اثر سطوح مختلف کلاله زعفران بر کیفیت گوشت ران در جوجه‌های گوشتی

Ahmad, G., Zaffar, S.D., Mir, S.M., Razvi, Rather, M.A., Mir, M.R., 2011. Saffron (Crocus sativus L). Strategies for enhancing productivity. Research Journal Medical Plant. 5, 630-649.

Ahn, J., Grün, I.U., Mustapha, A., 2007. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiology. 24, 7-14.

Alonso, G.L., Zalacain, A., Carmona, M., 2012. 26 - Saffron. In: K.V. Peter (Ed.) Handbook of Herbs and Spices (Second Edition). p. 469-498. Woodhead Publishing.

Anadón, H.L.S., 2002. Biological, Nutritional, and processing factors affecting breast meat quality of broilers. PhD thesis, Faculty of Virginia, Polytechnic Institute and State University.

AOAC., 2005. Official methods of analysis, association of offical chemisits. Arlington, Virginia, USA.

Asdaq, S.M.B., Inamdar, M.N., 2010. Potential of Crocus sativus (saffron) and its constituent, crocin, as hypolipidemic and antioxidant in rats. Applied Biochemistry and Biotechnology. 162, 358-372.

Assimopoulou, A.N., Sinakos, Z., Papageorgiou, V.P., 2005. Radical scavenging activity of Crocus sativus L. extract and its bioactive constituents. Phytotherapy Research. 19, 997-1000

Barbut, S., 1993. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Research International. 26, 39-43.

Basmacioglu, H., Tokusoglu, O., Ergul, M., 2004. The effect of oregano and rosemary essential oils or alpha-tocopheryl acetate on performance and lipid oxidation of meat enriched with n-3 PUFA's in broilers. South African Journal of Animal Science. 34, 127-138.

Bolhassani, A., Khavari, A., Bathaie, S.Z., 2014. Saffron and natural carotenoids: Biochemical activities and anti-tumor effects. Biochimica et Biophysica Acta (BBA)- Reviews on Cancer. 1845, 20-30.

Botsoglou, N., Christaki, E., Fletouris, D., Florou-Paneri, P., Spais, A., 2002a. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage. Meat Science. 62, 259-265.

Botsoglou, N., Florou-Paneri, P., Christaki, E., Fletouris, D., Spais. A., 2002b. Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues. British Poultry Science. 43, 223-230.

Botsoglou, N.A., Florou-Paneri, P., Nikolakakis, I., Giannenas, I., Dotas, V., Botsoglou E.N., Aggelopoulos S., 2005. Effect of dietary saffron (Crocus sativus L.) on the oxidative stability of egg yolk. British Poultry Science. 46, 701-707.

Castellini, C., Mugnai, C., Dal Bosco, A., 2002. Effect of organic production system on broiler carcass and meat quality. Meat Science. 60: 219-225.

Cavani, C., Petracci, M., Trocino, A., Xiccato, G., 2010. Advances in research on poultry and rabbit meat quality. Italian Journal of Animal Science. 8, 741-750.

Charles, D.J., 2013. Saffron Antioxidant Properties of Spices, Herbs and Other Sources. P. 509-520. Springer.

Cheah, K., Cheah, A., Krausgrill, D., 1995. Effect of dietary supplementation of vitamin E on pig meat quality. Meat Science. 39, 255-264.

Chen, Y., Zhang, H., Tian, X., Zhao, C., Cai, L., 2008. Antioxidant potential of crocins and ethanol extracts of Gardenia jasminoides and Crocus sativus A relationship investigation between antioxidant activity and crocin contents. Food Chemistry. 109, 484-492.

Chermahini, S.H., Majid, F.A.A., Sarmidi, M.R., Taghizadeh, E., Salehnezhad, S., 2010. Impact of saffron as an anti-cancer and anti-tumor herb. African Journal of Pharmacy and Pharmacology. 4, 834-840.

Cho, J.H., Kim, H.J., Kim, I.H., 2014. Effects of phytogenic feed additive on growth performance, digestibility, blood metabolites, intestinal microbiota, meat color and relative organ weight after oral challenge with Clostridium perfringens in broilers. Livestock Science. 160, 82-88.

Choi, I.H., Park, W.Y., Kim, Y.J., 2010. Effects of dietary garlic powder and α-tocopherol supplementation on performance, serum cholesterol levels, and meat quality of chicken. Poultry Science. 89, 1724-1731.

