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Liu W, Gao H, He J, Yu A, Sun C, Xie Y, Yao H, Wang H, Duan Y, Hu J, Tang D, Ran T, Lei Z. Effects of dietary Allium mongolicum Regel powder supplementation on the growth performance, meat quality, antioxidant capacity and muscle fibre characteristics of fattening Angus calves under heat stress conditions. Food Chem 2024; 453:139539. [PMID: 38788638 DOI: 10.1016/j.foodchem.2024.139539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 04/12/2024] [Accepted: 04/30/2024] [Indexed: 05/26/2024]
Abstract
The aim of this study was to investigate the effects of dietary Allium mongolicum Regel powder (AMRP) supplementation on the growth performance, meat quality, antioxidant capacity and muscle fibre characteristics of fattening Angus calves. Growth performance data and longissimus thoracis (LT) samples were collected from four groups of fattening Angus, which were fed either a basal diet (CON) or a basal diet supplemented with an AMRP dose of 10 (LAMR), 15 (MAMR), or 20 g/animal/day AMRP (HAMR) for 120 days before slaughter. AMRP addition to the feed improved growth performance and meat quality and altered muscle fibre type. Some responses to AMRP supplementation were dose dependent, whereas others were not. Together, the results of this study demonstrated that dietary supplementation with 10 g/animal/day AMRP was the optimal dose in terms of fattening calf growth performance, while 20 g/animal/day AMRP supplementation was the optimal dose in terms of meat quality.
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Affiliation(s)
- Wangjing Liu
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Huixia Gao
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Jianjian He
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Aihuan Yu
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Chenxu Sun
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Yaodi Xie
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Haibo Yao
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - He Wang
- Tianjin Halo Biotechnology Co., Ltd., No. 18 Gui Yuan Road, Huan Yuan Hi Tech-Industrial Area, Tianjin, 300384, People's Republic of China
| | - Yueyan Duan
- Tianjin Halo Biotechnology Co., Ltd., No. 18 Gui Yuan Road, Huan Yuan Hi Tech-Industrial Area, Tianjin, 300384, People's Republic of China
| | - Jinsheng Hu
- Tianjin Halo Biotechnology Co., Ltd., No. 18 Gui Yuan Road, Huan Yuan Hi Tech-Industrial Area, Tianjin, 300384, People's Republic of China
| | - Defu Tang
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Tao Ran
- College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730070, People's Republic of China
| | - Zhaomin Lei
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China.
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Montironi ID, Arsaute S, Roma DA, Cecchini ME, Pinotti A, Mañas F, Bessone FA, de Moreno de LeBlanc A, Alustiza FE, Bellingeri RV, Cariddi LN. Evaluation of oral supplementation of free and nanoencapsulated Minthostachys verticillata essential oil on immunological, biochemical and antioxidants parameters and gut microbiota in weaned piglets. Vet Res Commun 2024; 48:1641-1658. [PMID: 38453821 DOI: 10.1007/s11259-024-10347-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Accepted: 03/03/2024] [Indexed: 03/09/2024]
Abstract
Early weaning is an important stressor that impairs the piglet´s health, and essential oils appear as promising candidates to improve it instead of antibiotics. The aim of this study was to evaluate the effect of oral supplementation of free and nanoencapsulated Minthostachys verticillata essential oil (EO and NEO, respectively) on immunological, biochemical and antioxidants parameters as well as on gut microbiota in weaned piglets. EO was extracted by hydrodistillation and nanoencapsulation was performed by high-energy method using Tween 80 and Span 60 as surfactants. EO and NEO were chemically analyzed by gas chromatography-mass spectrometry (GC-MS). The cytotoxic effects of both EO and NEO was evaluated on Caco-2 cell line. For in vivo assay, male weaned piglets (age: 28 days, mean initial body weight: 11.63 ± 0.37 kg) were randomly distributed in six groups of six animals each (n = 6) and received orally EO (10.0 mg/kg/day) or NEO (2.5, 5.0 and 10.0 mg/kg/day), named hereinafter as EO-10, NEO-2.5, NEO-5 and NEO-10, for 30 consecutive days. Animals not treated or treated with surfactants mixture were evaluated as control and vehicle control. Subsequently, histological, hematological and biochemical parameters, cytokines production, oxidative markers, CD4+/CD8+ T cells and gut microbiota were evaluated. GC-MS analysis was similar in both EO and NEO. The NEO was more toxic on Caco-2 cells than EO. Oral supplementation of EO-10 or NEO-10 improved growth performance compared to control group NEO-2.5 or NEO-5 (p < 0.05) groups. NEO-2.5, NEO-5 and NEO-10 did not alter the morpho-physiology of digestive organs and decreased malondialdehyde (MDA) levels in liver compared to control (p < 0.05) or EO-10 groups (p < 0.05, p < 0.01). In addition, NEO-10 showed an increase in CD4+/CD8+ T cells ratio (p < 0.001), and induced the highest serum levels of IL-10 (p < 0.01). Serum triglycerides levels were significantly lower in animals treated with EO-10 or NEO-2.5, NEO-5 and NEO-10 compared to control group (p < 0.001). Gut microbiota analysis showed that NEO-10 favor the development of beneficial intestinal microorganisms to improve parameters related to early weaning of piglets. In conclusion, EO and NEO improved parameters altered by early weaning in piglets however, NEO was safer and powerful. Therefore, NEO should be further studied to be applied in swine health.
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Affiliation(s)
- Ivana D Montironi
- Facultad de Ciencias Exactas Físico-Químicas y Naturales, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, 5800, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Biotecnología Ambiental y Salud (INBIAS), Río Cuarto, Córdoba, 5800, Argentina
| | - Sofía Arsaute
- Facultad de Ciencias Exactas Físico-Químicas y Naturales, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, 5800, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Biotecnología Ambiental y Salud (INBIAS), Río Cuarto, Córdoba, 5800, Argentina
| | - Dardo A Roma
- Facultad de Agronomía y Veterinaria. Cátedra de Farmacología, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, 5800, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Ciencias Veterinarias (INCIVET), Río Cuarto, Córdoba, 5800, Argentina
| | - María E Cecchini
- Facultad de Ciencias Exactas Físico-Químicas y Naturales, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, 5800, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Biotecnología Ambiental y Salud (INBIAS), Río Cuarto, Córdoba, 5800, Argentina
| | - Agustina Pinotti
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Marcos Juárez, Marcos Juárez 2580, Córdoba, Argentina
| | - Fernando Mañas
- Facultad de Agronomía y Veterinaria. Cátedra de Farmacología, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, 5800, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Ciencias Veterinarias (INCIVET), Río Cuarto, Córdoba, 5800, Argentina
| | - Fernando A Bessone
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Marcos Juárez, Marcos Juárez 2580, Córdoba, Argentina
| | - Alejandra de Moreno de LeBlanc
- Centro de Referencia para Lactobacilos (CERELA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Miguel de Tucumán, Tucumán, 4000, Argentina
| | - Fabrisio E Alustiza
- Instituto Nacional de Tecnología Agropecuaria (INTA), Estación Experimental Agropecuaria Marcos Juárez, Marcos Juárez 2580, Córdoba, Argentina
| | - Romina V Bellingeri
- Facultad de Agronomía y Veterinaria, Departamento de Anatomía Animal, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, 5800, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Investigaciones en Tecnologías Energéticas y Materiales Avanzados (IITEMA), Río Cuarto, Córdoba, 5800, Argentina
| | - Laura Noelia Cariddi
- Facultad de Ciencias Exactas Físico-Químicas y Naturales, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, 5800, Argentina.
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Biotecnología Ambiental y Salud (INBIAS), Río Cuarto, Córdoba, 5800, Argentina.
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Biotecnología Ambiental y Salud (INBIAS), Ruta 36 Km 601, Río Cuarto, Córdoba, CP: 5800, Argentina.
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Soji-Mbongo Z, Mpendulo TC. Knowledge Gaps on the Utilization of Fossil Shell Flour in Beef Production: A Review. Animals (Basel) 2024; 14:333. [PMID: 38275794 PMCID: PMC10812526 DOI: 10.3390/ani14020333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 01/14/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
Population growth in many countries results in increased demand for livestock production and quality products. However, beef production represents a complex global sustainability challenge, including meeting the increasing demand and the need to respond to climate change and/or greenhouse gas emissions. Several feed resources and techniques have been used but have some constraints that limit their efficient utilization which include being product-specific, not universally applicable, and sometimes compromising the quality of meat. This evokes a need for novel techniques that will provide sustainable beef production and mitigate the carbon footprint of beef while not compromising beef quality. Fossil shell flour (FSF) is a natural additive with the potential to supplement traditional crops in beef cattle rations in response to this complex global challenge as it is cheap, readily available, and eco-friendly. However, it has not gained much attention from scientists, researchers, and farmers, and its use has not yet been adopted in most countries. This review seeks to identify knowledge or research gaps on the utilization of fossil shell flour in beef cattle production, with respect to climate change, carcass, and meat quality. Addressing these research gaps would be a step forward in developing sustainable and eco-friendly beef production.
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Affiliation(s)
- Zimkhitha Soji-Mbongo
- Department of Livestock and Pasture Science, University of Fort Hare, Alice 5700, South Africa;
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He P, Lei Y, Zhang K, Zhang R, Bai Y, Li Z, Jia L, Shi J, Cheng Q, Ma Y, Zhang X, Liu L, Lei Z. Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattle. Meat Sci 2023; 205:109317. [PMID: 37647737 DOI: 10.1016/j.meatsci.2023.109317] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 08/13/2023] [Accepted: 08/18/2023] [Indexed: 09/01/2023]
Abstract
This study was conducted to elucidate the effects of oregano essential oil (OEO) supplementation on the meat quality, antioxidant capacity, and nutritional value of the longissimus thoracis muscle in steers. Steers were divided into three groups (n = 9) and fed either a basal diet, or a basal diet supplemented with 130 mg/d OEO, or 230 mg/d OEO for 390 days. The results demonstrated that dietary OEO supplementation increased the total antioxidant capacity and activity of catalase, glutathione peroxidase, and superoxide dismutase, and decreased pH30min, pH24h, cooking loss, and malondialdehyde content. OEO increased the concentrations of polyunsaturated fatty acids and conjugated linoleic acid. In contrast, saturated fatty acids decreased, accompanied by increased essential amino acids, flavor amino acids, and total amino acids in the longissimus thoracis muscle. In summary, dietary OEO supplementation promotes the nutritional and meat quality of beef by maintaining its water-holding capacity and meat color, enhancing its antioxidative capacity, and preventing lipid oxidation.
