Advanced SearchSearch Tips
Effects of Dietary Supplementation with Rosemary and α-Tocopherol Acetate on Performance and Meat Quality of Chicken Meat during Refrigerated Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Dietary Supplementation with Rosemary and α-Tocopherol Acetate on Performance and Meat Quality of Chicken Meat during Refrigerated Storage
Lee, Sang-Moo; Park, Woong-Yeoul; Kim, Young-Jik;
  PDF(new window)
The effects of rosemary and -tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5 g rosemary/kg (T1), 10 g rosemary/kg (T2), 200 mg -tocopherol/kg (T3), or 5 g rosemary/kg + 200 mg -tocopherol/kg (T4) for 5 weeks. Following slaughter, chicken meat was stored at for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p<0.05) more effective in delayed lipid oxidation compared to T1, but was inferior to T3. Samples containing a combination of antioxidant had lower TBARS values than those containing the individual antioxidants, indicating a synergistic effect. TPC was significantly increased (p<0.05) in thigh meat of all groups throughout the refrigerated storage. The T3 and control groups showed TPC counts that did not differ from each other during the entire storage period. However, rosemary supplementation was associated with bacterial counts that were significantly lower (p<0.05) than the control and -tocopherol groups at day 3 of storage and thereafter. For this period, T1 presented TPC counts that were significantly higher than the T2 group (p<0.05). At all storage times, the thigh meat of rosemary-fed chickens was redder than control (higher ), while no differences in and values were found. A synergistic effect was obtained from the combination of rosemary with -tocopherol, whereas individual use of the antioxidants significantly improved color stability compared to the control.
rosemary;-tocopherol;broiler performance;TBARS;
 Cited by
가축용 생균제 Lactobacillus plantarum을 이용한 양파즙 발효의 균체성장과 항산화 활성,장우경;조상범;김동운;이상석;김수기;

생명과학회지, 2010. vol.20. 11, pp.1729-1737 crossref(new window)
Resveratrol과 Methoxylated Resveratrol이 닭 다리육의 저장 품질에 미치는 영향,장애라;함준상;김동욱;설국환;오미화;채현석;김상호;김동훈;

한국가금학회지, 2011. vol.38. 4, pp.315-322 crossref(new window)
ω-3 in meat products: benefits and effects on lipid oxidative stability, Journal of the Science of Food and Agriculture, 2016, 96, 8, 2620  crossref(new windwow)
Ahn, J. H., Grun, I. V., and Mustapha, A. (2007) Effects of plant extract on microbial growth color change, and lipid oxidation in cooked beef. Food Microbiol. 24, 7-14. crossref(new window)

Asghar, A., Gray, J. L., Booren, A .M., Gomaa, E. A., Abouzied, M. M., Miller, E. R., and Buckley, D. J. (1991) Effect of supranutritional dietary vitamin E levels on subcellar deposition of $\alpha$-tocopherol in the muscle and pork quality. J. Sci. Food Agri. 57, 31-41. crossref(new window)

Brewer, M. S., Ikims, W. G., and Harbers, C. A. Z. (1992) TBA values, sensory characteristics and volatiles in ground pork during long-term frozen storage: Effect of packing. J. Food Sci. 57, 558-564. crossref(new window)

Buttris, J. A. and Diplock, A. T. (1988) The $\alpha$-tocopherol and phospholipids fatty acid content of rat liver subcellula membrances in vitamin E and selenium deficiency. Biochem. Biophys. Acta. 963, 611-615.

Cannon, J. E., Morgan, J. B., Schmidt, G. R., Tatum, J. D., Sofos, J. N., Smith, G. C., Delmore, R. J., and Williams, S. N. (1996) Growth and fresh meat quality characteristics of pigs supplemented with vitamin E. J. Anim. Sci. 74, 98-103.

Camo, J., Beltran, J. A., and Roncles, P. (2008) Extention of the display life of lamb with an antioxidant active packing. Meat Sci. 80, 1086-1091. crossref(new window)

Chen, S. C., Burton, G. W., Ingold, K. U., and Foster, D. O. (1987) Chemical discrimination in the exchange of $\alpha$-tocopherol stereoisomers between plasma and red blood cells. Lipids 22, 469-475. crossref(new window)

Del Campo, J., Amiot, M. J., and Nguyen-The, C. (2000). Antimicrobial effect of rosemary extracts. J. Food Prot. 63(10), 1359-1368.

Dirinck, P., Winne, A., Casteels, M., and Frigg, M. (1996) Studies on vitamin E and meat quality. 1. Effect of feeding high vitamin E levels on time relatived pork quality. J. Agri. Food Chem. 44, 65-70. crossref(new window)

Djenane, D., Sánchea-Escalante, A., Beltrán, J. A., and Roncalés, P. (2002). Ability of a- tocopherol, taurine, and rosemary, in combination with vitamin C, to increase oxidative stability of beef steaks packaged in modified atmosphere. Food Chem. 76, 407-415. crossref(new window)

Erkan, N., Ayranci, G., and Ayranci, E. (2008) Antioxidant activities of rosemary (Rosmarinus officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chem. 110, 76-82. crossref(new window)

Frankel, E. N. (1984) Lipid oxidation, mechanism, products and biological significance. J. Am. Oil Chem. Soc. 61, 1908- 1914. crossref(new window)

Govaris, A., Florow-Paneri, P., Botsoglou, E., Giannenas, J., Amvrosiadis, I., and Botsoglou, N. (2007) The inhibitory potential of feed supplementation with rosemary and/ or $\alpha$- tocopherol acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage. LWT. 40, 331-337. crossref(new window)

Haak, L., Raes, K., Van Dyck, S., and De Smet, S. (2008) Effect of dietary rosemary and a-tocoperyl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration. Meat Sci. 78, 239-247. crossref(new window)

Hernandez, F., Madrid, J., Garcia, V., Orengo, J., and Megias, M. D. (2004) Influence of two plant extracts on broiler performance, digestibility, and digestive organ size. Poutl Sci. 83, 169-174.

