title: Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots.
abstract: Twenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evaluated in Longissimus muscle. In addition, the effects of aging (one, seven and 14days) on the meat water holding capacity, texture and lipid oxidation were evaluated. Essential oils had no effect on chemical and fatty acid composition, meat color, water holding capacity or texture, but an inclusion of 3.5g/day decreased lipid oxidation. The addition of 7.0g/animal/day had a pro-oxidant effect on meat during aging and resulted in higher values for lipid oxidation at 14days of aging. Aging significantly affected thawing losses and texture. A dose of 3.5g/animal/day could be recommended in feedlot animals, but greater doses could have a pro-oxidant effect.
authors.affiliation: State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil; São Paulo State University, Animal Production Departament, 18618-970 Botucatu, Sao Paulo, Brazil. Electronic address: dayrivaroli@hotmail.com.
authors.forename: Dayane Cristina
authors.initials: DC
authors.lastname: Rivaroli
authors.affiliation: State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil; University of Zaragoza, Animal Production and Food Science Department, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA. C/Miguel Servet 177, 50013 Zaragoza, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Guerrero
authors.affiliation: State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil.
authors.forename: Maribel
authors.initials: M
authors.lastname: Velandia Valero
authors.affiliation: State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil.
authors.forename: Fernando
authors.initials: F
authors.lastname: Zawadzki
authors.affiliation: State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil.
authors.forename: Carlos Emanuel
authors.initials: CE
authors.lastname: Eiras
authors.affiliation: University of Zaragoza, Animal Production and Food Science Department, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA. C/Miguel Servet 177, 50013 Zaragoza, Spain.
authors.forename: Maria Del Mar
authors.initials: MDM
authors.lastname: Campo
authors.affiliation: University of Zaragoza, Animal Production and Food Science Department, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA. C/Miguel Servet 177, 50013 Zaragoza, Spain.
authors.forename: Carlos
authors.initials: C
authors.lastname: Sañudo
authors.affiliation: São Paulo State University, Animal Production Departament, 18618-970 Botucatu, Sao Paulo, Brazil.
authors.forename: André
authors.initials: A
authors.lastname: Mendes Jorge
authors.affiliation: State University of Maringá, Animal Science Department, CNPq/CAPES Fellowship, 87.020-900 Maringá, Paraná, Brazil.
authors.forename: Ivanor
authors.initials: I
authors.lastname: Nunes do Prado
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D002417:Cattle; D032084:Citrus sinensis / Q000737:chemistry; D003116:Color; D004032:Diet / Q000662:veterinary*; D005052:Eucalyptus / Q000737:chemistry; D005227:Fatty Acids / Q000032:analysis; D005737:Garlic / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism; D008297:Male; D018482:Muscle, Skeletal / Q000737:chemistry; D009822:Oils, Volatile / Q000008:administration & dosage*; D031341:Origanum / Q000737:chemistry; D017382:Reactive Oxygen Species / Q000378:metabolism; D000069466:Red Meat; D027542:Rosmarinus / Q000737:chemistry; D046930:Thymus Plant / Q000737:chemistry
chemical_list: D005227:Fatty Acids; D009822:Oils, Volatile; D017382:Reactive Oxygen Species
keywords: Aging; Antioxidant effect; Beef; Fatty acid composition; High-concentrate system; Natural additives