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Affiliation(s)
- Pengjia He
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Yu Lei
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, PR China
| | - Ke Zhang
- Key Laboratory of Animal Genetics, Breeding and Reproduction of Shanxi Province, College of Animal Science and Technology, Northwest A&F University, Yangling 712100, PR China
| | - Rui Zhang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Yunpeng Bai
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Zeming Li
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Li Jia
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Jinping Shi
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Qiang Cheng
- Jingchuan Xukang Food Co., Ltd, Pingliang 745000, PR China
| | - Yannan Ma
- Institute of Rural Development, Northwest Normal University, Lanzhou 730070, PR China
| | - Xiaoqiang Zhang
- Animal Husbandry and Veterinary Center of Jingchuan County, Pingliang 744399, PR China
| | - Lishan Liu
- Institute of Livestock, Grass and Green Agriculture, Gansu Academy of Agricultural Sciences, Lanzhou 730070, PR China
| | - Zhaomin Lei
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, PR China.
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Yu H, Xie J. Effect of different orthogonal double frequency ultrasonic assisted freezing on the quality of sea bass. Food Chem X 2023; 18:100704. [PMID: 37215196 PMCID: PMC10196802 DOI: 10.1016/j.fochx.2023.100704] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/18/2023] [Accepted: 05/01/2023] [Indexed: 05/24/2023] Open
Abstract
The ice crystals formed in the body of the fish after freezing will cause irreversible damage to the fish's tissues, resulting in a decline in the fish quality. Therefore, based on the single frequency and double frequency ultrasonic freezing technology, the influence of orthogonal ultrasonic on the sea bass quality was studied. The results showed that the orthogonal ultrasonic wave could effectively improve the utilization rate of ultrasonic. In addition, SEM images showed that the muscle tissue in the dual frequency orthogonal ultrasonic assisted freezing group (DOUAF-40 (H) 20 (V)) was more uniform and dense. DOUAF-40 (H) 20 (V) group did not cause excessive oxidation of myofibrin on the one hand, and on the other hand reduced the duration of lipid oxidation in fish. The results showed that the orthogonal ultrasonic freezing technology inhibited the impact on fish quality during the freezing process, which provided a reference for the food freezing industry to improve aquatic products.
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Affiliation(s)
- Huan Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
- Key Laboratory of Aquatic Products High-quality Utilization, Storage and Transportation (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, China
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Chen H, Ma J, Pan D, Diao J, Guo A, Li R, Xiong YL. Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation. Meat Sci 2023; 201:109187. [PMID: 37086702 DOI: 10.1016/j.meatsci.2023.109187] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 02/24/2023] [Accepted: 04/03/2023] [Indexed: 04/24/2023]
Abstract
The effects of different concentrations of eugenol (EG = 0, 5, 10, 20, 50, and 100 mg/g protein) on the structural properties and gelling behavior of myofibrillar proteins (MPs) were investigated. The interaction of EG and MPs decreased free thiol and amine content, and reduced tryptophan fluorescence intensity and thermal stability, but enhanced surface hydrophobicity and aggregation of MPs. Compared with the control (EG free), the MPs' gels treated with 5 and 10 mg/g of EG had a higher storage modulus, compressive strength, and less cooking loss. A high microscopic density was observed in these EG-treated gels. However, EG at 100 mg/g was detrimental to the gelling properties of the MPs. The results indicate that an EG concentration of 20 mg/g is a turning point, i.e., below 20 mg/g, EG promoted MPs gelation, but above 20 mg/g, it impeded gelation by interfering with protein network formation. The EG modification of MPs could provide a novel ingredient strategy to improve the texture of comminuted meat products.
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Affiliation(s)
- Hongsheng Chen
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China.
| | - Jinming Ma
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
| | - Deyin Pan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
| | - Jingjing Diao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
| | - Anqi Guo
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - Runnan Li
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
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KEMPINSKI EMBC, VITAL ACP, PINTO LAM, CARDOSO MAP, GUERRERO AK, RAMOS TR, VALERO MV, PRADO IND. Consumer acceptability of infant food with oregano essencial oil by children diagnosed with cerebral palsy. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.106622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Cunha MGDA, Alba DF, Leal KW, Marcon H, Milarch CF, Baldissera MD, Kavalek RL, Kempka AP, Vedovatto M, Silva ASDA. Microencapsulated herbal components in the diet of Lacaune ewes: impacts on physiology and milk production and quality. AN ACAD BRAS CIENC 2023; 95:e20201805. [PMID: 37075373 DOI: 10.1590/0001-3765202320201805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Accepted: 04/07/2021] [Indexed: 04/21/2023] Open
Abstract
This study aimed to determine whether the addition of a microencapsulated herbal blend (MHB) based on thymol, carvacrol, and cinnamaldehyde in dairy sheep feed would improve production efficiency, milk quality, and animal health. Thirty lactating Lacaune ewes were divided into three groups: Control (T0), 150 mg blend/kg of feed (T150), and 250 mg blend/kg of feed (T250). Milk was measured before the beginning of the experiment (d 0), at the end of the adaptation period (d 15), and during the experiment (d 20). In milk samples, was measured the composition, somatic cell count (SCC), reactive oxygen species (ROS), lipoperoxidation (LPO), and total antioxidant capacity. The MHB improved the milk production (only T150 vs. T0 sheep on d 20), productive efficiency and feed efficiency, and reduced the milk SCC (only T250 vs. T0 sheep, on d 20), ROS and tended to reduce the milk levels of LPO (only T250 vs. T0 sheep on d 20). Also, MHB reduced the blood levels of neutrophils and ROS (only T250 vs. T0 sheep on d 20) and increased total protein and globulin levels. Thus, a microencapsulated blend of thymol, carvacrol, and cinnamaldehyde improved the productive performance and milk quality of sheep.
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Affiliation(s)
- Marily G DA Cunha
- Programa de Pós-Graduação em Zootecnia, Universidade do Estado de Santa Catarina (UDESC), Rua Beloni Trombeta Zanini, 680-E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
| | - Davi Fernando Alba
- Programa de Pós-Graduação em Zootecnia, Universidade do Estado de Santa Catarina (UDESC), Rua Beloni Trombeta Zanini, 680-E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
| | - Karoline W Leal
- Programa de Pós-Graduação em Zootecnia, Universidade do Estado de Santa Catarina (UDESC), Rua Beloni Trombeta Zanini, 680-E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
| | - Hiam Marcon
- Curso de Zootecnia, UDESC, Rua Beloni Trombeta Zanini, 680-E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
| | - Carine F Milarch
- Programa de Pós-Graduação em Bioquímica Toxicologica, Universidade Federal de Santa Maria (UFSM), Avenida Roraima, 1000, Camobi, 97105-900 Santa Maria, SC, Brazil
- BOM JESUS/IELUSC, Instituto Superior e Centro Educacional Luterano, Rua Princesa Isabel, 438, Centro, 89201-270 Joinville, SC, Brazil
| | - Matheus D Baldissera
- Programa de Pós-Graduação em Farmacologia, UFSM, Avenida Roraima, 1000, Camobi, 97105-900 Santa Maria, SC, Brazil
| | - Renata L Kavalek
- Departamento de Engenharia de Alimentos, UDESC, Rua Fernando de Noronha, Km 573 - Margens da BR 282, Caixa Postal 47, 89870-000 Pinhalzinho, SC, Brazil
| | - Aniela P Kempka
- Departamento de Engenharia de Alimentos, UDESC, Rua Fernando de Noronha, Km 573 - Margens da BR 282, Caixa Postal 47, 89870-000 Pinhalzinho, SC, Brazil
| | - Marcelo Vedovatto
- Universidade Estadual de Mato Grosso do Sul, Departamento de Zootecnia, Cidade Universitária de Dourados, Caixa Postal 351, 79804-970 Aquidauana, MS, Brazil
| | - Aleksandro S DA Silva
- Programa de Pós-Graduação em Zootecnia, Universidade do Estado de Santa Catarina (UDESC), Rua Beloni Trombeta Zanini, 680-E, Santo Antônio, 89815-630 Chapecó, SC, Brazil
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Leite SMB, da Silva Assunção EM, Alves AVDNG, de Souza Maciel E, de Moraes Pinto LA, Kaneko IN, Guerrero A, Correa APF, Müller Fernandes JI, Lopes NP, Vital MJS, Monteschio JDO. Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes. PLoS One 2022; 17:e0272852. [PMID: 35947587 PMCID: PMC9365165 DOI: 10.1371/journal.pone.0272852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Accepted: 07/27/2022] [Indexed: 11/18/2022] Open
Abstract
The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.
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Affiliation(s)
| | | | | | | | | | - Isabelle Naemi Kaneko
- Department of Animal Science, Federal University of Rondônia Foundation, Rondônia, Brazil
| | - Ana Guerrero
- Facultad de Veterinaria, Departamento Producción y Sanidad Animal, Universidad Cardenal Herrera-CEU, CEU Universities, Alfara del Patriarca, Valencia, España, Spain
| | | | | | - Nívia Pires Lopes
- Department of Animal Science, Federal University of Roraima, Boa Vista, Roraima, Brazil
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Ma X, Mei J, Qiu W, Xie J. Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker ( Larimichthys crocea). Front Nutr 2022; 9:906911. [PMID: 35782953 PMCID: PMC9244167 DOI: 10.3389/fnut.2022.906911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 05/13/2022] [Indexed: 11/13/2022] Open
Abstract
The purpose of this work was to investigate the influence of multi-frequency ultrasound-assisted immersion freezing (UIF) on the freezing speed, quality attributes, and microstructure of cultured large yellow croaker (Larimichthys crocea) with different ultrasound powers. The findings revealed that UIF under multi-frequency conditions greatly enhanced the speed of food freezing. The multi-frequency UIF reduced the thawing and cooking losses, total volatile base nitrogen, K-values, and thiobarbituric acid reactive substances values, and increased the water holding capacity. The microstructure observation showed that multi-frequency UIF at 175 W reduced pore diameter and ice crystal size. Free amino acids analysis revealed that the application of multi-frequency UIF reduced the accumulation of bitter amino acids, and UIF-175 treatment increased the accumulation of umami amino acids. Therefore, multi-frequency UIF at a suitable ultrasonic power can remarkably improve the quality of large yellow croaker.
