Vlaicu Petru Alexandru, Untea Arabela Elena, Turcu Raluca Paula, Saracila Mihaela, Panaite Tatiana Dumitra, Cornescu Gabriela Maria
Nutrition Physiology and Feed and Food Quality Departments, National Research and Development Institute for Biology and Animal Nutrition, 077015 Balotesti, Romania.
Foods. 2022 Apr 12;11(8):1105. doi: 10.3390/foods11081105.
Meat industries across the world are constantly focusing to find natural low-cost additives for the development of novel meat products to meet consumer demand for improving the health benefits. In this study, we investigated the chemical composition and the bioactive compounds of some herbal plants, namely basil, thyme, sage, and their functionality on broiler chicken thigh meat quality. Chemical composition, as well as total antioxidant activity, polyphenols, vitamin E lutein and zeaxanthin and the fatty acids of the plants, were analyzed. According to findings, total polyphenols was 21.53 mg gallic acid/g in basil, 31.73 mg gallic acid/g in thyme and 38.87 mg gallic acid/g in sage. The antioxidant capacity was 19.91 mM Trolox in basil, 54.09 mM Trolox in thyme and 54.09 mM Trolox in sage. Lutein and zeaxanthin from basil was 267.91 mg/kg, 535.79 mg/kg in thyme and 99.89 mg/kg, and vitamin E ranged from 291.71 mg/kg in basil to 379.37 mg/kg in thyme and 148.07 mg/kg in sage, respectively. After, we developed a trial on 120 unsexed broiler chickens (n = 30) which were separated into four groups with six replications of five chickens each: control (C); 1% basil (B); 1% thyme (T) and 1% sage (S). The B, T and S groups deposited significantly higher (p < 0.05) concentration of zinc, polyphenols, antioxidant capacity and vitamin E in meat samples compared with the C group. In the experimental groups, the proportion of total polyunsaturated fatty acids, the ratio of n-6 to n-3 fatty acids, and the ratio of polyunsaturated fatty acids to saturated fatty acids in the thigh muscles were significantly improved (p < 0.05). The tested plants exhibited a significant (p = 0.0007) hypocholesterolemic effect in the meat of the B (45.90 mg/g), T (41.60 mg/g) and S (48.80 mg/kg) experimental groups compared with the C (60.50 mg/g) group. These results support the application of the studied plants as natural sources of additives which could be effective in improving meat quality, from the human consumption perspective.
世界各地的肉类行业一直在不断致力于寻找天然低成本添加剂，用于开发新型肉类产品，以满足消费者对提升健康益处的需求。在本研究中，我们调查了一些草本植物（即罗勒、百里香、鼠尾草）的化学成分和生物活性化合物，以及它们对肉鸡大腿肉品质的影响。分析了这些植物的化学成分、总抗氧化活性、多酚、维生素E、叶黄素和玉米黄质以及脂肪酸。根据研究结果，罗勒中的总多酚含量为21.53毫克没食子酸/克，百里香中为31.73毫克没食子酸/克，鼠尾草中为38.87毫克没食子酸/克。罗勒的抗氧化能力为19.91毫摩尔 Trolox，百里香中为54.09毫摩尔 Trolox，鼠尾草中为54.09毫摩尔 Trolox。罗勒中的叶黄素和玉米黄质含量为267.91毫克/千克，百里香中为535.79毫克/千克，鼠尾草中为99.89毫克/千克，维生素E含量分别从罗勒中的291.71毫克/千克到百里香中的379.37毫克/千克，再到鼠尾草中的148.07毫克/千克。之后，我们对120只未区分性别的肉鸡（n = 30）进行了试验，将其分为四组，每组五只鸡，共六个重复：对照组（C）；1%罗勒组（B）；1%百里香组（T）和1%鼠尾草组（S）。与C组相比，B、T和S组肉样中的锌、多酚、抗氧化能力和维生素E浓度显著更高（p < 0.05）。在实验组中，大腿肌肉中总多不饱和脂肪酸的比例、n-6与n-3脂肪酸的比例以及多不饱和脂肪酸与饱和脂肪酸的比例均得到显著改善（p < 0.05）。与C组（60.50毫克/克）相比，在B（45.90毫克/克）、T（41.60毫克/克）和S（48.80毫克/千克）实验组的肉中，所测试的植物表现出显著的（p = 0.0007）降胆固醇作用。从人类消费角度来看，这些结果支持将所研究的植物作为天然添加剂来源加以应用，它们可能对改善肉质有效。
