Propolis or cashew and castor oils effects on composition of Longissimus muscle of crossbred bulls finished in feedlot

Abstract

The natural additive products (propolis or essential oils), in replacing antibiotics, could be used as an alternative for feed strategies to improve animal production. This work was performed to evaluate the effect of natural additives as propolis or essential oils on meat quality of crossbred (Aberdeen Angus vs. Nellore) bulls. Thirty bulls were kept in feedlot (individual pen) for 55 d and randomly assigned to one of three diets (n = 10): control (CON), propolis (PRO), or essential oils (OIL). CON diet consists of corn silage (45% DM) and concentrate (cracked corn, soybean meal, glycerin, limestone, and mineral salt, 55% DM). The PRO group received same CON diet plus 3 g animal -1 d -1 of propolis premix added to the concentrate. The OIL group received same CON diet and 3 g animal -1 d -1 of a premix (cashew Anacardium occidentale L. and castor Ricinus communis L. oils) added to the concentrate. Fat thickness (5.0 mm), pH (5.9), Longissimus muscle area 58.0 cm 2 , marbling, texture, color (L* = 36.6, a* = 17.3, and b* = 5.9), lipid oxidation (0.08 malonaldehyde kg -1 meat), and WarnerBratzler shear force (3.3 kg) were unaffected by the diet. PRO and OIL diets had no effect neither on moisture (73.7%), ashes (1.1%), protein (23.8%), and lipids (1.7%), fatty acid composition or polyunsaturated/saturated fatty acid (PUFA/ SFA, 0.13), and n-6/n-3 ratio (6.9) on Longissimus muscle. Addition of natural additives as propolis extract or cashew and castor oils in the diet of bulls when they are finished in a feedlot did not change meat qualities.

Effect of adding crude glycerine to diets with feed additives on the feed intake, ruminal degradability, volatile fatty acid concentrations and in vitro gas production of feedlot Nellore cattle

“…Despite the lack of significant difference in propionic acid concentrations, the combination crude glycerine with essential oil promoted an increase of 17% in this acid, fact that decreased the C2: C3 ratio in the rumen. (Cruz et al, 2014;Prado et al, 2016;Silva et al, 2014;Valero, Torrecilhas, et al, 2014).…”

“…Functional properties against bacteria, fungi, viruses, parasites and antioxidant action have been reported for many essential oils (Busquet, Calsamiglia, Ferret, Cardozo, & Kamel, 2005;Busquet, Calsamiglia, Ferret, Carro, & Kamel, 2005;Duarte et al, 2007). An essential oil composed of a blend of cashew nut shell liquid and castor oil has shown positive results as a replacement for sodium monensin (Jesus et al, 2016) and, when combined with crude glycerine, has shown even better results, improving animal performance, feed efficiency, DM digestibility and meat quality of beef steers (Cruz et al, 2014;Prado et al, 2016;Silva et al, 2014;Valero, Torrecilhas, et al, 2014). We hypothesized that this combination could provide similar or better ruminal conditions when compared to the sodium monensin combined with crude glycerine, besides to promote reductions in CH 4 production.…”

Fatty acids profile of breast and thigh muscles of broiler chickens fed diets with propolis and probiotics

“…The effect was observed only for two FA of the 20 analyzed, namely an increase in linoleic acid and decrease in docosahexaenoic acid. Another study (Valero et al, 2014) also showed a minimal effect on Longissimus muscle FA composition when propolis was included in the diet of crossbred bulls.…”

<b>Aging time of five muscles from carcass of Nellore young bulls

“…The control of pH is important, as it is related to color, tenderness and WHC of the meat (Valero et al, 2014;Zawadzki et al, 2011). Muscle pH usually decreases from 7.0 after slaughter to approximately 5.3 to 5.8 after chilling, such that the pH drop during the chilling occurs between 6 and 12 h and is completed in 18 to 40 h after slaughter (Savell et al, 2005).…”