Natural additives as a source of antioxidants improve lipid oxidation, antioxidant activity, and shelf-life of beef

Author: M.G Ornaghi, R.A.C. Passetti, M.A.P. Cardoso, A.C.P. Vital, R.M. do Prado, A. Guerrero, D.F. Rossoni & I.N. do Prado
Year: 2024
Issue: 1
Volume: 54
Page: 58 - 68

Forty young bulls were finished in feedlot with diets that contained different dosages of a combination of several natural additives (NA), i.e., clove essential oil, cashew and castor oil, and rumen-protected eugenol, vanillin, and thymol. The animals were randomized in five diets containing four different inclusion levels of NA and a control diet (n = 8 animals per treatment): basal diet without NA (CON); NA15 = 1500 mg/day; NA30 = 3000 mg/day; NA45 = 4500 mg/day, and NA60 = basal diet with 6000 mg/day of the natural additives blend. Colour, antioxidant activity (DPPH, ABTS and FRAP assays), lipid oxidation, and visual acceptability were evaluated through display (until 14 d in vacuum or film packages). Both factors (diet and display) affected all parameters evaluated. The highest dosage, NA60, was able to improve the antioxidant potential, decreasing beef oxidation to produce a higher visual acceptability. The results of this research provide evidence that NA included in the diet of beef cattle can improve overall meat quality and extend shelf-life, thus, providing higher visual acceptability through the colour perception of consumers.

Keywords: Bioactive compounds; essential oils; eugenol; natural antioxidants; oxidation stability; thymol
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