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Affiliation(s)
- Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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11
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A Meta-Analysis of Essential Oils Use for Beef Cattle Feed: Rumen Fermentation, Blood Metabolites, Meat Quality, Performance and, Environmental and Economic Impact. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060254] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The objective of this study was to see how dietary supplementation with essential oils (EOs) affected rumen fermentation, blood metabolites, growth performance and meat quality of beef cattle through a meta-analysis. In addition, a simulation analysis was conducted to evaluate the effects of EOs on the economic and environmental impact of beef production. Data were extracted from 34 peer-reviewed studies and analyzed using random-effects statistical models to assess the weighted mean difference (WMD) between control and EOs treatments. Dietary supplementation of EOs increased (p < 0.01) dry matter intake (WMD = 0.209 kg/d), final body weight (WMD = 12.843 kg), daily weight gain (WMD = 0.087 kg/d), feed efficiency (WMD = 0.004 kg/kg), hot carcass weight (WMD = 5.45 kg), and Longissimus dorsi muscle area (WMD = 3.48 cm2). Lower (p < 0.05) ruminal concentration of ammonia nitrogen (WMD = −1.18 mg/dL), acetate (WMD = −4.37 mol/100 mol) and total protozoa (WMD = −2.17 × 105/mL), and higher concentration of propionate (WMD = 0.878 mol/100 mol, p < 0.001) were observed in response to EOs supplementation. Serum urea concentration (WMD = −1.35 mg/dL, p = 0.026) and haptoglobin (WMD = −39.67 μg/mL, p = 0.031) were lower in cattle supplemented with EOs. In meat, EOs supplementation reduced (p < 0.001) cooking loss (WMD = −61.765 g/kg), shear force (WMD = −0.211 kgf/cm2), and malondialdehyde content (WMD = −0.040 mg/kg), but did not affect pH, color (L* a* and b*), or chemical composition (p > 0.05). Simulation analysis showed that EOs increased economic income by 1.44% and reduced the environmental footprint by 0.83%. In conclusion, dietary supplementation of EOs improves productive performance and rumen fermentation, while increasing the economic profitability and reducing the environmental impact of beef cattle. In addition, supplementation with EOs improves beef tenderness and oxidative stability.
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12
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Avila VD, Carvalho VM, Bonin E, Moreira LS, Mottin C, Ramos AVG, Meniqueti AB, Baldoqui DC, Comar JF, do Prado IN. Mix of natural extracts to improve the oxidative state and liver activity in bulls finished feedlot. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Mottin C, Ornaghi MG, Carvalho VM, Guerrero A, Vital ACP, Ramos TR, Bonin E, Lana de Araújo F, de Araújo Castilho R, do Prado IN. Carcass characteristics and meat evaluation of cattle finished in temperate pasture and supplemented with natural additive containing clove, cashew oil, castor oils, and a microencapsulated blend of eugenol, thymol, and vanillin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1271-1280. [PMID: 34358347 DOI: 10.1002/jsfa.11465] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 06/04/2021] [Accepted: 08/06/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Forty crossbred steers were supplemented with different doses (from 0 control to 6000 mg/animal/day) of natural additive blend containing clove essential oil, cashew oil, castor oil, and a microencapsulated blend of eugenol, thymol, and vanillin for 80 days. Carcass characteristics, drip loss, and antioxidant activity were evaluated 24 h post mortem on longissimus thoracis, and the effects of aging (until 14 days) were evaluated for water losses (thawing/aging and cooking), texture, color, and lipid oxidation. RESULTS The use of the natural additive blend did not modify (P > 0.05) carcass characteristics but did, however, modify body composition (P < 0.05). Drip losses were unaffected by the treatments tested (P > 0.05). There was an observed quadratic effect (P < 0.05) on losses from thawing/aging on the first day of storage. Regarding the effects of natural additives on cooking losses, there was a quadratic effect (P < 0.05) among the treatments on day 7 of aging. Differences between days of aging were only observed with control treatment. Shear force was similar among treatments on days 1 and 7 of aging. On day 14 a linear effect (P < 0.05) was observed. Also, a linear effect (P < 0.05) appeared on meat lightness, meat from the control group being clearer on day 1. No changes were observed in redness among treatments or days of storage (P > 0.05). Yellowness was not modified by the treatments (P > 0.05)but only by the days of storage in control and the lowest dosage used. CONCLUSION The blend of natural additives has potential use in pasture feeding and could improve meat quality. However, doses should be adjusted. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Camila Mottin
- Department of Animal Science, State University of Maringá, Maringá, Brazil
| | | | | | - Ana Guerrero
- Departamento Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, Universidad Cardenal Herrera - CEU, CEU Universities, Valencia, Spain
| | | | | | - Edinéia Bonin
- Department of Food Science, Universidade Estadual de Maringá, Maringá, Brazil
| | - Fabiana Lana de Araújo
- Department of Animal Science, Universidade Federal do Recôncavo da Bahia, Cruz das Almas, Brazil
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14
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Odhaib KJ, Al-Hajjar QN, Alallawee MHA. Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality. THE IRAQI JOURNAL OF VETERINARY MEDICINE 2021. [DOI: 10.30539/ijvm.v45i1.1036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
The use of herbal plants as food additives in animal nutrition to enhance meat processing efficiency and meat quality has been reviewed. Today, the consumer demand is safety, nutritive value, taste, uniformity, meat variety, and good appearance of meat products. Thus, to meet the consumers' demand, development of product and research should be improved. Studies have been shown that the use of herbs, spices, and their extracts are of the major interventions, which were adopted in the industry of the meat for improving its quality traits. In the present paper, the most recent literature about use of bioactive compounds in herbal plants for evaluating a number of parameters related to meat quality, including fat content and distribution, water content, water holding capacity, collagen content, pH, tenderness color, lipid oxidation and flavor were reviewed.
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15
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Rehman A, Qunyi T, Sharif HR, Korma SA, Karim A, Manzoor MF, Mehmood A, Iqbal MW, Raza H, Ali A, Mehmood T. Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100082] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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16
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Aparecida Plastina Cardoso M, Windson Isidoro Haminiuk C, Pedro AC, de Andrade Arruda Fernandes Fernandes I, Akemi Casagrande Yamato M, Maciel GM, Do Prado IN. Biological Effects of Goji Berry and the Association with New Industrial Applications: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2007261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | | | - Alessandra Cristina Pedro
- Programa de Pós-Graduação Em Engenharia de Alimentos (Ppgeal), Cep (81531–980), Universidade Federal Do Paraná (UFPR), Curitiba, Brasil
| | | | | | - Giselle Maria Maciel
- Laboratório de Biotecnologia, Universidade Tecnológica Federal Do Paraná (UTFPR), Cep (81280–340), Curitiba, Brasil
| | - Ivanor Nunes Do Prado
- Programa de Pós-Graduação Em Ciência de Alimentos (Ppc), Cep (87020–900), Universidade Estadual de Maringá (UEM), Maringá, Brasil
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17
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The effect of plant essential oils on physicochemical properties of chicken nuggets. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01204-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Imbabi T, Sabeq I, Osman A, Mahmoud K, Amer SA, Hassan AM, Kostomakhin N, Habashy W, Easa AA. Impact of Fennel Essential Oil as an Antibiotic Alternative in Rabbit Diet on Antioxidant Enzymes Levels, Growth Performance, and Meat Quality. Antioxidants (Basel) 2021; 10:1797. [PMID: 34829668 PMCID: PMC8614930 DOI: 10.3390/antiox10111797] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/03/2021] [Accepted: 11/08/2021] [Indexed: 12/16/2022] Open
Abstract
In the current study, fennel essential oil was used as an antibiotic alternative compared to gentamycin for enhancing the expression of apoptosis genes and antioxidant enzymes in weaned rabbits as well as meat quality and growth performance. The gene expression of the cell lymphoma 2 (BAX and BCL2), caspase3 (CASP3), and glutathione peroxidase (GPX1) were estimated in the liver tissue using qRT-PCR. A total of 45 Moshtohor weaned male rabbits aged four weeks were randomly allocated to control, T1, and T2 treatment groups; each consisted of 15 weaned male rabbits with five replicates. Rabbits in the T1 and T2 groups were orally supplied with 1 mL fennel oil and 1 mL gentamycin, respectively. Weaned rabbits under different treatments showed increased body weight (BW) at 8 and 12 weeks of age and average daily gain (ADG) at 4-8 and 4-12 weeks of age compared to the control group. Compared to the controls, the weaned rabbits supplemented with fennel oil and gentamycin had lower total cholesterol, triglyceride, and MDA. In addition, villus length, mRNA of BAX, BCL2, Casp3, and GPX were increased in the different treatments compared to the control. Furthermore, the meat of these rabbits was less tender, had a lower aerobic plate count (APC), pH, and was brighter and redder in color than the control. Under the conditions of the present study, the supplementation of weaned Moshtohor rabbits with fennel oil as a natural alternative for gentamycin enhanced feed conversion and daily gain through enhancing villus length and mucus thickness. Additionally, fennel essential oil reduces oxidative stress by increasing the antioxidant enzymes.
