Oxidative Stability of Chicken Meat After Use of Oregano Essential Oil

Abstract

The purpose of this study was to investigate the effect of oregano essential oil on the oxidation stability of chicken meat. Oregano essential oil was applied in a different way, on the one hand in a feed for broiler chickens and on the other hand on a surface of chicken thighs. The oxidative stability of the chicken meat was investigated in the same way, i.e. 30 minutes after vacuum-packed at room temperature and 6 months after vacuum-packed and storage at -18 °C. The samples of the 1st experiment consisted breast and thigh muscles and skin and of the 2nd experiment thigh muscle and skin. Broiler chickens were fed during the experimental period in the control group with commercial feed mixtures and in the experimental group with similar diets as in the control group but with the addition of 0.05% oregano essential oil. Application of oregano essential oil on surface of thighs was realized 1 ml per 60 g of meat. The impact of oregano essential oil was measured by acid value. Number of acid value 30 minutes after oregano essential oil application in control group was significant higher (6.69 g KOH g -1) than in experimental group (5.39 g KOH g -1). Results of our experiments indicate that the oregano essential oil statistically significant (p 0.05) manifested an impact on the oxidative stability of chicken meat 30 minutes its action. The results impact of oregano essential oil on chicken meat stored at -18 °C for 6 months were comparable to control group, but a tendency to improve oxidative stability was indicated. Feed addition of oregano essential oil did not show any effects on oxidative stability chicken meat.