The effect of dietary Aloe vera gel extract supplementation on lipid peroxidation of broiler breast fillets during frozen storage

To improve the oxidative stability of meat products، the use of the dietary form of natural additives، especially those with plant origin is increasing. Aloe vera plant، the in vitro antioxidant effect of which has been previously discussed، is a potential candidate for this purpose. This study was designed to evaluate the effects of feed sup-plementation with Aloe vera gel extract on lipid peroxidation of broiler breast fillets during frozen storage. Fifty-four 1-day old broilers were allocated into three groups (basal diet as control، basal diet supplemented with 100 and 300 mg/kg methanol extract of Aloe vera gel) and fed for 6 weeks. In the term، chicks were slaughtered and their breast fillets were stored at -20°C for 9 months. Lipid peroxidation was assessed after 1، 3، 6 and 9 months of frozen storage using chemical (PV and TBARS) and sensory evaluations. Results indicated that incorporation of 300 mg/kg Aloe vera gel methanol extract in broiler diets caused the delay of lipid peroxidation in raw breast meat (with 9. 6 meq/kg، 92. 67 µg/kg and 6. 3 in PV، TBARS and Sensory evaluations، respectively) in comparison with control sample (with 15. 2 meq/kg، 139. 33 µg/kg and 3 in mentioned evaluations) at the last day of the experiment (p<0. 05). This study showed that methanol extract of Aloe vera gel can be considered as a dietary supplementation substance in chicken diet and can delay the oxidative spoilage of chicken breast fillets during frozen spoilage.