Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot
Dayane Cristina Rivaroli A , Maria del Mar Campo B , Carlos Sañudo B , Ana Guerrero B , André Mendes Jorge C , Ana Carolina Pelaes Vital A , Maribel Velandia Valero A , Rodolpho Martin do Prado A and Ivanor Nunes do Prado A D
+ Author Affiliations
- Author Affiliations
A Animal Science Department, State University of Maringá, 87.020-900, Maringá, Paraná, Brazil.
B Animal Production and Food Science Department, University of Zaragoza, 50013, Zaragoza, Spain.
C Animal Production Department, São Paulo State University, 18618-970, Botucatu, Brazil.
D Corresponding author. Email: inprado@uem.br
Animal Production Science 60(4) 595-602 https://doi.org/10.1071/AN18620
Submitted: 30 September 2018 Accepted: 4 July 2019 Published: 3 February 2020
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.
Additional keywords: aging, beef, fatty acid composition, natural additives, texture.
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