FEEDING ARTEMISIA SIEBERI, CORIANDER AND CLOVE ESSENTIAL OILS ALTERS MUSCLE LIPID OXIDATION IN BROILER CHICKEN

Seyed Davood Sharifi, Shokoufe Ghazanfari, Zahed Mohammadi, Farzane Rahiminiat

Abstract: We studied the effects of Artemisia sieberi, coriandrum and clove essential oils on changing tissues lipid oxidation in broiler chicken. Three experiments were conducted to determine whether feeding 1-d-old chicks a control diet or a diet containing either an antibiotic growth promoter or dietary essential oils (Artemisia sieberi, coriandrum and clove) alter tissues lipid oxidation. In each experiment, two hundred one day-old Ross 308 male broiler chicks were weighed and randomly assigned to 5 treatments, 4 replicates with 10 birds per cage by a completely randomized design. On day 42 of age two birds from each replicate were randomly selected and slaughtered. Then breast and thigh meat samples of birds were collected from each carcass and evaluated the antioxidative status of the tissues using iron-induced lipid oxidation. Chemical composition of these essential oils had been analyzed by gas chromatograph. Results were showed major chemical composition of Artemisia sieberi, coriander and clove essential oils included α-thujone and β- thujone (39.16%), linalool (67.6%) and eugenol (73.4%)
respectively. In present experiments, the use of Artemisia sieberi, coriander and clove essential oils caused a significant reduction of malondialdehyde in breast and thigh meats compared with control and antibiotic diets and with increasing concentration of the essential oils in diet the amount of malondialdehyde was reduced (P<0.05). Finally, suggesting that the Artemisia sieberi, coriander and clove essential oils exerted an antioxidant effect on chicken tissues.

Keywords: essential oil; phenolic; thiobarbituric acid reactive substance

Date published: 2017-09-08