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

Effect of oil extract of oregano supplemented in diet, on growth and oxidative stability of poultry meat was studied. 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 degrees C. Partition of defrost samples was stored at chilling conditions (4 degrees C) during 12 hours, ground and thermally treated at 80 degrees 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 oxidation 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).