The influence of dietary supplementation with &lt;i&gt;Melissa officinalis&lt;/i&gt; and combination of &lt;i&gt;Achillea millefolium&lt;/i&gt; and &lt;i&gt;Crataegus oxyacantha&lt;/i&gt; on oxidative stability of stored poultry meat

S Marcinčák,P Zachar,J Šimková,P Maľa,D Marcinčáková,L Mesarčová,M Mártonová,P Popelka,M Čertík

doi:10.22358/jafs/66181/2011

Abstract

1. Effect of dietary ethanol extracts of mango (Mangifera indica L.) on lipid oxidation and the color of chicken meat during frozen storage Ednardo Rodrigues Freitas, Ângela da Silva Borges, Ana Lúcia Fernandes Pereira, Virgínia Kelly Gonçalves Abreu, Maria Teresa Salles Trevisan, Pedro Henrique Watanabe Poultry Science CrossRef

Highlights

Essential fatty acids play an important role in human nutrition as precursors to many biologically active substances
The aim of this study was to investigate the effect of supplementation of diet with selected plants: common balm (Melissa officinalis L.), and combination of common yarrow (Achillea millefolium L.) and common hawthorn (Crataegus oxyacantha L.) on the oxidative stability and sensory properties of chicken meat stored under chilling (4°C) or freezing conditions (-18°C) for 14 days or 12 months, respectively
The effect of herbs and their essential oils on the final weight of chickens has been described in several works (e.g., Barreto et al, 2008; Brenes and Roura, 2010)

Summary

Introduction

Essential fatty acids play an important role in human nutrition as precursors to many biologically active substances. Broiler chicken meat has many desirable nutritional characteristics such as low lipid content and relatively high amount of polyunsaturated fatty acids (PUFAs) compared with fat of other slaughtered animals (Brenes and Roura, 2010). This is due to the relatively high content of phospholipids in the muscle cell membrane structures (Bystrický and Dičáková, 1998). A higher level of polyunsaturated fatty acids in muscle membranes is related to the increasing susceptibility of meat and meat products to fat oxidation. There is a need to increase the antioxidation capacity of muscles which can be achieved by feeding with antioxidant active substances (Marcinčák et al, 2008; Mátéová et al, 2008)

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