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Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality
A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON),...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7277732/ https://www.ncbi.nlm.nih.gov/pubmed/32408670 http://dx.doi.org/10.3390/antibiotics9050248 |
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author | Garcia-Galicia, Ivan A. Arras-Acosta, Jose A. Huerta-Jimenez, Mariana Rentería-Monterrubio, Ana L. Loya-Olguin, Jose L. Carrillo-Lopez, Luis M. Tirado-Gallegos, Juan M. Alarcon-Rojo, Alma D. |
author_facet | Garcia-Galicia, Ivan A. Arras-Acosta, Jose A. Huerta-Jimenez, Mariana Rentería-Monterrubio, Ana L. Loya-Olguin, Jose L. Carrillo-Lopez, Luis M. Tirado-Gallegos, Juan M. Alarcon-Rojo, Alma D. |
author_sort | Garcia-Galicia, Ivan A. |
collection | PubMed |
description | A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200(®) 33 mg/kg), a low level of OEO (LO, 0.2 g/kg dry matter (DM)), a medium level of OEO (MO, 0.3g/ kg DM), and a high level of OEO (HO, 0.4 g/kg DM). Dietary supplementation of OEO at any concentration lowered the compression strength in comparison with CON and SM. MO had the highest a* values (7.99) and fatty acid concentration (C16:1n7, C18:1n9c, C18:1n6c, C20:1n9, and C18:2n6c) during storage for 7 d at 3 °C. Lipid oxidation was not promoted (p > 0.05) by the moderated supplementation of oregano essential oil; however, OEO at 0.3 g/kg DM showed a slight lipid pro-oxidant effect. Dietary supplementation of MO and SM had the same effect on colour, tenderness, and the fatty acid profile of lamb (L. lumborum). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the quality of the meat. |
format | Online Article Text |
id | pubmed-7277732 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-72777322020-06-12 Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality Garcia-Galicia, Ivan A. Arras-Acosta, Jose A. Huerta-Jimenez, Mariana Rentería-Monterrubio, Ana L. Loya-Olguin, Jose L. Carrillo-Lopez, Luis M. Tirado-Gallegos, Juan M. Alarcon-Rojo, Alma D. Antibiotics (Basel) Article A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200(®) 33 mg/kg), a low level of OEO (LO, 0.2 g/kg dry matter (DM)), a medium level of OEO (MO, 0.3g/ kg DM), and a high level of OEO (HO, 0.4 g/kg DM). Dietary supplementation of OEO at any concentration lowered the compression strength in comparison with CON and SM. MO had the highest a* values (7.99) and fatty acid concentration (C16:1n7, C18:1n9c, C18:1n6c, C20:1n9, and C18:2n6c) during storage for 7 d at 3 °C. Lipid oxidation was not promoted (p > 0.05) by the moderated supplementation of oregano essential oil; however, OEO at 0.3 g/kg DM showed a slight lipid pro-oxidant effect. Dietary supplementation of MO and SM had the same effect on colour, tenderness, and the fatty acid profile of lamb (L. lumborum). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the quality of the meat. MDPI 2020-05-12 /pmc/articles/PMC7277732/ /pubmed/32408670 http://dx.doi.org/10.3390/antibiotics9050248 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Garcia-Galicia, Ivan A. Arras-Acosta, Jose A. Huerta-Jimenez, Mariana Rentería-Monterrubio, Ana L. Loya-Olguin, Jose L. Carrillo-Lopez, Luis M. Tirado-Gallegos, Juan M. Alarcon-Rojo, Alma D. Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality |
title | Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality |
title_full | Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality |
title_fullStr | Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality |
title_full_unstemmed | Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality |
title_short | Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality |
title_sort | natural oregano essential oil may replace antibiotics in lamb diets: effects on meat quality |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7277732/ https://www.ncbi.nlm.nih.gov/pubmed/32408670 http://dx.doi.org/10.3390/antibiotics9050248 |
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