Effects of myrtle (<i>Myrtus communis</i> L.) essential oils as dietary antioxidant supplementation on carcass and meat quality of goat meat

Smeti, Samir; Tibaoui, Souha; Bertolín, Juan Ramón; Yagoubi, Yathreb; Mekki, Ilyes; Joy, M.; Atti, Naziha

doi:10.1111/jpn.13483

Cited by 13 publications

(11 citation statements)

References 43 publications

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“…This lypoprotein has a central role in vitamin E metabolism as it regulates the body-wide levels of α-tocopherol [51]. The current result is in agreement with earlier results reporting the increase of muscle's α-tocopherol content when lambs received rosemary by-products as basal diet [5] or when sheep and goats received distillated myrtle leaves or myrtle essential oil [6,39]. The values found when animals received distillated rosemary or myrtle leaves exceed even those reported under grazing conditions although the richness of green herbs on vitamin and phenols [52,53].…”

Section: Meat Qualitysupporting

confidence: 92%

“…However, although the slight difference in ultimate pH among groups, WCL and meat color parameters were not affected and were similar among groups. In previous studies, it was shown that the intake of myrtle or rosemary essential oils as additive, or rosemary residues did affect neither the pH nor the cooking loss for lambs, ewes and goats [4,32,39]. The meat lightness (L*) values presented by all groups averaged 43.3 indicating a light-colored meat, being in the range of average acceptability of meat given a meat with lightness equal or above 34 is acceptable and close to 44 which is considered the value of acceptability by 95% of consumers [40].…”

Section: Meat Qualitymentioning

confidence: 98%

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Carcass Traits and Meat Quality of Fat-Tailed Lambs Fed Rosemary Residues as a Part of Concentrate

Yagoubi

Smeti

Said

et al. 2021

Animals

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Facing climate change implications on feeds unavailability, unconventional resources are being considered with a growing interest such as aromatic plant distillation residues with a two-fold object, enhancing meat quality by increasing the antioxidant properties and reducing feed prices which are often imported though expensive. Hence, this study aims to assess the effects of rosemary distillation residues (RR) incorporation in concentrate associated to two nitrogen sources as a substitute for standard concentrate on lamb’s growth, carcass traits and meat quality. For this, 24 Barbarine male lambs (3 months old, 17.83 ± 2.6 kg body weight) were divided into three groups. All lambs received individually 600 g of oat hay as roughage and 600 g of standard concentrate for control group, 600 g of concentrate based on RR and soybean meal for RRS group and 600 g of concentrate based on RR and faba bean for RRF group. After 65 days of experiment, all lambs were slaughtered. Phenolic and tocopherol intakes were significantly higher for both RR groups compared to control (p < 0.05). Growth, carcass weights, dressing percentages and non-carcass component weights were unaffected by the diet (p > 0.05). Moreover, regional and tissular compositions and meat physical properties were similar irrespective of the diet (p > 0.05). All color parameters were similar among groups (p > 0.05). However, meat produced by lambs receiving RR-based concentrate was richer on vitamin E and polyphenol contents than control lambs (p < 0.05). Rosemary by-products may substitute the standard concentrate resulting in similar lamb’s growth and carcass traits, while improving meat quality by increasing vitamin E content, which could improve its antioxidant power.

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Section: Meat Qualitysupporting

confidence: 92%

Section: Meat Qualitymentioning

confidence: 98%

Carcass Traits and Meat Quality of Fat-Tailed Lambs Fed Rosemary Residues as a Part of Concentrate

Yagoubi

Smeti

Said

et al. 2021

Animals

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“…This difference between studies could be due to the higher level of RR inclusion (60 and 87%) in the cited study than in the current one (33%). The total PUFA content increased with the inclusion of RR due to its partial escape from biohydrogenation in the rumen [9]. This result is in line with the tendency found by Yagoubi et al [52].…”

