Abstract

Natural antioxidants may be used in order to increase storage stability of poultry meat. The aim of this study was to determine the storage stability of poultry meat from broilers fed with diets containing dry oregano at different doses 0, 1.25, 2.5, 3.75 and 5%. The following parameters were evaluated: peroxides index, total mesophilic aerobic count (RAM), color (CIELab), nutritional com- position, sensory characteristics (color and aroma intensity) and consumer acceptance. The results showed that poultry meat from broilers fed with dry oregano exhibited a lower oxidation of lipids at the beginning of refrigerated storage. Regarding color, higher differences (~E > 5) were observed in the treatments with higher doses of oregano (2.5-5%) seven days after storage when compared with the control. No variation in TMA values were found between treatments. Lipid content was higher in the treatments with a higher amount of oregano added (3.75 and 5"10), while consumer acceptance