Shahnaz Ebrahiminejad; Heshmatollah Khosravinia; Masoud Alirezaei
Volume 16, Issue 1 , May 2014, , Pages 53-62
Abstract
This study was carried out to investigate the effect ofadministration of Satureja khuzistanica essential oil (SkEO) in drinking water on performance, lipid oxidation, activity of antioxidative enzymes and cholesterol content of thigh meat using 720 one-day-old Ross 308 broiler chicks. The SkEO was added ...
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This study was carried out to investigate the effect ofadministration of Satureja khuzistanica essential oil (SkEO) in drinking water on performance, lipid oxidation, activity of antioxidative enzymes and cholesterol content of thigh meat using 720 one-day-old Ross 308 broiler chicks. The SkEO was added into drinking water at zero (control-), 200, 300, 400 and 500 mg/L along with a treatment consisting polysorbate-80 (control+) at 500 mg/L. Inclusion of SkEO in drinking water significantly decreased water intake and improved production efficiency index of the birds during days one to 42 of age (P<0.05). The concentration of thiobarbitoric acid reactive substances in thigh meat was significantly decreased by SkEO-treated water (P<0.05). Addition of SkEO into drinking water significantly decreased superoxide dismutase as well as glutathione peroxidase activity in raw thigh meat of the birds (P<0.05). Catalase activity was not influenced by SkEO-added water (P>0.05). Lipid content and cholesterol level in thigh meat was significantly decreased in the birds received 500 and 200 to 400 mg/L SkEO through drinking, respectively (P<0.05). It could be concluded that administration of Satureja khuzistanica essential oils into drinking water at minimum 200 mg/L promoted meat lipid stability. Cholesterol levels of thigh meat decreased by SkEO at 200 to 500 mg/L.