Effect of supplementing feed with oregano and-or alpha-tocopherol acetate on growth of broiler chickens and oxidative stability of meat
By I. Giannenas, P. Florou-Paneri, N. Botsoglou, E. Christaki, A. B. Spais. 2005
116 citations recorded by the source corpus.
An experiment was carried out to examine the effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth performance of broiler chickens and the oxidative stability of breast and thigh meat. A total of 6300 one-day old Cobb-500 chickens were randomly allocated into 7 equal groups with three subgroups of 150 males and 150 females each. One of the groups was given a basal diet containing 30 mg α-tocopheryl acetate/kg feed (negative control group), whereas the other six groups were administered the basal diet supplemented further with dehydrated oregano plants at 5 g/kg (OR5 group) and 10 g/kg (OR10 group), dehydrated oregano plants at 5 or 10 g/kg plus 170 mg/kg α-tocopheryl acetate (OR5-TOC and OR10-TOC group, respectively), α-tocopheryl acetate at 170 mg/kg (TOC group), and flavomycin at 4 mg/kg plus lasalocid at 75 mg/kg (FLA-LAS positive control group). After 42 days of feeding, values of body weight, daily weight gain and feed conversion ratio showed that oregano given as single supplement at the level of 5 g/kg or in combination with α-tocopheryl acetate could serve as an alternative to the approved feed additives flavomycin and lasalocid, exerting a growth-promoting effect. Feed supplementation with oregano decreased malondialdehyde values in meat samples compared with the control, the supplementation level of 5 g/kg being more effective in retarding lipid oxidation compared with 10 g/kg. The antioxidant activity offered by oregano was, however, inferior to that exhibited by α-tocopheryl acetate supplementation, while the antioxidant activity presented by the combination of 5 g/kg oregano and α-tocopheryl acetate was higher than that presented by α-tocopheryl acetate when supplemented alone or in combination with 10 g/kg oregano. Thigh meat samples were found to be more susceptible to oxidation compared with breast meat, although the latter contained α-tocopherol at markedly lower levels.
Subfields: Animal Science and Zoology, Biochemistry
View Paper: https://www.semanticscholar.org/paper/9aabb55f8a0b4cf37521d442913deb00f608e916
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In Animal Science and Zoology
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Citations in the corpus
- Phytobiotics in poultry and swine nutrition – a review (2017, background): “…the potential effect of PFAs from the Labiatae plant family containing phenolic compounds on improving the oxidative stability of pork (Janz et al. 2007) and poultry meat (Botsoglou et al. 2003; Young et al. 2003; Basmacioglu et al. 2004; Giannenas et al. 2005; FlorouPaneri et al. 2006).”
- Efficacy of Phytogenic Feed Additive on Performance, Production and Health Status of Monogastric Animals – A Review (2017, background): “The oxidative stability of meat obtained from broilers, hens or turkeys in a series of studies have been reported to increase with the use of dietary supplementation of EOs (Florou-Paneri et al., 2006; Giannenas et al., 2005).”
- Use of phytogenic products as feed additives for swine and poultry. (2008, background): “The principal potential of feed additives from the Labiatae plant family containing herbal phenolic compounds to improve the oxidative stability of animalderived products has been demonstrated for poultry meat (Botsoglou et al., 2002, 2003a,b; Papageorgiou et al., 2003; Young et al., 2003; Basmaciog”
- Role of natural antioxidants for the control of coccidiosis in poultry. (2013, unknown): “Giannenas et al. (2005) described that a combination of αtocopherol acetate (Vitamin E) and dehydrated oregano supplementation in broiler feed exhibited antioxidant activity higher than that exhibited by α-tocopherol acetate supplementation alone.”