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Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat.

A. Luna,M. Lábaque,J. Zygadlo,R. H. Marin

Published 2010 in Poultry Science

ABSTRACT

Poultry meat is particularly prone to oxidative deterioration due to its high concentration of polyunsaturated fatty acids. The present study evaluates the effects of thymol and its isomer carvacrol on lipid oxidation when supplemented to the feed. Supplementation with the antioxidant butylated hydroxytoluene was used as a positive control. Thus, broiler chickens were assigned to 1 of 4 treatments: vehicle (control), 150 mg/kg of butylated hydroxytoluene (positive control), 150 mg/kg of thymol, or 150 mg/kg of carvacrol. Breast and thigh samples were taken at 0, 5, and 10 d of 4 degrees C storage. Lipid oxidation was determined by the analysis of 2-TBA reactive substances (TBARS). Sample storage for 5 to 10 d significantly increased the levels of TBARS. Feed supplementation did not significantly affect breast sample oxidation. However, after 5 and 10 d of storage, increasingly higher values of TBARS were detected in thigh samples of the control group in comparison to the 3 supplemented groups. Interestingly, the same lower values of TBARS were detected between those feed-supplemented groups. Therefore, the application of the natural antioxidants thymol or carvacrol could be useful to improve poultry meat quality.

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