PRESERVATIVE EFFECT OF DIETARY OREGANO AND GERMANDER ON QUALITY AND STORAGE STABILITY OF RAW BROILER MEAT Authors: M. S. AL-Rawashdeh, M. A. AL-Hijazeen, G. J. AL-Rabadi Journal: Journal of Animal and Plant Sciences (JAPS) ISSN: 1018-7081 (Print), 2309-8694 (Online) Volume: 32 Issue: 5 Pages: 1200-1210 Year: 2022 DOI: https://doi.org/10.36899/JAPS.2022.5.0526 URL: https://doi.org/https://doi.org/10.36899/JAPS.2022.5.0526 Publisher: Pakistan Agricultural Scientists Forum Abstract:

The effects of dietary Origanum syriacum L. and Teucrium polium 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) 0.02% butylated hydroxyanisole (BHA). Meat was stored under refrigeration at 4 °C for up to 7 days, and analyzed for thiobarbituric acid-reactive substances (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 ≤ 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 ≤ 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.

Keywords: Oregano, Germander, Dietary antioxidant, Lipid oxidation, Sensory attributes