EFFECTS OF DIETARY ROSEMARY EXTRACT AND a-TOCOPHEROL ON THE PERFORMANCE OF CHICKENS, MEAT QUALITY, AND LIPID OXIDATION IN MEAT STORAGED UNDER CHILLING CONDITIONS

摘要

The influence of rosemary powder and a-tocopherol, applied to broiler chickens from the 21st d to 42nd d of their feeding, on chicken performance, meat quality, and lipid oxidation in the meat was observed. The chickens were fed with a feed supplemented with rosemary powder (500 mg/kg~(-1)) and a-tocopherol (40 mg/per chicken) gained higher weights (2 502 and 2 497 g) in comparison with the control group (2 457 g) and showed an increase in a-tocopherol concentrations in blood and breast muscles. Oxidative changes were investigated on the basis of the changes of malondialdehyde content in the breast and thigh muscles on days 0, 7, and 14 of refrigerated storage (4 deg C). The results showed that the rosemary powder was effective in delaying lipid oxidation compared to the control diet at all time points, but less effective than a-tocopherol. Thigh muscles were more susceptible to lipid oxidation compared to breast muscles. The addition of rosemary improved the sensory properties of the meat withouta prolongation of feeding time and increasing the costs of feeding.