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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.