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9649877

Source:http://linkedlifedata.com/resource/pubmed/id/9649877

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pubmed-article:9649877pubmed:abstractText1. Oxidation of meat and membrane from broilers fed on a diet containing 500 mg/kg rosemary and sage extracts was compared to meat and membrane oxidation from broilers receiving a control diet (not enriched with antioxidants) and a diet enriched in alpha-tocopheryl acetate (200 mg/kg). 2. After 9 d of refrigerated storage, thiobarbituric acid reactive substances of white meat from broilers fed on the control and the alpha-tocopheryl acetate-enriched diets were 0.51 and 0.25 mg malonaldehyde/kg meat, respectively. Values for meat from broilers fed on the diets containing the rosemary and sage extracts were in the range 0.30 to 0.35 mg malonaldehyde/kg meat, significantly lower than those from birds fed on the control diet. A similar trend was observed in the dark meat but differences were not significant at 9 d of storage. Similar trends were observed in raw samples stored at -20 degrees C for up to 4 months and in samples cooked at 70 degrees C and kept stored under refrigeration for up to 4 d. 3. The meat from broilers fed on the diet containing spice extracts had smaller concentrations of total cholesterol oxidation products (COPS) than meat from the control group (P < 0.05). Supplemental alpha-tocopheryl acetate reduced the COPS concentrations to a greater extent than did spice extracts (P < 0.05). 4. A similar trend was observed in microsomal fraction isolates, in which the rate of metmyoglobin/hydrogen peroxide-catalysed lipid peroxidation was lower in animals receiving spice extracts than in those fed on the basal diet.lld:pubmed
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pubmed-article:9649877pubmed:authorpubmed-author:FlegalC JCJlld:pubmed
pubmed-article:9649877pubmed:authorpubmed-author:GrayJ IJIlld:pubmed
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pubmed-article:9649877pubmed:dateRevised2008-11-21lld:pubmed
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pubmed-article:9649877pubmed:articleTitleEffect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat.lld:pubmed
pubmed-article:9649877pubmed:affiliationDepartment of Food Science and Human Nutrition, Michigan State University, USA.lld:pubmed
pubmed-article:9649877pubmed:publicationTypeJournal Articlelld:pubmed
pubmed-article:9649877pubmed:publicationTypeComparative Studylld:pubmed
pubmed-article:9649877pubmed:publicationTypeResearch Support, Non-U.S. Gov'tlld:pubmed