Next Article in Journal
Isonitrile-Based Multicomponent Synthesis of β-Amino Boronic Acids as β-Lactamase Inhibitors
Next Article in Special Issue
Morphological, Chemical, and Genetic Characteristics of Korean Native Thyme Bak-Ri-Hyang (Thymus quinquecostatus Celak.)
Previous Article in Journal
GC-MS Profile and Enhancement of Antibiotic Activity by the Essential Oil of Ocotea odorífera and Safrole: Inhibition of Staphylococcus aureus Efflux Pumps
Previous Article in Special Issue
In Vitro Antimicrobial Activity of Frankincense Oils from Boswellia sacra Grown in Different Locations of the Dhofar Region (Oman)
Open AccessArticle

Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality

1
Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico
2
Catedrático CONACYT-UACH, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua 31453, Mexico
3
Posgrado en Ciencias Biológico Agropecuarias/Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, Compostela 63700, Mexico
*
Author to whom correspondence should be addressed.
Antibiotics 2020, 9(5), 248; https://doi.org/10.3390/antibiotics9050248
Received: 4 April 2020 / Revised: 27 April 2020 / Accepted: 3 May 2020 / Published: 12 May 2020
(This article belongs to the Special Issue Chemical Composition and Biological Activities of Essential Oils)
A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200® 33 mg/kg), a low level of OEO (LO, 0.2 g/kg dry matter (DM)), a medium level of OEO (MO, 0.3g/ kg DM), and a high level of OEO (HO, 0.4 g/kg DM). Dietary supplementation of OEO at any concentration lowered the compression strength in comparison with CON and SM. MO had the highest a* values (7.99) and fatty acid concentration (C16:1n7, C18:1n9c, C18:1n6c, C20:1n9, and C18:2n6c) during storage for 7 d at 3 °C. Lipid oxidation was not promoted (p > 0.05) by the moderated supplementation of oregano essential oil; however, OEO at 0.3 g/kg DM showed a slight lipid pro-oxidant effect. Dietary supplementation of MO and SM had the same effect on colour, tenderness, and the fatty acid profile of lamb (L. lumborum). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the quality of the meat. View Full-Text
Keywords: lamb; carvacrol; monensin; meat tenderness; TBARS lamb; carvacrol; monensin; meat tenderness; TBARS
Show Figures

Figure 1

MDPI and ACS Style

Garcia-Galicia, I.A.; Arras-Acosta, J.A.; Huerta-Jimenez, M.; Rentería-Monterrubio, A.L.; Loya-Olguin, J.L.; Carrillo-Lopez, L.M.; Tirado-Gallegos, J.M.; Alarcon-Rojo, A.D. Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality. Antibiotics 2020, 9, 248.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop