Effect of extract of olive (Olea europeae) leaves or marigold petals (Calendula officinalis) on the oxidative stability of meat enriched with n-6 or n-3 PUFA in broilers

Namen raziskave je bil preučiti oksidativno stabilnost, maščobnokislinsko sestavo ter kakovost mesa pitovnih piščancev, krmljenih z rastlinskim oljem, bogatim z n-3 ali n-6 večkrat nenasičenimi maščobnimi kislinami (PUFA) in dodatkom ekstrakta oljčnih listov ali cvetnih lističev ognjiča. Živali smo razdelili v 6 skupin. Kontrolni skupini sta bili dve, ki sta v krmo dobivali samo laneno olje (Kont lan) ali orehovo olje (Kont oreh). Ostale skupine so v krmi poleg olja dobivale še dodatek ekstrakta oljčnih listov (Lan oljOreh olj) ali ekstrakt cvetnih lističev ognjiča (Lan ognOreh ogn). Ugotovili smo, da dodana olja in ekstrakta v krmi v večini niso vplivali na proizvodne rezultate, sploh pa ni bilo vpliva na antioksidativno kapaciteto v vodi topnih antioksidantov (ACW), električno prevodnost mesa ter pH. Pri barvi mesa ni bilo drastičnih sprememb, meso je pod vplivom olja in ekstraktov samo pridobilo na rumeni barvi. Izceja je bila manjša ob dodanih ekstraktih, olji pa pri tem nista vplivali. Obratno velja za koncentracijo malondialdehida (MDA). Olji sta koncentracijo povečali, ekstrakta pa nista imela vpliva. Vsebnost alfa in gama tokoferolov se je povečala pod vplivom ekstraktov in olj. Samo olji pa sta vplivali na maščobnokislinsko sestavo mesa prsne mišice, in sicer se je vsebnost PUFA v mesu povečala.The aim of this study was to investigate the oxidative stability, fatty acid composition and meat quality of broilers fed vegetable oil rich in n-3 or n-6 polyunsaturated fatty acids (PUFA) and an olive leaf or calendula extract. Animals were distributed into 6 groups, of which two were control group fed with flaxseed oil (Kont lan) or walnut oil (Kont oreh) in the feed mixture. In addition to the oil in the feed, the experimental groups also received olive leaf extract (Lan oljOreh olj) or marigold extract (Lan ognOreh ogn). We found that in most cases the production results were not affected by the addition of oils or extracts to the feed. Also, the antioxidant capacity of water-soluble antioxidants (ACW), electrical conductivity and pH of the meat were not affected in any way. There were no drastic changes in the colour of the meat, only the yellow coloration became more intense under the influence of oil and extract. Drip loss was reduced by the addition of extracts, while the oils had no effect. For malondialdehyde (MDA) concentration, the results were opposite, as the oils increased the concentration, while the extracts had no influence. Alpha and gamma tocopherol levels were increased by the addition of oils and extracts. However only the oils had an effect on the fatty acid composition of the breast muscle by increasing the PUFA content in feed