Some characteristics of meats from the chickens fed with Lamiaceae spices: Proximate composition, lipid oxidation, color and sensory properties

Yetim H., SARIOĞLU K., EKİCİ L., Ozturk I., Sagdic O.

ARCHIV FUR LEBENSMITTELHYGIENE, vol.62, no.2, pp.58-64, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 62 Issue: 2
  • Publication Date: 2011
  • Doi Number: 10.2376/0003-925x-62-58
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.58-64
  • Yıldız Technical University Affiliated: No


The objective of this study was to investigate the effects of spice feeding on some chemical and sensory properties of chickens. For this purpose, in addition to the control group with only basal diet, the treatment broilers were fed with 3.5 % and 7.0 % of Izmir oregano (Origanum onites) only and 3.5 and 7.0 % of spice mix [Izmir oregano; black thyme (Thymbra spicata) and summer savory (Satureja hortensis) at the ratio of 1:1:1] for 40 days. The effect of spice-feeding treatment on the proximate composition, lipid oxidation, color and sensory properties of chicken breast and thigh samples were investigated in different storage periods (0, 3 and 6 days). The treatments showed no significant effect on the proximate composition except for the fat content and sensory attributes of the samples while a significant decrease was observed in lipid oxidation values with 3.5 % of mixed spice. Spice-feeding treatments resulted in a significant decrease in the TBA values of the samples, and the lowest TBA value was with the broiler groups fed with 3.5 % of mixed spice. Color of the chicken meats was influenced from the spice-feeding treatment especially with 3.5 % of Izmir oregano. The highest a* and b* values were observed in the broiler groups fed with 3.5 % or 7.0 % of Izmir oregano. In conclusion, the spice-feeding resulted in better storage stability in the chicken samples with no indication of undesirable sensory properties.