Antioxidative effect of oregano supplemented to broilers on oxidative stability of poultry meat

Summary: Effect of oil extract of oregano supplemented in diet, on growth and oxidative stability of poultry meat was stud-ied. Broiler chickens fed with addition of oregano achieved higher weight (2563 ± 140 g) in comparison with control group (2462 ± 195 g). Oxidative processes were investigated as changes of malondialdehyde content in breast and thigh meat after 0, 3, 6, and 12 months of storage at -21 °C. Partition of defrost samples was stored at chilling conditions (4 °C) during 12 hours, ground and thermally treated at 80 °C during 15 minutes, to observe antioxidative effect of added oregano oil in poultry meat after thermal treatment. Results showed that oregano essential oil was more effective in delaying lipid oxida-tion compared to the control diet at all time points. Thigh meat was more susceptible to lipid oxidation compared to breast meat (P < 0.05). Same effects of oregano extract were observed in meat after warm heating (P < 0.05). Key words: broiler performance; lipid oxidation; oregano essential oils