Meat quality of lambs fed phytogenic additives
DOI:
https://doi.org/10.5433/1679-0359.2021v42n6SUPL2p3883Keywords:
Rosemary. Green tea. Oregano, Sheep, Qualitative parameters, Meat production.Abstract
The study was developed in the Sheep Production Laboratory of the Department of Animal Science, College of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, SP, Brazil. Thirty-two non-castrated Ile de France lambs weighing 20.0 ± 0.2 kg received 4 diets with a roughage: concentrate ratio of 40: 60. The experimental treatments consisted of D1: corn silage + concentrate; D2: corn silage + concentrate + 30 mg rosemary extract kg body weight1; D3: corn silage + concentrate + 30 mg green tea extract kg body weight-1; and D4: corn silage + concentrate + 30 mg oregano extract kg body weight-1, up to 35.0 ± 0.2 kg body weight. The objectives were to evaluate rib eye area, cholesterol content, lipid oxidation, qualitative parameters, as well as perform sensory analysis, centesimal composition, and fatty acid profile of the meat. The experimental design was completely randomized with four treatments and eight replicates. The treatments were compared by Tukey’s test through the SAS software (Statistical Analysis System Institute [SAS], 2003). Inclusion of phytogenic additives into the diets did not affect the qualitative parameters cholesterol content, lipid oxidation, and centesimal composition (except for protein content, which was lower in D2, 22.57%, compared to D1, 25.62%), as well as meat fatty acid profile (except for C18: 1n7 cis-vaccenic). The use of phytogenic additives provided suitable qualitative parameters. Moreover, despite the well-known positive effect of antioxidants in the diet, phytogenic additive inclusion was ineffective in reducing lipid oxidation in lamb meat. However, further studies with different inclusion percentages should be carried out to find out how to increase shelf life without harming lamb qualitative parameters, especially regarding the sensory analysis.Downloads
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References
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Bañón, S., Méndez, L., & Almeida, E. (2012). Effects of dietary rosemary extract on lamb spoilage under retail display conditions. Meat Science, 90(3), 579-583. doi: 10.1016/j.meatsci.2011.09.020
Bellés, M., Alonso, V., Roncalés, P., & Beltrán, J. A. (2017). A review of fresh lamb chilling and preservation. Small Ruminant Research, 146, 41-47. doi: 10.1016/j.smallrumres.2016.12.003
Benchaar, C., Calsamiglia, S., Chaves, A. V., Fraser, G. R., Colombatto, D., Mcallister, T. A., & Beauchemin, K. A. (2008). A review of plant-derived essential oils in ruminant nutrition and production. Animal Feed Science and Technology, 145(1), 209-228. doi: 10.1016/j.anifeedsci.2007.04. 014
Bessa, R. J. B (1999). Revalorização nutricional das gorduras dos ruminantes. Anais do Symposium Europeo - Alimentación en el Siglo, Badajoz, Espanha, 21.
Birtic, S., Dussort, P., Pierre, F. X., Bily, A. C., & Roller, M. (2015). Carnosic acid. Phytochemistry, 115, 9-19. doi: 10.1016/j.phytochem.2014.12.026
Bligh, E. G., & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37(8), 911-917. doi: 10.1139/o59-099
Bohac, C. E., Rhee, K. S., & Ono, K. (1988). Assessment of methodologies for calorimetric cholesterol assay of meats. Journal of Food Science, 53(6), 1642-1693. doi: 10.1111/j.1365-2621.1988.tb07804.x
Bragagnolo, N., & Rodriguez-Amaya, D. B. (2001). Determinação de colesterol em carne: comparação de um método colorimétrico e um método por cromatografia líquida de alta eficiência. Revista do Instituto Adolfo Lutz, 60(1), 53-57.
Cañeque,V., & Sañudo, C. (2000). Metodologia para el estudo de la calidad de la canal y de la carne en rumiantes. Madrid: Instituto Nacional de Investigación y Tecnologia y Alimenticia.
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Hamm, R. (1986). Functional properties of the myofibrillar system and their measurements. In Academic Press (Ed.). Muscle as food (pp. 135-199). New York, NY.