Section: Fatty Acid Profilesupporting

confidence: 91%

“…This antioxidant capacity promotes a considerable interest in their use as alternative ingredients in animal diets [3][4][5][6][7]. In fact, improvement of meat quality is related to richness in polyphenols and vitamins, known for their antioxidant activity and used in order to reduce meat oxidation and extend the shelf life of meat [8,9].…”

Section: Introductionmentioning

confidence: 99%

Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat

Smeti

Yagoubi

Srihi

et al. 2021

Animals

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The shortage of some ingredients and, consequently, the continuous increase in the price of feed encourage the search for other alternatives to maintain animal production and enhance its products. In this line, the use of aromatic plant by-products in animal diet has been recently and widely considered, given their richness in bioactive compounds. Therefore, the aim of this study was to investigate the effects of the inclusion of rosemary residues (RR) and protein sources on lamb meat quality. The experiment was carried out on 24 male Barbarine lambs (3 months old) with an average body weight (BW) of 17.8 ± 2.6 kg, which were divided into three homogeneous groups according to BW. The diet comprised 600 g of oat hay and 600 g of concentrate. Three types of concentrate were evaluated: commercial concentrate as the control group (C); rosemary residues (RR) plus soybean meal as the RRS group, and RR plus faba bean as the RRF group. After an experimental period of 65 days, lambs were slaughtered. The inclusion of RR in both concentrates increased the α-tocopherol and total polyphenol content in meat and protected meat against discoloration (high red index and chroma after 9 days of storage) but did not affect meat lipid oxidation, which was similar for all groups. The FA profile was affected by the inclusion of RR, with no effect from the source of protein (faba bean or soybean). The inclusion of RR in the concentrate increased the C18:2 n-6, C18:3n-3, C20:4 n-6, C20:5 n-3, and C22:5 n-3 content (p < 0.05). Consequently, the inclusion of RR also increased the total polyunsaturated FA (p < 0.05) and the ratio of polyunsaturated FA to saturated FA (p < 0.05). The results of this study demonstrate that concentrate based on RR could be useful for lamb meat production by improving the nutritional quality of meat, especially the fatty acid profile. In addition, soybean meal can be replaced by faba bean in lamb concentrate without affecting meat quality.

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“…The effects of myrtle ( Myrtus communis L.) essential oils as dietary antioxidant supplementation were investigated on carcass and meat quality of goat meat [ 87 ]. A MEO dietary supplement to goat diets could improve goat carcass traits and meat quality characteristics without negative effects on its fatty acid profile.…”

Section: Other Activities Of Myrtlementioning

confidence: 99%

Myrtle: a versatile medicinal plant

Gorjian

Khaligh

2023

Nutrire

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Myrtus, commonly called myrtle, is a genus of flowering plants in the Myrtaceae family. This study aimed to review myrtle’s pharmaceutical, food, and other uses. The pharmacological effects of myrtle for antioxidant, antibacterial, and anti-inflammatory activities, reduction of COVID-19 symptoms, anti-diabetic in the animal model, hepatoprotective in the rat model, antihypertensive, control of intestinal helminthiasis in mice model, inhibition of glucosyltransferase activity, protective effect on oxidative metabolism in the hypothyroidism model, and reducing the damage caused by skin burns are reviewed. In addition, the food uses of this plant such as improving the oxidative and microbial stability of products containing salmon, antimicrobial activity in meat and dairy products, flavoring in sea salt, microbial improvement of fresh fruits during post-harvest storage, animal nutrition, and bio-oil production are summarized. Supplementary Information The online version contains supplementary material available at 10.1186/s41110-023-00194-y.

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Effects of myrtle (Myrtus communis L.) essential oils as dietary antioxidant supplementation on carcass and meat quality of goat meat

Cited by 13 publications

References 43 publications

Carcass Traits and Meat Quality of Fat-Tailed Lambs Fed Rosemary Residues as a Part of Concentrate

Carcass Traits and Meat Quality of Fat-Tailed Lambs Fed Rosemary Residues as a Part of Concentrate

Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat

Myrtle: a versatile medicinal plant

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