Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

Abstract

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups—each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs’ growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market’s consumer.

Effect of Oregano (Lippia graveolens) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat

“…The CP content at 24 h and 3 d was similar; however, on days 6, 12, and 24 of storage, the inclusion of OEO increased CP values. At 24 h, the addition of OEO did not affect the chemical composition of the meat, observing similar results to those reported in the study by Scarpa et al [30] in the Longissimus lumborum muscle of lambs. Likewise, they are similar to those observed by Rivaroli et al [60] when evaluating a mixture of essential oils (oregano, garlic, lemon, rosemary, thyme, eucalyptus, and orange) in diets for calves.…”

“…However, Sun et al [9] mentioned a positive effect on final weight, DWG, and DMI by including 300 mg kg −1 of OEO in diets for lambs and a decrease in feed conversion. In the same context, Scarpa et al [30] used a combination of flaxseed and OEO, without effect on the productive performance of lambs. The differences in the positive results when two essential oils or another compound are used can be explained by the interaction of the compounds with a synergistic effect that favors the mixture's effectiveness on the productive performance of the lambs [31].…”

Effects of oregano essential oil and capsicum extract supplementation on slaughter characteristics, meat quality, and fatty acid composition of lambs

“…Similarly, it was reported that 250 or 500 ppm of oregano oil did not change the relative omental or mesenteric fat weights in the lambs (Demirel et al, 2013). Scarpa et al (2021) reported that the percentage of the abdominal region dropped markedly in lambs fed pelleted feed that contained 3% extruded linseed and 0.6% dried oregano (Origanum vulgare L.) inflorescences when compared to the control group. Moreover, in the present study, the back fat thickness was higher in the female lambs than in the male lambs.…”

“…In another study, the oral administration of rosemary essential oil (0.6 mL/day) to lambs substantially improved the ΣPUFA, ΣPUFA/ΣSFA, Σn-6, Σn-3, and Σn-6/Σn-3 values (Smeti et al, 2017). Scarpa et al (2021) found that the mixture of extruded linseed and dried oregano inflorescences decreased the ΣSFA and Σn-6/Σn-3 values in lamb meat, while not changing the ΣMUFA values, but increasing ΣPUFA, ΣUFA, Σn-6, and Σn-3 values. These differences can basically be attributed to the bio-hydrogenation process in the rumen.…”

“…This similarity was probably caused by the degradation of OEO and CAO in the rumen, and their subsequent inability to accumulate in the muscles sufficiently. Several studies have concluded that the addition of a mixture of extruded linseed and dried oregano inflorescences; Ferulago angulata essential oil; a mixture of dill, cinnamon bark, and eucalyptus essential oils; and tanniferous bush oil to the diets exerts a protective effect against lipid oxidation and maintains low TBARS values in lamb meat (Francisco et al, 2015;Parvar et al, 2018;Ranucci et al, 2019;Scarpa et al, 2021). In the present study, the TBARS value in the meat of the female lambs was lower than in the meat of the males at the end of 2 and 4 days of storage, and the values were similar on other days.…”