Abstract
The effect of feeding of lemon balm (Melissa officinalis, L) and combination of yarrow (Achillea millefolium L) and hawthorn (Crataegus oxyacantha L) on oxidative stability and sensory properties of produced poultry meat was investigated. Sixty one-day-old commercial broiler chicks (ROSS 308) were used in our experiment, divided into 3 groups, and fed 41 days, as follows: control (K) was fed with standard diet without supplementation of plants; second group (M) was fed with standard diet supplemented with grounded lemon balm in concentration 2 % per 1 kg; and third group was fed with standard diet supplemented with grounded yarrow (2 %) and hawthorn (1 %). Results showed that supplementation with lemon balm, and mainly combination of yarrow and hawthorn in the diet significantly caused reduction of lipid oxidation processes in thigh meat during chilling storage of samples. In addition, supplementation of plants in the diet had positive effect on sensory quality of meat of broiler chickens.
Highlights
The effect of feeding of lemon balm (Melissa officinalis, L.) and combination of yarrow (Achillea millefolium, L.) and hawthorn (Crataegus oxyacantha, L.) on oxidative stability and sensory properties of produced poultry meat was investigated
Luna et al (2010) skrmovali extrakty tymol a karvakrol v dávke 150 mg.kg-1 po dobu 42 dní a sledovali ich vplyv na oxidačnú stabilitu mäsa počas skladovania v chladničke (4 °C, 10 dní)
Medovky lekárskej (Melissa officinalis, L.) a kombinácie 2 % rebríčka obyčajného (Achillea millefolium L.) a 1 % hlohu obyčajného (Crataegus oxyacantha, L.) na oxidačnú stabilitu a senzorické vlastnosti stehnovej svaloviny kurčiat skladovanej v chladničke (4 °C, 14 dní)
Summary
The effect of feeding of lemon balm (Melissa officinalis, L.) and combination of yarrow (Achillea millefolium, L.) and hawthorn (Crataegus oxyacantha, L.) on oxidative stability and sensory properties of produced poultry meat was investigated. Použitie vysokých dávok prírodných antioxidantov vo výkrme hydiny je jednoduchou metódou ako dosiahnuť vyššiu antioxidačnú stabilitu, zlepšenie senzorických vlastností (vône a chuti) a predĺženie doby skladovania hydinového mäsa (Martinez-Tome et al, 2001). Cieľom našej práce bolo sledovať účinok podávania vybraných bylín: medovky lekárskej (Melissa officinalis, L.) a kombinácie rebríčka obyčajného (Achillea millefolium, L.) a hlohu obyčajného (Crataegus oxyacantha, L.) v krmive na oxidačnú stabilitu a senzorické vlastnosti produkovaného mäsa kurčiat (stehno) skladovaného v chladničke (4 °C, 14 dní).
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