Effect of dietary olive leaves and/or α-tocopheryl acetate supplementation on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage
Ημερομηνία
2010Λέξη-κλειδί
Επιτομή
Thirty turkeys were allocated to five groups of six birds each. One group that served as control was fed a basal diet, while the others were fed diets supplemented with olive leaves at 5 or 10 g/kg, or α-tocopheryl acetate at 150 or 300 mg/kg. Following slaughter, fillets from breast were stored at 4 °C in the dark for 12 days, and lipid oxidation and microbial growth were assessed. Results showed that the incorporation of olive leaves in turkey diets increased (P < 0.05) the oxidative stability of raw breast fillets during refrigerated storage. Dietary olive leaves at 10 g/kg were more effective (P < 0.05) in inhibiting lipid oxidation compared to 5 g/kg, but inferior to the supplementation of 300 mg α-tocopheryl acetate/kg. In turn, α-tocopheryl acetate supplementation at 150 mg/kg was equal to olive leaves at 5 g/kg but inferior to olive leaves at 10 g/kg. Total viable counts, lactic acid bacteria, Enterobacteriaceae and psychrotrophic bacteria counts were all increased (P < 0.05) in breast fillets of all groups throughout the refrigerated storage. Diet supplementation with α-tocopheryl acetate had no effect on the bacterial counts recorded in the control group, but diet supplementation with olive leaves resulted in decrease (P < 0.05) of all bacterial counts at day 2 of storage and thereafter; during this period, olive leaves at the level of 10 g/kg were more effective in inhibiting bacterial growth compared to the level of 5 g/kg. © 2009 Elsevier Ltd. All rights reserved.