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An experiment was carried out to examine the effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth performance of broiler chickens and the oxidative stability of breast and thigh meat. A total of 6300 one-day old Cobb-500 chickens were randomly allocated into 7 equal groups with three subgroups of 150 males and 150 females each. One of the groups was given a basal diet containing 30 mg α-tocopheryl acetate/kg feed (negative control group), whereas the other six groups were administered the basal diet supplemented further with dehydrated oregano plants at 5 g/kg (OR5 group) and 10 g/kg (OR10 group), dehydrated oregano plants at 5 or 10 g/kg plus 170 mg/kg α-tocopheryl acetate (OR5-TOC and OR10-TOC group, respectively), α-tocopheryl acetate at 170 mg/kg (TOC group), and flavomycin at 4 mg/kg plus lasalocid at 75 mg/kg (FLA-LAS positive control group). After 42 days of feeding, values of body weight, daily weight gain and feed conversion ratio showed that oregano given as single supplement at the level of 5 g/kg or in combination with α-tocopheryl acetate could serve as an alternative to the approved feed additives flavomycin and lasalocid, exerting a growth-promoting effect. Feed supplementation with oregano decreased malondialdehyde values in meat samples compared with the control, the supplementation level of 5 g/kg being more effective in retarding lipid oxidation compared with 10 g/kg. The antioxidant activity offered by oregano was, however, inferior to that exhibited by α-tocopheryl acetate supplementation, while the antioxidant activity presented by the combination of 5 g/kg oregano and α-tocopheryl acetate was higher than that presented by α-tocopheryl acetate when supplemented alone or in combination with 10 g/kg oregano. Thigh meat samples were found to be more susceptible to oxidation compared with breast meat, although the latter contained α-tocopherol at markedly lower levels.

Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat