Antioxidant Effect of Dietary Zataria multiflora boiss Extract Supplementationon and Susceptibility of Chicken Meat to Lipid Oxidation during Frozen Storage
محورهای موضوعی : Camelف. محمدپور 1 , ح. درمانی‌کوهی 2 , م. مطیحی اصلی 3
1 - Department of Animal Science, Faculty of Agricultural Science, University of Guilan, Rasht, Iran
2 - Department of Animal Science, Faculty of Agricultural Science, University of Guilan, Rasht, Iran
3 - Department of Animal Science, Faculty of Agricultural Science, University of Guilan, Rasht, Iran
کلید واژه: meat quality, broiler chicken, frozen storage, thigh muscle, <i>Zataria multiflora boiss</i>,
چکیده مقاله :
The antioxidant effect of dietary Zataria multiflora boiss (ZMBE) extract supplementation on the susceptibility of chicken thigh muscle to lipid oxidation during frozen storage at -20 ˚C for 6 months was examined in this experiment. Three hundred thirty six day-old chicks were allocated to 7 dietary treatments with 4 replicates (12 birds each) in a completely randomized design. The dietary treatments in this study were: T1) basal diet [control group, without Zataria multiflora boiss extract (ZMBE)], T2) and T3) [basal diet plus 0.5% and 1% of ZMBE for 42 days], T4) and T5) [basal diet plus 0.5% and 1% ZMBE in the last two weeks of rearing period] and T6) and T7) [basal diet plus 0.5% and 1% ZMBE in the last week of rearing period], respectively. The susceptibility of meat to lipid oxidation was determined by measuring the pH and thiobarbituric acid reactive substances (TBARS) level of thigh muscle after 2, 4 and 6 months of storage, respectively. Results clearly demonstrated a major impact on the oxidative stability of broiler meat by ZMBE treatments when compared to control group (P<0.05). However, TBARS values of meat increased pH and moisture content decreased with increasing storage time (P<0.05).
در این آزمایش، تأثیر مکملسازی عصاره آویشن شیرازی روی حساسیت گوشت جوجههای گوشتی به اکسیداسیون در طول ذخیرهسازی در فریزر در دمای 20- درجه سانتیگراد به مدت 6 ماه مورد بررسی قرار گرفت. 336 قطعه جوجه یکروزه به 7 تیمار در 4 تکرار (12 جوجه در هر تکرار) در یک طرح کاملاً تصادفی اختصاص داده شد. جیرههای آزمایشی در این مطالعه شامل: تیمار 1) جیره پایه (گروه کنترل، بدون عصاره آویشن شیرازی)، تیمار 2 و 3) به ترتیب جیره پایه مکمل شده با 5/0 و 1 درصد عصاره آویشن شیرازی به مدت 42 روز، تیمار 4 و 5) به ترتیب جیره پایه مکمل شده با 5/0 و 1 درصد عصاره آویشن شیرازی در 2 هفته پایانی دوره پرورش و تیمار 6 و 7) به ترتیب جیره پایه مکمل شده با 5/0 و 1 درصد عصاره آویشن شیرازی در 1 هفته پایانی دوره پرورش، بودند. حساسیت گوشت به اکسیداسیون چربی به وسیله اندازهگیری pH و سطح مواد واکنش دهنده با تیوباربیتوریک اسید (TBARS) در ماهیچه ران پس از 2، 4 و 6 ماه دوره ذخیرهسازی تعیین شد. نتایج حاصل تأثیر تیمار با عصاره آویشن شیرازی بر ثبات اکسیداتیو گوشت در جوجههای گوشتی را در مقایسه با گروه شاهد نشان داد (05/0P<). با افزایش مدت زمان ذخیرهسازی، میزان TBARS در گوشت افزایش و میزان pH و رطوبت گوشت کاهش یافت (05/0P<).
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