ABSTRACT:
Theeffectsof dietaryOriganum syriacumL. andTeucrium poliumL., alone and in combination, onthequalityand stabilityofrawbroiler meat wereevaluated.Broilers(N=140 )were rearedfor 21 days,divided into five groups under completely randomized design receivingone offivedietarytreatments(w/w): 1)Control,2)1.5%germander(GER),3) 2.5%oregano(ORE),4)1.5% ORE combined with 2.5% GER(CM),5)0.02%butylated hydroxyanisole(BHA).Meat was stored under refrigeration at 4 °C for up to 7 days, and analyzed for thiobarbituric acid-reactive substances (TBARS), protein oxidation, andCIE color values at 0, 4, and 7 days.A similar procedurewas used for sensory evaluation and other quality measurements. BothCM andORE treatmentshad the significant effect (P≤0.05) on decreasingTBARS values. In addition,CM treatment had the greatest anti-carbonyl effect andexhibited the greatest stabilizing effect onL* values at day7. CM and ORE treatments were alsobest able tomaintaina* values. The preservative effect ofORE and CMwas significantly higher (P≤0.05), retarding the development of off-odor and rancidity. In conclusion, thecurrentCMlevel still needs further investigation to be recommendedas acommercial additive.
