Effects of Dietary Resveratrol and Curcumin Supplements on Meat Quality and Storage Time in Broilers

Abstract

This study was conducted in order to determine the effects ofdifferent doses of resveratrol and curcumin added to the diet of broilerson the fatty acid profile of drumstick meat, and the microbial load andphysicochemical criteria in drumstick and breast meat. In the study, atotal of 200 male broiler chicks at the age of one days were equallydistributed into five groups. The treatments consisted of a basal diet(Control) and the treatments, which added the following amounts ofadditives to the basal control diet: (R250) 250 mg kg-1 resveratrol, (R500)500 mg kg -1 resveratrol, (C250) 250 mg kg -1 curcumin, and (C500)500 mg kg -1 curcumin. It was found that resveratrol and curcuminsignificantly decreased the counts of total mesophilic aerobic bacteria(TMAB) (8th day), Lactobacillus spp. (6th day) and Lactococcus spp.(8th day) in drumstick meat. In breast meat, decreases were observed inthe counts of Micrococcus/Staphylococcus (4th day) in the C500 group,and Enterobacteriaceae (8th day) in the R500 and C500 groups. TheTBARS value in drumstick meat decreased significantly in the R250,R500 and C500 groups on the zeroth day. Myristic acid, myristoleicacid, γ-linolenic acid, unsaturated fatty acids (ΣUFA), and medium chainfatty acids (MCFA) percentages of total fatty acids in drumstick meatwere found to increase in the R250 group according to other groups.In conclusion, it was observed that resveratrol and curcumin addedto the diet at variable levels affected the meat in terms of microbialand fatty acid profiles, while the effect was limited effectiveness onphysicochemical parameters