Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot
Main Author: | |
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Publication Date: | 2020 |
Other Authors: | , , , , , , , |
Format: | Article |
Language: | eng |
Source: | Repositório Institucional da UNESP |
Download full: | http://dx.doi.org/10.1071/AN18620 http://hdl.handle.net/11449/196887 |
Summary: | Context Natural additives have been studied to increase animal performance and the quality of meat as alternatives to the use of antibiotics. Aims The present work investigated the effects of an essential oil blend (oregano, rosemary, lemon, garlic, eucalyptus, thyme and sweet orange) incorporated into the diet of crossbred heifers on the meat quality. Methods Thirty 12-month-old half-sister crossbred heifers (1/2 Angus vs 1/2 Nellore) with an average weight of 219.8 8.8 kg were allocated in individual pens for 3 months. Three diets were tested: E0.0 (without the essential oil blend); E3.5 (with 3.5 g of the essential oil blend/animal.day); E7.0 (7.0 g of the essential oil blend/animal.day). The fatty acid composition (chemical) and profile of the Longissimus muscle were evaluated. In addition, the effect of aging (1, 7 and 14 days in vacuum packs at 2 degrees C) on the colour, cooking and thawing losses, texture, and lipid oxidation were determined. Key results The essential oil blend did not affect (P > 0.05) the meat. It did not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging. Conclusions The chemical composition, water holding capacity, shear force, lipid oxidation, and fatty acid profile were not influenced by including the essential oil blend in the diet of heifers. Implications The use of low dosages of an essential oil blend could be applied in the diet of heifers, without affecting meat quality. |
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Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlotagingbeeffatty acid compositionnatural additivestextureContext Natural additives have been studied to increase animal performance and the quality of meat as alternatives to the use of antibiotics. Aims The present work investigated the effects of an essential oil blend (oregano, rosemary, lemon, garlic, eucalyptus, thyme and sweet orange) incorporated into the diet of crossbred heifers on the meat quality. Methods Thirty 12-month-old half-sister crossbred heifers (1/2 Angus vs 1/2 Nellore) with an average weight of 219.8 8.8 kg were allocated in individual pens for 3 months. Three diets were tested: E0.0 (without the essential oil blend); E3.5 (with 3.5 g of the essential oil blend/animal.day); E7.0 (7.0 g of the essential oil blend/animal.day). The fatty acid composition (chemical) and profile of the Longissimus muscle were evaluated. In addition, the effect of aging (1, 7 and 14 days in vacuum packs at 2 degrees C) on the colour, cooking and thawing losses, texture, and lipid oxidation were determined. Key results The essential oil blend did not affect (P > 0.05) the meat. It did not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging. Conclusions The chemical composition, water holding capacity, shear force, lipid oxidation, and fatty acid profile were not influenced by including the essential oil blend in the diet of heifers. Implications The use of low dosages of an essential oil blend could be applied in the diet of heifers, without affecting meat quality.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundacao AraucariaUniv Estadual Maringa, Anim Sci Dept, BR-87020900 Maringa, Parana, BrazilUniv Zaragoza, Anim Prod & Food Sci Dept, Zaragoza 50013, SpainSao Paulo State Univ, Anim Prod Dept, BR-18618970 Botucatu, SP, BrazilSao Paulo State Univ, Anim Prod Dept, BR-18618970 Botucatu, SP, BrazilCsiro PublishingUniversidade Estadual de Maringá (UEM)Univ ZaragozaUniversidade Estadual Paulista (Unesp)Rivaroli, Dayane CristinaCampo, Maria del MarSanudo, CarlosGuerrero, AnaJorge, Andre Mendes [UNESP]Pelaes Vital, Ana CarolinaValero, Maribel VelandiaPrado, Rodolpho Martin doPrado, Ivanor Nunes do2020-12-10T19:59:17Z2020-12-10T19:59:17Z2020-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article595-602http://dx.doi.org/10.1071/AN18620Animal Production Science. Clayton: Csiro Publishing, v. 60, n. 4, p. 595-602, 2020.1836-0939http://hdl.handle.net/11449/19688710.1071/AN18620WOS:000533620700015Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengAnimal Production Scienceinfo:eu-repo/semantics/openAccess2024-09-09T13:01:24Zoai:repositorio.unesp.br:11449/196887Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestrepositoriounesp@unesp.bropendoar:29462024-09-09T13:01:24Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot |
