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The effects of dietary oregano essential oil and alpha-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
dc.creator | Botsoglou, N. A. | en |
dc.creator | Grigoropoulou, S. H. | en |
dc.creator | Botsoglou, E. | en |
dc.creator | Govaris, A. | en |
dc.creator | Papageorgiou, G. | en |
dc.date.accessioned | 2015-11-23T10:24:04Z | |
dc.date.available | 2015-11-23T10:24:04Z | |
dc.date.issued | 2003 | |
dc.identifier | 10.1016/s0309-1740(03)00029-9 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/11615/26387 | |
dc.description.abstract | The effects of dietary oregano essential oil and alpha-tocopheryl acetate supplementation on the susceptibility of raw and cooked turkey breast and thigh meat to lipid oxidation during refrigerated storage for 9 days were examined. Thirty 12-week-old turkeys were divided into five groups and fed a basal diet containing 30 mg alpha-tocopheryl acetate kg(-1) feed as control, or basal diet plus 200 mg alpha-tocopheryl acetate kg(-1), or basal diet plus 100 mg oregano oil kg(-1), or basal diet plus 200 mg oregano oil kg(-1), or basal diet plus 100 mg oregano oil and 100 mg alpha-tocopheryl acetate kg(-1), for 4 weeks prior to slaughter. Lipid oxidation was assessed by monitoring malondialdehyde formation in raw and cooked meat at 0, 3, 6 and 9 days of refrigerated storage, through use of a third-order derivative spectrophotornetric method. Results showed that all dietary treatments significantly (P<0.05) increased the stability of both raw and cooked turkey meat to lipid oxidation compared with the control. Oregano oil at 200 mg kg(-1) was significantly (P<0.05) more effective in delaying lipid, oxidation compared to the level of 100 mg kg(-1), equivalent to alpha-tocopheryl acetate at 200 mg kg(-1), but inferior (P<0.05) to oregano oil plus alpha-tocopheryl acetate at 100 mg kg(-1) each, which in turn was superior (P<0.05) to all dietary treatments, indicating a synergistic effect. Thigh muscle was more susceptible to oxidation compared with breast muscle in all treatments, although it contained alpha-tocopherol at significantly (P<0.05) higher levels. (C) 2003 Elsevier Ltd. All rights reserved. | en |
dc.source | Meat Science | en |
dc.source.uri | <Go to ISI>://WOS:000184306200030 | |
dc.subject | oregano essential oil | en |
dc.subject | alpha-tocopheryl acetate | en |
dc.subject | dietary | en |
dc.subject | supplementation | en |
dc.subject | lipid oxidation | en |
dc.subject | turkey meat | en |
dc.subject | VITAMIN-E | en |
dc.subject | ANTIOXIDANT ACTIVITY | en |
dc.subject | ASCORBYL PALMITATE | en |
dc.subject | COLOR STABILITY | en |
dc.subject | TEA CATECHINS | en |
dc.subject | BETA-CAROTENE | en |
dc.subject | SUNFLOWER OIL | en |
dc.subject | BROILER MEAT | en |
dc.subject | CHICKEN MEAT | en |
dc.subject | EXTRACTS | en |
dc.subject | Food Science & Technology | en |
dc.title | The effects of dietary oregano essential oil and alpha-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage | en |
dc.type | journalArticle | en |
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