Page 212 - Natural Antioxidants, Applications in Foods of Animal Origin

Natural Antioxidants in Poultry Products 191
VetBooks.ir or decomposing peroxides. Dietary supplementation of rosemary and sage

extracts or oregano essential oil in broilers could improve the oxidative
stability of raw and precooked meat products during storage. However,
combination of oregano and rosemary essential oils had greater effect than
those fed individually or α-tocopheryl acetate on inhibiting lipid oxida-
tion. These activities could have resulted from the action of antioxidant
compounds such as the phenolic isomers, thymol, and carvacrol found in the
extracts and essential oils from the aromatic plants.
Addition of drumstick leaf extracts in feed could reflect concentrations
of AA (vit. C), α-tocopherol (vit. E), beta carotene (vit. A precursor), various
flavonoids, and other phenolic compounds of broiler meat. So, broiler
produced with this leaf revealed potent AOA, and also improve color and
flavor of meat products.
The production of lipid peroxides in the carcasses of broiler chickens
during storage could be delayed by astaxanthin. Therefore, astaxanthin
either synthetic [45 mg/kg feed) or naturally occurring (from the red yeast
Xanthophyllomyces dendrorhous, 22.5 mg/kg feed)] could be used as an
antioxidant as well as a colorant for broiler chickens (Ahn & Nam, 2004).
Xanthophyll (natural or synthetic) sources to chicks could improve color
intensity of and inhibit lipid oxidation in leg meat. The antibacterial agent,
lasalacid sodium salt (LS) added to the diet affected not only their growth
performance but also their meat yield and stress response. Withdrawal of
LS increased the plasma 2-thiobarbituric acid reactant value, an indicator of
lipid per-oxidation.

5.4.2 DIRECTION ADDITION TO THE PRODUCT

Most of the antioxidants whether in the form of extracts, powders, or any
other form are added directly. It is the most commonly used method.

5.4.3 SPRAYING

The antioxidants directly or their active principle are sprayed over the surface
of the meat. Direct addition of a natural rosemary extract on to the meat
surface by spraying 2 ml pure extract diluted in 150 ml n-pentane, according
to a ratio of 2 ml solution to 50 g meat, gave rise to a significant decrease
of color loss and lipid oxidation spraying of vit. E directly on turkey meat
resulted in a lower myoglobin oxidation.