Antioxidant Enzyme Activity and Meat Quality of Meat Type Ducks Fed with Dried Oregano (Origanum vulgare L.) Powder

  • Park, J.H. (Department of Animal Resource and Science, Dankook University) ;
  • Kang, S.N. (Department of Animal Resources, Daegu University) ;
  • Shin, D. (Department of Food and Nutrition, Hallym University) ;
  • Shim, K.S. (Department of Animal Biotechnology, Chonbuk National University)
  • Received : 2014.05.24
  • Accepted : 2014.08.25
  • Published : 2015.01.01


One-day-old Cherry valley meat-strain ducks were used to investigate the effect of supplemental dried oregano powder (DOP) in feed on the productivity, antioxidant enzyme activity, and breast meat quality. One hundred sixty five ducks were assigned to 5 dietary treatments for 42 days. The dietary treatment groups were control group (CON; no antibiotic, no DOP), antibiotic group (ANT; CON+0.1% Patrol), 0.1% DOP (CON+0.1% DOP), 0.5% DOP (CON+0.5% DOP), and 1.0% DOP (CON+1.0% DOP). Upon feeding, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity of oregano extracts was higher than that of tocopherol, although it was less than that of ascorbic acid. As a result of in vivo study, DOP in the diet showed no effects on final body weight, feed intake, or feed conversion ratio. However, dietary 0.5% and 1% DOP supplementation caused a significant increase in the serum enzyme activity of superoxide dismutase (SOD) compared with CON and ANT, while glutathione peroxidase (GPx) in tissue was increased as compared to ANT (p<0.05). Cooking loss from ducks fed with DOP decreased compared with the control ducks. Thiobarbituric acid reactive substance (TBARS) values of duck breast meat at 5 d post slaughter was found to be significantly reduced in ducks whose diets were supplemented with 0.5% and 1% DOP (p<0.05). These results suggest that diets containing 0.5% and 1% DOP may beneficially affect antioxidant enzyme activity of GPx and SOD, improve meat cooking loss, and reduce TBARS values in breast meat at 5 d of storage in ducks.


