scholarly journals OXIDATIVE STABILITY OF CHICKEN MEAT AFTER USE OF OREGANO ESSENTIAL OIL

2019 ◽  
Vol 8 (6) ◽  
pp. 1332-1334
Author(s):  
Michaela Klimentová
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Chicken Meat ◽  
Oregano Essential Oil

scholarly journals Antioxidant effect of oregano essential oil during various storage meat time of hybrid combination Ross 308

10.5219/1068 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 337-343
Author(s):  
Michaela Klimentová ◽  
Mária Angelovičová
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Broiler Chickens ◽  
Chicken Meat ◽  
Thigh Muscle ◽  
Control Group ◽  
Oregano Essential Oil ◽  
Peroxide Values ◽  
Experimental Group

This study was conducted to evaluate the effect of Origanum vulgare L. Hirtum essential oil on the oxidation stability of raw chicken meat. Oregano essential oil was applied in a different way, on the one hand in a feed for broiler chickens (E1) and on the other hand on a surface of chicken thighs (E2). Broiler chickens were fed during the experimental period in the all groups with commercial feed mixtures except the experimental group of E1 (with the addition of 0.05% oregano essential oil, 50 g EO per 100 g of the feed mixture). In E2 was application of oregano essential oil (0.5%) on surface of thighs 1 mL per 60 g of meat realized. The oxidative stability of the chicken meat was investigated in the same way, 8th days after vacuum-packed and stored at temperature 4 °C and 6, 9 and 12 months after vacuum-packed and storage at -18 °C. The samples of the E1 consisted of breast and thigh muscles with skin (150 g) and of the E2 thigh muscle with skin (60 g). The impact of oregano essential oil was measured by content of fat and peroxide value (PV). Fat content in both experiments was not affected by storage time and EO addition. Content of chicken meat fat in E1 in control group ranged between M = 9.64 – 12.95 g.100 g-1 and in experimental group contained similar amount of fat mean from M = 9.94 – 12.24 g.100 g-1; E2: in control group M = 7.01 – 7.73 g.100 g-1 and in experimental group M = 6.15 – 8.03 g.100 g-1. Measured peroxide values confirm that oregano essential oil has effect on broiler chicken meat oxidative stability, if applied to feed, manifested statistically significant differences between control and experimental group. The mean of peroxide value in control group of E1 was M = 0.58 –3.60 µmol O2.kg-1 and in experimental group was M = 1.06 – 2.11 µmol O2.kg-1. We found not statistically significant difference in peroxide values, if applied oregano essential oil to raw chicken meat. The results impact of oregano essential oil on chicken meat comparable to control group, but a tendency to improve oxidative stability was indicated.

scholarly journals The effect of oregano essential oil on chicken meat lipid oxidation and peroxidation

10.5219/1690 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1056-1068
Author(s):  
Mária Angelovičová ◽  
Michal Angelovič ◽  
Jozef Čapla ◽  
Peter Zajác ◽  
Petra Folvarčíková ◽  
...  
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Acid Value ◽  
Matter Content ◽  
Chicken Meat ◽  
Control Group ◽  
Dry Matter Content ◽  
High Concentration ◽  
Oregano Essential Oil ◽  
Significant Difference

The study aimed to investigate and evaluate the oxidative stability of chicken thighs with skin stored in freezing conditions due to the effect of oregano essential oil for various times. The results were compared with a control group without the use of oregano essential oil. Samples of chicken thighs with skin were obtained from an experiment performed on a poultry farm in a deep litter breeding system. The results obtained from the application of oregano essential oil to chicken thighs with skin did not show a statistically significant difference (p >0.05) in the dry matter content, fat content and acid value compared to the control group, where coccidiostats were used in starter and growth feed mixtures. A statistically significant difference was found in the peroxide value by applying oregano essential oil to chicken thighs with skin compared to a control group containing coccidiostats in starter and growth feed mixtures when stored for 1 day at room temperature (p £0.01) and 12 months in freezing conditions at -18 °C (p £0.05) and a statistically non-significant difference (p >0.05) when thighs with skin were stored for 6 and 9 months in -18 °C freezing conditions. In the conclusion, it was stated that maintaining the oxidative stability of chicken meat means knowing the factors that affect it and prepare the conditions for its maintenance. Chicken meat is generally susceptible to oxidative damage because it is characterized by a high concentration of polyunsaturated fatty acids. With a sufficient amount of effective antioxidants, chicken meat could be a homoeostatic system, but it remains limited or free of oxidized compounds and reactive components. These questions are the subject of further research in the field of oxidative stability of chicken meat.

Oregano Herb Versus Oregano Essential Oil as Feed Supplements to Increase the Oxidative Stability of Turkey Meat

2005 ◽  
Vol 4 (11) ◽  
pp. 866-871 ◽  
Author(s):  
P. Florou-Paneri . ◽  
G. Palatos . ◽  
A. Govaris . ◽  
D. Botsoglou . ◽  
I. Giannenas . ◽  
...  
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Oregano Essential Oil ◽  
Turkey Meat ◽  
Feed Supplements

scholarly journals Efecto del aceite esencial de orégano sobre el desempeño productivo de ponedoras y la estabilidad oxidativa de huevos enriquecidos con ácidos grasos poliinsaturados

2017 ◽  
Vol 64 (1) ◽  
pp. 61-70 ◽  
Author(s):  
Ronnal Ortiz ◽  
Germán Afanador ◽  
Diana Vásquez ◽  
Claudia Ariza-Nieto
Keyword(s):  
Fatty Acids ◽  
Essential Oil ◽  
Polyunsaturated Fatty Acids ◽  
Fish Oil ◽  
Oxidative Stability ◽  
Lipid Profile ◽  
Repeated Measures ◽  
Productive Performance ◽  
Ethereal Extract ◽  
Oregano Essential Oil

This study evaluated the inclusion of oregano essential oil (OEO, Lippia origanoides Kunth) in diets enriched with polyunsaturated fatty acids (PUFAs) on productive performance of laying hens, lipid profile and oxidative stability of eggs during storage. 144 hens were distributed in one of four treatments with six replicates in order to evaluate the effect of the type of oil used in the diet (palm or fish) and the inclusion of OEO on the production variables, along with the ethereal extract, lipid profile and malonaldehyde concentration (MDA), using a completely randomized factorial design with the repeated measures of days of storage (0, 30 and 60 days at 4° C). Results show that the type of oil and the OEO did not affect productive performance of layers (P > 0.05). PUFA concentration increased in 16.8% in diets with fish oil in 16.8%, where the DHA also increased by1.4% (P < 0.05), increasing the MDA concentration in egg (MDA 41.6 ng/g yolk), while supplementation of OEO at a level of 100 g/ton improved oxidative stability during storage (MDA 31.1 ng/g yolk). During storage the concentration of MDA in the yolk increased with time reaching 38 ng/g yolk at 60 days. The OEO showed potential as a natural antioxidant in the diet of layers hens improving the oxidative stability of eggs stored at 4°C up to 60 days.

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