17 M. S. AL-Rawashdeh M. A. AL-Hijazeen G. J. AL-Rabadi Journal of Animal and Plant Sciences JAPS 20222022/10/30 32 5 1200-1210 1018-7081 https://doi.org/10.36899/JAPS.2022.5.0526 <p>The effects of dietary<em>&nbsp;Origanum syriacum</em>&nbsp;L. and&nbsp;<em>Teucrium polium</em>&nbsp;L., alone and in combination, on the quality and stability of raw broiler meat were evaluated. Broilers (N=140 ) were reared for 21 days, divided into five groups under completely randomized design receiving one of five dietary treatments (w/w): 1) Control, 2) 1.5% germander (GER), 3) 2.5% oregano (ORE), 4) 1.5% ORE combined with 2.5% GER (CM), 5)&nbsp;0.02% butylated hydroxyanisole (BHA). Meat was stored under refrigeration at 4 &deg;C for up to 7 days, and analyzed for thiobarbituric acid-reactive substances<strong>&nbsp;(</strong>TBARS), protein oxidation, and CIE color values at 0, 4, and 7 days. A similar procedure was used for sensory evaluation and other quality measurements. Both CM and ORE treatments had the significant effect (P &le; 0.05) on decreasing TBARS values. In addition, CM treatment had the greatest anti-carbonyl effect and exhibited the greatest stabilizing effect on L* values at day 7. CM and ORE treatments were also best able to maintain a* values. The preservative effect of ORE and CM was significantly higher (P &le; 0.05), retarding the development of off-odor and rancidity. In conclusion, the current CM level still needs further investigation to be recommended as a commercial additive.</p> Oregano, Germander, Dietary antioxidant, Lipid oxidation, Sensory attributes Pakistan Agricultural Scientists Forum https://thejaps.org.pk/AbstractView.aspx?mid=AS-21-0017