Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils

Janacua-Vidales, Hector; Peña-González, Esmeralda Mónica; Alarcón-Rojo, Alma D.; Ortega-Gutiérrez, Juan Ángel; Aguilar-Palma, Guadalupe Nelson

doi:10.1080/1828051x.2018.1553507

Cited by 5 publications

(2 citation statements)

References 35 publications

(47 reference statements)

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“…In goats, carcass weight was different from the control group by providing OEO plus cobalt in the diet, attributed to consumption stimulation [52]. In studies where a positive effect of OEO has been reported, it is considered that it improves nutrient absorption [53]. Ünal and Kocaba ǧli [15] mention that the hot carcass yield is related to the results obtained in the productive performance, similar to the present study, where hot carcass yields were similar between treatments.…”

Section: Discussionsupporting

confidence: 81%

Effect of Oregano (Lippia graveolens) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat

et al. 2022

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The objective of this study was to evaluate the inclusion of oregano essential oil (OEO) as a phytogenic feed additive in the diet of lambs on the productive performance, ruminal pH, ammoniacal nitrogen production, volatile fatty acids, nitrogen balance, carcass yield, backfat thickness, loin eye (Longissimus dorsi) area, shelf life, and antioxidant activity of the meat. Thirty-nine Suffolk × Hampshire lambs (19 ± 3.7 kg live weight) were used in a completely randomized design with three treatments (n = 13) consisting of 0, 0.02, and 0.04% OEO in the diet. The inclusion of OEO in the diet did not affect (p > 0.05) the productive performance due to the treatments; similarly, no differences (p > 0.05) were observed in the ruminal variables and nitrogen balance. Backfat thickness and loin eye area had similar results (p > 0.05), and the antioxidant activity in meat was improved (p < 0.05) with the inclusion of OEO. Shelf life and crude protein content increased (p < 0.05) with the inclusion of OEO in the diet and with the passing of storage days. Dry matter was affected (p < 0.05) by the storage time, with a decrease observed on day 24. pH, ether extract, and ash were not affected (p > 0.05). It is concluded that the productive performance, ruminal variables, nitrogen balance, loin eye area, backfat thickness, and carcass yield were not affected by the inclusion of OEO. However, crude protein remained stable and antioxidant activity improved, increasing the shelf life of lamb meat.

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Section: Discussionsupporting

confidence: 81%

Effect of Oregano (Lippia graveolens) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat

et al. 2022

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“…The extensive spice odor reflects the ability of muscle tissues to absorb these plant polyphenols. Similar results were obtained in several studies evaluating the effect of dietary oregano plants and their essential oil on meat sensory evaluation (Kirkpinar et al, 2014;Janacua-Vidales et al, 2019). Results for the attribute oxidation odor agreed with the previous findings for lipid and protein oxidation (Tables 4 and 5).…”

Section: Sensory Evaluationsupporting

confidence: 90%

Preservative Effect of Dietary Oregano and Germander on Quality and Storage Stability of Raw Broiler Meat

2022

THE JAPS

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The effects of dietary Origanum syriacum L. and Teucrium polium L., alone and in combination, on the quality and stability of raw broiler meat were evaluated. Broilers (N=140 ) were reared for 21 days, divided into five groups under completely randomized design receiving one of five dietary treatments (w/w): 1) Control, 2) 1.5% germander (GER), 3) 2.5% oregano (ORE), 4) 1.5% ORE combined with 2.5% GER (CM), 5) 0.02% butylated hydroxyanisole (BHA). Meat was stored under refrigeration at 4 °C for up to 7 days, and analyzed for thiobarbituric acid-reactive substances (TBARS), protein oxidation, and CIE color values at 0, 4, and 7 days. A similar procedure was used for sensory evaluation and other quality measurements. Both CM and ORE treatments had the significant effect (P ≤ 0.05) on decreasing TBARS values. In addition, CM treatment had the greatest anti-carbonyl effect and exhibited the greatest stabilizing effect on L* values at day 7. CM and ORE treatments were also best able to maintain a* values. The preservative effect of ORE and CM was significantly higher (P ≤ 0.05), retarding the development of off-odor and rancidity. In conclusion, the current CM level still needs further investigation to be recommended as a commercial additive.

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New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family

Napoli

Siracusa

Ruberto

2020

Chemistry & Biodiversity

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Lamiaceae is one of the largest families of flowering plants comprising about 250 genera and over 7,000 species. Most of the plants of this family are aromatic and therefore important source of essential oils. Lamiaceae are widely used as culinary herbs and reported as medicinal plants in several folk traditions. In the Mediterranean area oregano, sage, rosemary, thyme and lavender stand out for geographical diffusion and variety of uses. The aim of this review is to provide recent data dealing with the phytochemical and pharmacological studies, and the more recent applications of the essential oils and the non‐volatile phytocomplexes. This literature survey suggests how the deeper understanding of biomolecular processes in the health and food sectors as per as pest control bioremediation of cultural heritage, or interaction with human microbiome, fields, leads to the rediscovery and new potential applications of well‐known plants.

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Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils

Cited by 5 publications

References 35 publications

Effect of Oregano (Lippia graveolens) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat

Effect of Oregano (Lippia graveolens) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat

Preservative Effect of Dietary Oregano and Germander on Quality and Storage Stability of Raw Broiler Meat

New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family

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