Dietary Supplementation with Oregano and Linseed in Autochthonous “Facciuta Lucana” Goats: Effects on Meat Quality Traits in Suckling Kids

SIMPLE SUMMARY: This study evaluated the dietary effects of extruded linseed and oregano on the quality traits and sensory properties of meat obtained from kids of a Lucanian goat population named “Facciuta Lucana”. Thirty-six male kids were divided into three homogeneous groups fed a control feed (C), a diet containing 3% extruded linseed (L), or 3% linseed plus 0.6% oregano (L + O). Meat from the Longissimus lumborum muscle obtained from linseed-fed groups showed a lower content of fat and total saturated fatty acids and, in turn, an increase in monounsaturated and polyunsaturated fatty acids, and conjugated linoleic acid, with benefits for human health. Oregano addition to the linseed diet proved to be effective in preserving meat shelf-life, since it lowered the malondialdehyde concentration after 10 days of storage, and improved meat succulence, tenderness, juiciness, and overall acceptance. ABSTRACT: Extruded linseed (Linum usitatissimum) in ruminant diets has been investigated as a strategy to improve the nutritional value and healthiness of meat fat; however, increased polyunsaturated fatty acids may limit the shelf-life of meat. Oregano (Origanum vulgare) has a documented antioxidant activity. The aim of the study was to investigate the effects of dietary supplementation with extruded linseed and oregano on goat milk quality and whether the characteristics of goat milk affect the physical and chemical features, fatty acid profile, meat lipid oxidation, and sensory properties of meat from suckling kids. Thirty-six male kids were weaned and divided into three homogeneous groups (n = 12); each group was either fed a control diet (C), or a diet containing 3% extruded linseed with or without the addition of 0.6% oregano (“L + O” and “L”, respectively). The diets containing linseed lowered (p < 0.05) the saturated fatty acid content in meat, and increased (p < 0.05) monounsaturated and polyunsaturated fatty acids and conjugated linoleic acid. Oregano addition to the linseed diet proved to be effective in preserving meat shelf-life, as shown by a significant (p < 0.01) reduction in the malondialdehyde concentration after 10 days of storage, and improved meat succulence, tenderness, juiciness, and overall acceptance.