Holley, R. A., Gariepy, C., Delaquis, P., Doyon, G., and Gagnon, J. (1994) Static, controlled ($CO^{2}$) atmosphere packing of retail ready pork. J. Food Sci. 59, 1296-1301. crossref(new window)

Ito, N., Hirose, M., Fukushima, S., Tsuda, R., Shirai, T., and Tatematsu, M. (1986) Studies on antioxidants: their carcinogenic and modifying effects on chemical carcinogenesis. Food Chem. Toxicol. 24, 1071-1082. crossref(new window)

Lanari, M. C., Schaefer, D. M., Liu, Q., and Cassens, R. G. (1996) Kinetic of pigment oxidation in beef from steers supplemented with vitamin E. J. Food Sci. 61, 884-889. crossref(new window)

Lee, J. Y., Hwang, W. I., and Lim, S. T. (2004). Antioxidant and anticancer activities of organic extracts from Platycodon grsndiflorum a. De Candolle roots. J. Ethnophamacol. 93, 409-415. crossref(new window)

Lin, C. F., Gray, J. I., Asaghar, A., Buckley, D. J., Booren, A. M., and Flegal, C. J. (1989) Effects of dietary oils and $\alpha$- tocopherol supplementation on lipid composition and stability of broiler meat. J. Food Sci. 54, 1457-1460. crossref(new window)

Machlin, L. J. (1980) In vitamin E. A comprehensive treatise. Basic and clinical nutrition. 1. Marcel Dekker, Inc., New York. USA.

McCarthy, T. L., Kerry, J. P., Kerry, J. K., Jynch, P. B., and Buckley, D. J. (2001) Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthesis antioxidant and vitamin E in raw and cooked pork patties. Meat Sci. 57, 45-52.

Monahan, F. J., Gray. J. I., Asghar, A., Buckley, D. J., and Morrissey, P. A. (1992) Influence of dietary vitamin E ($\alpha$- tocopherol) on the colour stability of pork chops. In Proceedings of the 37th International Congress of Meat Science and Technolog. France: Clermont-Ferrand, pp. 543-546.

O'Sullivan, M. G., Kerry, J. P., Buckley, D. J., Lynch, P. B., and Morrissey, P. A. (1998) The effect of dietary vitamin E supplementation on quality aspects of porcine muscle. J. Agri Food Res. 37, 227-235.

Perez-Fons, L., Aranda, F. J., Guillen, J., Vallalanin, J., and Micol, V. (2008) Rosemary diterpense affect lipid polymorphism and fluidity in phospholipids membranes. Archives of Biochem.Biophys. 453, 224-236.

Rice-Evans, C. A., Miller, N. J., and Paganda, G. (1996) Structure and phenolic acids. Free Radical Biol. Med. 20, 933-956. crossref(new window)

SAS Institute Inc. (2002) SAS/STAT User's Guide: Version 8.2. SAS Institute, Inc., Cary, NC.

Schwarz, K., Bertelsen, G., Nissen, L. R., Gardner, P. T., Heinonen, M. I., and Hopia, A. (2001) Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds. Eur. Food Res. Technol. 212, 319- 328. crossref(new window)

Shahidi, F. (2000) Natural phenolic antioxidants and their food applications. Lipid Technol. 12, 80-84.

Sherbeck, J. A., Wulf, D. M., Morgan, J. B., Tatum, J. D., Smith, G. C., and Williams, S. N. (1995) Dietary supplementation of vitamin E to feedlot cattle affects beef retail display properties. J. Food Sci. 60, 250-252. crossref(new window)

Singh, N., Singh, R. K., Bhunia, A. K., and Stroshine, R. L. (2002) Efficicacy of choline, dioxide, ozone and thyme essential oil or a sequential washing in killing E. coli O157: H7 on lettuce and baby carrots. Lebensm.-Wiss. Technol. 35, 720-729. crossref(new window)

Sofos, J. N., Cabedo, L., Zerby, H., Belk, K. E., and Smith, G. C. (2000) Potential interaction between antioxidant and microbial meat quality. In E. Decker, C. Faustman, and C. J. Lopez-Bote (Eds.). Antioxidant in muscle foods. New York. Willey, pp. 427-453.

Thorsen, M. A. and Hildebrandt, K. S. (2003) Quantitative determination of phenolic diterpenes in rosemary extracts. Aspect of accurate quantification. J. Chromatogr. 995, 119- 125. crossref(new window)

Williams, G. M., Iatropoulos, M. J., and Whysner, J. (1999) Safety assessment of hydroxyanisole and butylated hydroxytoluene as antioxidant food additives. Food Chem. Toxicol. 37, 1027-1038. crossref(new window)

Witte, V. C., Krause, G. F., and Baile, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35, 352-358. crossref(new window)