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Affiliation(s)
- Tharwat Imbabi
- Department of Animal Production, Faculty of Agriculture, Benha Univerisity, Benha 13736, Egypt
| | - Islam Sabeq
- Department of Food Hygiene, Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt;
| | - Ali Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Kamal Mahmoud
- Biochemistry Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom 32511, Egypt;
| | - Shimaa A. Amer
- Department of Nutrition & Clinical Nutrition, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt;
| | - Aziza M. Hassan
- Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Nikolay Kostomakhin
- Department of Dairy and Beef Cattle Breeding, Russian State Agrarian University-Moscow Agriculture Academy, 115432 Moscow, Russia;
| | - Walid Habashy
- Faculty of Agriculture, Animal and Poultry Production, Damanhour University, Damanhour 22511, Egypt; (W.H.); (A.A.E.)
| | - Ahmed A. Easa
- Faculty of Agriculture, Animal and Poultry Production, Damanhour University, Damanhour 22511, Egypt; (W.H.); (A.A.E.)
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Carrillo-Lopez LM, Robledo D, Martínez V, Huerta-Jimenez M, Titulaer M, Alarcon-Rojo AD, Chavez-Martinez A, Luna-Rodriguez L, Garcia-Flores LR. Post-mortem ultrasound and freezing of rabbit meat: Effects on the physicochemical quality and weight loss. ULTRASONICS SONOCHEMISTRY 2021; 79:105766. [PMID: 34619483 PMCID: PMC8502952 DOI: 10.1016/j.ultsonch.2021.105766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 09/09/2021] [Accepted: 09/19/2021] [Indexed: 05/04/2023]
Abstract
High intensity ultrasound (HIU) is a technique with the potential to improve meat quality, however, more research is needed on its application within the chain of cold storage and freezing. This study evaluates the effect of HIU (40 kHz, 9.6 W/cm2, 20 and 40 min) and post-mortem development on the yield and physicochemical quality of rabbit meat in samples treated with HIU pre- and post-storage in a freezer (120 h at -20 °C). Twenty rabbit carcasses were vacuum packed 12 h post-mortem, placed in a fridge at 4 °C for 24 h, and divided in two groups (HIU application before or after freezing), before assigning the treatments. The results show that HIU before freezing produced intense and bright orange-yellow colours, whereas its application after freezing resulted in pale red tones. HIU application accelerates rigor mortis resolution when it is applied before freezing and causes a significant decrease in pH immediately following the HIU treatment. Post-freezing application of HIU is not recommended because it considerably increased weight loss and toughening of the meat when long exposure times were used (40 min). In contrast, a short treatment duration with HIU mitigated the effects of freezing and produced significant increases in water-holding capacity (WHC) after cold storage. The yield (weight loss) of the rabbit meat was not affected when HIU was applied pre-freezing. The application of HIU pre-freezing constitutes a promising technology because it increased the tenderness and the WHC of rabbit meat. However, more research is needed to improve the appearance before scaling up to industrial levels.
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Affiliation(s)
- Luis M Carrillo-Lopez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico; National Council of Science and Technology. Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico.
| | - Danely Robledo
- Universidad Autónoma Metropolitana, Iztapalapa Unit, Av. San Rafael Atlixco No. 186, Col. Vicentina, Iztapalapa, C.P. 09340 Mexico City, Mexico.
| | - Viridiana Martínez
- Universidad Autónoma Metropolitana, Iztapalapa Unit, Av. San Rafael Atlixco No. 186, Col. Vicentina, Iztapalapa, C.P. 09340 Mexico City, Mexico.
| | - Mariana Huerta-Jimenez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico; National Council of Science and Technology. Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico.
| | - Mieke Titulaer
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico.
| | - Alma D Alarcon-Rojo
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico.
| | - America Chavez-Martinez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico.
| | - Lorena Luna-Rodriguez
- Universidad Autónoma Metropolitana, Iztapalapa Unit, Av. San Rafael Atlixco No. 186, Col. Vicentina, Iztapalapa, C.P. 09340 Mexico City, Mexico.
| | - Luis R Garcia-Flores
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico.
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Zawadzki† F, Martin do Prado R, Ornaghi MG, Carvalho VM, Avila VAD, Ramos TR, Moletta JL, Nunes do Prado I. Replacement of corn by glycerine and vegetal oils (cashew and castor oils) as alternative additives feeds in diets of Purunã bulls finished in feedlot. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Wu Z, Ma W, Xian Z, Liu Q, Hui A, Zhang W. The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration. ULTRASONICS SONOCHEMISTRY 2021; 78:105707. [PMID: 34388653 PMCID: PMC8363880 DOI: 10.1016/j.ultsonch.2021.105707] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/27/2021] [Accepted: 07/30/2021] [Indexed: 05/19/2023]
Abstract
The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) on the quality, moisture distribution and microstructure properties of the prepared ground pork (PGP) during storage duration (0, 15, 30, 45, 60, 75 and 90 days). UIF treatment significantly reduced the freezing time by 60.32% and 39.02%, respectively, compared to IF and AF (P < 0.05). The experimental results of quality evaluation revealed that the L* and b* values, juice loss, cooking loss, TBARS values and carbonyl contents were decreased in the UIF treated samples, while the a* value, peak temperatures (Tm), enthalpy (ΔH) and sulfhydryl contents were significantly higher than those of IF and AF treated samples (P < 0.05). In addition, low-field nuclear magnetic resonance (LF-NMR) and differential scanning calorimetry (DSC) analysis demonstrated that UIF inhibited the mobility of immobilized water and reduced the loss of immobilized and free water, and then a high water holding capacity (WHC) was achieved. Compared to the IF and AF treatments, the UIF treated PGP samples possessed better microstructure. Therefore, UIF could induce the formation of ice crystals with smaller size and more even distribution during freezing process, which contributed to less damage to the muscle tissue and more satisfied product quality.
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Affiliation(s)
- Zeyu Wu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China.
| | - Wanru Ma
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Zhaojun Xian
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Qingsong Liu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Ailing Hui
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, PR China.
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El-Gindy YM, Zahran SM, Ahmed MAR, Salem AZM, Misbah TR. Influence of dietary supplementation of clove and rosemary essential oils or their combination on growth performance, immunity status, and blood antioxidant of growing rabbits. Trop Anim Health Prod 2021; 53:482. [PMID: 34562165 DOI: 10.1007/s11250-021-02906-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Accepted: 09/10/2021] [Indexed: 11/29/2022]
Abstract
This study aimed to assess the dietary effects of rosemary and clove essential oils separately and in combination on the growth performance; immunological, hematological, and physiological responses; and antioxidant status of growing rabbits. One hundred forty-four of 42-day-old growing V-line rabbits (both sexes with initial live body weights of 765 ± 6 g) were randomly allocated into four treatment groups of 36 rabbits each. Each group was further sub-divided into 12 replicates of 3 rabbits in a completely randomized design. The 1st group was fed a basal diet free of additives and served as the control group, the 2nd and 3rd groups were fed basal diets supplemented with rosemary and clove essential oils, respectively, at doses of 400 mg/kg diet. The 4th group received a basal diet supplemented with a combination of clove and rosemary essential oils at doses of 200 mg/kg diet each. The results showed that the different supplementations did not influence rabbit performance or immunological traits. Opposite to performance or immunological traits, differences in red blood cells and hemoglobin value among all dietary treatments were improved (P < 0.05). Dietary essential oil supplementation with clove, rosemary oil, or a mixed of both increased (P < 0.05) blood concentrations of catalase, superoxide dismutase, and glutathione peroxidase by 47, 42, and 7%; 56, 35, and 36%; and 40, 39, and 37%, respectively, in supplemented rabbits versus control rabbits. In conclusion, clove and/or rosemary essential oils can potentially be used in rabbit diets to improve antioxidant status without change in rabbit's growth performance or immunological parameters.
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Affiliation(s)
- Yassmine Moemen El-Gindy
- Department of Animal and Fish Production, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, 21531, Egypt
| | - Soliman Mohamed Zahran
- Department of Animal and Fish Production, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, 21531, Egypt
| | - Mohamed Abdel-Rahman Ahmed
- Department of Animal and Fish Production, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, 21531, Egypt
| | - Abdelfatah Z M Salem
- Facultad de Medicina Veterinaria Y Zootecnia, Universidad Autónoma del Estado de México, Toluca, México.
| | - Tahany Rahel Misbah
- Department of Animal and Fish Production, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, 21531, Egypt
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Dorleku J, Wang L, Zhou Z, Mandell I, Bohrer B. Effects of feeding two different blends of essential oils to finishing steers on growth performance, carcass characteristics, meat quality, meat composition, and shelf life. CANADIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1139/cjas-2020-0075] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The objective was to evaluate the effects of feeding two different commercially available blends of essential oils to finishing steers to replace conventional feed additives in feedlot diets. Angus-based crossbred steers [N = 43; starting body weight (BW) = 466 ± 31 kg] were used in a randomized complete block design. Steers were randomly assigned to four different dietary treatments for the 100 d finishing period in which steers were fed high-moisture corn/alfalfa silage/soybean meal diets. Dietary treatments included a negative control (no additives; CON), a positive control (33 mg·kg−1 monensin and 11 mg·kg−1 tylosin added to the diet; M/T), and two different proprietary blends of essential oils [EO-1: 1 g·steer−1·d−1 Victus Liv (DSM Nutritional Products) and EO-2: 4 g·steer−1·d−1 Fortissa Fit 45 (Provimi Canada ULC)]. Growth performance, carcass characteristics, meat quality, sensory attributes (excluding juiciness), most fatty acid parameters, and shelf-life (color and lipid oxidative stability) were generally unaffected by the inclusion of two different commercially available essential oil blends when compared with both a negative control (CON) and a positive control (M/T). This indicates that commercially available essential oil blends may show promise as a replacement to conventional feed additives like antibiotics without causing negative effects to meat quality, storage stability, and eating experience.
