Success case: PlusBreathe© improves the oxidative status and flavour of duck meat | PlusVet Animal Health
In a previous article, we discussed how heat stress and oxidation impair the quality of poultry meat. On the other hand, in another article, we explained how essential oils with antioxidant capabilities can prevent and restore the damage produced by oxidation. In this success case, that took place in Summer 2020, we demonstrated that our product PlusBreathe©, that contains antioxidant essential oils, is able to improve the oxidation status and flavour of duck meat.
antioxidant, oxidative stress, stress, meat quality, fat quality, protein content, PlusVet Animal Health, feed additives, feed additives, plant extracts, essential oils, phytobiotics, phytochemicals, phytogens, replace growth promoting antibiotics, natural products, digestive health, poultry, poultry, swine, pigs, ruminants
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Success case: PlusBreathe© improves the oxidative status and flavour of duck meat

antioxidante, estrés oxidativo, estrés, calidad de la carne, calidad de la grasa, contenido de proteínas, PlusVet Animal Health, aditivos para alimentos, aditivos para alimentación animal, extractos de plantas, aceites esenciales, fitobióticos, fitoquímicos, fitogénicos, reemplazar antibioticos promotores del crecimiento, productos naturales, salud digestiva, aves, avicultura, porcino, cerdos, rumiantes

In a previous article, we discussed how heat stress and oxidation impair the quality of poultry meat. On the other hand, in another article, we explained how essential oils with antioxidant capabilities can prevent and restore the damage produced by oxidation.

In this success case, that took place in Summer 2020, we demonstrated that our product PlusBreathe©, that contains antioxidant essential oils, is able to improve the oxidation status and flavour of duck meat.

OUTLINE OF THE CASE

20,000 broiler ducks, half of them taken as experimental group and half of them taken as control group.

PlusBreathe© was added to the drinking water of the animals belonging to the experimental group, during 14 days before slaughter. The control group received the normal program of the farm.

All the other health, nutritional and management parameters, as well as the environmental conditions, were the same for both groups. 

RESULTS

CONTENT OF MDA IN BREAST AND LEG MUSCLES

MDA (malondialdehyde) is a product of fat oxidation. The higher the MDA content in meat, the more severe the oxidation is.

Two animals of each group were analysed for the MDA content in the breast and legs.

The average MDA content in the breast muscle in the trial group was lower than in the control group by 16.99%. The average MDA content in the leg muscle in the trial group was lower than in control group by 16.37%. Both results indicate that PlusBreathe© is able to improve the oxidation status of the duck meat.

SENSORY EVALUATION

A sensory evaluation with independent panelists was organized to determine the aroma, taste and juiciness of the meats.

The duck meats were cooked for 30 minutes. The resulting soups and the cooked meats were evaluated and scored from 1 (very bad) to 10 (excellent).

The average scores of the soup and meat coming from the PlusBreathe© group are better than those of the control group.

CONCLUSION

Administering PlusBreathe© to broiler ducks by drinking water 14 days before slaughter significantly improves the oxidative status and flavour of their meat.

Products of choice

PlusBreathe© contains essential oils with natural antiseptic, antioxidant, expectorant and mucolytic activity. It has a refreshing taste.

It is indicated to improve the functioning of the respiratory system and to mitigate heat stress in birds, ruminants, pigs and rabbits of all ages. It can also be nebulized in the farm environment.

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