Effect of Oregano (<i>Lippia graveolens</i>) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat
The objective of this study was to evaluate the inclusion of oregano essential oil (OEO) as a phytogenic feed additive in the diet of lambs on the productive performance, ruminal pH, ammoniacal nitrogen production, volatile fatty acids, nitrogen balance, carcass yield, backfat thickness, loin eye (&...
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| Format: | Article |
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MDPI AG
2022-07-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/12/7/973 |
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| author | Adrián Muñoz-Cuautle María Esther Ortega-Cerrilla José Guadalupe Herrera-Haro Cuauhtémoc Nava-Cuellar Carlos Gutiérrez-Olvera Jacinto Efrén Ramírez-Bribiesca Pedro Zetina-Córdoba |
| author_facet | Adrián Muñoz-Cuautle María Esther Ortega-Cerrilla José Guadalupe Herrera-Haro Cuauhtémoc Nava-Cuellar Carlos Gutiérrez-Olvera Jacinto Efrén Ramírez-Bribiesca Pedro Zetina-Córdoba |
| author_sort | Adrián Muñoz-Cuautle |
| collection | DOAJ |
| description | The objective of this study was to evaluate the inclusion of oregano essential oil (OEO) as a phytogenic feed additive in the diet of lambs on the productive performance, ruminal pH, ammoniacal nitrogen production, volatile fatty acids, nitrogen balance, carcass yield, backfat thickness, loin eye (<i>Longissimus dorsi</i>) area, shelf life, and antioxidant activity of the meat. Thirty-nine Suffolk × Hampshire lambs (19 ± 3.7 kg live weight) were used in a completely randomized design with three treatments (<i>n</i> = 13) consisting of 0, 0.02, and 0.04% OEO in the diet. The inclusion of OEO in the diet did not affect (<i>p</i> > 0.05) the productive performance due to the treatments; similarly, no differences (<i>p</i> > 0.05) were observed in the ruminal variables and nitrogen balance. Backfat thickness and loin eye area had similar results (<i>p</i> > 0.05), and the antioxidant activity in meat was improved (<i>p</i> < 0.05) with the inclusion of OEO. Shelf life and crude protein content increased (<i>p</i> < 0.05) with the inclusion of OEO in the diet and with the passing of storage days. Dry matter was affected (<i>p</i> < 0.05) by the storage time, with a decrease observed on day 24. pH, ether extract, and ash were not affected (<i>p</i> > 0.05). It is concluded that the productive performance, ruminal variables, nitrogen balance, loin eye area, backfat thickness, and carcass yield were not affected by the inclusion of OEO. However, crude protein remained stable and antioxidant activity improved, increasing the shelf life of lamb meat. |
| first_indexed | 2024-03-09T12:24:04Z |
| format | Article |
| id | doaj.art-bf2b7e28849c4af8b6db0522bf95d09b |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-09T12:24:04Z |
| publishDate | 2022-07-01 |
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| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-bf2b7e28849c4af8b6db0522bf95d09b2023-11-30T22:37:08ZengMDPI AGAgriculture2077-04722022-07-0112797310.3390/agriculture12070973Effect of Oregano (<i>Lippia graveolens</i>) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb MeatAdrián Muñoz-Cuautle0María Esther Ortega-Cerrilla1José Guadalupe Herrera-Haro2Cuauhtémoc Nava-Cuellar3Carlos Gutiérrez-Olvera4Jacinto Efrén Ramírez-Bribiesca5Pedro Zetina-Córdoba6Posgrado en Recursos Genéticos y Productividad—Ganadería, Colegio de Postgraduados, Texcoco 56230, MexicoPosgrado en Recursos Genéticos y Productividad—Ganadería, Colegio de Postgraduados, Texcoco 56230, MexicoPosgrado en Recursos Genéticos y Productividad—Ganadería, Colegio de Postgraduados, Texcoco 56230, MexicoDepartamento de Nutrición Animal y Bioquímica, Universidad Nacional Autónoma de México, Ciudad de México 04510, MexicoDepartamento de Nutrición Animal y Bioquímica, Universidad Nacional Autónoma de México, Ciudad de México 04510, MexicoPosgrado en Recursos Genéticos y Productividad—Ganadería, Colegio de Postgraduados, Texcoco 56230, MexicoPrograma Académico de Ingeniería Agroindustrial, Universidad Politécnica de Huatusco, Veracruz 94100, MexicoThe objective of this study was to evaluate the inclusion of oregano essential oil (OEO) as a phytogenic feed additive in the diet of lambs on the productive performance, ruminal pH, ammoniacal nitrogen production, volatile fatty acids, nitrogen balance, carcass yield, backfat thickness, loin eye (<i>Longissimus dorsi</i>) area, shelf life, and antioxidant activity of the meat. Thirty-nine Suffolk × Hampshire lambs (19 ± 3.7 kg live weight) were used in a completely randomized design with three treatments (<i>n</i> = 13) consisting of 0, 0.02, and 0.04% OEO in the diet. The inclusion of OEO in the diet did not affect (<i>p</i> > 0.05) the productive performance due to the treatments; similarly, no differences (<i>p</i> > 0.05) were observed in the ruminal variables and nitrogen balance. Backfat thickness and loin eye area had similar results (<i>p</i> > 0.05), and the antioxidant activity in meat was improved (<i>p</i> < 0.05) with the inclusion of OEO. Shelf life and crude protein content increased (<i>p</i> < 0.05) with the inclusion of OEO in the diet and with the passing of storage days. Dry matter was affected (<i>p</i> < 0.05) by the storage time, with a decrease observed on day 24. pH, ether extract, and ash were not affected (<i>p</i> > 0.05). It is concluded that the productive performance, ruminal variables, nitrogen balance, loin eye area, backfat thickness, and carcass yield were not affected by the inclusion of OEO. However, crude protein remained stable and antioxidant activity improved, increasing the shelf life of lamb meat.https://www.mdpi.com/2077-0472/12/7/973phytogenic additiveoxidative stabilitymeat quality |
| spellingShingle | Adrián Muñoz-Cuautle María Esther Ortega-Cerrilla José Guadalupe Herrera-Haro Cuauhtémoc Nava-Cuellar Carlos Gutiérrez-Olvera Jacinto Efrén Ramírez-Bribiesca Pedro Zetina-Córdoba Effect of Oregano (<i>Lippia graveolens</i>) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat Agriculture phytogenic additive oxidative stability meat quality |
| title | Effect of Oregano (<i>Lippia graveolens</i>) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat |
| title_full | Effect of Oregano (<i>Lippia graveolens</i>) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat |
| title_fullStr | Effect of Oregano (<i>Lippia graveolens</i>) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat |
| title_full_unstemmed | Effect of Oregano (<i>Lippia graveolens</i>) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat |
| title_short | Effect of Oregano (<i>Lippia graveolens</i>) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat |
| title_sort | effect of oregano i lippia graveolens i essential oil as a phytogenic feed additive on productive performance ruminal fermentation and antioxidant activity in lamb meat |
| topic | phytogenic additive oxidative stability meat quality |
| url | https://www.mdpi.com/2077-0472/12/7/973 |
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