Effect of different phytogenic additives on oxidation stability of chicken meat
DOI:
https://doi.org/10.5219/567Keywords:
phytogenic additives, chicken meat, oxidative stabilityAbstract
The aim of the study was to evaluate the oxidative stability (TBARS method) of breast and thigh muscle after application of feed mixtures enriched by phytogenic additives. The experiment started with 150 pieces one-day-old chicks of Cobb 500 hybrid combination. They were divided into one control (C) and two experimental groups (1st EG and 2nd EG). Each group included 50 chicks. In experimental groups, feed additives were applied as followed: 100 mg.kg-1 Agolin Poultry (in the 1st EG) and 500 mg.kg-1 Agolin Tannin Plus (in the 2nd EG). Experimental broiler chickens were fed during 42 days by ad libitum. Chicken meat samples of breast and thigh muscle were analysed in the 1st day, 1st, 2nd, 3rd, 4th, 5th and 6th month of storage in frozen storage at -18 °C. We recorded positive influence on chicken meat oxidative stability in all experimental groups with application of phytogenic feed additives. Obtained results showed that applied phytogenic additives had positive influence on oxidative stability of breast and thigh muscles. At the end of frozen storage (in 6th month), we found higher malondialdehyde (MDA) values and lower oxidative stability (p <0.05) of breast muscle in control group (0.167 mg.kg-1) compared to experimental groups (from 0.150 mg.kg-1 in 1. EG to 0.155 mg.kg-1 in 2. EG). In the thigh muscle, we found similar tendency of oxidative changes as in the breast muscle. At the end of frozen storage (in the 6th month), MDA average values of thigh muscle were higher (p <0.05) in control group (0.181 mg.kg-1) compared to experimental groups (1. EG 0.164 mg.kg-1 and 2. EG 0.169 mg.kg-1). Significant differences (p <0.05) between the control and experimental groups were found from the 5th month of storage in thigh and breast muscle. Obtained results indicate positive influence of phytogenic additives applied in chicken nutrition, namely on stabilization of fatty substance to degradation processes.Downloads
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