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ESSENTIAL OILS COMPONENTS AND ZEOLITE CLINOPTILOLITE IMPACT ON POULTRY MEAT QUALITY

The aim of this study was to determine the effect of essential oils components on the quality of chicken meat and to determine whether natural zeolite enhances their activity. The experiment included 144 Ross 308 broilers divided into 3 groups: control group, group fed with the addition of ExtractTM and group fed with combination of ExtractTM and natural zeolite clinoptilolite, added to feed throughout the entire fattening time. ExtractTM consists of three components of essential oils: carvacrol, cinnamaldehyde and capsaicin Oleoresin. Immediately after fattening chickens were slaughtered, and the following quality parameters were found in chicken meat breast: pH after 45 minutes (pH 1), pH after 24 hours (pH 2), drip loss and meat colour. In the breast and thigh meat degree of lipid peroxidation (TBARS) was determined. According to the obtained meat quality values, no chicken meat have been classified under the category of pale, soft and exudative meat or in a category of dark, firm and dry meat. TBARS values in thigh meat with ExtractTM addition in feed were reduced compared to the control group, while the addition of ExtractTM and zeolite showed statistically significant (P <0.05) lower lipid peroxidation in meat, indicating better sustainability of meat.

poultry meat, carvacrol, cinnamaldehid, capsicum Oleoresin, zeolite, drip loss, meat colour, pH, TBARS

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