title: Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat.
abstract: 1. Oxidation of meat and membrane from broilers fed on a diet containing 500 mg/kg rosemary and sage extracts was compared to meat and membrane oxidation from broilers receiving a control diet (not enriched with antioxidants) and a diet enriched in alpha-tocopheryl acetate (200 mg/kg). 2. After 9 d of refrigerated storage, thiobarbituric acid reactive substances of white meat from broilers fed on the control and the alpha-tocopheryl acetate-enriched diets were 0.51 and 0.25 mg malonaldehyde/kg meat, respectively. Values for meat from broilers fed on the diets containing the rosemary and sage extracts were in the range 0.30 to 0.35 mg malonaldehyde/kg meat, significantly lower than those from birds fed on the control diet. A similar trend was observed in the dark meat but differences were not significant at 9 d of storage. Similar trends were observed in raw samples stored at -20 degrees C for up to 4 months and in samples cooked at 70 degrees C and kept stored under refrigeration for up to 4 d. 3. The meat from broilers fed on the diet containing spice extracts had smaller concentrations of total cholesterol oxidation products (COPS) than meat from the control group (P < 0.05). Supplemental alpha-tocopheryl acetate reduced the COPS concentrations to a greater extent than did spice extracts (P < 0.05). 4. A similar trend was observed in microsomal fraction isolates, in which the rate of metmyoglobin/hydrogen peroxide-catalysed lipid peroxidation was lower in animals receiving spice extracts than in those fed on the basal diet.
authors.affiliation: Department of Food Science and Human Nutrition, Michigan State University, USA.
authors.forename: C J
authors.initials: CJ
authors.lastname: Lopez-Bote
authors.forename: J I
authors.initials: JI
authors.lastname: Gray
authors.forename: E A
authors.initials: EA
authors.lastname: Gomaa
authors.forename: C J
authors.initials: CJ
authors.lastname: Flegal
mesh_terms: D000003:Abattoirs; D000821:Animal Feed; D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage*; D002645:Chickens; D002784:Cholesterol / Q000032:analysis*; D005527:Food, Fortified; D019686:Lamiaceae; D015227:Lipid Peroxidation; D008297:Male; D008315:Malondialdehyde / Q000032:analysis; D008460:Meat / Q000032:analysis* / Q000592:standards*; D008861:Microsomes / Q000737:chemistry; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000008:administration & dosage*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis*; D024505:Tocopherols; D014810:Vitamin E / Q000008:administration & dosage / Q000031:analogs & derivatives*; D024502:alpha-Tocopherol / Q000031:analogs & derivatives*
chemical_list: D000975:Antioxidants; D010938:Plant Oils; D017392:Thiobarbituric Acid Reactive Substances; D014810:Vitamin E; D008315:Malondialdehyde; D002784:Cholesterol; D024502:alpha-Tocopherol; D024505:Tocopherols