Coetzee, G., Hoffman, L., 2001. Effect of dietary vitamin E on the performance of broilers and quality of broiler meat during refrigerated and frozen storage. South African Journal of Animal Science. 31, 158-173.

Cross, H.R., Durland, P.R., Seideman, S.C., 1986. Sensory qualities of meat. In: P.J. Bechtel (Ed.) Orlando: Harcourt Brace Jovanovic. Muscle as Food. p. 279-3290.

Dharamveer, H.A., Srivastava, R., Dixit, R., Saraf, S., 2010. (Crocus sativus L.): A comprehensive review. Pharmacognosy Review. 4(8), 200-208.

Dotas, V., Bampidis, V.A., Sinapis, E., Hatzipanagiotou, A., Papanikolaou, K., 2014. Effect of dietary field pea (Pisum sativum L.) supplementation on growth performance, and carcass and meat quality of broiler chickens. Livestock Science. 164, 135-143.

Halici, M., Odabasoglu, F., Suleyman, H., Cakir, A., Aslan, A., Bayir, Y., 2005. Effects of water extract of Usnea longissima on antioxidant enzyme activity and mucosal damage caused by indomethacin in rats. Phytomedicine: International Journal of Phytotherapy and Phytopharmacology. 12, 656-662.

Hong, J.C., Steiner, T., Aufy, A., Lien, T.F., 2012. Effects of supplemental essential oil on growth performance, lipid metabolites and immunity, intestinal characteristics, microbiota and carcass traits in broilers. Livestock Science. 144, 253–262.

Honikel, K.O., 1987. How to Measure the Water-Holding Capacity of Meat? Recommendation of Standardized Methods. In: P.V. Tarrant, G. Eikelenboom and G. Monin (Eds.) Evaluation and Control of Meat Quality in Pigs. Current Topics in Veterinary Medicine and Animal Science. (38), 129-142.

Hosseini, S.M., Naghous, M., Hoseinyan Bilondi, S.H., 2014. Effect of aqueous pennyroyal (Mentha pulegium) and saffron petals (Crocus sativus L.) extract on performance and meat quality in broiler. Journal of Saffron Research. 1, 1-12. [In Persian with English Summary]

Hosseinzadeh, H., Ghenaati, J., 2006. Evaluation of the antitussive effect of stigma and petals of saffron (Crocus sativus) and its components, safranal and crocin in guinea pigs. Fitoterapia. 77, 446-448.

Hosseinzadeh, H., Motamedshariaty, V., Hadizadeh, F., 2007. Antidepressant effect of kaempferol, a constituent of saffron (Crocus sativus) petal, in mice and rats. Pharmacologyonline. 2, 367-370.

Hosseinzadeh, H., Younesi, H.M., 2002. Antinociceptive and anti-inflammatory effects of Crocus sativus L. stigma and petal extracts in mice. BMC pharmacology. 2, 7.

INSO., 2013. Iranian National Standadization Organization. Saffron-Test Method. 259-2. 5th. Revision: 17-19. [In Persian]

ISO., 1993. International Standards Organization‘Saffron (Crocus sativus L.)’. 3632-1 and 3632-2. International Standards Organization, Geneva, Switzerland. 1st Edition.

Jang, A., Liu, X.D., Shin, M.H., Lee, B.D., Lee, S.K, Lee, J.H., Jo, C., 2008. Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poultry Science. 87, 2382-2389.

Karimi, E., Oskoueian, E., Hendra, A., 2010. Evaluation of Crocus sativus L. stigma phenolic and flavonoid compounds and its antioxidant activity. Journal Molecules. 15, 6244-6256.

Kaedan moghaddam, V., Fathi Nasari, M, H., Valizadeh, R., Farhangfar, H., 2015. Chemical composition, rumen degradability and fermentation parameters of saffron forage using in situ and gas production techniques. Journal of Saffron Research. 2, 129-140. [In Persian with English Summary].

Ke, P., Ackman, R.G., Linke, B., Nash, D., 1977. Differential lipid oxidation in various parts of frozen mackerel. International Journal of Food Science and Technology. 12, 37-47.

Khan, M.I., Shehzad, K., Arshad, M.S., Sahar, A., Shabbir, M.A., Saeed, M., 2015. Impact of dietary a-lipoic acid on antioxidant potential of broiler thigh meat. Journal of Chemistry. 1-8.

Kirkpinar, F., Ünlü, H.B., Serdaroğlu, M., Turp, G.Y., 2014. Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat. British Poultry Science. 55, 157-166.

