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Effect of Melissa officinalis supplementation on growth performance and meat quality characteristics in organically produced broilers |
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| Authors: | E Kasapidou I Giannenas P Mitlianga E Sinapis E Bouloumpasi K Petrotos |
| Institution: | 1. Department of Agricultural Technology, Division of Agricultural Products Quality Control, School of Agriculture Technology, Food Technology and Nutrition, Technological Educational Institution of Western Macedonia, Florina, Greece;2. Laboratory of Animal Nutrition and Husbandry, Veterinary Faculty, University of Thessaly, Karditsa, Greece;3. Laboratory of Nutrition, Veterinary Faculty, Aristotle University of Thessaloniki, Thessaloniki, Greece;4. School of Agriculture, Animal Production Department, Aristotle University of Thessaloniki, Thessaloniki, Greece;5. School of Agriculture Technology, Food Technology and Nutrition, Department of Biosystems Engineering, Technological Educational Institute of Thessaly, Larisa, Greece |
| Abstract: | 1. A trial was conducted to study the effect of Melissa officinalis supplementation on organic broiler performance and meat chemical, microbiological, sensory and nutritional quality. 2. Male and female day-old Ross 308 chicks were fed on a standard commercial diet containing 0, 2.5, 5 or 10 g/kg feed ground M. officinalis for 84 d before slaughter. 3. Weight gain and feed conversion ratio were significantly improved in the broilers receiving either 5 or 10 mg M. officinalis/kg feed. 4. Inclusion of M. officinalis did not affect muscle chemical and fatty acid composition. 5. On the basis of microbiological and sensory experimental data and subsequent extension of meat shelf life, M. officinalis did not reduce the microbial populations of the meat, but was effective in limiting lipid oxidation. |
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