Effect of oregano essential oil supplementation to a reduced-protein, amino acid-supplemented diet on meat quality, fatty acid composition, and oxidative stability of Longissimus thoracis muscle in growing-finishing pigs

Cheng, Chuanshang; Liu, Zuhong; Zhou, Yuanfei; Wei, Hong; Zhang, Xiaming; Mao, Xia; Deng, Zhao; Zeng, Yi; Jiang, Siwen

doi:10.1016/j.meatsci.2017.06.011

Cited by 58 publications

(63 citation statements)

References 49 publications

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“…When supplemented animal feeds with oregano essential oils interesting results were obtained by Forte et al (2017) who showed that dietary oregano essential oil can be effective in reducing performance losses due to the outdoor-rearing system, increasing the oxidative status of the animal and oxidative stability of the meat, without modifying the meat quality traits and improving consumer perceptions of the meat quality. Similarly Cheng et al (2017) reported that dietary OEO enhanced the sensory attributes and anti-oxidative status of pork meat by improving IMF and n À 3 PUFA proportion and antioxidative capacity. The study of Janz et al (2007) showed that panellists detected no difference in aroma and flavour of meat from pigs fed essential oils containing oregano.…”

Section: Discussionmentioning

confidence: 94%

“…Oregano has also been used as a dietary powder in broiler chick assuming that the supplementation could also improve the growth and systemic anti-oxidative defence property of broiler chicks (Ri et al 2017). Some reports show an increase in yellowness (b Ã ) of pork fed 250 ppm OEO (Cheng et al 2017) without significant influence on the texture of the meat (Janz et al 2007;Simitzis et al 2008). The positive effects of essential oils from oregano when used alone or in combination with other essential oils to extend product shelf life by controlling lipid oxidation and improving the quality of meat and meat products, are well documented (Jayasena and Jo 2013), but there is limited information regarding changes in carcase yield and sensory quality of pork due to the effect of OEO.…”

Section: Introductionmentioning

confidence: 99%

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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

Janacua-Vidales

Peña-González

Alarcón-Rojo

et al. 2019

Italian Journal of Animal Science

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2019) Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils ABSTRACTThe aim was to determine the dietary supplementation of oregano essential oil (OEO) to male and female pigs on carcase performance, sensory characteristics and consumer acceptability of meat. A total of 48 pigs (Landrace Â Yorkshire) of 18.5 ± 5.4 kg live weight were randomly allotted into one of four experimental diet groups each containing 12 pigs. Each group was fed a commercial diet supplemented with 0 ppm (control), 1000 ppm, 2000 ppm or 3000 ppm OEO. No difference (p>.05) by OEO supplementation nor by gender was observed in average daily gain (0.56 kg/d), daily feed intake (2.5 kg/d), slaughter weight (94.1 kg), and cold carcase weight (71.4 kg). Pigs receiving 2000 ppm OEO had higher (p<.05) cold carcase yield (77.4%) than the other treatments and it was higher in females (76.9%) than in males (74.3%). Pigs with 1000 and 2000 ppm OEO showed higher carcase length and carcase width. Loin yield was higher (p<.05) in pigs fed 2000 ppm (28.8%) and leg yield of pigs fed all level of OEO was lower (p<.05) than the control group. Females showed better values of carcase performance. Meat from pigs receiving 2000 ppm OEO was evaluated by the trained panellists as the best in colour and it also showed the highest consumer acceptability of colour, flavour, texture and overall liking. The supplementation of 2000 ppm OEO in pig diets is suggested to achieve good carcase performance and consumer acceptability. HIGHLIGHTS

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Section: Discussionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

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

Janacua-Vidales

Peña-González

Alarcón-Rojo

et al. 2019

Italian Journal of Animal Science

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“…Various herbs and their extracts have been used as feed additives due to their anti-oxidative effect, antimicrobial effect and growth-promoting effect (Ozer et al 2007;Wei and Shibamoto 2007;Windisch et al 2008;Yang et al 2014;Hanczakowska et al 2015). Previous studies have reported that herbs and their extracts may be included in swine diets to improve growth performance, nutrient digestibility, immune function and meat quality (Yan et al 2011a(Yan et al , 2011bHuang et al 2012;Yan et al 2012a;Cheng et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary supplementation of natural and fermented herbs on growth performance, nutrient digestibility, blood parameters, meat quality and fatty acid composition in growing-finishing pigs

