Tsitsos Anestis, Dokou Stella, Chatzimanou Tryfon, Giannenas Ilias, Economou Vangelis, Arsenos Georgios
Laboratory of Animal Food Products Hygiene-Veterinary Public Health, School of Veterinary Medicine, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece.
Laboratory of Animal Nutrition, School of Veterinary Medicine, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece.
Animals (Basel). 2024 Nov 26;14(23):3408. doi: 10.3390/ani14233408.
Beef is a dominant meat commodity produced mainly from beef cattle breeds. Dairy cattle breeds are reared for milk production, but their calves could be raised to produce high quality meat subject to designated feeding. The objective here was to investigate the role of oregano oil-enriched diets on the quality characteristics of meat produced by Holstein bulls. Fifty Holstein bulls, aged 12 ± 2 months and with an average weight of 365 ± 60 kg, were used. They were equally allocated in two experimental groups (n = 25). One group (group CON) was offered a basal diet and the other (group OREG) the same diet enriched with 50 mg/kg DM of oregano oil, for a period of 90 days. Afterwards, meat samples were subjected to microbiological (1 h after slaughter), physicochemical (1st and 15th day after slaughter), and sensory analyses (15th day after slaughter). The beef of group OREG is characterized with improved color parameters and a lower malondialdehyde (MDA) production rate and content (68.52 ng/g versus 105.91 ng/g, = 0.01). The sensory evaluation of beef revealed higher scores for group OREG in flavor (3.88 versus 3.17, = 0.0007) and color (3.87 versus 3.21, = 0.001), as well as higher nutritional value, which was associated with significantly higher levels of alanine, arginine, aspartic acid, histidine, isoleucine, leucine, lysine, valine, and total amino acids ( < 0.05). Thus, the results suggest that the quality of the meat of Holstein bulls can be improved when they are fed a diet enriched with oregano oil.
牛肉是一种主要由肉牛品种生产的主要肉类商品。奶牛品种用于产奶，但它们的犊牛在经过特定饲养后可育肥以生产高品质的肉。本研究的目的是探讨富含牛至油的日粮对荷斯坦公牛所产肉品质特性的影响。选用50头12±2月龄、平均体重365±60 kg的荷斯坦公牛。它们被平均分配到两个实验组（n = 25）。一组（对照组）饲喂基础日粮，另一组（牛至油组）饲喂添加50 mg/kg干物质牛至油的相同日粮，为期90天。之后，对肉样进行微生物分析（屠宰后1小时）、理化分析（屠宰后第1天和第15天）和感官分析（屠宰后第15天）。牛至油组牛肉的特点是颜色参数得到改善，丙二醛（MDA）生成率和含量较低（分别为68.52 ng/g和105.91 ng/g，P = 0.01）。牛肉的感官评价显示，牛至油组在风味（3.88对3.17，P = 0.0007）和颜色（3.87对3.21，P = 0.001）方面得分更高，营养价值也更高，这与丙氨酸、精氨酸、天冬氨酸、组氨酸、异亮氨酸、亮氨酸、赖氨酸、缬氨酸和总氨基酸的显著较高水平相关（P < 0.05）。因此，结果表明，给荷斯坦公牛饲喂富含牛至油的日粮可以提高其肉的品质。
