the dietary extracts on the oxidative stability of poultry meat (Koreleski and Swiatkiewicz, 2007) and eggs (Galobart et al, 2001a) (Table 7). Dietary plant extracts of rosemary, grape, citrus, or marigold efficiently inhibited lipid oxidation in plasma of rats fed n-3 PUFA rich diets thus suggesting the phytochemicals in extracts can be absorbed and act as antioxidants (Gladine et al, 2007).…”

Effect of dietary supplementation ofMelissa officinalisand combination ofAchillea millefoliumandCrataegus oxyacanthaon broiler growth performance, fatty acid composition and lipid oxidation of chicken meat

“…Similarly, Koreleski and Swiatkiewicz (2007) report the different effect of plant extracts feeding (sage and coneflower in the dose 560 mg) to the profile of fatty acids in breast muscle. Supplementation of the diet with sage extract increased the levels of stearic acid, arachidonic acid and n-3 PUFA and decreased the level of MUFA in comparison with control.…”