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
作者： He, Pengjia 1 ; Lei, Yu 2 ; Zhang, Ke 2 ; Zhang, Rui 1 ; Bai, Yunpeng 1 ; Li, Zeming 1 ; Jia, Li 1 ; Shi, Jinping 1 ; Cheng, Qiang 3 ; Ma, Yannan 4 ; Zhang, Xiaoqiang 5 ; Liu, Lishan 6 ; Lei, Zhaomin 1 ;
作者机构： 1.Gansu Agr Univ, Coll Anim Sci & Technol, Lanzhou 730070, Peoples R China
2.Northwest A&F Univ, Coll Anim Sci & Technol, Key Lab Anim Genet Breeding & Reprod Shanxi Prov, Yangling 712100, Peoples R China
3.Jingchuan Xukang Food Co Ltd, Pingliang 745000, Peoples R China
4.Northwest Normal Univ, Inst Rural Dev, Lanzhou 730070, Peoples R China
5.Anim Husb & Vet Ctr Jingchuan Cty, Pingliang 744399, Peoples R China
6.Gansu Acad Agr Sci, Inst Livestock Grass & Green Agr, Lanzhou 730070, Peoples R China
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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