Hartman, L., & Lago, R. C. A. (1973). Rapid preparation of fatty acid methyl esters. Laboratory Practice, 22(6), 475-494.
Jaworska, D., Czauderna, M., Przybylski, W., & Rozbicka-Wieczorek, A. J. (2016). Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds. Meat Science, 119, 185-192. doi: 10.1016/j.meatsci.2016.05.003
Jiang, J., & Xiong, Y. L. (2016). Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: a review. Meat Science, 120, 107-117. doi: 10.1016/j.meatsci.2016.04.005
Justo, O. R., & Moraes, A. M. (2008). Avaliação do potencial antioxidante de extratos ativos de plantas obtidos por extração com fluido supercrítico. Química Nova, 31(7), 1699-1705. doi: 10.1590/S0100-404 22008000700019
Koohmaraie, M., Shackelford, S. D., & Wheeler, T. L. (1998). A base biológica da maciez da carne bovina e abordagens potenciais para seu controle e previsão. Anais Repensando a Pecuária de Corte: Experiências Internacionais, Uberaba, MG, Brasil.
Malau-Aduli, A. E. O., Siebert, B. D., Bottema, C. D. K., & Pitchford, W. S. (1997). A comparison of the fatty acid composition of triacylglycerols in adipose tissue from Limousin and Jersey cattle. Australian Journal of Agricultural Research, 48(5), 715-722. doi: 10.1071/A96083
Monteschio, J. O., Vargas, F. M., Jr., Almeida, F. L. A., Pinto, L. A. M., Kanekoc, I. N., Almeida, A. A.,... Prado, I. N. (2019). 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 Science, 155, 27-35. doi: 10.1016/j.meatsci.2019.04.019
Moraes, M. A. C. (1993). Métodos para avaliação sensorial dos alimentos. Campinas: FEA/UNICAMP.
Morán, L., Giráldez, F. J., Panseri S., Aldai, N., Jordán, M. J., Chiesa, L. M., & Andrés, S. (2013). Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs. Food Chemistry, 138(4), 2407-2414. doi: 10.1016/j.foodchem.2012.12.033
National Research Council (2007). Nutrient requirements of small ruminants: sheep, goats, cervids, and new camelids. Washington: The National Academic Press.
Nieto, G., Díaz, P., Bañón, S., & Garrido, M. D. (2010). Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality. Meat Science, 84(1), 23-29. doi: 10.1016/j.meatsci.2009.08.001
Pamplona, R., & Costantini, D. (2011). Molecular and structural antioxidant defenses against oxidative stress in animals. American Journal of Physiology-Regulatory, Integrative and Comparative Physiology, 301(4), 843-863. doi: 10.1152/ajpregu.00034.2011
Pikul, J., Leszczynski, D. E., & Kummerow, F. A. (1989). Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. Journal of Agricultural of Food Chemistry, 37(5), 1309-1313. doi: 10.1021/jf00089a022
Rivaroli, D. C., Guerrero, A., Valero, M. V., Zawadzki, F., Eiras, C. E., Campo, M. M., & Prado, I. N. (2016). Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots. Meat Science, 121, 278-284. doi: 10.1016/j.meatsci.2016.06.017
Sallam, S. M. A., Abdelgaleil, S. A. M., & Bueno, I. C. S. (2011). Effect of essential oils on ruminal fermentation, microbial population and methane emission in vitro. Cahiers Options Mediterraneennes, 9, 149-156. Retrieved from http://om.ciheam.org/om/pdf/a99/00801549.pdf
Silva, A. G., Sobrinho. (2008). Produção de carne ovina. Jaboticabal: FUNEP.
Silva, A. G., Sobrinho, Kadim, I. T., & Purchas, R. W. (2003). Effect of genotypes and age on carcass and meat quality characteristics of ram lambs. Journal of Agricultural and Marine Sciences, 8, 73-78.