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Affiliation(s)
- J.B. Dorleku
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
| | - L.M. Wang
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
| | - Z.Y. Zhou
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
| | - I.B. Mandell
- Department of Animal Biosciences, University of Guelph, Guelph, ON N1G2W1, Canada
| | - B.M. Bohrer
- Department of Food Science, University of Guelph, Guelph, ON N1G2W1, Canada
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Ma X, Mei J, Xie J. Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea). ULTRASONICS SONOCHEMISTRY 2021; 76:105657. [PMID: 34229120 PMCID: PMC8261011 DOI: 10.1016/j.ultsonch.2021.105657] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 06/18/2021] [Accepted: 06/28/2021] [Indexed: 05/18/2023]
Abstract
This research evaluated the effects of multi-frequency ultrasound assisted freezing (UAF) on the freezing rate, structural characteristics, and quality properties of cultured large yellow croaker. The freezing effects with triple ultrasound-assisted freezing (TUF) at 20, 28 and 40 kHz under 175 W was more obvious than that of single ultrasound-assisted freezing (SUF) at 20 kHz and dual ultrasound-assisted freezing (DUF) at 20 and 28 kHz. The results showed that UAF significantly increased the freezing rate and better preserved the quality of frozen large yellow croaker samples. Specifically, the quality parameters of the TUF-treated samples were closer to those of the fresh samples, with greater texture characteristics, a larger water holding capacity (lower thawing loss and cooking loss), lower K values and lower thiobarbituric acid reactive substances values. Light microscopy observation images revealed that the ice crystals formed by TUF were fine and evenly distributed, resulting in less damage to the frozen large yellow croaker samples. Therefore, multi-frequency UAF could improve the quality properties of the large yellow croaker samples.
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Affiliation(s)
- Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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Ruiz-Hernández K, Sosa-Morales ME, Cerón-García A, Gómez-Salazar JA. Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1939369] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Karla Ruiz-Hernández
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - María Elena Sosa-Morales
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Abel Cerón-García
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
| | - Julián Andrés Gómez-Salazar
- Posgrado En Biociencias, Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, Guanajuato, Mexico
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Valková V, Ďúranová H, Galovičová L, Vukovic NL, Vukic M, Kačániová M. In Vitro Antimicrobial Activity of Lavender, Mint, and Rosemary Essential Oils and the Effect of Their Vapours on Growth of Penicillium spp. in a Bread Model System. Molecules 2021; 26:molecules26133859. [PMID: 34202776 PMCID: PMC8270289 DOI: 10.3390/molecules26133859] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/20/2021] [Accepted: 06/22/2021] [Indexed: 01/12/2023] Open
Abstract
The chemical composition, antioxidant activity, and antimicrobial properties of three commercially available essential oils: rosemary (REO), lavender (LEO), and mint (MEO), were determined in the current study. Our data revealed that the major components of REO, MEO, and LEO were 1,8-cineole (40.4%), menthol (40.1%), and linalool acetate (35.0%), respectively. The highest DPPH radical-scavenging activity was identified in MEO (36.85 ± 0.49%) among the investigated EOs. Regarding antimicrobial activities, we found that LEO had the strongest inhibitory efficiencies against the growth of Pseudomonas aeruginosa and Candida (C.) tropicalis, MEO against Salmonella (S.) enterica, and REO against Staphylococcus (S.) aureus. The strongest antifungal activity was displayed by mint EO, which totally inhibited the growth of Penicillium (P.) expansum and P. crustosum in all concentrations; the growth of P. citrinum was completely suppressed only by the lowest MEO concentration. The lowest minimal inhibitory concentrations (MICs) against S. enterica, S. aureus, and C. krusei were assessed for MEO. In situ analysis on the bread model showed that 125 µL/L of REO exhibited the lowest mycelial growth inhibition (MGI) of P. citrinum, and 500 µL/L of MEO caused the highest MGI of P. crustosum. Our results allow us to make conclusion that the analysed EOs have promising potential for use as innovative agents in the storage of bakery products in order to extend their shelf-life.
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Affiliation(s)
- Veronika Valková
- AgroBioTech Research Centre, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
- Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
- Correspondence: (V.V.); (M.K.); Tel.: +421-37-641-4928 (V.V.); +421-37-641-4715 (M.K.)
| | - Hana Ďúranová
- AgroBioTech Research Centre, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
| | - Lucia Galovičová
- Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
| | - Nenad L. Vukovic
- Department of Chemistry, Faculty of Science, University of Kragujevac, P.O. Box 12, 34000 Kragujevac, Serbia; (N.L.V.); (M.V.)
| | - Milena Vukic
- Department of Chemistry, Faculty of Science, University of Kragujevac, P.O. Box 12, 34000 Kragujevac, Serbia; (N.L.V.); (M.V.)
| | - Miroslava Kačániová
- Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza St. 4, 35601 Rzeszow, Poland
- Correspondence: (V.V.); (M.K.); Tel.: +421-37-641-4928 (V.V.); +421-37-641-4715 (M.K.)
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27
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Idowu S, Adekoya AE, Igiehon OO, Idowu AT. Clove (Syzygium aromaticum) spices: a review on their bioactivities, current use, and potential application in dairy products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00915-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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28
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de Araújo FL, de Souza KA, de Moura Santana N, de Carvalho Santana LR, da Silva CS, de Oliveira KN, do Prado IN, Eiras CE, Bagaldo AR. Animal performance, ingestive behavior, and carcass characteristics of grazing-finished steers supplemented with castor bean (Ricinus communis L.) meal protein. Trop Anim Health Prod 2021; 53:240. [PMID: 33797615 DOI: 10.1007/s11250-021-02673-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Accepted: 03/22/2021] [Indexed: 12/01/2022]
Abstract
This study was carried out to evaluate the effects of replacing soybean meal by castor bean meal on nutrient intake, digestibility, animal performance, ingestive behavior activities, carcass characteristics, and fatty acid profile from steers finished in pasture. Crossbred steers were weighed to determine the initial body weight (331.6 ± 37.4 kg), which were kept in 4 paddocks (8 animals/paddock), on pastures of Brachiaria decumbens during the finishing phase. Dietary treatments included CC00-without castor bean meal; CC33-153 g/kg of castor bean meal; CC66-308 g/kg of castor bean meal; and CC100-434 g/kg of castor bean meal. No treatment effects were detected (P > 0.05) for final body weight, average daily gain, feed efficiency, and hot carcass weight. The DM, CP, NDF, and NFC total intake were lowest (P < 0.01) for steers fed CC100 diet than others. No treatment effects were detected (P > 0.05) for digestibility. For ingestive behavior activities, data on DM and NDF from feeding rate were greater (P < 0.01) in CC00 v. castor bean meal steers. DM and NDF from rumination rate were greater (P < 0.01) in CC33 v. CC100 steers that was the lowest. Carcass measures, carcass composition, chemical composition of Longissimus thoracis muscle, and profile and the sum of fatty acids were not affected (P > 0.05) by castor bean meal replacement on the diets. Results from this experiment suggest that castor bean meal may replace soybean meal in pasture supplementation without altered digestibility, carcass characteristics, and fatty acid profile.
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Affiliation(s)
- Fabiana Lana de Araújo
- Department of Animal Science, Environmental and Biological, Universidade Federal do Recôncavo da Bahia, Cruz das Almas, BA, 44380-000, Brazil
| | - Kennyson Alves de Souza
- Department of Animal Science, Environmental and Biological, Universidade Federal do Recôncavo da Bahia, Cruz das Almas, BA, 44380-000, Brazil.
| | - Nadilson de Moura Santana
- Department of Animal Science, Environmental and Biological, Universidade Federal do Recôncavo da Bahia, Cruz das Almas, BA, 44380-000, Brazil
| | - Leone Ricardo de Carvalho Santana
- Department of Animal Science, Environmental and Biological, Universidade Federal do Recôncavo da Bahia, Cruz das Almas, BA, 44380-000, Brazil
| | | | | | | | - Carlos Emanuel Eiras
- Department of Agricultural Science, Centro Universitário Ages, Paripiranga, BA, Brazil
| | - Adriana Regina Bagaldo
- Department of Animal Science, Environmental and Biological, Universidade Federal do Recôncavo da Bahia, Cruz das Almas, BA, 44380-000, Brazil
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Effect of copaíba essential oil (Copaifera officinalis L.) as a natural preservative on the oxidation and shelf life of sheep burgers. PLoS One 2021; 16:e0248499. [PMID: 33735251 PMCID: PMC7971551 DOI: 10.1371/journal.pone.0248499] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 02/28/2021] [Indexed: 11/20/2022] Open
Abstract
We evaluated the effects of the inclusion of copaíba (Copaifera officinalis L.) essential oil at 0.05 and 0.1% as a possible replacement of synthetic additive butylated hydroxytoluene (BHT) in sheep burgers during 14 days of storage in a refrigerated display case (4°C). During the shelf life days, analyzes of antioxidant activity, lipid oxidation, pH, color, cooking loss, texture and consumer acceptability were carried out on refrigerated burgers. The addition of copaíba essential oil showed an antioxidant effect in sheep burgers (P > 0.05), reducing lipid oxidation. Copaiba essential oil added at 0.05% showed the highest antioxidant activity, decreased cooking losses and delaying discoloration (loss of redness) during storage; it further improved, the tenderness of sheep burgers (P < 0.05). The treatments had no effect (P > 0.05) on consumer acceptability. Copaiba essential oil is a promising natural antioxidant to increase the shelf life of meat products, as well as being a viable solution to replace synthetic antioxidant BHT, thereby promoting the fresh‐like quality appeal of sheep burgers.
