Effect of Ferulago angulata (Chavil) essential oil supplementation on lamb growth performance and meat quality characteristics

Parvar, Reza; Ghoorchi, T.; Kashfi, Hamed; Parvar, Karim

doi:10.1016/j.smallrumres.2018.07.026

Cited by 29 publications

(20 citation statements)

References 39 publications

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“…At 42 kg slaughter weight, the tenderness values for the three genotypes were higher than 5.5 kg/cm 2 so the meats had started to become tougher. Tenderness values for Merino Branco (15), Turkish Merino, Ramlıç, Kıvırcık, Chios and Imroz (2), Bafra (7), Afshari (29), Qula (33), and Rasa Aragenosa (34) lambs were lower than the findings of the current study. Different genotypes, slaughter weights, feeding programs, and analysis methods may have contributed to the differences.…”

Section: Ej CL and Wbsfcontrasting

confidence: 86%

“…Juiciness is the feeling of moisture in the mouth and CL has been observed to be negatively correlated to it (25)(26)(27). In this study the CL values were similar to the results for Bafra (7), Karayaka (22), and Chall and Zell (28); higher than Turkish Merino, Ramlıç, Kıvırcık, Chios and İmroz (2), Afshari (29), and Barbarine lambs (30). The differences might be attributable to the breed, cooking method or cooking temperature or a combination of these factors (24,27).…”

Section: Ej CL and Wbsfsupporting

confidence: 84%

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Quality characteristics and fatty acid profiles of Bafra, Akkaraman, andBafra × Akkaraman F1 lamb meat

Yaranoğlu¹,

Özbeyaz²

2019

Turk J Vet Anim Sci

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Introduction Meat is a valuable part of human nutrition and a key factor in a balanced diet owing to its components. It provides high quality protein and fat also essential micronutrients that include iron, zinc, B vitamins, selenium, and phosphorus for optimal human health. Lamb is one of the red meat production sources, along with beef and pork. Lamb meat production is profitable if high quality pastures and suitable genotypes are available. The saleable yield type from sheep varies according to the geographic structure of country and sociocultural level of people. Nowadays lamb meat production has largely switched from extensive to intensive production systems across the world (1). In Turkey, sheep breeding is conducted with native breeds on pastures and grasslands. According to the 2017 data from FAO, nearly 24.2% of Turkish red meat production comes from sheep. For increasing the share of lamb meat production, more lambs could be slaughtered, or the carcass weight or the slaughter weight per lamb might be increased through fattening (2). Rapid growth of the human population, economic development, and the awareness of consumers of the dietary requirements for a healthy life have increased the demand for red meat. An adult person needs to consume 70-80 g of protein per day and half of the protein should come from animals because of the essential amino acids present. As their level of education increases, consumers are not only concerned with the quantity of meat but also with its quality and therefore consider the quality characteristics before buying (3,4). Meat pH and color are the most important traits for determining meat quality. pH decline of about 1 unit should occur in the first 24 h after slaughter for high-quality meats. Consumers understand the freshness of meat from its color, which affects their purchasing decisions. Water holding capacity (WHC) and cooking loss (CL) are related to meat flavor. WHC can be detected using several methods such as CL, drip loss, and expressed juice (EJ). Tenderness is an important indicator of the palatability of meat. Fatty acid profile of the meat influence nutritive value and plays an important role about definition of meat quality.

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Section: Ej CL and Wbsfcontrasting

confidence: 86%

Section: Ej CL and Wbsfsupporting

confidence: 84%

Quality characteristics and fatty acid profiles of Bafra, Akkaraman, andBafra × Akkaraman F1 lamb meat

Yaranoğlu¹,

Özbeyaz²

2019

Turk J Vet Anim Sci

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“…The pH obtained in both genotypes suggests that all animals had the same non‐stress susceptibility . A similar pH in lambs was found for the Texel × Corriedale crossbred .…”

Section: Discussionsupporting

confidence: 74%

Effect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambs

et al. 2019

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BACKGROUND The present study aimed to assess the effect of crossbreeding a local breed (Segureña, S × S) with Texel as the sire line (Texel × Segureña crossbred, T × S) on productive traits and meat quality attributes. Sixty‐eight lambs (both males and females) from each genotype, weaned at about 45 days old and intensively fed with concentrates and cereal straw ad libitum until they were 72 days old, were used to assess productive traits, and ten animals from each genotype were used to assess meat quality. RESULTS The crossbreeding with Texel improves productivity, with a greater weight at birth (+1 kg) and at slaughter (+3 kg) and a greater average daily gain (+29 g). T × S lambs had a better conformation, less carcass fatness, and higher content of muscle (+45 g kg−1) as opposed to a lower fat content (−50.6 g kg−1). With regard to meat quality, crossbreeding with Texel provided a meat with a higher protein content (+4 g kg−1) and a lower oleic acid content (21% less), although the differences were very scarce from a sensory point of view, and non‐existent with respect to instrumental quality. CONCLUSION Crossbreeding could comprise a useful tool in the production of ovine meat in local breeds, such as Segureña, within the Mediterranean Area, and, consequently, a way of increasing the profitability of the farms. © 2018 Society of Chemical Industry

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“…Other essential oils have also been studied in lamb nutrition, and their results are promising. Parvar et al [94] investigated the effects of Ferulago angulata (chavil) essential oil (FAE) dietary supplementation on growth performance, meat quality characteristics, and the fatty acid composition of longissimus muscle (LM) in fattening lambs. They found that the supplements increased the concentrations of PUFA and decreased SFA contents in meat.…”

Section: Fatty Acid Profilementioning

confidence: 99%

Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality

et al. 2020

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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.

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Effect of Ferulago angulata (Chavil) essential oil supplementation on lamb growth performance and meat quality characteristics

Cited by 29 publications

References 39 publications

Quality characteristics and fatty acid profiles of Bafra, Akkaraman, andBafra × Akkaraman F1 lamb meat

Quality characteristics and fatty acid profiles of Bafra, Akkaraman, andBafra × Akkaraman F1 lamb meat

Effect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambs

Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality

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