Department of Animal Science, Federal University of Roraima, Boa Vista, Brazil.
Department of Animal Science, University Estadual of Maringá, Maringá, Brazil.
J Sci Food Agric. 2020 Oct;100(13):4782-4790. doi: 10.1002/jsfa.10537. Epub 2020 Jul 9.
This study evaluated the acceptability (by sensorial and visual analyses) of meat from 40 Nellore heifers (finished in feedlots for 73 days) fed with different diets supplemented with essential oils (EOs) and an active principle blend. The five diets tested were: CON - a diet without essential oil and active principle blend (eugenol, thymol, and vanillin); ROS - a diet supplemented with rosemary EO; BLE - supplemented with a blend; BCL - a diet with clove EO+ blend; and BRC - a diet with rosemary, clove EOs + blend. The acceptability of diet and aging time was evaluated by consumers.
Diet affected consumer acceptability and visual analysis (meat color). The diets with EO and the blend showed better sensory acceptance by the consumers; meat aged for 7 days received higher scores than meat aged for 1 day. Meat from heifers that received both EOs + blend (BCL, BRC) obtained the highest scores in the visual evaluation.
The use of natural compounds in ruminant diets improves the sensory characteristics of meat without damaging visual acceptability and may be an alternative to the conventional additive market. © 2020 Society of Chemical Industry.
本研究评估了 40 头尼洛利小母牛（在育肥场育肥 73 天）的肉的可接受性（通过感官和视觉分析），这些小母牛饲喂了不同的日粮，添加了精油（EOs）和活性成分混合物。测试了五种日粮：CON - 不含精油和活性成分混合物（丁香酚、百里香酚和香草醛）的日粮；ROS - 添加迷迭香精油的日粮；BLE - 添加混合物的日粮；BCL - 添加丁香精油+混合物的日粮；BRC - 添加迷迭香、丁香精油+混合物的日粮。消费者评估了日粮和老化时间的可接受性。
日粮影响消费者的可接受性和视觉分析（肉色）。添加 EO 和混合物的日粮得到了消费者更好的感官接受；7 天龄的肉比 1 天龄的肉得分更高。同时接受两种 EOs+混合物（BCL、BRC）的小母牛的肉在视觉评估中获得了最高的分数。
在反刍动物日粮中使用天然化合物可以改善肉的感官特性，而不会损害视觉可接受性，可能是传统添加剂市场的替代品。© 2020 化学工业协会。
