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 Improving the Quality of Turkey Meat via Storage Temperature, Packaging Atmosphere, and Oregano (Origanum vulgare) Essential Oil Addition

Agriculture ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 463
Author(s):  
Samir A. Mahgoub ◽  
Mohamed E. Abd El-Hack ◽  
Zohair S. Mulla ◽  
Waleed R. El-Ghareeb ◽  
Ayman E. Taha ◽  
...  
Keyword(s):  
Essential Oil ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Modern World ◽  
Origanum Vulgare ◽  
Oregano Essential Oil ◽  
E Coli ◽  
Turkey Meat ◽  
Storage Temperatures

The provision of plentiful good-quality food is a primary issue in the modern world. This work was planned to study the influence of packaging atmosphere and oregano (Origanum vulgare) essential oil addition [(vacuum packaging: T1 or modified atmosphere packaging or T2 (CO2/N2 = 4:6) or T3, T2 with oregano essential oil (T2 + EO)] under various storage temperatures (0, 5, 10, and 15 °C) on the control of survival of Escherichia coli O157:H7 and associated spoilage flora in sliced smoked turkey meat. The pathogen increased by only <1.0 log colony-forming unit (CFU)/g under all packaging and temperature combinations. Moreover, T1, T2, and T3 exerted practically similar inhibitory activity against the pathogen and dominating bacteria, with a relatively low growth of E. coli O157:H7 in sliced smoked turkey during the shelf life under all storage regimes compared to the control. However, the pathogen survival was highest on the sliced smoked turkey under T1, decreasing by only 0.67, 0.74, 0.63, and 1.30 log CFU/g within 37 days if kept at 0, 5, 10, and 15 °C, respectively. Under T2 and the same condition, E. coli O157:H7 in the product declined by only 0.31, 0.50, 0.72, and 1.10 log CFU/g within 37 days of storage, respectively. In the T3 samples, the pathogen was reduced by only 0.33, 0.67, 1.72, and 3.46 log CFU/g through 37 days of storage, respectively. Under T3 were E. coli O157:H7 populations in smoked turkey eliminated (negative by enrichment) under all conditions (after 129, 95, 95, and 43 days maintained at 0, 5, 10, and 15 °C, respectively) compared with other packaging temperature combinations. Thus, T3 contributed to developing ready-to-eat smoked turkey with enhanced product quality and eliminating the pathogen.

scholarly journals Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperature

AMB Express ◽  
2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Samir A. Mahgoub ◽  
Rasha M. El-Mekkawy ◽  
Mohamed E. Abd El-Hack ◽  
Waleed R. El-Ghareeb ◽  
Gamaleldin M. Suliman ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Cold Temperature ◽  
Oregano Essential Oil ◽  
Turkey Meat

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.

Antioxidant Activity of Dietary Oregano Essential Oil and α-Tocopheryl Acetate Supplementation in Long-Term Frozen Stored Turkey Meat

2003 ◽  
Vol 51 (10) ◽  
pp. 2930-2936 ◽  
Author(s):  
Nikolaos A. Botsoglou ◽  
Alexandros Govaris ◽  
Evropi N. Botsoglou ◽  
Sophia H. Grigoropoulou ◽  
George Papageorgiou
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Tocopheryl Acetate ◽  
Oregano Essential Oil ◽  
Turkey Meat

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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