Simitzis, P. E., Deligeorgis, S. G., Bizelis, J. A., Dardamani, A., Theodosiou, I., & Fegeros, K. (2008). Effect of dietary oregano oil supplementation on lamb meat characteristics. Meat Science, 79(2), 217-223. doi: 10.1016/j.meatsci.2007.09.005
Souza, X. R., Bressan, M. C., Pérez, J. R. O., Faria, P. B., Vieira, J. O., & Kabeya, D. M. (2004). Efeitos do grupo genético, sexo e peso ao abate sobre as propriedades físico-químicas da carne de cordeiros em crescimento. Ciência e Tecnologia de Alimentos, 24(4), 543-549. doi: 10.1590/S0101-20612004000400 011
Statistical Analysis System Institute (2003). SAS/STAT user’s guide: statistics version 6.4 (Vol. 2). Cary, NC: SAS Inst.
Ulbricht, T. L. V., & Southgate, D. A. T. (1991). Coronary heart disease: seven dietary factors. Lancet, 338(8773), 985-992. doi: 10.1016/0140-6736(91)91846-M
Van Wyk, J. A., & Bath, G. F. (2002). The FAMACHA© system for managing haemonchosis in sheep and goats by clinically identifying individual animals for treatment. Veterinary Research, 33, 509-529. doi: 10.1051/vetres:2002036
Wheeler, T. L., & Koohmaraie, M. (1999). The extent of proteolysis is independent of sarcomere length in lamb Longissimus dorsi and Psoas major. Journal of Animal Science, 77(9), 2444-2451.
Yagoubi, Y., Joy, M., Ripollc, G., Mahouachid, M., Bertolínc, J. R., & Atti, N. (2018). Rosemary distillation residues reduce lipid oxidation, increase alphatocopherol content and improve fatty acid profile of lamb meat. Meat Science, 136, 23-29. doi: 10.1016/j.meatsci.2017.10.007
Zanette, P. M., & Neumann, M. (2012). Confinamento como ferramenta para incremento na produção e na qualidade da carne de ovinos. Ambiência, 8(2), 415-426. doi: 10.5777/ambiencia.2012.02.03rb
Zen, S., Santos, M. C., & Monteiro, C. M. (2014). Evolução da caprino e ovinocultura. Boletim Ativos da Pecuária de Caprino e Ovinocultura, 9(1), 1-3.
Zhong, R. Z., Li, H. Y., Fang, Y., Sun, H. X., & Zhou, D. W. (2015). Effect of dietary supplementation with green tea polyphenols on digestion and meat quality in lambs infected with Haemonchus contortus. Meat Science, 105, 1-7. doi: 10.1016/j.meatsci.2015.02.003
Association of Official Analytical Chemists (1995). Official methods of analysis (16nd ed.). Washington, D.C.: AOAC.
Augustin, M. A., Bhail, S., Cheng, L. J., Shen, Z., Oiseth, S., & Sanguansri, L. (2015). Use of whole buttermilk for microencapsulation of omega-3 oils. Journal of Functional Foods, 19, 859-867. doi: 10. 1016/j.jff.2014.02.014
Bañón, S., Méndez, L., & Almeida, E. (2012). Effects of dietary rosemary extract on lamb spoilage under retail display conditions. Meat Science, 90(3), 579-583. doi: 10.1016/j.meatsci.2011.09.020
Bellés, M., Alonso, V., Roncalés, P., & Beltrán, J. A. (2017). A review of fresh lamb chilling and preservation. Small Ruminant Research, 146, 41-47. doi: 10.1016/j.smallrumres.2016.12.003
Benchaar, C., Calsamiglia, S., Chaves, A. V., Fraser, G. R., Colombatto, D., Mcallister, T. A., & Beauchemin, K. A. (2008). A review of plant-derived essential oils in ruminant nutrition and production. Animal Feed Science and Technology, 145(1), 209-228. doi: 10.1016/j.anifeedsci.2007.04. 014
Bessa, R. J. B (1999). Revalorização nutricional das gorduras dos ruminantes. Anais do Symposium Europeo - Alimentación en el Siglo, Badajoz, Espanha, 21.