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Nehme R, Andrés S, Pereira RB, Ben Jemaa M, Bouhallab S, Ceciliani F, López S, Rahali FZ, Ksouri R, Pereira DM, Abdennebi-Najar L. Essential Oils in Livestock: From Health to Food Quality. Antioxidants (Basel) 2021; 10:330. [PMID: 33672283 PMCID: PMC7926721 DOI: 10.3390/antiox10020330] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 02/18/2021] [Accepted: 02/20/2021] [Indexed: 12/22/2022] Open
Abstract
Using plant essential oils (EOs) contributes to the growing number of natural plants' applications in livestock. Scientific data supporting the efficacy of EOs as anti-inflammatory, antibacterial and antioxidant molecules accumulates over time; however, the cumulative evidence is not always sufficient. EOs antioxidant properties have been investigated mainly from human perspectives. Still, so far, our review is the first to combine the beneficial supporting properties of EOs in a One Health approach and as an animal product quality enhancer, opening new possibilities for their utilization in the livestock and nutrition sectors. We aim to compile the currently available data on the main anti-inflammatory effects of EOs, whether encapsulated or not, with a focus on mammary gland inflammation. We will also review the EOs' antioxidant activities when given in the diet or as a food preservative to counteract oxidative stress. We emphasize EOs' in vitro and in vivo ruminal microbiota and mechanisms of action to promote animal health and performance. Given the concept of DOHaD (Developmental Origin of Health and Diseases), supplementing animals with EOs in early life opens new perspectives in the nutrition sector. However, effective evaluation of the significant safety components is required before extending their use to livestock and veterinary medicine.
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Affiliation(s)
- Ralph Nehme
- Quality and Health Department, IDELE Institute, 149 rue de Bercy, 75595 Paris CEDEX 12, France;
- INRAE, Institut Agro, STLO, F-35042 Rennes, France;
| | - Sonia Andrés
- Instituto de Ganadería de Montaña (CSIC-Universidad de León, Finca Marzanas s/n, 24346 Grulleros, Spain; (S.A.); (S.L.)
| | - Renato B. Pereira
- REQUIMTE/LAQV Laboratory of Pharmacognosy, Department of Chemistry Faculty of Pharmacy, University of Porto R Jorge Viterbo Ferreir 228, 4050-313 Porto, Portugal; (R.B.P.); (D.M.P.)
| | - Meriem Ben Jemaa
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, Hammam-Lif BP 901 2050, Tunisia; (M.B.J.); (F.Z.R.); (R.K.)
| | | | - Fabrizio Ceciliani
- Department of Veterinary Medicine Università degli Studi di Milano, 20122 Milano, Italy;
| | - Secundino López
- Instituto de Ganadería de Montaña (CSIC-Universidad de León, Finca Marzanas s/n, 24346 Grulleros, Spain; (S.A.); (S.L.)
- Departamento de Producción Animal, Universidad de León, 24007 León, Spain
| | - Fatma Zohra Rahali
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, Hammam-Lif BP 901 2050, Tunisia; (M.B.J.); (F.Z.R.); (R.K.)
| | - Riadh Ksouri
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, Hammam-Lif BP 901 2050, Tunisia; (M.B.J.); (F.Z.R.); (R.K.)
| | - David M. Pereira
- REQUIMTE/LAQV Laboratory of Pharmacognosy, Department of Chemistry Faculty of Pharmacy, University of Porto R Jorge Viterbo Ferreir 228, 4050-313 Porto, Portugal; (R.B.P.); (D.M.P.)
| | - Latifa Abdennebi-Najar
- Quality and Health Department, IDELE Institute, 149 rue de Bercy, 75595 Paris CEDEX 12, France;
- Centre de Recherche Saint-Antoine (CRSA), Sorbonne University, INSERM UMR_S_938, 75020 Paris, France
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31
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Effect of extracts from baccharis, tamarind, cashew nut shell liquid and clove on animal performance, feed efficiency, digestibility, rumen fermentation and feeding behavior of bulls finished in feedlot. Livest Sci 2021. [DOI: 10.1016/j.livsci.2020.104361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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32
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Prommachart R, Cherdthong A, Navanukraw C, Pongdontri P, Taron W, Uriyapongson J, Uriyapongson S. Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle. Animals (Basel) 2021; 11:322. [PMID: 33525410 PMCID: PMC7912704 DOI: 10.3390/ani11020322] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/24/2021] [Accepted: 01/25/2021] [Indexed: 01/22/2023] Open
Abstract
This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted to feed in a completely randomized design (CRD) with four levels of AER supplementation, 0, 20, 40, and 60 g/kg dry matter (DM) in the total mixed ration (TMR). These TMR diets were fed ad libitum to the cattle throughout the trial. At the end of the feeding trial (125 days), all cattle were slaughtered and meat samples from the Longissimus dorsi (LD) muscle were collected to assess meat oxidation and fatty acid profile. The antioxidant effect of AER on meat oxidation was investigated during 14 days of storage based on color, myoglobin redox forms, lipid, and protein oxidation. The results showed meat from cattle fed AER had better color stability, lower oxidation of lipid, protein and myoglobin than did meat from cattle fed the control diet (0 g/kg AER). Furthermore, fatty acid profiles were affected by AER supplementation with an increase in the concentration of n-3 polyunsaturated fatty acids (PUFA). These results support the inclusion of AER supplementation as a natural antioxidant in cattle to reduce meat oxidation and increase PUFA in meat.
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Affiliation(s)
- Ronnachai Prommachart
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (R.P.); (A.C.); (C.N.)
| | - Anusorn Cherdthong
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (R.P.); (A.C.); (C.N.)
| | - Chainarong Navanukraw
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (R.P.); (A.C.); (C.N.)
| | - Paweena Pongdontri
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand; (P.P.); (W.T.)
| | - Wichit Taron
- Department of Biochemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand; (P.P.); (W.T.)
| | - Juntanee Uriyapongson
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand;
| | - Suthipong Uriyapongson
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; (R.P.); (A.C.); (C.N.)
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Modzelewska-Kapituła M, Tkacz K, Więk A, Rybaczek S, Nogalski Z. Sida silage in cattle nutrition – effects on the fattening performance of Holstein-Friesian bulls and beef quality. Livest Sci 2021. [DOI: 10.1016/j.livsci.2020.104383] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Passetti RAC, Macedo FDAFD, Santos GRDA, Bonin E, Vital ACP, Ramos TR, Passetti LCG, Ornaghi MG, Costa ICA, Prado IND. Sensorial, color, lipid oxidation, and visual acceptability of dry-aged beef from young bulls with different fat thickness. Anim Sci J 2020; 91:e13498. [PMID: 33372382 DOI: 10.1111/asj.13498] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 04/17/2020] [Accepted: 05/13/2020] [Indexed: 11/29/2022]
Abstract
The reduction in slaughter age with minimum fat and dry aging process improves meat tenderness, however, its shelf-life in display has not been studied. It was evaluated the sensorial, and the color, lipid oxidation, and visual acceptance in display of dry-aged beef (0, 14, and 28 days) from young bulls slaughtered with different subcutaneous fat thickness (2.00, 3.00, and 4.00 mm). Meat with 2.00 and 3.00 mm fat had higher acceptability than 4.00 mm (p < .05). Dry aging improved overall acceptability of consumers. Meat with 2.00 and 3.00 mm fat presented higher lightness and lipid oxidation values than 4.00 mm (p < .05) but similar visual acceptance was observed. Dry-aged beef (14 and 28 days) had lower lightness, but higher redness (p < .05) than not dry aged (0 days). Display reduced color over time, for all dry-aged treatments (p < .05). Dry aging process increased lipid oxidation but these values were below 2.00 mg/kg of malonaldehyde only in the first day of display. Dry aged for 14 days had similar visual acceptability to not dry-aged beef until the third day of display (p < .05). Shelf-life of 0, 14, and 28 days of dry aged was 5.41, 2.55, and 0.23 days. Despite of the increase in lipid oxidation and lightness, the sensorial and display acceptability of meat from young bulls was not prejudiced by the reduction in fat thickness. Beef dry-aged for 14 days was visually well accepted and could be displayed for 2.55 days without compromising acceptability.
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Affiliation(s)
| | | | | | - Edinéia Bonin
- Doctoral Program of Food Science, State University of Maringá, Paraná, Brazil
| | | | | | - Ludmila Couto Gomes Passetti
- Institute of Agricultural Sciences, Federal University of Jequitinhonha and Mucuri Valleys, Minas Gerais, Brazil
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35
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Torrecilhas JA, Ornaghi MG, Passetti RAC, Mottin C, Guerrero A, Ramos TR, Vital ACP, Sañudo C, Malheiros EB, Prado IND. Meat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils. Meat Sci 2020; 174:108412. [PMID: 33388718 DOI: 10.1016/j.meatsci.2020.108412] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 12/11/2020] [Accepted: 12/12/2020] [Indexed: 11/26/2022]
Abstract
Forty young crossbred bulls (10 ± 2.2 months of age; 219 ± 11.7 kg) were finished in a feedlot with one of five different treatments: CON, control (no essential oil); CLO450, clove essential oil (450 mg/kg); CLO880, clove essential oil (880 mg/kg); CIN450; cinnamon essential oil (450 mg/kg); and CIN880, cinnamon essential oil (880 mg/kg). Instrumental meat quality attributes and consumer acceptability aspects (visual and sensory) were assessed during meat ageing and display. The inclusion of clove essential oil showed (P = 0.033) a quadratic effect on lipid oxidation in meat evaluated under display conditions. Level of cinnamon essential oil affected (P < 0.05) pH, shear force, and meat colour. On the other hand, the diet had no effect (P > 0.05) on sensory or visual acceptability. Ageing (7 days) enhanced (P < 0.05) sensory acceptability attributes. Globally, the addition of essential oil in bull diets can be an alternative to reduces lipid oxidation without modifying sensory acceptability attributes.
