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Bertolín J.r. - Autor o Coautor
Joy M. - Autor o Coautor

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

Publicado en:Journal Of Animal Physiology And Animal Nutrition. 105 (3): 452-461 - 2021-05-01 105(3), doi: 10.1111/jpn.13483

Bertolín J.r.; Joy M.;

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Resúmen: Despite the fact that the use of rosemary and thyme residues and essential oils in animal feeding was widely documented, that of myrtle is scarce. To test the hypothesis that myrtle essential oils (MEOs) could improve goats' carcass characteristics and meat quality traits, twenty-one male goats received a ration consisted of 40% oat hay and 60% concentrate. Experimental goat kids received the control diet supplemented with 0, 0.3 and 0.6% of myrtle essential oils (MEOs) for C, Myrt1 and Myrt2 groups respectively. The administration of MEO did not improve the daily DM intake (p > 0.05). Kids of C and Myrt2 groups had higher average daily gain than Myrt1 group (75 versus 55 g). The goats slaughtered at 19.9 kg of weight did not differ (p > 0.05) in carcass weights and carcass yield in terms of commercial dressing percentage (CDP = 41%) and real dressing percentage (RDP = 52%). The administration of MEO increased the meat polyphenol content, being higher in both Myrtle groups (87 versus. 56 mu g gallic acid equivalents g(-1) fresh matter, p < 0.05). Myrtle EO administration protected kids' meat against oxidation (0.48 versus. 0.91 mg MDA/kg of meat for Myrtle and C groups, respectively, at the 9th day of storage; p < 0.05). It could be useful to include MEO as a dietary supplement in goats' rations since it improves meat's oxidative status without negative effects on FA profile.

Palabras clave: fatty acids; goats; meat; myrtle essential oils; oxidative status; Alimentación de cabras; Alpha-tocopherol; Cabras; Extracts; Fatty acids; Fatty-acid-composition; Goats; Growth-performance; In-vitro; Lambs; Meat; Milk; Myrtle essential oils; Oxidative status; Plantas aromáticas; Polyphenol content; Profile; Rosmarinus-officinalis l.; Rumen fermentation

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