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https://doi.org/10.5713/ab.21.0264    [Accepted] Published online August 25, 2021.
Cooked broiler meat quality affected by different combination levels of Mediterranean medicinal plants
Marwan A. AL-Hijazeen1,*  , Mustafa S. AL-Rawashdeh1  , Ghaid J. Al-Rabadi1 
Department of Animal Production, Faculty of Agriculture, Mutah University, Karak 61710, Jordan
Correspondence:  Marwan A. AL-Hijazeen, Tel: +962-772665287, Fax: +962-6-4654061, Email: alhijazeenmarwan@gmail.com
Received: 8 June 2021   • Revised: 26 July 2021   • Accepted: 18 August 2021
Abstract
Objective
This study was conducted to investigate the effects of adding oregano (Origanum syriacum L.) and germander (Teucrium polium L.) to poultry diets individually and/or in combination : 1) on cooked chicken meat quality and storage stability, 2) to compare this effect with those of the synthetic antioxidant butylated hydroxyanisole (BHA) and with the normal basic diet (Control: without supplements).
Methods
Broilers (140 birds) were raised for 21 days and then equally divided into five different treatment groups of 28 birds each. The dietary treatments were as follows: 1) Control; 2) Germander (GER, 1.5%); 3) Oregano (ORE, 2.5%); 4) Combination of GER and ORE (CM, 1.5 and 2.5%); 5) BHA (0.02%). Meat patties from the five treatments were prepared, cooked, and stored at 4°C prior to analysis. During storage, samples were measured for Thiobarbituric Acid-reactive Substances (TBARS) and total carbonyl levels at 0, 4, and 7 days. In addition, cooked thigh meat was prepared separately to evaluate cooking loss and sensory attributes.
Results
The CM dietary treatment showed the highest antioxidant effect, with decreasing TBARS values (breast and thigh meat) throughout the storage time (4–7 days). Furthermore, ORE showed a higher antioxidant effect, decreasing the rancidity development (TBARS values), compared to the GER during the storage period (days 0 to 7). The anti-carbonyl effect of the CM supplement was the highest among all treatments from day 0 to 7. Generally, the antioxidant effect of GER was lower compared to that of ORE and BHA alone. The CM treatment most significantly decreased off-odor and rancidity development, with the lowest oxidation odor scores.

Conclusion

The results indicate that the combination of oregano and germander in the diet of boilers improves meat quality and prolongs shelf life.
Keywords: Germander; Lipid Oxidation; Natural Antioxidant; Oregano; Sensory Attributes
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