Enhanced oxidative stability of meat by including tannin-rich leaves of woody plants in goat diet

Abstract

Objective The aim of this study was to evaluate the effect of dietary incorporation of tannin-rich woody species on meat oxidative stability, carcass traits and meat quality in goats. Methods Two tannin-rich species were tested using a three-treatments feeding trial, where treatments consisted of: Larrea divaricata and Acacia aroma both at 12.5% in dry matter basis of the diet and a control diet (alfalfa hay). All feeding diets were iso-protein and iso-energy. Carcass conformation, carcass compactness, carcass fatness and subcutaneous fat deposition were evaluated. Intake, liveweigh, Longissimus thoracis et lumborum muscles of goats were analyzed in order to evaluate quality parameters such as pH value, instrumental color evaluation, water holding capacity, total phenolic content, antioxidant activity, meat oxidative stability and fatty acid profiles in meat. Results Feed intake, liveweight gain, carcass, and meat traits did not differ among treatments. Changes in meat lipid profile among treatments were observed for oleic and elaidic acid contents. Meat total phenolic content and antioxidant activity did not differ among treatments; although, meat oxidative status after storage at room temperature, as well as under refrigerated and frozen conditions were different between control and both supplemented groups. Conclusion The inclusion of Acacia aroma and Larrea divaricata leaves in goat diet enhanced meat oxidative stability. Modulation of the ruminal biohydrogenation of fatty acids produced by condensed tannins of these plant species need to be further investigated.

Effects of Hydrolysable Tannins as Zinc Oxide Substitutes on Antioxidant Status, Immune Function, Intestinal Morphology, and Digestive Enzyme Activities in Weaned Piglets

“…Myrie et al [18] reported that dietary supplementation of tannins at 15 g/kg showed no effect on growth performance in weaned pigs. Similar findings are also shown by Zhao et al and García et al, who reported the dietary supplementation of tannins have no effect on growth performance in sheep [19,20]. However, some results revealed that several tannin sources could improve performance in pigs and chickens [8,9].…”

Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat

“…Feeding rosemary extract in turkeys had a beneficial effect against lipid oxidation and spoilage of their meat [188]. In goats, consumption of tannin-rich leaves from woody plants improved the oxidative stability of the derived meat due to modulation of the fatty acid profile [189]. In rabbits and lambs, consumption of chestnut tannins increased their immune response under stress conditions, and improved growth rate, meat quality and antioxidant capacity [190,191].…”

Effects of Long-Term Supplementation of Different Levels of Tannins Extract on Meat Quality and Carcass Traits of Hairy Lambs

“…According to the above, the increase on L* value is not rare response to tannin supplementation (Luzardo et al, 2019). Even when some reports indicate no effects of supplemental condensed tannins on color of meat lamb (García et al, 2019;Valenti et al, 2019). Anyway, the effect of dietary CT on meat color of lamb have been controversial, the absence of effects of tannins on color meat could be explained by a short tannins supplementation period (i.e., <40 days), low dose of tannins, and type of tannins supplemented since condensed tannins are less degraded or absorbed in the gastrointestinal tract than solubles (Hervás et al, 2004;dos Santos et al, 2021).…”