Addition of Capsicum oleoresin, Carvacrol, Cinnamaldehyde and their mixtures to the broiler diet II: Effects on meat quality
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Background: In recent years, with the prohibition of antibiotics used as growth stimulants in the nutrition of farm animals, researchers have searched for alternative natural and reliable products in order to be able to sustain the developments experienced during the use of antibiotics and to overcome the possible inconveniences. In this context, studies on evaluation of essential oils in poultry nutrition have been reported to improve the utilization of feed, stimulate the release of digestive enzymes, increase absorption in the stomach and intestines, antimicrobial and anti-parasitic effects and thus, can be an alternative to antibiotics and improve meat quality as well. Indeed, this study has been carried out to explore the effects of the addition of 150 mg/kg capsicum oleoresin (CAP), carvacrol (CAR), cinnamaldehyde (CIN) or their mixture (CAP+CAR+CIN) into the broilers’ ration over sensory, physical and chemical properties in breast meat and leg meat. Methods: Experiments were conducted over 400 male and female broiler chicks (Ross-308) in 5 groups (1 control group and 4 treatment groups), each composed of 80 chicks. The control group was fed without feed additives while the second, third, fourth and the fifth groups were fed with 150 mg CAP/kg feed, 150 mg CAR/kg feed, 150 mg CIN/kg feed, and 150 mg CAP+CAR+CIN/kg feed, respectively. Results: Addition of CAP, CAR, CIN or CAP+CAR+CIN had effects on the sensory (of taste, tenderness, juiciness and overall acceptability); physical properties (of L* value and toughness), the chemical properties (of DM, CF, CP, linoleic, EPA, behenic, MUFA, PUFA and Σn-6 of the leg meat), the physical characteristics (of toughness and firmness), and the chemical properties (of CF, CP, linoleic, ecosenic, EPA, lignoseric, MUFA and Σn-3) of the breast meat in comparison to control group. Furthermore, while the treatments had positive impacts on thawing loss, cooking loss and water holding capacity in both breast and leg meat; no effect was observed on pH value and lipid oxidation on day 1, day 4 and day 8. Conclusion: The results strongly suggested that the addition of CAP, CAR, CIN or CAP+CAR+CIN to the rations of the broiler chicks changed the sensory, physical and chemical properties of breast and leg meat. It was also observed that these compounds were more effective when they were added to the ratio as a mixture rather than adding them individually.
Abstract
Background: In recent years, with the prohibition of antibiotics used as growth stimulants in the nutrition of farm animals, researchers have searched for alternative natural and reliable products in order to be able to sustain the developments experienced during the use of antibiotics and to overcome the possible inconveniences. In this context, studies on evaluation of essential oils in poultry nutrition have been reported to improve the utilization of feed, stimulate the release of digestive enzymes, increase absorption in the stomach and intestines, antimicrobial and anti-parasitic effects and thus, can be an alternative to antibiotics and improve meat quality as well. Indeed, this study has been carried out to explore the effects of the addition of 150 mg/kg capsicum oleoresin (CAP), carvacrol (CAR), cinnamaldehyde (CIN) or their mixture (CAP+CAR+CIN) into the broilers’ ration over sensory, physical and chemical properties in breast meat and leg meat. Methods: Experiments were conducted over 400 male and female broiler chicks (Ross-308) in 5 groups (1 control group and 4 treatment groups), each composed of 80 chicks. The control group was fed without feed additives while the second, third, fourth and the fifth groups were fed with 150 mg CAP/kg feed, 150 mg CAR/kg feed, 150 mg CIN/kg feed, and 150 mg CAP+CAR+CIN/kg feed, respectively. Results: Addition of CAP, CAR, CIN or CAP+CAR+CIN had effects on the sensory (of taste, tenderness, juiciness and overall acceptability); physical properties (of L* value and toughness), the chemical properties (of DM, CF, CP, linoleic, EPA, behenic, MUFA, PUFA and Σn-6 of the leg meat), the physical characteristics (of toughness and firmness), and the chemical properties (of CF, CP, linoleic, ecosenic, EPA, lignoseric, MUFA and Σn-3) of the breast meat in comparison to control group. Furthermore, while the treatments had positive impacts on thawing loss, cooking loss and water holding capacity in both breast and leg meat; no effect was observed on pH value and lipid oxidation on day 1, day 4 and day 8. Conclusion: The results strongly suggested that the addition of CAP, CAR, CIN or CAP+CAR+CIN to the rations of the broiler chicks changed the sensory, physical and chemical properties of breast and leg meat. It was also observed that these compounds were more effective when they were added to the ratio as a mixture rather than adding them individually.
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