Antioxidant Enzyme Activity;Duck;Meat Quality;Oregano;Phenolic Compound


Supported by : Chonbuk National University


  1. Bampidis, V. A., V. Christodoulou, P. Florou-Paneri, E. Christaki, P. S. Chatzopoulou, T. Tsiligianni, and A. B. Spais. 2005. Effect of dietary dried oregano leaves on growth performance, carcass characteristics and serum cholesterol of female early maturing turkeys. Br. Poult. Sci. 46:595-601.
  2. Alma, M. H., A. Mavi, A. Yildirim, M. Digrak, and T. Hirata. 2003. Screening chemical composition and in vitro antioxidant and antimicrobial activities of the essential oils from Origanum syriacum L. growing in turkey. Biol. Pharm. Bull. 26:1725-1729.
  3. AOAC. 1995. Official Method of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA.
  4. Arczewska-Wlosek, A. and S. Swiatkiewicz. 2013. Improved performance due to dietary supplementation with selected herbal extracts of broiler chickens infected with Eimeria spp.. J. Anim. Feed Sci. 22:257-263.
  5. Bhale, S. D., Z. Xu, W. Prinyawiwatkul, J. M. King, and J. S. Godber. 2007. Oregano and rosemary extracts inhibit oxidation of long-chain n-3 fatty acids in menhaden oil. J. Food Sci. 72:504-508.
  6. Botsoglou, N. A., S. H. Grigoropoulou, E. Botsoglou, A. Govaris, and G. Papageorgiou. 2003. The effects of dietary oregano essential oil and [alpha]-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Sci. 65:1193-1200.
  7. Brand-Williams, W., M. E. Cuvelier, and C. Berset. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28:25-30.
  8. Cai, Y., Q. Luo, M. Sun, and H. Corke. 2004. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci. 74:2157-2184.
  9. Cross, D. E., T. Acamovic, S. G. Deans, and R. M. McDevitt. 2002. The effect of dietary inclusion of herbs and their volatile oils on the performance of growing chickens. Br. Poult. Sci. 43:33-35.
  10. Hernandez, F., J. Madrid, V. Garcia, J. Orengo, and M. D. Megias. 2004. Influence of two plant extracts on broilers performance, digestibility, and digestive organ size. Poult. Sci. 83:169-174.
  11. Cross, D. E., R. M. McDevitt, K. Hillman, and T. Acamovic. 2007. The effect of herbs and their associated essential oils on performance, dietary digestibility and gut microflora in chickens from 7 to 28 days of age. Br. Poult. Sci. 48:496-506.
  12. Facino, R. M., M. Carini, L. Franzoi, O. Pirola, and E. Bosisio. 1990. Phytochemical characterization and radical scanvenger activity of flavonoids from Helichrysum italicum G. Don (Compositae). Pharmacol. Res. 22:709-721.
  13. Guo, F. C., B. A. Williams, R. P. Kwakkel, H. S. Li, X. P. Li, J. Y. Luo, W. K. Li, and M. W. A. Verstegen. 2004. Effects of mushroom and herb polysaccharides, as alternatives for antibiotics, on the cecal microbial ecosystem in broiler chickens. Poult. Sci. 83:175-182.
  14. Jang, A., X. D. Liu, M. H. Shin, B. D. Lee, S. K. Lee, J. H. Lee, and C. Jo. 2008. Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poult. Sci. 87:2382-2389.
  15. Kahkonen, M. P, A. I. Hopia, H. J. Vuorela, J. P. Rauha, K. Pihlaja, T. S. Kujala, and M. Heinonen. 1999. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem. 47:3954-3962.
  16. Kim, I. S., M. R. Yang, O. H. Lee, and S. N. Kang. 2011. Antioxidant activities of hot water extracts from various spices. Int. J. Mol. Sci. 12:4120-4131.
  17. Kołodziej-Skalska, A., A. Rybarczyk, B. Matysiak, E. Jacyno, A. Pietruszka, and M. Kawecka. 2011. Effect of dietary plant extracts mixture on pork meat quality. Acta Agric. Scand. Sect. A, Anim. Sci. 6:80-85.
  18. Lewis, M. R., S. P. Rose, A. M. Mackenzie, and L. A. Tucker. 2003. Effects of dietary inclusion of plant extracts on the growth performance of male broiler chickens. Br. Poult. Sci. 44:S43-S44.
  19. Ray, G. and S. A. Husain. 2002. Oxidants, antioxidants and carcinogenesis. Indian J. Exp. Biol. 40:1213-1232.
  20. Lopez-Bote, C. J., J. I. Gray, E. A. Gomaa, and C. J. Flegal. 1998. Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat. Br. Poult. Sci. 39:235-240.
  21. Meda, A., C. E. Lamien, M. Romito, J. Millogo, and O. G. Nacoulma. 2005. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem. 91:571-577.
  22. Park, J. H., S. N. Kang, G. M. Chu, and S. K. Jin. 2014. Growth performance, blood cell profiles, and meat quality properties of broilers fed with Saposhnikovia divaricata, Lonicera japonica, and Chelidonium majus extracts. Livest. Sci. 165:87-94.
  23. SAS. 2002. SAS User's Guide: Statistics, Version 9.0. SAS Inst. Inc., Cary, NC, USA.
  24. Shan, B., Y. Z. Cai, M. Sun, and H. Corke. 2005. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agric. Food Chem. 53:7749-7759.
  25. Singleton, V. L. and J. A. Rossi, Jr. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16:144-158.
  26. Sokmen, M., J. Serkedjieva, D. Dafarera, M. Gulluce, M. Polissiou, B. Tepe, H. A. Akpulat, F. Sahin, and A. Sokmen. 2004. In vitro antioxidant, antimicrobial, and antiviral activities of the essential oil and various extracts from herbal parts and callus cultures of Origanum acutidens. J. Agric. Food Chem. 52:3309-3312.
  27. Song, F. L., R. Y. Gan, Y. Zhang, Q. Xiao, L. Kuang, and H. B. Li. 2010. Total phenolic contents and antioxidant capacities of selected Chinese medicinal plants. Int. J. Mol. Sci. 11:2362-2372.
  28. Suryanti, U., V. P. Bintoro, U. Atmomarsono, Y. B. Pramono, and A. M. Legowo. 2014. Antioxidant activity of Indonesian endogenous duck meat marinated in ginger (Zingiber officinale Roscoe) extract. Int. J. Poult. Sci. 13:102-107.
  29. Symeon, G. K., C. Zintilas, A. Ayoutanti, J. A. Bizelis, and S, G. Deligeorgis. 2009. Effect of dietary oregano essential oil supplementation for an extensive fattening period on growth performance and breast meat quality of female medium-growing broilers. Can. J. Anim. Sci. 89:331-334.
  30. Windisch, W., K. Schedle, C. Plitzner, and A. Kroismayer. 2008. Use of phytogenetic products as feed additives for swine and poultry. J. Anim. Sci. 86:140-148.
  31. Yao, Y., W. Sang, M. Zhou, and G. Ren. 2010. Phenolic composition and antioxidant activities of 11 celery cultivars. J. Food Sci. 75:C9-C13.
  32. Zheng, W. and S. Y. Wang. 2001. Antioxidant activity and phenolic compounds in selected herbs. J. Agric. Food Chem. 49:5166-5170.

Cited by

  1. Effects of dietary oregano powder supplementation on the growth performance, antioxidant status and meat quality of broiler chicks vol.16, pp.2, 2017,
  2. Effects of dietary supplementation of oriental herbal medicine residue and methyl sulfonyl methane on the growth performance and meat quality of ducks vol.57, pp.5, 2017,
  3. Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils pp.1828-051X, 2019,