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International Journal of Food Sciences and Nutrition Volume 58, 2007 - Issue 4
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The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat

N. A. Botsoglou Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University, Thessaloniki, GreeceCorrespondence[email protected]
,
A. Govaris Laboratory of Hygiene of Foods of Animal Origin, School of Veterinary Medicine, University of Thessaly, Karditsa, Greece
,
I. Giannenas Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University, Thessaloniki, Greece
,
E. Botsoglou Laboratory of Biological Chemistry, School of Medicine, Aristotle University, Thessaloniki, Greece
&
G. Papageorgiou Laboratory of Biological Chemistry, School of Medicine, Aristotle University, Thessaloniki, Greece
Pages 312-320 | Published online: 06 Jul 2009

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Catherine Ulbricht, Tracee Rae Abrams, Ashley Brigham, James Ceurvels, Jessica Clubb, Whitney Curtiss, Catherine DeFranco Kirkwood, Nicole Giese, Kevin Hoehn, Ramon Iovin, Richard Isaac, Erica Rusie, Jill M. Grimes Serrano, Minney Varghese, Wendy Weissner & Regina C. Windsor. (2010) An Evidence-Based Systematic Review of Rosemary (Rosmarinus officinalis) by the Natural Standard Research Collaboration. Journal of Dietary Supplements 7:4, pages 351-413.
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Ricard Bou, Rafael Codony, Alba Tres, EricA. Decker & Francesc Guardiola. (2009) Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products. Critical Reviews in Food Science and Nutrition 49:9, pages 800-822.
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Articles from other publishers (29)

