Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality

Odhaib, Kifah Jumaah; Al-Hajjar, Qabas N; Alallawee, Measem H A

doi:10.30539/ijvm.v45i1.1036

Cited by 4 publications

(6 citation statements)

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“…Herbs and spices are used as natural feed additives in animal nutrition. With their high content of biologically active substances (flavonoids, saponins, carotenoids, plant sterols, glucosinolates, or essential oils), they exert a positive effect on the animal organism, dairy production, and milk quality [146,147]. Importantly, spices and herbs are a natural source of antioxidants [120].…”

Section: Antioxidant Potential Of Raw Milk Effect Of Animal Species Diet and Lactation Phasementioning

confidence: 99%

“…Most antioxidants contained in spices and herbs react with free radicals generated in the initial stage of autoxidation. Due to their antioxidant properties, rosemary, thyme, anise, buckwheat, black pepper, cinnamon, garlic, fenugreek, savory, and mint are used in animal nutrition most frequently [147][148][149][150]. Supplementation with 2% of a herbal mixture of yarrow, chamomile, nettle, turnip rape, plantain, and lady's mantle had a positive effect on the health of the mammary gland in cows and on the nutritional value of their milk [151].…”

Section: Antioxidant Potential Of Raw Milk Effect Of Animal Species Diet and Lactation Phasementioning

confidence: 99%

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Antioxidant Activity of Milk and Dairy Products

Stobiecka

Król

Brodziak

2022

Animals

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The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.

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Section: Antioxidant Potential Of Raw Milk Effect Of Animal Species Diet and Lactation Phasementioning

confidence: 99%

Section: Antioxidant Potential Of Raw Milk Effect Of Animal Species Diet and Lactation Phasementioning

confidence: 99%

Antioxidant Activity of Milk and Dairy Products

Stobiecka

Król

Brodziak

2022

Animals

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“…The dairy cow nutrition is most often supplemented with herbs. With their high content of biologically active substances, herbs exert a positive effect on the cow organism, which in turn is reflected in the quality of milk [ 1 , 2 ]. Of note, feed additives used in cattle nutrition can also serve protective functions and act as metabolic regulators [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Already at the stage of storage, they protect fodder against spoilage through inhibition of the oxidation process [ 20 ]. Given their antioxidant properties, the following herbs are most often used in animal nutrition: oregano ( Origanum vulgare ), cinnamon ( Cinnamonum cassia ), rosemary ( Salvia rosmarinus ), thyme ( Thymus vulgaris ), turmeric ( Curcuma longa ), cumin ( Carum carvi ), ginger ( Zingiber officinale ), stinging nettle ( Urtica dioica ), and purple coneflower ( Echinacea purpurea ) [ 2 , 21 , 22 , 23 , 24 ]. Even their low concentrations in feed mixtures have an impact on the antioxidant indices in lactating dairy cows.…”

Section: Introductionmentioning

confidence: 99%

Effects of Supplementation with an Herbal Mixture on the Antioxidant Capacity of Milk

Stobiecka

Król

Brodziak

et al. 2023

Animals

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The aim of this study was to assess the effect of the addition of a standardized herbal mixture to the feed ration for Holstein-Friesian cows on the antioxidant capacity of milk. The study was carried out on a farm specialized in breeding dairy cattle. The exact study involved 30 cows in lactation III, which were in the first phase of lactation at the beginning of the experiment (15 cows—control group; 15 cows—experimental group). The nutrition supplied to the cows was based on the TMR (total mixed ration) system, with roughage and concentrate fodder used as the basis of the feed ration. The addition of a standardized blend of dried herbs, i.e., oregano (Origanum vulgare), thyme (Thymus vulgaris), purple coneflower (Echinacea purpurea), and cinnamon bark (Cinnamomum zeylanicum), was the experimental factor. Powdered herbs were administered as a component of the concentrate fodder at the dose of 3% DM ration/day/head. Milk samples were collected four times during the experiment (term 0 after the colostrum period and then after lactation weeks 2, 4, and 6). The following parameters were determined in the milk: the basic chemical composition, i.e., the content of total protein, fat, lactose, and casein; somatic cell count; content of selected whey proteins (α-lactalbumin, β-lactoglobulin, lactoferrin, BSA); and fat-soluble vitamins (A, D3, E). Additionally, the milk antioxidant capacity (ABTS, FRAP, DPPH) was determined and the degree of antioxidant protection (DAP) was calculated. It was shown that the milk from cows receiving the herbal blend-supplemented fodder had a higher content of casein, compared to the control group. The herbal supplementation contributed to a significant increase in the content of bioactive compounds, i.e., selected whey proteins (β-lactoglobulin, lactoferrin) and lipophilic vitamins (A, E). The milk was also characterized by significantly higher antioxidant potential (regardless of the measurement method) and a higher degree of antioxidant protection (DAP).

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“…The level of the antioxidant status of milk used as a raw material for the dairy industry can be modified with the use of natural additives in cow nutrition. Herbal mixtures or post-production residues provided by the food industry are used most frequently [20][21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Potential of Yogurts Produced from Milk of Cows Fed Fodder Supplemented with Herbal Mixture with Regard to Refrigerated Storage

Stobiecka,

Król,

Brodziak

2023

Applied Sciences

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The aim of the study was to assess the potential of milk from herbal blend-fed cows to be used for the production of yogurts exhibiting increased antioxidant potential with regard to the duration of refrigerated storage of the products. Bulk milk (control—CM and experimental—EM) intended for the production of yogurts was provided by a dairy cattle breeding farm. The milk samples were analyzed to determine their basic chemical composition (the content of dry matter, fat, and total protein including casein), hygienic status (somatic cell count (SCC) and total microbial count (TMC)), and antioxidant activity (FRAP, DPPH, and ABTS assays). Pasteurized milk was used to manufacture natural yogurts with the use of starter cultures YC-X11 (Chr. Hansen, Hørsholm, Denmark). Changes in physicochemical traits (acidity, nutritional value, and water activity) and antioxidant activity (FRAP, DPPH, and ABTS assays) occurring during 21-day refrigerated storage of the yogurts were determined. The analyses revealed that the yogurts had higher antioxidant potential than the milk, irrespective of the determination method. Additionally, the experimental yogurts produced from milk obtained from the cows fed fodder supplemented with an herbal mixture exhibited significantly higher antioxidant activity than the control yogurts. The antioxidant potential of the yogurts changed during the refrigerated storage. It should be emphasized that their antioxidant activity significantly increased during the first two weeks (until day 14) but decreased by 15–20% in the following week.

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Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality

Cited by 4 publications

References 100 publications

Antioxidant Activity of Milk and Dairy Products

Antioxidant Activity of Milk and Dairy Products

Effects of Supplementation with an Herbal Mixture on the Antioxidant Capacity of Milk

Antioxidant Potential of Yogurts Produced from Milk of Cows Fed Fodder Supplemented with Herbal Mixture with Regard to Refrigerated Storage

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