Birtic, S., Dussort, P., Pierre, F. X., Bily, A. C., & Roller, M. (2015). Carnosic acid. Phytochemistry, 115, 9-19. doi: 10.1016/j.phytochem.2014.12.026
Bligh, E. G., & Dyer, W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37(8), 911-917. doi: 10.1139/o59-099
Bohac, C. E., Rhee, K. S., & Ono, K. (1988). Assessment of methodologies for calorimetric cholesterol assay of meats. Journal of Food Science, 53(6), 1642-1693. doi: 10.1111/j.1365-2621.1988.tb07804.x
Bragagnolo, N., & Rodriguez-Amaya, D. B. (2001). Determinação de colesterol em carne: comparação de um método colorimétrico e um método por cromatografia líquida de alta eficiência. Revista do Instituto Adolfo Lutz, 60(1), 53-57.
Cañeque,V., & Sañudo, C. (2000). Metodologia para el estudo de la calidad de la canal y de la carne en rumiantes. Madrid: Instituto Nacional de Investigación y Tecnologia y Alimenticia.
Food and Agriculture Organization of the United Nations (2019). Production. Retrieved from http://faostat. fao.org/beta/en/#data/QA
Hamm, R. (1986). Functional properties of the myofibrillar system and their measurements. In Academic Press (Ed.). Muscle as food (pp. 135-199). New York, NY.
Hartman, L., & Lago, R. C. A. (1973). Rapid preparation of fatty acid methyl esters. Laboratory Practice, 22(6), 475-494.
Jaworska, D., Czauderna, M., Przybylski, W., & Rozbicka-Wieczorek, A. J. (2016). Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds. Meat Science, 119, 185-192. doi: 10.1016/j.meatsci.2016.05.003
Jiang, J., & Xiong, Y. L. (2016). Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: a review. Meat Science, 120, 107-117. doi: 10.1016/j.meatsci.2016.04.005
Justo, O. R., & Moraes, A. M. (2008). Avaliação do potencial antioxidante de extratos ativos de plantas obtidos por extração com fluido supercrítico. Química Nova, 31(7), 1699-1705. doi: 10.1590/S0100-404 22008000700019
Koohmaraie, M., Shackelford, S. D., & Wheeler, T. L. (1998). A base biológica da maciez da carne bovina e abordagens potenciais para seu controle e previsão. Anais Repensando a Pecuária de Corte: Experiências Internacionais, Uberaba, MG, Brasil.
Malau-Aduli, A. E. O., Siebert, B. D., Bottema, C. D. K., & Pitchford, W. S. (1997). A comparison of the fatty acid composition of triacylglycerols in adipose tissue from Limousin and Jersey cattle. Australian Journal of Agricultural Research, 48(5), 715-722. doi: 10.1071/A96083
Monteschio, J. O., Vargas, F. M., Jr., Almeida, F. L. A., Pinto, L. A. M., Kanekoc, I. N., Almeida, A. A.,... Prado, I. N. (2019). 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 Science, 155, 27-35. doi: 10.1016/j.meatsci.2019.04.019
Moraes, M. A. C. (1993). Métodos para avaliação sensorial dos alimentos. Campinas: FEA/UNICAMP.
Morán, L., Giráldez, F. J., Panseri S., Aldai, N., Jordán, M. J., Chiesa, L. M., & Andrés, S. (2013). Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs. Food Chemistry, 138(4), 2407-2414. doi: 10.1016/j.foodchem.2012.12.033
National Research Council (2007). Nutrient requirements of small ruminants: sheep, goats, cervids, and new camelids. Washington: The National Academic Press.
