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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Botsoglou, N. A. Grigoropoulou, S. H. Botsoglou, E. Govaris, A. Papageorgiou, G. |
| Description | Country affiliation: Greece Author Affiliation: Botsoglou NA ( Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University, 54006 Thessaloniki, Greece.) |
| Abstract | The effects of dietary oregano essential oil and -tocopheryl acetate supplementation on the susceptibility of raw and cooked turkey breast and thigh meat to lipid oxidation during refrigerated storage for 9 days were examined. Thirty 12-week-old turkeys were divided into five groups and fed a basal diet containing 30 mg -tocopheryl acetate kg(-1) feed as control, or basal diet plus 200 mg -tocopheryl acetate kg(-1), or basal diet plus 100 mg oregano oil kg(-1), or basal diet plus 200 mg oregano oil kg(-1), or basal diet plus 100 mg oregano oil and 100 mg -tocopheryl acetate kg(-1), for 4 weeks prior to slaughter. Lipid oxidation was assessed by monitoring malondialdehyde formation in raw and cooked meat at 0, 3, 6 and 9 days of refrigerated storage, through use of a third-order derivative spectrophotometric method. Results showed that all dietary treatments significantly (P<0.05) increased the stability of both raw and cooked turkey meat to lipid oxidation compared with the control. Oregano oil at 200 mg kg(-1) was significantly (P<0.05) more effective in delaying lipid oxidation compared to the level of 100 mg kg(-1), equivalent to -tocopheryl acetate at 200 mg kg(-1), but inferior (P<0.05) to oregano oil plus -tocopheryl acetate at 100 mg kg(-1) each, which in turn was superior (P<0.05) to all dietary treatments, indicating a synergistic effect. Thigh muscle was more susceptible to oxidation compared with breast muscle in all treatments, although it contained -tocopherol at significantly (P<0.05) higher levels. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Issue Number | 3 |
| Journal | Meat Science |
| Volume Number | 65 |
| e-ISSN | 18734138 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2003-11-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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