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 α-tocopheryl acetate/kg feed (CONT), whereas the other groups the basal diet further supplemented with 100 mg α-tocopheryl acetate/kg (TOC), or 100 mg oregano essential oil/kg (OR), or 100 mg oregano essential oil plus 100 mg α-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^oC for 12 days. Results showed that the OR group was more effective (P< 0.05) in delaying lipid oxidation compared to the CONT group, but inferior (P< 0.05) to TOC group which in turn was inferior (P< 0.05) to the ORTOC group. TVC and Pseudomonas spp. counts of the TOC group were not different (P< 0.05) than those of the CONT group, but higher (P< 0.05) than those of the OR and ORTOC groups, which in their turn did not differ (P>0.05) among each other.