Rostami Hossein, Seidavi Alireza, Dadashbeiki Mohammad, Asadpour Yadollah, Simões João, Laudadio Vito, Milis Chrysostomos, Tufarelli Vincenzo
Department of Animal Science, Rasht BranchIslamic Azad University Rasht Iran.
Department of Veterinary Science, Rasht Branch Islamic Azad University Rasht Iran.
Food Sci Nutr. 2017 Apr 20;5(4):904-910. doi: 10.1002/fsn3.474. eCollection 2017 Jul.
The aim of the present study was to evaluate the effect of rosemary ( L.) powder and vitamin E, as feed additives combined at different levels, on oxidative stability of broiler meat up to 14th day after chilling. A total of 270 1-day-old male chicks of Ross 308 strain were randomly assigned to nine dietary groups with three replicates having 10 birds each. Diets were supplemented with 0, 0.5, or 1.0% of rosemary (R) powder and 0, 100, or 200 mg/kg of vitamin E (alpha-tocopherol acetate; VitE) according to the following treatments: T1 - control basal diet (0R + 0VitE); T2 - 0R + 100VitE; T3 - 0R + 200VitE; T4 - 0.5R + 0VitE; T5 - 0.5R + 100VitE; T6 - 0.5R + 200VitE; T7 - 1.0R + 0VitE; T8 - 1.0R + 100VitE; and T9 - 1.0R + 200VitE. At day 42, two birds of each replicate were slaughtered and the length and weight of cecum was recorded. Carcasses and their economically valuable parts were also weighted and broiler breast refrigerated at 4°C for 14 days. At day 0, 4, 7, and 14 of storage the malondialdehyde (MDA) content of breast meat was evaluated. After 4 days of storage, meat MDA contents of the T5 (0.43 mg/kg) and T9 (0.41 mg/kg) were lower than control group (T1: 0.55 mg/kg; < .05). On day 7, groups supplemented with rosemary or VitE alone showed similar MDA contents ( > .05) than control. On day 14, lower ( < .05) MDA contents than T1 were observed in all groups except for broilers fed diet supplemented only with vitamin E. No effects were observed between treatments on the relative weight of the several carcass traits, however, VitE influenced ( < .05) the weight and size of cecum. Based on our findings, the combination of rosemary powder and vitamin E at different levels in diet is useful to limit the lipid oxidation of chilled chicken meat.
本研究的目的是评估迷迭香叶粉和维生素E作为不同水平组合的饲料添加剂，对冷藏后第14天内肉鸡肌肉氧化稳定性的影响。总共270只1日龄罗斯308品系雄性雏鸡被随机分为9个日粮组，每组3个重复，每个重复10只鸡。根据以下处理方式，日粮中添加0%、0.5%或1.0%的迷迭香叶粉（R）和0、100或200mg/kg的维生素E（α-生育酚醋酸酯；VitE）：T1-对照基础日粮（0R + 0VitE）；T2-0R + 100VitE；T3-0R + 200VitE；T4-0.5R + 0VitE；T5-0.5R + 100VitE；T6-0.5R + 200VitE；T7-1.0R + 0VitE；T8-1.0R + 100VitE；T9-1.0R + 200VitE。在第42天，每个重复组宰杀2只鸡，记录盲肠的长度和重量。对胴体及其经济价值部分进行称重，并将鸡胸肉在4℃冷藏14天。在冷藏0、4、7和14天时，评估胸肉中丙二醛（MDA）的含量。冷藏4天后，T5组（0.43mg/kg）和T9组（0.41mg/kg）的肉中MDA含量低于对照组（T1组：0.55mg/kg；P < 0.05）。在第7天，单独添加迷迭香叶粉或维生素E的组与对照组相比，MDA含量相似（P > 0.05）。在第14天，除仅添加维生素E的日粮组外，所有组的MDA含量均低于T1组（P < 0.05）。各处理对胴体各性状的相对重量没有影响，然而，维生素E对盲肠的重量和大小有影响（P < 0.05）。根据我们的研究结果，日粮中不同水平的迷迭香叶粉和维生素E组合有助于限制冷藏鸡肉的脂质氧化。