Samir Smeti, Yathreb Yagoubi, Houssemeddine Srihi, Sandra Lobón, Juan Ramón Bertolín, Mokhtar Mahouachi, Margalida Joy & Naziha Atti. (2021) Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat. Animals 11:7, pages 2100.
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Rosario Pitino, Massimo De Marchi, Carmen L. Manuelian, Marion Johnson, Marica Simoni, Federico Righi & Eleni Tsiplakou. (2021) Plant Feed Additives as Natural Alternatives to the Use of Synthetic Antioxidant Vitamins on Yield, Quality, and Oxidative Status of Poultry Products: A Review of the Literature of the Last 20 Years. Antioxidants 10:5, pages 757.
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Mehmet Bozkurt & Ahmet Engin Tüzün. 2020. Feed Additives. Feed Additives 205 226 .
P. S. Ostapchuk, D. V. Zubochenko & T. A. Kuevda. (2019) The role of antioxidants and their use in animal breeding and poultry farming (review). Agricultural Science Euro-North-East 20:2, pages 103-117.
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Y. Yagoubi, M. Joy, G. Ripoll, M. Mahouachi, J.R. Bertolín & N. Atti. (2018) Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat. Meat Science 136, pages 23-29.
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Hasnia Benmoussa, Asma Farhat, Walid Elfalleh, Ilona Di Maio, Maurizio Servili & Mehrez Romdhane. (2017) A Rapid Application to Flavor the Olive Oil with Dried Rosmarinus officinalis L. Leaves: Microwave-Assisted Maceration . Journal of Food Processing and Preservation 41:3, pages e12885.
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Asma Khaouchene, Kaddour Bouderoua & Jacques Mourot. (2016) Effects of Dietary Canola Seed with Rosemary Supplementation on Growth Performance, Lipid Oxidation and Meat Fatty Acid Composition of Broilers. Asian Journal of Animal and Veterinary Advances 11:12, pages 815-823.
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Adriana Pavelková, Marek Bobko, Peter Haščí­k, Miroslava Kačániová & Jana Tkáčová. (2016) Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment. Potravinarstvo Slovak Journal of Food Sciences 10:1, pages 346-353.
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Marek Bobko, Peter Haščí­k, Martin Mellen, Alica Bobková, Jana Tkáčová, Peter Czako, Adriana Pavelkova & Lenka Trembecká. (2016) Effect of different phytogenic additives on oxidation stability of chicken meat. Potravinarstvo Slovak Journal of Food Sciences 10:1, pages 164-169.
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Adriana Pavelková, Marek Bobko, Peter Haščí­k, Miroslava Kačániová & Jana Tkáčová. (2015) Oxidative stability of chicken thigh meat after treatment of abies alba essential oil. Potravinarstvo Slovak Journal of Food Sciences 9:1, pages 451-457.
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Marek Bobko, Peter Haščí­k, Alica Bobková, Adriana Pavelková, Jana Tkáčová & Lenka Trembecká. (2015) Lipid oxidation in chicken meat after application of bee pollen extract, propolis extract and probiotic in their diets. Potravinarstvo Slovak Journal of Food Sciences 9:1, pages 342-346.
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Marek Bobko, Miroslav Kročko, Peter Haščí­k & Alica Bobková. (2015) Oxidative stability of chicken meat after propolis extract application in their diets. Potravinarstvo Slovak Journal of Food Sciences 9:1, pages 48-52.
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Ahmed S. Gad & Ahmed F. Sayd. (2015) Antioxidant Properties of Rosemary and Its Potential Uses as Natural Antioxidant in Dairy Products—A Review. Food and Nutrition Sciences 06:01, pages 179-193.
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Rafael Serrano, Jordi Ortu?o & Sancho Ba??n. (2014) Improving the Sensory and Oxidative Stability of Cooked and Chill-Stored Lamb Using Dietary Rosemary Diterpenes. Journal of Food Science 79:9, pages S1805-S1810.
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Y. Loetscher, M. Kreuzer & R.E. Messikommer. (2013) Oxidative stability of the meat of broilers supplemented with rosemary leaves, rosehip fruits, chokeberry pomace, and entire nettle, and effects on performance and meat quality. Poultry Science 92:11, pages 2938-2948.
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Sonja Đilas, Željko Knez, Dragana Četojević-Simin, Vesna Tumbas, Mojca Škerget, Jasna Čanadanović-Brunet & Gordana Ćetković. (2012) In vitro antioxidant and antiproliferative activity of three rosemary (Rosmarinus officinalis L.) extract formulations. International Journal of Food Science & Technology 47:10, pages 2052-2062.
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Lara Morán, Sonia Andrés, Raúl Bodas, Nuria Prieto & F. Javier Giráldez. (2012) Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs. Meat Science 91:4, pages 430-434.
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L. Mor?n, J.M. Rodr?guez-Calleja, R. Bodas, N. Prieto, F.J. Gir?ldez & S. Andr?s. (2012) Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs. Meat Science 90:3, pages 789-795.
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Sancho Bañón, Lorena Méndez & Elisabet Almela. (2012) Effects of dietary rosemary extract on lamb spoilage under retail display conditions. Meat Science 90:3, pages 579-583.
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G. Nieto, S. Bañón & M.D. Garrido. (2012) Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality. Animal 6:12, pages 2048-2056.
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Gema Nieto, Margarita Estrada, María José Jordán, María Dolores Garrido & Sancho Bañón. (2011) Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions. Food Chemistry 124:4, pages 1423-1429.
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Sung-Kyung Cho, Cheo-Run Jo, Sa-Mu-El Jung, Min-Kyu Kim, Hyun-Min Oh, Bong-Duk Lee & Soo-Kee Lee. (2010) Effects of Dietary Quercetin on the Feed Utilization, Blood Parameters, and Meat Quality in Korean Native Goats. Journal of Animal Science and Technology 52:4, pages 297-304.
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N. Botsoglou, I. Taitzoglou, I. Zervos, E. Botsoglou, M. Tsantarliotou & P.S. Chatzopoulou. (2010) Potential of long-term dietary administration of rosemary in improving the antioxidant status of rat tissues following carbon tetrachloride intoxication. Food and Chemical Toxicology 48:3, pages 944-950.
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N. Botsoglou & E. Botsoglou. 2010. Oxidation in Foods and Beverages and Antioxidant Applications. Oxidation in Foods and Beverages and Antioxidant Applications 50 90 .
Gema Nieto, Pedro Díaz, Sancho Bañón & María Dolores Garrido. (2010) Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality. Meat Science 84:1, pages 23-29.
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Peter Surai & V. I. Fisinin. 2010. Modern Dietary Fat Intakes in Disease Promotion. Modern Dietary Fat Intakes in Disease Promotion 251 274 .
Nikolas A Botsoglou, Ioannis A Taitzoglou, Evropi Botsoglou, Ioannis Zervos, Alexandra Kokoli, Efterpi Christaki & Efstathios Nikolaidis. (2009) Effect of long-term dietary administration of oregano and rosemary on the antioxidant status of rat serum, liver, kidney and heart after carbon tetrachloride-induced oxidative stress. Journal of the Science of Food and Agriculture 89:8, pages 1397-1406.
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Cheor-Un Jo, Ae-Ra Jang, Samooel Jung, Jun-Ho Choe, Bin-Na Kim & Kyong-Haeng Lee. (2009) Effect of Dietary Herb Extract Mix on Antioxidative Activity of Chicken Thigh Meat. Journal of the Korean Society of Food Science and Nutrition 38:3, pages 302-308.
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Ingolf U. Grón. 2009. Ingredients in Meat Products. Ingredients in Meat Products 291 300 .

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