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Effect of dietary olive leaves and/or α-tocopheryl acetate supplementation on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage

Botsoglou, Evropi, Govaris, Alexandros, Christaki, Efterpi, Botsoglou, Nikolas
Food chemistry 2010 v.121 no.1 pp. 17-22
dietary nutrient sources, olives, Olea europaea, leaves, alpha-tocopherol, turkeys, poultry feeding, dietary supplements, microbial growth, lipid peroxidation, turkey meat, fillets, refrigeration, food storage, cold storage, storage quality, experimental diets, turkey feeding, antimicrobial properties, food analysis, meat composition
Thirty turkeys were allocated to five groups of six birds each. One group that served as control was fed a basal diet, while the others were fed diets supplemented with olive leaves at 5 or 10g/kg, or α-tocopheryl acetate at 150 or 300mg/kg. Following slaughter, fillets from breast were stored at 4°C in the dark for 12days, and lipid oxidation and microbial growth were assessed. Results showed that the incorporation of olive leaves in turkey diets increased (P <0.05) the oxidative stability of raw breast fillets during refrigerated storage. Dietary olive leaves at 10g/kg were more effective (P <0.05) in inhibiting lipid oxidation compared to 5g/kg, but inferior to the supplementation of 300mg α-tocopheryl acetate/kg. In turn, α-tocopheryl acetate supplementation at 150mg/kg was equal to olive leaves at 5g/kg but inferior to olive leaves at 10g/kg. Total viable counts, lactic acid bacteria, Enterobacteriaceae and psychrotrophic bacteria counts were all increased (P <0.05) in breast fillets of all groups throughout the refrigerated storage. Diet supplementation with α-tocopheryl acetate had no effect on the bacterial counts recorded in the control group, but diet supplementation with olive leaves resulted in decrease (P <0.05) of all bacterial counts at day 2 of storage and thereafter; during this period, olive leaves at the level of 10g/kg were more effective in inhibiting bacterial growth compared to the level of 5g/kg.