Koreleski, J., and S. Swiatkiewicz. 2007. Dietary supplementation with plant extracts, xantophylls and synthetic antixidants: effect on fatty acid profile and oxidative stability of frozen stored chicken breast meat. Journal of Animal and Feed Sciences 16:463-471.

Li, T. Y., J. R. Yang, H. S. Yeh, and T. F. Lien. 2012. Effects of Supplemental Various Levels of Chinese Traditional Herbal Medicine Complex on the Growth Performance, Immunity, Serum Traits and Meat Quality of Simulated Taiwan Country Chickens. Journal Animl Science Advance. 2: 166-176.

Li, W. J., G. P. Zhao, J. L. Chen, M. Q. Zheng, and J. Wen. 2009. Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijing-you chicken. British Poultry Science 50: 188-198.

Magesh, V., J. Singh, K. Selvendiran, G. Ekambaram, and D. Sakthisekaran. 2006. Antitumour activity of crocetin in accordance to tumor incidence, antioxidant status, drug metabolizing enzymes and histopathological studies. Mol Cell Biochem 287: 127-135.

Mancini, R. A., and M. C. Hunt. 2005. Current research in meat color. Meat Science 71: 100-121.

Martínez-Tomé, M. et al. 2001. Antioxidant properties of Mediterranean spices compared with common food additives. Journal of Food Protection 64: 1412-1419.

Melnyk, J. P., S. Wang, and M. F. Marcone. 2010. Chemical and biological properties of the world's most expensive spice: Saffron. Food Research International. 43.: 1981-1989.

Naghdi Badi, H., Omidi. H., Golzad, A., Torabi, H., Fotookian, M.H., 2011. Change in crocin, safranal and picrocrocin content and agronomical characters of saffron (Crocus sativus L.) under biological and chemical of phosphorous fertilizers. Journal of Medicinal Plants. 4, 58-68.

Nam, K.C., Min, B.R., Yan, H., Lee, E.J., Mendonca, A., 2003. Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties. Meat Science. 65, 513-521.

Omidi, H., Naghdi Badi, H., Golzad, A., Torabi, H., Footoukian, M., 2009. The effect of chemical and bio-fertilizer source of nitrogen on qualitative and quantitative yield of saffron (Crocus sativus L.). Journal of Medicinal Plants. 2, 98-109.

Park, J.H., Kang, S.N., Chu, G.M., Jin, S.K., 2014. Growth performance, blood cell profiles, and meat quality properties of broilers fed with Saposhnikovia divaricata, Lonicera japonica, and Chelidonium majus extracts. Livestock Science. 165, 87-94.

Pintado, C., de Miguel, A., Acevedo, O., Nozal, L., Novella, J.L., Rotger, R., 2011. Bactericidal effect of saffron (Crocus sativus L.) on Salmonella enterica during storage. Food Control. 22, 638-642.

Rababah, T.M., Ereifej, K.I., Al-Mahasneh, M.A., Al-Rababah, M.A., 2006. Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave. Poultry Science. 85, 148-154.

Ramadan, A., Soliman, G., Sawsan, S.M., Salwa, M.N., Rehab, F.A., 2012. Evaluation of the safety and antioxidant activities of Crocus sativus and Propolis ethanolic extracts. Journal of Saudi Chemical Society. 16, 13-21.

Rios, J., Recio, M., Giner, R., Manez, S., 1996. An update review of saffron and its active constituents. Phytotherapy Research. 10, 189-193.

SAS Institute., 2000. SAS/STAT Guide for Personal Computers. 8th Ed. SAS Inst. Inc., Cary, NC.

Sengul, M., Yildiz, H., Gungor., N., Cetin, B., Eser, Z., Ercisli, S., 2009. Total phenolic content, antioxidant and antimicrobial activities of some medicinal plants. Pakistan Journal Pharmacology Science. 22, 102-106.

Shah, M.A., Bosco, S.J.D., Mir, S.A., 2014. Plant extracts as natural antioxidants in meat and meat products. Meat Science. 98, 21-33.

Simitzis, P.E., Symeon, G.K., Charismiadou, M.A., Ayoutanti, A.G., Deligeorgis, S.G., 2011. The effects of dietary hesperidin supplementation on broiler performance and chicken meat characteristics. Canadian Journal of Animal Science. 91, 275-282.

Starčević, K., Krstulović, L., Brozić, D., Maurić, M., Stojević, Z., Mikulec, Ž., Bajić, M., Mašek, T., 2015. Production performance, meat composition