State Key Laboratory of Herbage Improvement and Grassland Agro-ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Gansu Herbivorous Animal Husbandry Technology Center, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, China.
Centro Regional de Investigación Carillanca, Instituto de Investigaciones Agropecuarias INIA, Vilcún, Chile.
J Sci Food Agric. 2024 Dec;104(15):9581-9591. doi: 10.1002/jsfa.13782. Epub 2024 Aug 7.
Essential oils extracted from cinnamon bark and oregano are rich in cinnamaldehyde and carvacrol and show potential for promoting animal performance. However, their impact on rumen biohydrogenation and the fatty acid composition of meat has not been reported. The hypothesis of this study was that a blend of essential oils rich in cinnamaldehyde and carvacrol would inhibit rumen biohydrogenation and promote the accumulation of polyunsaturated fatty acids (PUFAs) in lamb meat. The present study evaluated the effect of a blend essential oil (EO) rich in cinnamaldehyde and carvacrol on the nutrient digestibility, rumen biohydrogenation, growth performance, and fatty acid profile of the longissimus lumborum of lambs.
Sixty male lambs with an average age of 84 ± 0.98 days and initial body mass of 25.4 ± 0.29 kg (mean ± standard deviation) were assigned randomly to four diets, and supplemented with 0 (EO0), 30 (EO30), 60 (EO60), and 120 (EO120) mg kg dry matter of EO for 60 days. Although dry matter and neutral detergent fiber digestibility all showed a linear decrease (P ≤ 0.02) with increasing quantities of EO, final body mass and average daily gain increased linearly (P = 0.04), and average daily weight gain (ADG)/dry matter intake (DMI) tended to increase linearly (P = 0.07). Increasing EO supplementation resulted in a linear decrease in total volatile fatty acid concentration, acetate molar percentage, and acetate-to-propionate ratio (P ≤ 0.03), with the EO120 treatment being lower than the other EO treatments (P ≤ 0.05). Seven lambs from the EO120 treatment and seven lambs from the EO0 treatment were randomly slaughtered. It was observed that the proportions of C18:2n6c and PUFA in longissimus lumborum were higher in the EO120 treatment than the EO0 treatment (P ≤ 0.05). The relative abundance of Firmicutes in the rumen was decreased by the EO120 treatment in comparison with the EO0 treatment (P ≤ 0.05). Furthermore, the predicted relative abundances of genes encoding for conjugated linoleic acid reductase tended to decrease with the EO120 treatment (P = 0.06).
We demonstrated that supplementation of the EO blend rich in cinnamaldehyde and carvacrol can enhance lamb growth performance and promote the deposition of desirable PUFAs in meat. © 2024 Society of Chemical Industry.
肉桂皮和牛至精油富含肉桂醛和香芹酚，具有促进动物生产性能的潜力。然而，它们对瘤胃生物氢化和肉中脂肪酸组成的影响尚未报道。本研究的假设是，富含肉桂醛和香芹酚的精油混合物会抑制瘤胃生物氢化并促进羊肉中多不饱和脂肪酸（PUFA）的积累。本研究评估了富含肉桂醛和香芹酚的混合精油（EO）对羔羊的养分消化率、瘤胃生物氢化、生长性能和背最长肌脂肪酸谱的影响。
60 只雄性羔羊，平均年龄 84±0.98 天，初始体重 25.4±0.29kg（平均值±标准偏差）被随机分配到 4 种日粮中，并分别补充 0（EO0）、30（EO30）、60（EO60）和 120（EO120）mg·kg-1 干物质 EO 60 天。尽管干物质和中性洗涤剂纤维消化率均呈线性下降（P≤0.02），但随着 EO 用量的增加，末重和平均日增重呈线性增加（P=0.04），平均日增重（ADG）/干物质摄入量（DMI）呈线性增加趋势（P=0.07）。随着 EO 补充量的增加，总挥发性脂肪酸浓度、乙酸摩尔百分比和乙酸/丙酸比呈线性下降（P≤0.03），EO120 处理低于其他 EO 处理（P≤0.05）。从 EO120 处理和 EO0 处理中随机屠宰 7 只羔羊。结果表明，在 EO120 处理中，背最长肌中的 C18:2n6c 和 PUFA 比例高于 EO0 处理（P≤0.05）。与 EO0 处理相比，EO120 处理降低了瘤胃中厚壁菌门的相对丰度（P≤0.05）。此外，编码共轭亚油酸还原酶的基因的预测相对丰度随 EO120 处理而趋于下降（P=0.06）。
我们证明，补充富含肉桂醛和香芹酚的 EO 混合物可以提高羔羊的生长性能，并促进肉中理想的 PUFAs 的沉积。 © 2024 化学工业协会。
