Meat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils

Forty young crossbred bulls (10 ± 2.2 months of age; 219 ± 11.7 kg) were finished in a feedlot with one of five different treatments: CON, control (no essential oil); CLO450, clove essential oil (450 mg/kg); CLO880, clove essential oil (880 mg/kg); CIN450; cinnamon essential oil (450 mg/kg); and CIN...

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Bibliographic Details
Published in:Meat science 2021-04, Vol.174, p.108412-108412, Article 108412
Main Authors: Torrecilhas, Juliana Akamine, Ornaghi, Mariana Garcia, Passetti, Rodrigo Augusto Cortez, Mottin, Camila, Guerrero, Ana, Ramos, Tatiane Rogelio, Vital, Ana Carolina Pelaes, Sañudo, Carlos, Malheiros, Euclides Braga, Prado, Ivanor Nunes do
Format: Article
Language:English
Subjects:
Antioxidant
Consumers
Natural extract
Sensory analysis
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Summary:Forty young crossbred bulls (10 ± 2.2 months of age; 219 ± 11.7 kg) were finished in a feedlot with one of five different treatments: CON, control (no essential oil); CLO450, clove essential oil (450 mg/kg); CLO880, clove essential oil (880 mg/kg); CIN450; cinnamon essential oil (450 mg/kg); and CIN880, cinnamon essential oil (880 mg/kg). Instrumental meat quality attributes and consumer acceptability aspects (visual and sensory) were assessed during meat ageing and display. The inclusion of clove essential oil showed (P = 0.033) a quadratic effect on lipid oxidation in meat evaluated under display conditions. Level of cinnamon essential oil affected (P  0.05) on sensory or visual acceptability. Ageing (7 days) enhanced (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2020.108412