The inhibitory potential of feed supplementation with rosemary and/or α-tocopheryl acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage

Twenty-four 12-week-old female turkeys divided into four equal groups were fed a basal diet (CONT) or basal diet supplemented with 300 mg α-tocopheryl acetate/kg (TOC), or 5 g rosemary/kg (ROS5), or 10 g rosemary/kg (ROS10), for 4 weeks. Following slaughter, fillets from breast were stored at 4 °C in the dark for 12 days, and lipid oxidation was assessed on the basis of the malondialdehyde formed, whereas microbial growth on the basis of total viable counts (TVC), lactic acid bacteria (LAB), Enterobacteriaceae (ENB) and psychrotrophic (PSY) bacteria. Results showed that incorporation of dried rosemary in turkey diets delayed lipid oxidation in raw breast meat during refrigerated storage. Dietary rosemary at the level of 1 g/100 g was significantly (P<0.05P<0.05) more effective in delaying lipid oxidation compared to 0.5 g/100 g but inferior to the dietary supplementation of 300 mg α  -tocopheryl acetate/kg. TVC, LAB, ENB and PSY bacterial counts were all significantly increased (P<0.05P<0.05) in breast samples of all groups throughout the refrigerated storage. The TOC and CONT groups presented TVC, LAB, ENB and PSY counts that did not differ (P>0.05P>0.05) among each other, during the whole storage period. However, the rosemary-supplemented groups presented bacterial counts that were significantly lower (P<0.05P<0.05) than the CONT and TOC groups, at day 2 of storage period and thereafter. During this period, the ROS5 group presented TVC, LAB, ENB and PSY counts that were significantly higher (P<0.05P<0.05) than the ROS10 group.