Effect of Feeding Rosemary and α -Tocopheryl Acetate on Hen Performance and Egg Quality

Journal of Poultry Science

Volumn 43, Issue 2, 2006, Pages 143-149

  Florou Paneri, Panagiota ^a   Botsoglou, Nikolaos ^a   Dotas, Dimitrios ^a   Mitsopoulos, Ioannis ^a   Dotas, Vassilios ^a   Botsoglou, Evropi ^a   Nikolakakis, Ioannis ^b  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF WESTERN MACEDONIA   (Greece)

Author keywords

hen performance; lipid oxidation; quality; rosemary; tocopherol

Indexed keywords

EID: 85006587875     PISSN: 13467395     EISSN: 13490486     Source Type: Journal    
DOI: 10.2141/jpsa.43.143     Document Type: Article

References (29)

1. AOAC Official Methods of Analysis of the Association of Official Analytical Chemists (Herlich K ed.). A.O.A.C. International, Arlington, USA. 1990.
2. Aymond WM and Van Elswyk ME. Thiobarbituric acid reactive substances and n-3 fatty acids in response to whole and ground flaxseed. Poultry Science, 74, 1388–1394. 1995.
3. Botsoglou NA, Fletouris DJ, Papageorgiou GE, Vassilopoulos VN, Mantis AJ and Trakatellis AG. A rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissues, food, and feedstuff samples. Journal of Agricultural and Food Chemistry, 42, 1931–1937. 1994.
4. Botsoglou NA, Yannakopoulos AL, Fletouris DJ, Tserveni-Goussi AC and Fortomaris P. Effect of dietary thyme on the oxidative stability of egg yolk. Journal of Agricultural and Food Chemistry, 45, 3711–3716. 1997.
5. Botsoglou NA, Yannakopoulos AL, Fletouris DJ, Tserveni-Goussi AC and Psomas I. Yolk fatty acid composition and cholesterol content in response to level and form of dietary flaxseed. Journal of Agricultural and Food Chemistry, 46, 4652–4656. 1998.
6. Chen JY, Latshaw JD, Lee HO and Min DB. α-Tocopherol content and oxidative stability of egg yolk as related to dietary α-tocopherol. Journal of Food Science, 63, 919–922. 1998.
7. Cherian G, Wolfe FW and Sim JS. Feeding dietary oils with tocopherols: effects on internal qualities of eggs during storage. Journal of Food Science, 61, 15–18. 1996.
8. Chu YH and Hsu HF. Effects of antioxidants on peanut oil stability. Food Chemistry, 66, 29–34. 1999.
9. Cuppert SL. The Use of Natural Antioxidants in Food Products of Animal Origin. In: Antioxidants in Food (Pokorny J, Yanishlieva N and Gordon M eds.). Pp. 302, Cambridge, England, Woodhead Publishing, Ltd. 2001
10. Cuvelier M, Richard H and Berset C. Antioxidative activity and phenolic composition of pilot-plant and commercial extracts of sage and rosemary. Journal of the American Oil Chemistry Society, 73, 645–652. 1996.
11. Frankel E, Huang S, Aeschbach R and Prior E. Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-in-water emulsion. Journal of Agricultural and Food Chemistry, 44, 131–135. 1996.
12. Galobart J, Barroeta A, Baucells M, Codony R and Ternes W. Effect of dietary supplementation with rosemary extract and α-tocopheryl acetate on lipid oxidation in eggs enriched with ω3-fatty acids. Poultry Science, 80, 460–467. 2001.
13. Gebert S, Messikommer R, Pfirter H, Bee G and Wenk C. Dietary fats and vitamin E in diets for laying hens: Effects on laying performance, storage stability and fatty acid composition of eggs. Archives fuer Geflugelkunde, 62, 214–222. 1998.
14. Gutensperger B, Hammerli-Meier D and Escher F. Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meat. Journal of Food Science, 63, 955–957. 1998.
15. Jiang Y, McGeachin R and Bailey C. α-Tocopherol, β-carotene, and retinal enrichment of chicken eggs. Poultry Science, 73, 1137–1143. 1994.
16. Krause E, Ternes W. Bioavailability of the antioxidative Rosmarinus officinalis compound carnosic acid in eggs. European Food Research and Technology, 3, 161–164. 2000.
17. Kuzmenko AI, Morozova R, Nikolenko I, Donchenko G, Richheimer S and Bailey D. Chemiluminiscence determination of the in vivo and in vitro antioxidant activity of RoseOx® and carnosic acid. Journal of Photochemistry and Photobiology, 48, 63–67. 1999.
18. Lopez-Bote CJ, Gray J, Gomaa E and Flegal C. Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat. British Poultry Science, 39, 235–240. 1998.
19. Marshall AC, Sams AR and Van Elswyk ME. Oxidative stability and sensory quality of stored eggs from hens fed 1.5% menhaden oil. Journal of Food Science, 59, 561–563. 1994.
20. NRC, NATIONAL RESEARCH COUNCIL. Nutrient Requirements of Poultry. Ninth Revised Edition, National Academy Press, Washington, DC. 1994.
21. Offord E, Guillot F, Aeschbach R, Loliger J and Pfeifer A. Antioxidant and biological properties of rosemary components: Implications for food and health. In: Natural Antioxidants. Chemistry, Health Effects and Applications (Shahidi F ed.). pp. 88–96, Washington, AOCS, Press. 1997.
22. Pike OA and Peng IC. Influence of pH on egg yolk lipid oxidation. Journal of Food Science, 53, 245–1246. 1988.
23. Qi GH and Sim JS. Natural tocopherol enrichment and its effect in n-3 fatty acid modified chicken eggs. Journal of Agricultural and Food Chemistry, 46, 920–1926. 1998.
24. Raharjo S, Sofos JN and Schmidt GR. Solid-phase acid extraction improves thiobarbituric acid methods to determine lipid oxidation. Journal of Food Science, 58, 921–932. 1993.
25. Richheimer S, Bernart M, King G, Kent C and Bailey D. Antioxidant activity of lipid-soluble phenolic diterpenes from rosemary. Journal of the American Chemical Society, 73, 507–514. 1996.
26. Singleton VL, Orthofer R and Lamuela-Raventos, RM. Analysis of total phenls and other oxidation substrates and antioxidants by means of the Follin-Ciocalteau reagent. Methods of Enzymology, 299, 152–178. 1999.
27. Tarladgis, BG, Pearson, AM, and Dugan, L. Chemistry of the 2-thiobarbituric acid test for determination of oxidative rancidity in Foods. II. Formation of the TBA-malonaldehyde complex without acid-heat treatment. Journal of the Science of Food and Agriculture, 15, 602–607. 1964.
28. Wahle KWJ, Hoppe PP and McIntosh G. Effects of storage and various intrinsic vitamin E concentrations on lipid oxidation in dried egg powders. Journal of the Science of Food and Agriculture, 61, 463–469. 1993.
29. Wong JW, Hashimoto K and Shibamoto T. Antioxidant activities of rosemary and sage extracts and vitamin E in a model system. Journal of Agricultural and Food Chemistry, 43, 2707–2712. 1995.