Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots.

Autor: Rivaroli DC; State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil; São Paulo State University, Animal Production Departament, 18618-970 Botucatu, Sao Paulo, Brazil. Electronic address: dayrivaroli@hotmail.com., Guerrero A; State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil; University of Zaragoza, Animal Production and Food Science Department, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA. C/Miguel Servet 177, 50013 Zaragoza, Spain., Velandia Valero M; State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil., Zawadzki F; State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil., Eiras CE; State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil., Campo MDM; University of Zaragoza, Animal Production and Food Science Department, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA. C/Miguel Servet 177, 50013 Zaragoza, Spain., Sañudo C; University of Zaragoza, Animal Production and Food Science Department, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA. C/Miguel Servet 177, 50013 Zaragoza, Spain., Mendes Jorge A; São Paulo State University, Animal Production Departament, 18618-970 Botucatu, Sao Paulo, Brazil., Nunes do Prado I; State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2016 Nov; Vol. 121, pp. 278-284. Date of Electronic Publication: 2016 Jun 16.
DOI: 10.1016/j.meatsci.2016.06.017
Abstrakt: Twenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evaluated in Longissimus muscle. In addition, the effects of aging (one, seven and 14days) on the meat water holding capacity, texture and lipid oxidation were evaluated. Essential oils had no effect on chemical and fatty acid composition, meat color, water holding capacity or texture, but an inclusion of 3.5g/day decreased lipid oxidation. The addition of 7.0g/animal/day had a pro-oxidant effect on meat during aging and resulted in higher values for lipid oxidation at 14days of aging. Aging significantly affected thawing losses and texture. A dose of 3.5g/animal/day could be recommended in feedlot animals, but greater doses could have a pro-oxidant effect.
(Copyright © 2016 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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