000148090 001__ 148090
000148090 005__ 20250115151521.0
000148090 0247_ $$2doi$$a10.1071/AN18620
000148090 0248_ $$2sideral$$a116528
000148090 037__ $$aART-2020-116528
000148090 041__ $$aeng
000148090 100__ $$aRivaroli, D. C.
000148090 245__ $$aEffect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot
000148090 260__ $$c2020
000148090 5203_ $$aContext: Natural additives have been studied to increase animal performance and the quality of meat as alternatives to the use of antibiotics.
Aims: The present work investigated the effects of an essential oil blend (oregano, rosemary, lemon, garlic, eucalyptus, thyme and sweet orange) incorporated into the diet of crossbred heifers on the meat quality.
Methods: Thirty 12-month-old half-sister crossbred heifers (1/2 Angus vs 1/2 Nellore) with an average weight of 219.8 ± 8.8 kg were allocated in individual pens for 3 months. Three diets were tested: E0.0 (without the essential oil blend); E3.5 (with 3.5 g of the essential oil blend/animal.day); E7.0 (7.0 g of the essential oil blend/animal.day). The fatty acid composition (chemical) and profile of the Longissimus muscle were evaluated. In addition, the effect of aging (1, 7 and 14 days in vacuum packs at 2°C) on the colour, cooking and thawing losses, texture, and lipid oxidation were determined.
Key results: The essential oil blend did not affect (P > 0.05) the meat. It did not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging.
Conclusions: The chemical composition, water holding capacity, shear force, lipid oxidation, and fatty acid profile were not influenced by including the essential oil blend in the diet of heifers. Implications: The use of low dosages of an essential oil blend could be applied in the diet of heifers, without affecting meat quality.
000148090 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000148090 590__ $$a1.533$$b2020
000148090 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b35 / 63 = 0.556$$c2020$$dQ3$$eT2
000148090 592__ $$a0.529$$b2020
000148090 593__ $$aFood Science$$c2020$$dQ2
000148090 593__ $$aAnimal Science and Zoology$$c2020$$dQ2
000148090 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000148090 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, María del Mar$$uUniversidad de Zaragoza
000148090 700__ $$0(orcid)0000-0001-6166-7499$$aSañudo, C.
000148090 700__ $$0(orcid)0000-0001-6420-6364$$aGuerrero, A.
000148090 700__ $$aJorge, A. M.
000148090 700__ $$aVital, A. C. P.
000148090 700__ $$aValero, M. V.
000148090 700__ $$aDo Prado, R. M.
000148090 700__ $$aDo Prado, I. N.
000148090 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000148090 773__ $$g60 (2020), 595–602$$pAnim. Prod. Sci.$$tAnimal Production Science$$x1836-0939
000148090 85641 $$uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85079062257&doi=10.1071%2fAN18620&partnerID=40&md5=767f61d4d9dd21020b35fcc54e56d62e$$zTexto completo de la revista
000148090 8564_ $$s171648$$uhttps://zaguan.unizar.es/record/148090/files/texto_completo.pdf$$yVersión publicada
000148090 8564_ $$s2665983$$uhttps://zaguan.unizar.es/record/148090/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000148090 909CO $$ooai:zaguan.unizar.es:148090$$particulos$$pdriver
000148090 951__ $$a2025-01-15-15:14:34
000148090 980__ $$aARTICLE