Author(s): 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
Date: 2020
Persistent ID: http://hdl.handle.net/11449/196887
Origin: Oasisbr
Subject(s): aging; beef; fatty acid composition; natural additives; texture
Made available in DSpace on 2020-12-10T19:59:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Fundacao Araucaria
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.
Univ Estadual Maringa, Anim Sci Dept, BR-87020900 Maringa, Parana, Brazil
Univ Zaragoza, Anim Prod & Food Sci Dept, Zaragoza 50013, Spain
Sao Paulo State Univ, Anim Prod Dept, BR-18618970 Botucatu, SP, Brazil
Sao Paulo State Univ, Anim Prod Dept, BR-18618970 Botucatu, SP, Brazil
