Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattle

文献类型： 外文期刊

第一作者： He, Pengjia

作者： He, Pengjia;Zhang, Rui;Bai, Yunpeng;Li, Zeming;Jia, Li;Shi, Jinping;Lei, Zhaomin;Lei, Yu;Zhang, Ke;Cheng, Qiang;Ma, Yannan;Zhang, Xiaoqiang;Liu, Lishan

作者机构：

关键词： Oregano essential oil; Beef; Antioxidant capacity; Polyunsaturated fatty acids; Meat quality

期刊名称：MEAT SCIENCE （ 影响因子：7.1； 五年影响因子：6.6 ）

ISSN： 0309-1740

年卷期： 2023 年 205 卷

页码：

收录情况： SCI

摘要： This study was conducted to elucidate the effects of oregano essential oil (OEO) supplementation on the meat quality, antioxidant capacity, and nutritional value of the longissimus thoracis muscle in steers. Steers were divided into three groups (n = 9) and fed either a basal diet, or a basal diet supplemented with 130 mg/d OEO, or 230 mg/d OEO for 390 days. The results demonstrated that dietary OEO supplementation increased the total antioxidant capacity and activity of catalase, glutathione peroxidase, and superoxide dismutase, and decreased pH30min, pH24h, cooking loss, and malondialdehyde content. OEO increased the concentrations of poly-unsaturated fatty acids and conjugated linoleic acid. In contrast, saturated fatty acids decreased, accompanied by increased essential amino acids, flavor amino acids, and total amino acids in the longissimus thoracis muscle. In summary, dietary OEO supplementation promotes the nutritional and meat quality of beef by maintaining its water-holding capacity and meat color, enhancing its antioxidative capacity, and preventing lipid oxidation.

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