OXIDATIVE STABILITY OF CHILLED CHICKEN MEAT AFTER FEEDING OF SELECTED PLANTS

  • Slavomír Marcinčák Department of food hygiene and technology, University of veterinary medicine and pharmacy in Košice, Komenského 73, 041 81, Košice, the Slovak Republic
  • Peter Popelka Department of food hygiene and technology, University of veterinary medicine and pharmacy in Košice, Komenského 73, 041 81, Košice, the Slovak Republic
  • Jana Šimková Department of chemistry, biochemistry and biophysics, University of veterinary medicine and pharmacy in Košice, Komenského 73, 041 81, Košice, the Slovak Republic
  • Dana Marcinčáková Department of pharmacy, pharmacology and toxicology, University of veterinary medicine and pharmacy in Košice, Komenského 73, 041 81, Košice, the Slovak Republic
  • Mária Martonová Department of chemistry, biochemistry and biophysics, University of veterinary medicine and pharmacy in Košice, Komenského 73, 041 81, Košice, the Slovak Republic
DOI: https://doi.org/10.5219/38
Keywords: lipid oxidation, chicken meat, natural antioxidants, mellisa, yarrow, hawthorn

Abstract

 

The effect of feeding of lemon balm (Melissa officinalis, L) and combination of yarrow (Achillea millefolium L) and hawthorn (Crataegus oxyacantha L) on oxidative stability and sensory properties of produced poultry meat was investigated. Sixty one-day-old commercial broiler chicks (ROSS 308) were used in our experiment, divided into 3 groups, and fed 41 days, as follows: control (K) was fed with standard diet without supplementation of plants; second group (M) was fed with standard diet supplemented with grounded lemon balm in concentration 2 % per 1 kg; and third group was fed with standard diet supplemented with grounded yarrow (2 %) and hawthorn (1 %). Results showed that supplementation with lemon balm, and mainly combination of yarrow and hawthorn in the diet significantly caused reduction of lipid oxidation processes in thigh meat during chilling storage of samples. In addition, supplementation of plants in the diet had positive effect on sensory quality of meat of broiler chickens. 

 

doi:10.5219/38

 

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Potravinárstvo 3/2010
Published
2010-06-18
How to Cite
Marcinčák, S., Popelka, P., Šimková, J., Marcinčáková, D., & Martonová, M. (2010). OXIDATIVE STABILITY OF CHILLED CHICKEN MEAT AFTER FEEDING OF SELECTED PLANTS. Potravinarstvo Slovak Journal of Food Sciences, 4(3), 46-49. https://doi.org/10.5219/38
Issue
Vol. 4 No. 3 (2010): Potravinarstvo
Section
Articles
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