Effect of Phytogenic Additives on Oxidation Stability of Frozen Chicken Meat

Abstract

In this study, oxidative stability of frozen chicken breast and thigh muscle after application of feed mixtures enriched by phytogenic additives was investigated. The 150 pieces one-day-old chicks of Cobb 500 hybrid combination were divided into three groups: C - control group, G1 – experimental group with addition 1000 mg kg-1 Biostrong 510 + FortiBac and G2 – experimental group with addition 1000 mg kg-1 Agolin Acid. The broiler chickens were fed during 42 days by ad libitum. Samples of chicken breast and thigh muscle were analysed in the 1st day and after 1st, 2nd, 3rd, 4th, 5th and 6th month of frozen storage at -18 °C. During testing period we recorded positive influence of phytogenic additives on oxidative stability of chicken meat in experimental groups (G1, G2). After 6th month of frozen storage, we found higher malondialdehyde (MDA) values and lower oxidative stability of breast muscle in control group (0.167 mg.kg-1) compared to experimental groups G1 (0.149 mg.kg-1) and G2 (0.145 mg.kg-1). Similar tendency of oxidative changes as in the breast muscle was recorded in the thigh muscle. At the end of frozen storage MDA average values of thigh muscle were higher in control group (0.181 mg.kg-1) compared to experimental groups (G1 - 0.163 mg.kg-1 and G2 - 0.160 mg.kg-1). Based on the obtained results we can stated, that phytogenic additives applied in chicken nutrition had positive influence of, namely on oxidation stability of fatty substances.

Keywords

• chicken meat
• oxidative stability
• phytogenic additives