Antioxidant activity of dietary oregano essential oil and α-tocopheryl acetate supplementation in long-term frozen stored turkey meat

摘要: The effects of dietary oregano essential oil and α-tocopheryl acetate supplementation on the oxidative stability long-term frozen stored turkey meat were investigated. Thirty 12-week-old turkeys, randomly divided into five groups, given a basal diet or supplemented with 200 mg kg-1, 100 plus kg-1 for 4 weeks prior to slaughter. Lipid oxidation in breast thigh was assessed after 1, 3, 6, 9 months storage at −20 °C following 7 days refrigerated °C. Results showed that increased during storage. Dietary inclusion level feed significantly (p < 0.05) more effective delaying lipid compared but equivalent which turn...