Abstract:
The present study investigated the antioxidative activity of ground rosemary plant and ?-
tocopherol acetate on technological (pH, drip loss, cooking loss and WHC), organoleptic (L, a*,
b*) and sensory turkey meat quality stored for long term. A total of 1200 Hybride male turkeys
(16 weeks aged) were randomly allocated to 5 dietary treatments, which were set up with 1
control group and 4 experimental groups. The control group (VitE1) was given a basal diet
including 50 mg/kg ?-tocopherol acetate, while the experimental groups were supplied with 5
g/kg ground rosemary plant(ROS1), 10 g/kg plant (ROS2), 150mg/kg (VitE2) or 300 mg/kg ?-
tocopherol acetate (VitE3). Significant differences were seen between the control and
experimental groups for meat pH values, meat colour and maximum shear force as well as for
sensory analyses. Results showed that the incorporation of rosemary in turkey diets increased the
pH (P < 0.05). Dietary rosemary 5 g/kg were more effective (P < 0.0001) in inhibiting lighteness
compared to 10 g/kg and to the supplementation with ?-tocopheryl acetate/kg. For shear force, ?-
tocopheryl acetate supplementation at 150 mg/kg was similar to rosemary at 5 g/kg but inferior
to rosemary at 10 g/kg. Diet supplementation with a-tocopheryl acetate or rosemary had no effect
on drip loss, cooking loss and water holding capacity. The rosemary diet made meat softer,
tastier and had akeen smell. During long term of storage, the rosemary increased the abnormal
flavour intensity score. Furthermore, the meat had the higher overall acceptability score during
storage. In conclusion, dietary supplementation with rosemary during finishing period improved turkey meat quality. Moreover sensory attributes were positively affected by the rosemary
supplementations. |