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Affiliation(s)
- Juliana Akamine Torrecilhas
- Department of Animal Science, Sao Paulo State University, School of Agricultural and Veterinarian Sciences, Jaboticabal, Brazil.
| | | | | | - Camila Mottin
- Department of Animal Science, State University of Maringá, Maringá, Brazil
| | - Ana Guerrero
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
| | | | | | - Carlos Sañudo
- Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
| | - Euclides Braga Malheiros
- Departamento de Zootecnia, Faculdade de Ciências Agrárias e Veterinárias, UNESP - Universidade Estadual Paulista, Jaboticabal, Brazil
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36
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Effects of a blend of essential oils and exogenous α-amylase in diets containing different roughage sources for finishing beef cattle. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114643] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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37
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Qiu L, Zhang M, Chitrakar B, Bhandari B. Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality. ULTRASONICS SONOCHEMISTRY 2020; 68:105230. [PMID: 32623024 DOI: 10.1016/j.ultsonch.2020.105230] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 06/11/2020] [Accepted: 06/14/2020] [Indexed: 06/11/2023]
Abstract
Freezing is one of the most efficient preservation approaches applied to food products and thawing is the reverse process of freezing. However, traditional freezing / thawing methods have low process efficiency. The application of ultrasound is a potential supplementary technique to improve the performance of both freezing and thawing processes of foods. Application of power ultrasound is able to better maintain the microstructure, reduce drip loss, decrease color and texture changes and retain some natural nutrients of foods during freezing. Meanwhile, quality improvement is also observed in food items thawed by ultrasound-assisted thawing methods. The fundamentals and the influences of ultrasound on the freezing and thawing processes of foods are demonstrated in this review article, from the aspects of efficiency enhancement and quality improvement.
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Affiliation(s)
- Liqing Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Yechun Food Production and Distribution Co., Ltd., 225000 Yangzhou, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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de Oliveira Monteschio J, Passetti RAC, de Souza KA, Guerrero A, de Moraes Pinto LA, Valero MV, Vital ACP, Osório JCS, de Araújo Castilho R, Sañudo C, do Prado IN. Acceptability by sensory and visual analyses of meat from Nellore heifers fed with natural additives and finished in feedlots. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4782-4790. [PMID: 32459006 DOI: 10.1002/jsfa.10537] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 05/15/2020] [Accepted: 05/27/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This study evaluated the acceptability (by sensorial and visual analyses) of meat from 40 Nellore heifers (finished in feedlots for 73 days) fed with different diets supplemented with essential oils (EOs) and an active principle blend. The five diets tested were: CON - a diet without essential oil and active principle blend (eugenol, thymol, and vanillin); ROS - a diet supplemented with rosemary EO; BLE - supplemented with a blend; BCL - a diet with clove EO+ blend; and BRC - a diet with rosemary, clove EOs + blend. The acceptability of diet and aging time was evaluated by consumers. RESULTS Diet affected consumer acceptability and visual analysis (meat color). The diets with EO and the blend showed better sensory acceptance by the consumers; meat aged for 7 days received higher scores than meat aged for 1 day. Meat from heifers that received both EOs + blend (BCL, BRC) obtained the highest scores in the visual evaluation. CONCLUSION The use of natural compounds in ruminant diets improves the sensory characteristics of meat without damaging visual acceptability and may be an alternative to the conventional additive market. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | | | | | - Ana Guerrero
- Department of Animal Science, University Estadual of Maringá, Maringá, Brazil
| | | | | | | | | | | | - Carlos Sañudo
- Department of Animal Production and Food Science, University of Zaragoza, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA, Zaragoza, Spain
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Kürekci C, Özsoy B, Hassan E, Özkan H, Gundoğdu A, Özsoy ŞY, Yakan A. Effect of essential oil supplementation to diet on meat quality, fatty acid composition, performance parameters and intestinal microbiota of Japanese quails. J Anim Physiol Anim Nutr (Berl) 2020; 105:927-937. [PMID: 32969077 DOI: 10.1111/jpn.13445] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 08/18/2020] [Accepted: 08/19/2020] [Indexed: 12/24/2022]
Abstract
The effect of essential oil (EO) supplementation on carcass characteristics of Japanese quails and interactions between ingredients and intestinal morphology were investigated in this study. A total of 250 quails were fed different diet: D1, basal diet (BD); D2, BD plus palmarosa oil (PO; 100 µg/kg diet); D3, BD plus lemon myrtle oil (LMO; 100 µg/kg diet); D4, BD plus α-Tops (mixture of α-terpineol, cineole and terpinene-4-ol; 100 µg/kg diet); and D5, BD plus cyclodextrin. Overall growth performance was determined at multiple time points during 35 days of experiment. Carcass characteristics (fatty acid, pH and colour), intestinal morphology and the expression levels of meat quality-related genes including the insulin-like growth factor (IGF-1), myogenin and avian uncoupling protein (avUCP) were examined at the end of the trial. Additionally, intestinal microbiome of quails was studied by next-generation sequencing-based culture-independent analysis. Although the inclusion of EOs into the diet had no effect on the growth performance of quails and the microbial profile, the significant changes in pH24 and colour (a*) of the quail's breast muscle (p < .05) in the group receiving PO were observed. Additionally, oleic acid content in the breast muscle was significantly higher in the EOs supplemented groups (p < .01). Quails fed the PO supplemented diet had higher villus and relatively rich in oleic acid. The expression levels of IGF-1 and myogenin genes in quail's muscle were not affected, but the expression of avUCP gene was significantly lower in quails fed with LMO and α-Tops (p < .05). The results demonstrated variable effects of these treatments on intestinal morphology. Taken together, dietary inclusion of EOs is found to be beneficial and hence can be recommended for improving the quality of poultry meat.
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Affiliation(s)
- Cemil Kürekci
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Hatay Mustafa Kemal University, Hatay, Turkey
| | - Bülent Özsoy
- Department of Animal Nutrition and Nutritional Disease, Faculty of Veterinary Medicine, Adnan Menderes University, Aydın, Turkey
| | - Errol Hassan
- School of Agriculture and Food Sciences, The University of Queensland, Gatton, QLD, Australia
| | - Hüseyin Özkan
- Department of Genetic, Faculty of Veterinary Medicine, Hatay Mustafa Kemal University, Hatay, Turkey
| | - Aycan Gundoğdu
- Department of Microbiology and Clinical Microbiology, Faculty of Medicine, Erciyes University, Kayseri, Turkey
| | - Şule Yurdagül Özsoy
- Department of Veterinary Pathology, Faculty of Veterinary Medicine, Adnan Menderes University, Aydın, Turkey
| | - Akın Yakan
- Department of Genetic, Faculty of Veterinary Medicine, Hatay Mustafa Kemal University, Hatay, Turkey
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40
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Carcass and Meat Quality Traits in Young Bulls Fed Virginia Fanpetals Silage. ANNALS OF ANIMAL SCIENCE 2020. [DOI: 10.2478/aoas-2020-0033] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
The aim of this study was to determine the effect of Virginia fanpetals (Sida hermaphrodita) silage on carcass and beef quality characteristics. Forty Polish Holstein-Friesian bulls aged 16 months were assigned to 4 dietary treatments (n=10) and were fed different types of silage during a 7-month fattening period. The proportion (g/kg dry matter) of silage in the diets was as follows: (1) grass silage (GS) (600); (2) Sida silage (SS) (600); (3) SS (300) and GS (300); and (4) SS (300) and maize silage (MS) (300). Silage was supplemented with concentrate at 400 g/kg DM in each diet. The animals were slaughtered at the end of the fattening period. Silage type had no significant effect on BWG or feed to gain ratio. The carcasses of bulls fed Sida silage and maize silage received higher scores for conformation than the carcasses of bulls fed grass silage (P<0.05). The meat of bulls fed Sida silage had the lowest value of Warner-Bratzler shear force. Meat from SS+MS group bulls had the highest intramuscular fat (IMF) content and was lightest in color, whereas meat from bulls fed Sida silage and grass silage received the highest scores for color uniformity, aroma, taste and overall acceptability.
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41
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Brand T, Hünerberg M, McAllister TA, He M, Saleem AM, Shen Y, Miller B, Yang W. Impact of a phytogenic feed additive on growth performance, feed intake, and carcass traits of finishing steers. Transl Anim Sci 2020; 3:1162-1172. [PMID: 32704880 PMCID: PMC7200540 DOI: 10.1093/tas/txz109] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 07/22/2019] [Indexed: 01/18/2023] Open
Abstract
The purpose of this study was to evaluate the effect of a phytogenic feed additive (Digestarom [DA]; Biomin, Getzersdorf, Austria) on growth performance, feed intake, carcass traits, fatty acid composition, and liver abscesses of finishing steers. One hundred twenty Angus × Charolais crossbred steers (488 ± 26.5 kg) were used in a 110-d feeding experiment. Steers were blocked by weight and randomly assigned to 12 pens with 10 steers per pen. Each pen was allocated to one of three diets. Each diet contained 86.5% barley, 10.0% barley silage, and 3.5% vitamin and mineral supplement on a dry matter (DM) basis. The diets contained 0, 0.05, and 0.1 g DA/kg complete diet (DM basis), to achieve average daily DA intakes of 0 (control), 0.5 (LowDA), and 1.0 g (HighDA) per steer. Diets were prepared once daily and provided ad libitum. Two pens per treatment were equipped to record individual feed intake behavior. Steers were weighed every 28 d and carcass traits and liver scores were recorded at slaughter. Dry matter intake (average: 9.34 kg/d) did not differ (P > 0.05) among diets. Average daily gain tended to increase linearly as DA increased (control: 1.82; LowDA: 1.87; and HighDA: 1.95 kg/d; P < 0.09), but gain:feed ratio was not affected. Supplementation of DA affected longissimus muscle area quadratically (P = 0.05) with the largest area observed for LowDA. However, dressing percentage decreased linearly in response to increasing level of DA (P < 0.01). Total abscessed livers were not affected, whereas proportion of severe liver abscesses was numerically lower with DA (30.8% and 42.5% for LowDA and HighDA) compared to the control (50%).