Nieto, G., Díaz, P., Bañón, S., & Garrido, M. D. (2010). Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality. Meat Science, 84(1), 23-29. doi: 10.1016/j.meatsci.2009.08.001
Pamplona, R., & Costantini, D. (2011). Molecular and structural antioxidant defenses against oxidative stress in animals. American Journal of Physiology-Regulatory, Integrative and Comparative Physiology, 301(4), 843-863. doi: 10.1152/ajpregu.00034.2011
Pikul, J., Leszczynski, D. E., & Kummerow, F. A. (1989). Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. Journal of Agricultural of Food Chemistry, 37(5), 1309-1313. doi: 10.1021/jf00089a022
Rivaroli, D. C., Guerrero, A., Valero, M. V., Zawadzki, F., Eiras, C. E., Campo, M. M., & Prado, I. N. (2016). Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots. Meat Science, 121, 278-284. doi: 10.1016/j.meatsci.2016.06.017
Sallam, S. M. A., Abdelgaleil, S. A. M., & Bueno, I. C. S. (2011). Effect of essential oils on ruminal fermentation, microbial population and methane emission in vitro. Cahiers Options Mediterraneennes, 9, 149-156. Retrieved from http://om.ciheam.org/om/pdf/a99/00801549.pdf
Silva, A. G., Sobrinho. (2008). Produção de carne ovina. Jaboticabal: FUNEP.
Silva, A. G., Sobrinho, Kadim, I. T., & Purchas, R. W. (2003). Effect of genotypes and age on carcass and meat quality characteristics of ram lambs. Journal of Agricultural and Marine Sciences, 8, 73-78.
Simitzis, P. E., Deligeorgis, S. G., Bizelis, J. A., Dardamani, A., Theodosiou, I., & Fegeros, K. (2008). Effect of dietary oregano oil supplementation on lamb meat characteristics. Meat Science, 79(2), 217-223. doi: 10.1016/j.meatsci.2007.09.005
Souza, X. R., Bressan, M. C., Pérez, J. R. O., Faria, P. B., Vieira, J. O., & Kabeya, D. M. (2004). Efeitos do grupo genético, sexo e peso ao abate sobre as propriedades físico-químicas da carne de cordeiros em crescimento. Ciência e Tecnologia de Alimentos, 24(4), 543-549. doi: 10.1590/S0101-20612004000400 011
Statistical Analysis System Institute (2003). SAS/STAT user’s guide: statistics version 6.4 (Vol. 2). Cary, NC: SAS Inst.
Ulbricht, T. L. V., & Southgate, D. A. T. (1991). Coronary heart disease: seven dietary factors. Lancet, 338(8773), 985-992. doi: 10.1016/0140-6736(91)91846-M
Van Wyk, J. A., & Bath, G. F. (2002). The FAMACHA© system for managing haemonchosis in sheep and goats by clinically identifying individual animals for treatment. Veterinary Research, 33, 509-529. doi: 10.1051/vetres:2002036
Wheeler, T. L., & Koohmaraie, M. (1999). The extent of proteolysis is independent of sarcomere length in lamb Longissimus dorsi and Psoas major. Journal of Animal Science, 77(9), 2444-2451.
Yagoubi, Y., Joy, M., Ripollc, G., Mahouachid, M., Bertolínc, J. R., & Atti, N. (2018). Rosemary distillation residues reduce lipid oxidation, increase alphatocopherol content and improve fatty acid profile of lamb meat. Meat Science, 136, 23-29. doi: 10.1016/j.meatsci.2017.10.007
Zanette, P. M., & Neumann, M. (2012). Confinamento como ferramenta para incremento na produção e na qualidade da carne de ovinos. Ambiência, 8(2), 415-426. doi: 10.5777/ambiencia.2012.02.03rb
Zen, S., Santos, M. C., & Monteiro, C. M. (2014). Evolução da caprino e ovinocultura. Boletim Ativos da Pecuária de Caprino e Ovinocultura, 9(1), 1-3.
Zhong, R. Z., Li, H. Y., Fang, Y., Sun, H. X., & Zhou, D. W. (2015). Effect of dietary supplementation with green tea polyphenols on digestion and meat quality in lambs infected with Haemonchus contortus. Meat Science, 105, 1-7. doi: 10.1016/j.meatsci.2015.02.003
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Published
2021-10-08
How to Cite
Zeola, N. M. B. L., Silva Sobrinho, A. G. da, Borba, H., Giroto, L. G., Franhani, J. C., & Barbosa, J. C. (2021). Meat quality of lambs fed phytogenic additives. Semina: Ciências Agrárias, 42(6SUPL2), 3883–3900. https://doi.org/10.5433/1679-0359.2021v42n6SUPL2p3883
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