scholarly journals Oregano essential oil supplementation improves productive performance, oxidative stability, and lipid parameters in turkeys

2020 ◽  
Vol 11 (2) ◽  
pp. 187-193
Author(s):  
Gilmar Mendoza-Ordoñez ◽  
Luis Caceda-Gallardo ◽  
Bruno Loyaga-Cortéz ◽  
Roberto Ybañez-Julca ◽  
Diego Gonzales-Nonato ◽  
...  
Keyword(s):  
Essential Oil ◽  
Oxidative Stability ◽  
Productive Performance ◽  
Oregano Essential Oil ◽  
Lipid Parameters

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.

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 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.

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