Oxidative stability of chilled broiler breast meat as affected by dietary supplementation with rosemary (Rosmarinus officinalis L.) powder and vitamin E

Abstract

The aim of the present study was to evaluate the effect of rosemary (Rosmarinus officinalis L.) powder and vitamin E, as feed additives combined at different levels, on oxidative stability of broiler meat up to 14th day after chilling. A total of 270 1‐day‐old male chicks of Ross 308 strain were randomly assigned to nine dietary groups with three replicates having 10 birds each. Diets were supplemented with 0, 0.5, or 1.0% of rosemary (R) powder and 0, 100, or 200 mg/kg of vitamin E (alpha‐tocopherol acetate; VitE) according to the following treatments: T1 – control basal diet (0R + 0VitE); T2 – 0R + 100VitE; T3 – 0R + 200VitE; T4 – 0.5R + 0VitE; T5 – 0.5R + 100VitE; T6 – 0.5R + 200VitE; T7 – 1.0R + 0VitE; T8 – 1.0R + 100VitE; and T9 – 1.0R + 200VitE. At day 42, two birds of each replicate were slaughtered and the length and weight of cecum was recorded. Carcasses and their economically valuable parts were also weighted and broiler breast refrigerated at 4°C for 14 days. At day 0, 4, 7, and 14 of storage the malondialdehyde (MDA) content of breast meat was evaluated. After 4 days of storage, meat MDA contents of the T5 (0.43 mg/kg) and T9 (0.41 mg/kg) were lower than control group (T1: 0.55 mg/kg; p < .05). On day 7, groups supplemented with rosemary or VitE alone showed similar MDA contents (p > .05) than control. On day 14, lower (p < .05) MDA contents than T1 were observed in all groups except for broilers fed diet supplemented only with vitamin E. No effects were observed between treatments on the relative weight of the several carcass traits, however, VitE influenced (p < .05) the weight and size of cecum. Based on our findings, the combination of rosemary powder and vitamin E at different levels in diet is useful to limit the lipid oxidation of chilled chicken meat.

Oxidative Stability of the Meat of Broilers Fed Diets Supplemented with Various Levels of Blackcurrant Extract (Ribes nigrum L.) during Different Time Period

“…e collected results showed, that the supplementation of grower diet with 1.25 g/kg BC extract had protective effect against MDA formation in frozen thigh muscles and also tended (P � 0.089) to decrease MDA concentration in the frozen thigh muscles irrespective to period of supplementation. Although relatively limited, this demonstrated antioxidant effect of dietary BC is in accordance with numerous literature reports, where protective effects of dietary phytogenic additives (grape pomace concentrate, tea catechins, rosemary, citrus waste) against lipid oxidation in broiler meat were observed [12,15,37,38]. Despite, no data were found to compare the effect of pure blackcurrant extracts supplementation on susceptibility of chicken or other livestock meat to oxidation.…”

“…Similar inhibitory effect of white mulberry (Morus alba L.), honeysuckle (Lonicera flos), and the Chinese goldthreat (Coptis chinensis) herb mixtures applied to broiler chicken diet on muscle lipid oxidation was reported by Jang et al [14]. e limited lipid oxidation was also confirmed in chilled meat of broilers receiving diets supplemented with 5 or 10 g/kg of rosemary powder (Rosmarinus officinalis L.) and vitamin E [15].…”

Meat quality and lipid fatty acid profile from wild thrush (Turdus philomelos), woodcock (Scolopax rusticola) and starling (Sturnus vulgaris): a preliminary comparative study

“…We could not locate any literature concerning the characteristics of meat lipid fatty acid composition of thrush, woodcock and starling; therefore, this subject should be considered as a new investigation. It is well know that the FA composition of muscles reflected the FA composition of diets [5], and this aspect is particularly evident in avian species [11][12][13], including gamebirds. The results from the present study may be due to the different eating habits of thrush which prefers berries and fruits instead of insects that, on the other hand, are the main feeding source for woodcock and starling.…”

Plant Feed Additives as Natural Alternatives to the Use of Synthetic Antioxidant Vitamins on Yield, Quality, and Oxidative Status of Poultry Products: A Review of the Literature of the Last 20 Years

“…The inclusion of hesperidin in the diet of broilers (HE, 0.15 or 0.3%) did not affect intramuscular fat (%), cooking loss (%), shear values, cold carcass weight (CCW), or the weights of the liver, heart, gizzard, and abdominal fat (% of CCW), when compared with control or with VitE (200 mg/kg)-fed groups [ 13 ]. Carcass quality parameters were not modified in broilers supplemented with different herbal additives (rosemary leaves (RL), rosehip, chokeberry pomace, and nettle at 2.5% each of the diet), rosemary powder ((RPO) 0.5, 1.0, 1.5% of the diet, or 1% RPO plus VitE at 100 mg/kg) [ 14 ], and a commercial polyphenol product (at 0.2% of the diet) [ 15 ]. The same results were observed in broilers and ducks supplemented with different natural antioxidants [ 16 ] compared with VitE-fed animals (100 or 200 mg/kg of the diet).…”