Effect of Castor and Cashew Nut Shell Oils, Selenium and Vitamin E as Antioxidants on the Health and Meat Stability of Lambs Fed a High-Concentrate Diet

Abstract

Functional oils are known for their compounds with antioxidant, antimicrobial and anti-inflammatory properties, and are used in ruminant nutrition as alternatives to chemicals in order to improve performance. This study aimed to compare the influence of castor and cashew nut shell oils with pure organic selenium (hydroxy-selenomethionine) plus vitamin E, which are known and well-stablished antioxidants, on the performance traits, shelf life and microbial quality of the meat, physiological functions and oxidative stress control of lambs. Thirty-two Dorper x Santa Ines lambs (initial bodyweight of 22.42 ± 3.9 kg and 60 days of age) were submitted to a diet consisting of Cynodon dactylon hay (6%) and concentrate (94%). The animals were divided into four treatments: control, without additives; functional oils (FO), 0.50 g/kg DM of castor and cashew nut shell oils; hydroxy-selenomethionine and vitamin E (SeE), 0.50 mg/kg of organic selenium and 100 IU/kg DM of vitamin E; FO plus SeE, at the same doses as the other groups. Blood samples were collected after 1, 30 and 53 days on feed. After 54 days, the lambs were slaughtered and rumen health, carcass and meat traits, shelf life, and microbiological quality were evaluated. There were no differences in performance or carcass traits. A higher muscle and serum Se concentration (p < 0.0001), lower lipid peroxidation in meat during display (p < 0.0001), and a lower count of psychrotrophic microorganisms on day 5 were observed in the SeE and FO plus SeE groups. The treatments reduced the counts of Enterobacteriaceae, and Staphylococcus spp. FO animals showed higher GSH-Px activity on day 30, while the peroxidase activity was higher in FO plus SeE animals (p = 0.035). SeE and FO plus SeE animals had lower serum ALT and AST levels. Functional oils improved the microbiological quality of meat. Hydroxy-selenomethionine and vitamin E prevented oxidative stress, lipid peroxidation, and microbial spoilage.

Effect of dietary selenium supplementation (organic and inorganic) on carcass characteristics and meat quality of ruminants: a meta-analysis

“…Vignola et al (2009) reported a significant increase in muscle selenium content with increasing dietary Se levels. Compared to control meat Se content was higher in all Se supplementation treatments, regardless of its source (Bezerra et al, 2020). Se deposition generally increases in response to dietary Se supplementation; however, this reaction is tissue-dependent and may vary depending on the species, supplementation doses, and Se source (Vignola et al, 2009).…”

“…Se supplementation at 0.3 mg as sodium selenite did not exert a significant effect on HCW. The lack of effect of Se treatments on carcass characteristics could be attributed to the high proportion of the concentrate in the diet, which could have standardized the growth rate (Bezerra et al, 2020).…”

“…When a published article described more than one experiment, each individual examination was coded separately. A total of 26 experiments from 19 studies were registered in the database (Vignola et al, 2009;Liao et al, 2011;Liu et al, 2011;Hernandez-Calva et al, 2013;Netto et al, 2014;Sushma et al, 2015;Aghwan et al, 2016;Jaworska et al, 2016;Przybylski et al, 2017;Haug et al, 2018;Mahmood et al, 2018;Maraba et al, 2018;Bezerra et al, 2020;Silva et al, 2020;Grossi et al, 2021;Shin et al, 2021;Jia et al, 2022;Mariezcurrena-Berasain et al, 2022;Tian et al, 2022). Details of the studies included in the meta-analysis are listed in SeY -selenium-enriched yeast, Sel-Plex ® -organic selenium from Alltech, Inc., TMR -total mixed ration in relation to feed recovery, we did not use Se recovery, but rather the dose applied directly by the authors.…”

Cysteamine Supplementation In Vitro Remarkably Promoted Rumen Fermentation Efficiency towards Propionate Production via Prevotella Enrichment and Enhancing Antioxidant Capacity

“…In ruminants, the weaning and high-concentrate feeding of dairy cows or fattening sheep cause loss of balance in the rumen environment and produce oxidative stress [ 46 , 47 , 48 ]. In animal husbandry, how to enhance the antioxidant capacity of animals has attracted more and more attention.…”

Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid

“…In this sense, vegetable oil and cakes, as palm kernel has been a by-product with potential use in ruminant diets (Ribeiro et al, 2018;Santana Filho et al, 2016;Zahari et al, 2003), presenting natural source of antioxidants, vitamin A and E, and has a peculiar characteristic of presenting a balance between saturated fatty acids (SFAs) and unsaturated fatty acids (UFAs), that can change ruminal fermentation, reduce methane production and increase propionate production from the ruminal biohydrogenation process, improving the meat quality (Yasin et al, 2017;Ramos et al, 2021) providing the consumer with a meat product with desirable sensory characteristics in addition to being low-cost when compared with the main cuts of meat (Bezerra et al, 2020;Gesteira et al, 2018). Thus, we aimed with this research to test one simple hypothesis, that the lauric acid inclusion in Nellore bulls' diets could improve the characteristics related to physicochemical and FA composition and conservation time of the resulting manufactured beef burger patties.…”