Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat

Luna, Agustin; Lábaque, María Carla; Zygadlo, Julio Alberto; Marín, Raúl Héctor

doi:10.3382/ps.2009-00130

Cited by 145 publications

(117 citation statements)

References 31 publications

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“…It was confirmed in our experiment, in evaluation of breast and thigh muscles of Hubbard JV chickens with application of propolis extract in their nutrition. Results of our experiment did not confirm the results of Šperňáková et al (2007) and Luna et al (2010), who applied extract of thymol and carvacrol (powdered rosemary) and found the higher stability of thigh muscle compared with breast muscle. In our experiment, we found opposite effect.…”

Section: Time Of Storagecontrasting

confidence: 99%

Influence of propolis extract in Hubbard JV chickens nutrition on oxidative stabilty of meat

Haščík¹,

Garlík²,

Ibrahim

et al. 2014

Acta fytotechn. zootechn.

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In the experiment we evaluated the influence of propolis extract in nutrition of chickens on stability of meat in the most valuable parts of carcass that were stored by freezing at -18 °C. A total of 300 chicks in one day old which were divided into 3 groups (n = 100). The hybrid combination of tested chickens was Hubbard JV. Propolis extract was added to experimental groups at a dose of 600 mg kg -1 (group E1) and 800 mg kg -1 (group E2). Fattening lasted 42 days. Oxidative stability of breast and thigh muscles was evaluated from the 1 st day to 6 th month of storage in regular month intervals. In the breast muscle, values of malondialdehyde (MDA) were from 0.212 to 0.313 mg kg -1 in control group, from 0.186 to 0.264 mg kg -1 in E1 group and from 0.175 to 0.259 mg kg -1 in E2 group. In the thigh muscle, MDA values were from 0.255 to 0.339 mg kg -1 (control group), from 0.196 to 0.279 mg kg -1 (E1 group) and from 0.194 to 0.268 mg kg -1 (E2 group). Application of propolis extract in Hubbard JV chickens nutrition has significant influence (P ≤0.05) on decreasing of oxidative processes in breast and thigh muscles during the whole period of storage.Keywords: chickens, nutrition, feed supplements, propolis, chicken meat, oxidative stability, malondialdehyde

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Section: Time Of Storagecontrasting

confidence: 99%

Influence of propolis extract in Hubbard JV chickens nutrition on oxidative stabilty of meat

Haščík¹,

Garlík²,

Ibrahim

et al. 2014

Acta fytotechn. zootechn.

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“…The results of the present study showed that the breast meat of broilers fed 400 ppm of barbatimão was capable of retaining water inside the muscle fibers and, therefore, being more tender than the meat of those fed the control diet. These results are in agreement with other studies evaluating plant extract supplementation in broiler diets (Lahucky et al, 2010;Luna et al, 2010).…”

Section: Meat Tendernesssupporting

confidence: 93%

Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat

Lima

Migotto

Oliveira

et al. 2016

Rev. Bras. Cienc. Avic.

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In order to evaluate the antioxidant effects of barbatimão (BAR) or pacari (PAC) on chicken meat oxidative stability and quality, seven dietary treatments containing in three different BAR and PAC concentrations (200, 400 and 600ppm) plus a negative control (CONT) were fed to 350 broilers from 1 to 41 days of age. Ten birds per treatment were slaughtered to collect breast and thigh meat to evaluate pH, color (L*, a*, b*), cooking weight loss (CWL), and shear force (SF) 24 hours postmortem, and TBARS levels in precooked meatballs stored chilled for 8days. The dietary supplementation with BAR and PAC extracts did not affect pH and color, but reduced (p<0.05) SF in breast meat compared with CONT suggesting improved tenderness. PAC200 increased (p<0.05) L* and protected (p<0.05) yellow pigments (b* values) of thigh meat from degradation compared with the CONT diet. At the end of the chilled storage period, BAR600 and PAC600 significantly reduced (p<0.06) MDA concentrations in breast meatballs compared to the CONT. The dietary supplementation of BAR and PAC improved (p<0.03) oxidative stability of thigh meatballs, except for BAR200. In conclusion, the dietary addition of BAR and PAC extracts may improve meat quality and prevent lipid oxidation in white and dark precooked and chilled chicken meatballs.

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“…Promising results have been obtained by research in this field so far, when supplementation of some herbal substances had a positive impact not only on the growth performance of broiler chickens, but also on their antioxidant status as well as on the oxidative stability of meat. For these reasons, use of natural "herbal" antioxidants in the fattening of broilers is considered to be a suitable method to achieve better antioxidant status of poultry, and also higher oxidation stability of poultry meat during storage (Luna et al 2010;Jayasena and Jo 2014). Agrimony (Agrimonia eupatoria L.) and sage (Salvia officinalis L.) are among the most frequently studied herbs due to their high content of active substances with antioxidant properties (Giao et al 2009;Ryzner et al 2013).…”

Section: Antioxidant Status Lipid Oxidation Herbal Extracts Poultrymentioning

confidence: 99%

The effects of adding agrimony and sage extracts to water on blood biochemistry and meat quality of broiler chickens

et al. 2015

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The aim of our study was to determine the effects of supplementation of agrimony extract (Agrimonia eupatoria L.) and a combination of agrimony with sage extract (Salvia officinalis L.) to water during the fattening period of broiler chickens on selected biochemical and antioxidant indicators in blood, and on the nutritional composition and oxidative stability of meat. A total of 117 Cobb 500 chicks were randomly divided on the day of hatching into three groups (n = 39 in each) and fattened for 42 days. All groups were fed the same diets. In experimental group A water was supplemented with agrimony extract (0.2%). In experimental group AS water was supplemented with a combination of agrimony (0.1%) and sage (0.1%) extracts. Group C was control without supplementation. The total cholesterol, low density lipoproteins and malondialdehyde in serum were decreased (P < 0.05), dry matter and fat content in meat were increased (P < 0.05) in group A. The activity of superoxide dismutase in blood and the amount of thiobarbituric acid reactive substances in thigh meat on days 1 and 8 of storage under chilling conditions were lower (P < 0.05) in both experimental groups compared to control. Our results indicate that supplementation of agrimony and sage extract to water can beneficially influence the antioxidant status as well as oxidative stability of thigh meat and thus improve meat quality. This is a first similar study comparing addition of plant extracts to water in broiler nutrition.

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Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat

Cited by 145 publications

References 31 publications

Influence of propolis extract in Hubbard JV chickens nutrition on oxidative stabilty of meat

Influence of propolis extract in Hubbard JV chickens nutrition on oxidative stabilty of meat

Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat

The effects of adding agrimony and sage extracts to water on blood biochemistry and meat quality of broiler chickens

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