Meat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils

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.

Acceptability by sensory and visual analyses of meat from Nellore heifers fed with natural additives and finished in feedlots

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.

Lipid composition of raw and grilled beef cattle slaughtered at four body weights

The fatty acid composition of beef can be altered by factors related to the animal, management, processing and preparation. The effect of body weight and cooking of meat on the composition of long chain fatty acids was evaluated. Forty 10-month old crossbred young bulls (½ Brown Swiss x ½ Nellore) of initial body weight 219 kg finished in feedlot with high grain diet and slaughtered with 450, 469, 491 and 513 kg of body weight. The Longissimus dorsi muscle was collected after slaughter and carcass chilling. The individual composition of the fatty acids of the meat was not altered (P < 0.05) by different body weights and by cooking (until reaching 72º C). Likewise, the sum of the percentages of saturated, monounsaturated, polyunsaturated, omega 3 and 6 fatty acids; as well as the ratios between monounsaturated/polyunsaturated fatty acids and omega 3 and 6 were not altered. Therefore, the different body weights and heating used in this study were insufficient to cause significant alterations in the fat molecules and the meat can be consumed without damaging the health of the consumer.

Improvements in the quality of meat from beef cattle fed natural additives

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.