Dietary Supplementation of Oregano Essential Oil and α-tocopheryl Acetate on Microbial Growth and Lipid Oxidation of Turkey Breast Fillets During Storage

Abstract

Twenty four 12-week-old turkeys were divided into four equal groups. One of the groups was given a basal diet containing 30 mg •-tocopheryl acetate/kg feed (CONT), whereas the other groups the basal diet further supplemented with 100 mg •-tocopheryl acetate/kg (TOC), or 100 mg oregano essential oil/kg (OR), or 100 mg oregano essential oil plus 100 mg •-tocopheryl acetate/kg (ORTOC), for 4 weeks prior to slaughter. Lipid oxidation, total viable counts (TVC) and Pseudomonas spp. counts were all assessed in breast fillets stored refrigerated at 4°C for 12 days. Results showed that the OR group was more effective (P0.05) among each other. © Asian Network for Scientific Information, 2005