Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots

Abstract

Twenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evaluated in Longissimus muscle. In addition, the effects of aging (one, seven and 14days) on the meat water holding capacity, texture and lipid oxidation were evaluated. Essential oils had no effect on chemical and fatty acid composition, meat color, water holding capacity or texture, but an inclusion of 3.5g/day decreased lipid oxidation. The addition of 7.0g/animal/day had a pro-oxidant effect on meat during aging and resulted in higher values for lipid oxidation at 14days of aging. Aging significantly affected thawing losses and texture. A dose of 3.5g/animal/day could be recommended in feedlot animals, but greater doses could have a pro-oxidant effect.

<b>Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls

“…A low pH values, as observed in this study, shows that the animals were not stressed at slaughter time Rivaroli et al, 2016).…”

“…These values are close to the values observed by Rivaroli et al (2016). However, total lipids were higher (4.2%) than normally observed in meat from bulls finished in similar systems Rivaroli et al, 2016;Valero et al, 2014).…”

“…These values are close to the values observed by Rivaroli et al (2016). However, total lipids were higher (4.2%) than normally observed in meat from bulls finished in similar systems Rivaroli et al, 2016;Valero et al, 2014). The high total lipid percentages may be due to the slaughter age of Nellore steers and the crossbreeding between Angus vs. Nellore bulls, since European animals have a higher percentage of fat in the carcass Prado, Oliveira et al, 2009;.…”

“…Water activity by thawing and cooking ranged from 5 to 8.6 and 23.2 to 29.8%, respectively. In general, those water losses for cattle finished in feedlots and slaughtered between an age of 18 and 36 months ranged from 5 to 10 and from 20 to 30%, respectively (Eiras et al, 2014;Eiras et al, 2016;Françozo et al, 2013;Rivaroli et al, 2016). Thus, the water activity by thawing and cooking observed in this study can be considered as normal.…”

“…The total collagen content observed in the meat was low (1.5 mg 100 g wet tissue (Christensen et al, 2011). In the current study, the bulls were young and, in general, young cattle present low collagen contents (Lepetit, 2008;Rivaroli et al, 2016). Also, according to Aberle, Reeves, Judge, Hunsley and Perry (1981), animals fed diets in intensive systems that provide rapid growth can have increased rates of protein turnover, including collagen, resulting in more tender meat since new collagen has a higher solubility (Burson & Hunt, 1986).…”