The influence of dietary supplementation with Melissa officinalis and combination of Achillea millefolium and Crataegus oxyacantha on oxidative stability of stored poultry meat
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The University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81, Košice, Slovakia
Slovak University of Technology, Faculty of Chemical and Food Technology, Radlinského 9, 812 37, Bratislava, Slovakia
Publication date: 2011-06-18
Corresponding author
S. Marcinčák   

The University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81, Košice, Slovakia
J. Anim. Feed Sci. 2011;20(2):236-245
The effect of feeding common balm (Melissa officinalis L.) and combination of yarrow (Achillea millefolium L.) and common hawthorn (Crataegus oxyacantha L.) on sensory properties and oxidative stability (2-thiobarbituric method - TBA) of chilled and frozen chicken meat was investigated. The experiment was carried out on 90 one-day-old broiler chicks (ROSS 308) divided into three groups and fed for 41 days, as follows: control (C) with basal diet without supplementation, the second group (LB) with basal diet supplemented with ground common balm 20 g•kg-1, and the third group (YH) with basal diet supplemented with ground yarrow 20 g•kg-1 and hawthorn 10 g•kg-1. Supplementation with common balm, and especially with combination of yarrow and hawthorn, caused the significant reduction in lipid oxidation processes in chicken meat during chilling and freezing storage. In experimental groups (LB, YH) stored chilled or frozen significant lower amounts of TBA reactive products were found compared with control group (P<0.05). Thigh meat was more susceptible to lipid oxidation compared with breast meat. In addition, diets supplemented with plants had a positive effect on sensory quality of fresh or frozen (12 month) meat. On the other hand, organoleptic properties of breast muscles were not influenced by supplementation.
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