Lei

Yun

Kim

2018

Italian Journal of Animal Science

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The present experiment was conducted to determine effects of herbs (Artemisia capillaris and Acanthopanax senticosus) in natural and fermented forms on growth performance, nutrient digestibility, blood parameters, meat quality and fatty acid composition in growing-finishing pigs. A total of 96 pigs [(Landrace Â Yorkshire) Â Duroc] with an average initial body weight (BW) of 25.46 ± 1.07 kg were randomly allotted into one of three dietary treatments. The dietary treatments included: (1) CON (basal diet), (2) NH (basal diet þ0.05% natural herbs) and (3) FH (basal diet þ0.05% fermented herbs). Pigs fed NH and FH diets had greater final BW than those fed CON diet (p < .05). During the whole period of the experiment, pigs fed NH and FH diets had a greater average daily gain than those fed CON diet, and the average daily feed intake in FH dietary treatment was greater than CON dietary treatment (p < .05). The FH dietary treatment had improved apparent total tract digestibility (ATTD) of dry matter compared with CON and NH dietary treatments (p < .05). The ATTD of nitrogen in NH and FH dietary treatments was greater than that in CON dietary treatment (p < .05). Moreover, fermented herbs decreased saturated fatty acids (SFA) but increased polyunsaturated fatty acids (PUFA) and PUFA to SFA ratio in Longissimus dorsi muscle. In conclusion, natural or fermented herbs improved growth performance and nutrient digestibility in growing-finishing pigs. Additionally, fermented herbs supplementation positively changed fatty acid profiles in Longissimus dorsi muscle.

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“…A recent report shows that Mexican oregano had higher total phenolic content in various herbal extracts studied, with total phenolic content of 17.51 ± 0.22 mg GAE/g, respectively (results were expressed as milligrams of gallic acid equivalent (GAE) per gram of fresh weight) (Yashin et al, ). The antioxidant activity of oregano has been demonstrated in porcine meat when used at 0.5% to 2.5% level (Fasseas et al, ), also applied to beef steaks (Camo, Lorés, Djenane, Beltrán, & Roncalés, ) or supplemented to pigs (Cheng et al, ). Viuda‐Martos et al () compared the antioxidant activity of the essentials oils from several spices widely used in Mediterranean countries and found that the oregano ( Origanum vulgare ) essential oil had the highest antioxidant activity index in the Rancimat test although the thyme essential oil produced the highest percentage inhibition of TBARS (89.84%).…”

Section: Resultsmentioning

confidence: 99%

“…It has been reported that oleic acid (52.52%–74.09%) and linoleic acid (17.69%–37.52%) are the predominant MUFA and PUFAs in pecan nuts (Ryan et al, ; Venkatachalam et al, ), whereas the oleic acid content of pecan oil is between 68.53% and 69.43% (Al Juhaimi, Ozcan, Ghafoor, Babiker, & Hussain, ). Oregano oil is also an ingredient proposed to enrich meat products as OEO led to a higher content of unsaturated fatty acids (Martín‐Sánchez et al, ) and n‐3 PUFA proportion in pork meat (Cheng et al, ).…”

Section: Resultsmentioning

confidence: 99%

Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile

Orozco

Alarcón-Rojo

Chávez-Mendoza

et al. 2019

J Food Process Preserv

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This study aimed to evaluate the quality of frankfurter sausages containing pecan nut paste (PN) and Mexican oregano essential oil (MO) of two varieties (Poliomintha longiflora Gray, MOP; and Lippia berlandieri, MOL). Frankfurters were processed under six treatments: control, MOP (control + 100 ppm MOP), MOL (control + 100 ppm MOL), MOP–N (MOP treatment + 6% PN), MOL–N (MOL treatment + 6% PN), and C–N (control + 6% PN). PN and MO did not influence (p > 0.05) the proximate composition of sausages; lipid oxidation increased in treatments containing EO and PN after 7 days of storage. PN did not alter the content of MUFAs and PUFAs, however MO decreased the MUFAs. MOL–N and C–N showed the highest UFA/SFA ratio. It was concluded that the combination of PN with MOL or control formula could be a good strategy for increasing the ratio of UFA/SFA without compromising on frankfurter quality. Practical applications Pecan nut paste and oregano essential oil can be used to enhance functionality of frankfurters without altering the proximal composition of the product. The combination of oregano (L. berlandieri) essential oil and pecan nut paste is a strategy for reducing the unsaturated/saturated fatty acid ratio of the traditional emulsified meat products. These findings may be useful for the production of emulsified cooked sausages with healthier characteristics and offer an opportunity for the meat industry to improve its image and bring benefits to the society.

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Effect of oregano essential oil supplementation to a reduced-protein, amino acid-supplemented diet on meat quality, fatty acid composition, and oxidative stability of Longissimus thoracis muscle in growing-finishing pigs

Cited by 58 publications

References 49 publications

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

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

Effects of dietary supplementation of natural and fermented herbs on growth performance, nutrient digestibility, blood parameters, meat quality and fatty acid composition in growing-finishing pigs

Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile

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