title |
Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot |
spellingShingle |
Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot Rivaroli, Dayane Cristina aging beef fatty acid composition natural additives texture |
title_short |
Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot |
title_full |
Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot |
title_fullStr |
Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot |
title_full_unstemmed |
Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot |
title_sort |
Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot |
author |
Rivaroli, Dayane Cristina |
author_facet |
Rivaroli, Dayane Cristina Campo, Maria del Mar Sanudo, Carlos Guerrero, Ana Jorge, Andre Mendes [UNESP] Pelaes Vital, Ana Carolina Valero, Maribel Velandia Prado, Rodolpho Martin do Prado, Ivanor Nunes do |
author_role |
author |
author2 |
Campo, Maria del Mar Sanudo, Carlos Guerrero, Ana Jorge, Andre Mendes [UNESP] Pelaes Vital, Ana Carolina Valero, Maribel Velandia Prado, Rodolpho Martin do Prado, Ivanor Nunes do |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual de Maringá (UEM) Univ Zaragoza Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Rivaroli, Dayane Cristina Campo, Maria del Mar Sanudo, Carlos Guerrero, Ana Jorge, Andre Mendes [UNESP] Pelaes Vital, Ana Carolina Valero, Maribel Velandia Prado, Rodolpho Martin do Prado, Ivanor Nunes do |
dc.subject.por.fl_str_mv |
aging beef fatty acid composition natural additives texture |
topic |
aging beef fatty acid composition natural additives texture |
description |
Context Natural additives have been studied to increase animal performance and the quality of meat as alternatives to the use of antibiotics. Aims The present work investigated the effects of an essential oil blend (oregano, rosemary, lemon, garlic, eucalyptus, thyme and sweet orange) incorporated into the diet of crossbred heifers on the meat quality. Methods Thirty 12-month-old half-sister crossbred heifers (1/2 Angus vs 1/2 Nellore) with an average weight of 219.8 8.8 kg were allocated in individual pens for 3 months. Three diets were tested: E0.0 (without the essential oil blend); E3.5 (with 3.5 g of the essential oil blend/animal.day); E7.0 (7.0 g of the essential oil blend/animal.day). The fatty acid composition (chemical) and profile of the Longissimus muscle were evaluated. In addition, the effect of aging (1, 7 and 14 days in vacuum packs at 2 degrees C) on the colour, cooking and thawing losses, texture, and lipid oxidation were determined. Key results The essential oil blend did not affect (P > 0.05) the meat. It did not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging. Conclusions The chemical composition, water holding capacity, shear force, lipid oxidation, and fatty acid profile were not influenced by including the essential oil blend in the diet of heifers. Implications The use of low dosages of an essential oil blend could be applied in the diet of heifers, without affecting meat quality. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-10T19:59:17Z 2020-12-10T19:59:17Z 2020-01-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1071/AN18620 Animal Production Science. Clayton: Csiro Publishing, v. 60, n. 4, p. 595-602, 2020. 1836-0939 http://hdl.handle.net/11449/196887 10.1071/AN18620 WOS:000533620700015 |
url |
http://dx.doi.org/10.1071/AN18620 http://hdl.handle.net/11449/196887 |
identifier_str_mv |
Animal Production Science. Clayton: Csiro Publishing, v. 60, n. 4, p. 595-602, 2020. 1836-0939 10.1071/AN18620 WOS:000533620700015 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Animal Production Science |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
595-602 |
dc.publisher.none.fl_str_mv |
Csiro Publishing |
publisher.none.fl_str_mv |
Csiro Publishing |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
repositoriounesp@unesp.br |
_version_ |
1810021335264395264 |