Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat

Abstract

The antioxidant effect of oregano essential oil and vitamin E was evaluated in cooked chicken breast meat. In total, 480 broilers were randomly assigned to 6 treatments and 4 replications. Broilers were raised with a corn-soybean meal diet including either crude soybean oil or acidulated soybean oil soapstock, each supplemented with vitamin E at 10 or 100 mg or oregano essential oil at 100 mg/kg of feed. At 42 d, broilers were slaughtered and their breast meat was prepared into strips (1.5 × 10 cm) or patties (150 g). Fatty acid composition of the muscle was determined. For lipid oxidation stability, both meat strips and patties were cooked to an internal temperature of 74°C and malonaldehyde contents were assessed during 0, 3, 6, and 9 d of storage at 4°C. Each storage day had 4 replications per treatment. The meat lipid oxidative stability was estimated by content of malonaldehyde values. Results showed that feed consumption, weight gain, and feed conversion were not affected by the dietary oils or antioxidants, except for the mortality in acidulated soybean oil soapstock with the 10-mg vitamin E treatment. The fatty acid composition of the meat was similar between the 2 diets given the same antioxidant supplement. The oxidation stability of meat lipids in both types of meats showed a significant (P < 0.05) interaction between oils, antioxidants, and storage time. In the crude soybean oil oil diet, the malonaldehyde value in the 10-mg vitamin E treatment was the highest, followed by oregano essential oil, and then the 100-mg vitamin E treatment at 9 d of storage, whereas the value of oregano essential oil in the acidulated soybean oil soapstock diet was the highest, followed by the 10-mg vitamin E, and then the 100-mg vitamin E treatment during the 9 d of storage. In conclusion, the dietary oils and antioxidants used can be included in broiler diets without negative effects on their productivity. The antioxidant effect of vitamin E was higher with a higher supplementation level, regardless of the oil treatment, whereas the antioxidant effect of oregano essential oil was better in crude soybean oil than in the acidulated soybean oil soapstock diet.

ω-3 in meat products: benefits and effects on lipid oxidative stability

“…135 Supplementation with 0.1 g kg −1 oregano oil and vitamin E in chicken diets reduced lipid oxidation in meat when compared to the control, and the effectiveness of both antioxidants was similar. 160 In contrast, supplementation of swine diets with oregano oil did not promote an antioxidant effect on meat. 161 Cooked pork patties with olive leaf extract were produced with longissimus dorsi muscle from pigs reared under a diet supplemented with linseed oil, with results demonstrating that the dietary linseed oil increased ALA in meat, and the olive leaf extract reduced lipid and protein oxidation.…”

“…Beef, pork and poultry meat products Rojas and Brewer, 96 Sasse et al, 102 Rojas and Brewer, 128 Sacramlin et al, 159 Shan et al, 166 Trindade et al, 135 Sampaio et al, 186 Krishnan et al, 187 Avila-Ramos et al 160 …”

Dietary inclusion effects of phytochemicals as growth promoters in animal production

“…Only a few studies have reported no significant effects [97, 100–103] or negative effects. For example, in the studies conducted by Goliomytis et al [98] and Marcinčák et al [104], who supplemented animal diets with quercetin and extracts of Camellia leaves, respectively, a decrease in productive performance, in terms of final body weight, feed intake and feed conversion, was observed.…”

Effects of mannan oligosaccharide and &lt;i&gt;Curcuma xanthorrhiza&lt;/i&gt; essential oil on the intestinal morphologyand stress indicators of broilers subjected to cyclic heat stress

“…It has been well documented that using plant extracts rich in phenolic compounds could positively affect gut health and metabolism parameters of heat-challenged broilers (Akbarian et al, 2013). The positive effect of curcuma or its essential oil on the immunity of broilers has already been reported (Avila-Ramos et al, 2012).…”