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Affiliation(s)
- Tassilo Brand
- Department of Animal Sciences, University of Goettingen, Goettingen, Germany.,Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada
| | - Martin Hünerberg
- Department of Animal Sciences, University of Goettingen, Goettingen, Germany
| | | | - Maolong He
- Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada.,Lucta Flavours Co. Ltd., Guangzhou, China
| | - Atef M Saleem
- Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada.,Animal and Poultry Production Department, Faculty of Agriculture, South Valley University, Qena, Egypt
| | - Yizhao Shen
- Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada.,College of Animal Science and Technology, Hebei Agricultural University, Baoding, China
| | | | - Wenzhu Yang
- Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada
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42
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Wang LM, Huang S, Chalupa-Krebzdak S, Vásquez Mejía SM, Mandell IB, Bohrer BM. Effects of essential oils and(or) benzoic acid in beef finishing cattle diets on the fatty acid profile and shelf life stability of ribeye steaks and ground beef. Meat Sci 2020; 168:108195. [PMID: 32470759 DOI: 10.1016/j.meatsci.2020.108195] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 05/12/2020] [Accepted: 05/14/2020] [Indexed: 10/24/2022]
Abstract
The effects of feeding essential oils and(or) benzoic acid to finishing steers on fatty acid profile and oxidative stability (color and lipid oxidation) of beef longissimus thoracis steaks and ground beef was determined in this study. Beef was procured from crossbred beef steers (n = 63) fed one of five dietary treatments: (1) control (no antibiotics fed); (2) monensin/tylosin (monensin supplemented at 33 mg/kg [DM basis]; tylosin supplemented at 11 mg/kg [DM basis]); (3) essential oils (supplemented at 1.0 g/steer/day); (4) benzoic acid (supplemented at 0.5% [DM basis]); and (5) combination (essential oils supplemented at 1.0 g/steer/day and benzoic acid supplemented at 0.5% [DM basis]). Although no improvements in shelf life stability were observed, feeding finishing cattle essential oils and(or) benzoic acid did not have detrimental impacts on beef color stability and lipid oxidation over a simulated retail display period.
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Affiliation(s)
- Lydia M Wang
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - Shiqi Huang
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | | | | | - Ira B Mandell
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario N1G2W1, Canada
| | - Benjamin M Bohrer
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
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43
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Araujo HPDO, Paula NFD, Martello HF, Teobaldo RW, Pereira LB, Mora LM, Valentim JK, Antunes HCF. Urea and Tannin in multiple supplements: Ingestive behavior of grazing beef cattle. ACTA SCIENTIARUM: ANIMAL SCIENCES 2020. [DOI: 10.4025/actascianimsci.v42i1.47607] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
This work was carried out to evaluate the inclusion of urea and tannin in multiple supplements on ingestive behavior of cattle in pasture. The experiment was taken in the Cattle Nutrition pasture of the Experimental Farm of the Federal University of Mato Grosso, in 4 x 4 Latin square design with a factorial arrangement 2 x 2 (with and without urea and with and without tannin). Four Nellore bulls were used, with average weight of 470 kg and an average age of 20 months, randomly divided in: Supplement without urea and without tannin, Supplement without urea and with tannin, supplement with urea and without tannin, and supplement with urea and with tannin. The level of supplementation used was 1% of body weight during the dry period of the year. The experiment lasted 80 days in total, divided into four periods of 20 days each and every where, the 14 first days were intended for the adaptation of animals to the add-in and the 6 days left to collect samples. Bulls were visually observed for two days during 12 consecutive hours, morning and evening shifts recital. The variables studied were: grazing time, idle time, time of rumination, length of stay in the trough and length of stay at a watering hole.The inclusion of urea to cattle supplement in grazing reduced the grazing time and increased time spent in the trough. The addition of tannin did not influence ingestive behavior.
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44
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Ornaghi MG, Guerrero A, Vital ACP, de Souza KA, Passetti RAC, Mottin C, de Araújo Castilho R, Sañudo C, do Prado IN. Improvements in the quality of meat from beef cattle fed natural additives. Meat Sci 2020; 163:108059. [PMID: 32006811 DOI: 10.1016/j.meatsci.2020.108059] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 01/13/2020] [Accepted: 01/13/2020] [Indexed: 12/22/2022]
Abstract
Forty young bulls were fed with five different treatments (n = 8, 62 days): control, without the addition of natural additives (CON); NA15, a mixture of natural additives (1.5 g/animal/day); NA30, a mixture of natural additives (3.0 g/animal/day); NA45, a mixture of natural additives (4.5 g/animal/day); and NA60, a mixture of natural additives (6.0 g/animal/day). The hot carcass weight and dressing percentage, fat thickness, Longissimus muscle area, marbling, pH, and carcass tissue composition were measured. In addition, the instrumental meat quality (colour, water holding capacity, texture and lipid oxidation) and consumer acceptability attributes, across display were evaluated. Diet had no effect (P > .05) on the carcass characteristics evaluated (except pH). The diets significantly influenced the pH, shear force, tenderness, lipid oxidation and overall acceptability evaluated by consumers (P < .05). Globally, natural additives have some potential use in animal feed to improve meat quality.
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Affiliation(s)
- Mariana Garcia Ornaghi
- Department of Animal Science, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil.
| | - Ana Guerrero
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-Centro de Investigación y Tecnología Agroalimentaria de Aragòn (CITA) Miguel Servet 177, 50013, Zaragoza, Spain
| | - Ana Carolina Pelaes Vital
- Food Science Post-Graduate Program, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil
| | - Kennyson Alves de Souza
- Department of Animal Science, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil
| | | | - Camila Mottin
- Department of Veterinary Medicine, Centro Universitário Integrado, Campo Mourão, Paraná, Brazil
| | | | - Carlos Sañudo
- Department of Animal Production and Food Science, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-Centro de Investigación y Tecnología Agroalimentaria de Aragòn (CITA) Miguel Servet 177, 50013, Zaragoza, Spain
| | - Ivanor Nunes do Prado
- Department of Animal Science, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil
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45
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Rivaroli DC, del Mar Campo M, Sañudo C, Guerrero A, Jorge AM, Vital ACP, Valero MV, do Prado RM, do Prado IN. Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an18620] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
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°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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46
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Pukrop J, Campbell B, Schoonmaker J. Effect of essential oils on performance, liver abscesses, carcass characteristics and meat quality in feedlot steers. Anim Feed Sci Technol 2019. [DOI: 10.1016/j.anifeedsci.2019.114296] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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47
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Chikwanha OC, Moelich E, Gouws P, Muchenje V, Nolte JVE, Dugan MER, Mapiye C. Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating quality. Meat Sci 2019; 157:107887. [PMID: 31323453 DOI: 10.1016/j.meatsci.2019.107887] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 07/09/2019] [Accepted: 07/10/2019] [Indexed: 11/15/2022]
Abstract
The study evaluated shelf-life and sensory quality of meat from lambs fed finisher diets containing increasing levels of grape pomace (GP; 0, 5, 10, 15 and 20% GP/kg DM). Color, antioxidant activity and lipid oxidation of the longissimus lumborum were evaluated on different storage times (days 1, 3, 5, 7 and 9) post-slaughter using overwrapped air-permeable packaging. Treatments 0, 10 and 20% GP/kg DM were used for evaluation of protein oxidation and microbial counts on days 1, 5 and 7, while a trained panel assessed the sensory quality on day 1. Diet neither influenced meat color nor sensory quality. Diet × day interactions were observed for antioxidant activity, lipid and protein oxidation. Overall, the 20% GP/kg-diet finished lamb meat had the highest antioxidant activity and the lowest total viable bacterial counts, lipid and protein oxidation values during the shelf-life period. The 20% GP/kg DM in lamb diets, therefore, improved lamb meat shelf-life without negatively affecting sensory quality.
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Affiliation(s)
- Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Erika Moelich
- Department of Food Science, Center for Food Safety, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Pieter Gouws
- Department of Food Science, Center for Food Safety, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Voster Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa
| | | | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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48
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Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.042] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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49
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Passetti RAC, do Prado IN, de Assis Fonseca de Macedo F, Teixeira AJC, Cardoso CAL, de Arruda Santos GR, Santos CA. Physicochemical characteristics of dry aged beef from younger Nellore bulls slaughtered at different body weights. Trop Anim Health Prod 2019; 51:2635-2640. [DOI: 10.1007/s11250-019-01944-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Accepted: 05/24/2019] [Indexed: 11/29/2022]
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50
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Monteschio JO, Vargas-Junior FM, Almeida FLA, Pinto LADM, Kaneko IN, Almeida AA, Freitas LW, Alves SPA, Bessa RJB, Prado IN. The effect of encapsulated active principles (eugenol, thymol and vanillin) and clove and rosemary essential oils on the structure, collagen content, chemical composition and fatty acid profile of Nellore heifers muscle. Meat Sci 2019; 155:27-35. [PMID: 31059939 DOI: 10.1016/j.meatsci.2019.04.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/22/2019] [Accepted: 04/24/2019] [Indexed: 12/21/2022]
Abstract
The objective of the present experiment was to evaluate the effects of encapsuled active principles (eugenol, thymol and vanillin blend), and clove and rosemary essential oils inclusion into the finishing diets of Nellore heifers on chemical composition, collagen content, fatty acid profile and structural traits (fibers types, type I and III collagen and sarcomere length) of longissimus muscle. Treatments had no effect (P > .05) on type of fiber, the meat chemical composition or in the muscle fatty acid profile. However, the diet with clove and rosemary essential oil and the active principle blend led to an increase in sarcomere length, higher soluble collagen content and a lower amount of type III collagen (P < .05). The mixture of both active principles and essential oils clove and cinnamon essential oil, have a potential use in animal feed, favoring a greater sarcomere length, that is directly related to the increase of the meat tenderness, without altering the meat chemical composition or fatty acid profile.
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Affiliation(s)
- Jéssica O Monteschio
- Department of Animal Science, Federal University of Roraima, BR 174 - KM 12, Boa Vista, Roraima, Brazil.
| | - Fernando M Vargas-Junior
- Federal University of Grande Dourados, Faculty of Agrarian Sciences, Dourados, Mato Grosso do Sul, Brazil
| | - Fernanda L A Almeida
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Laura A de M Pinto
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Isabelle N Kaneko
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Alecsander A Almeida
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
| | - Leonardo W Freitas
- Federal Rural University of Rio de Janeiro, Department of Animal Nutrition, Seropédica, Rio de Janeiro, Brazil
| | - Susana P A Alves
- Center of Research for Interdisciplinary in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Rui J B Bessa
- Center of Research for Interdisciplinary in Animal Health, Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal
| | - Ivanor N Prado
- Department of Animal Science, State University of Maringá, Maringá, Paraná, Brazil
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