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

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