Effect of Oregano ( Lippia graveolens ) Essential Oil as a Phytogenic Feed Additive on Productive Performance, Ruminal Fermentation, and Antioxidant Activity in Lamb Meat

Adrián Muñoz-Cuautle, María Esther Ortega-Cerrilla, José Guadalupe Herrera-Haro, Cuauhtémoc Nava-Cuellar, Carlos Gutiérrez-Olvera, Jacinto Efrén Ramírez-Bribiesca and Pedro Zetina-Córdoba
Additional contact information
Adrián Muñoz-Cuautle: Posgrado en Recursos Genéticos y Productividad—Ganadería, Colegio de Postgraduados, Texcoco 56230, Mexico
María Esther Ortega-Cerrilla: Posgrado en Recursos Genéticos y Productividad—Ganadería, Colegio de Postgraduados, Texcoco 56230, Mexico
José Guadalupe Herrera-Haro: Posgrado en Recursos Genéticos y Productividad—Ganadería, Colegio de Postgraduados, Texcoco 56230, Mexico
Cuauhtémoc Nava-Cuellar: Departamento de Nutrición Animal y Bioquímica, Universidad Nacional Autónoma de México, Ciudad de México 04510, Mexico
Carlos Gutiérrez-Olvera: Departamento de Nutrición Animal y Bioquímica, Universidad Nacional Autónoma de México, Ciudad de México 04510, Mexico
Jacinto Efrén Ramírez-Bribiesca: Posgrado en Recursos Genéticos y Productividad—Ganadería, Colegio de Postgraduados, Texcoco 56230, Mexico
Pedro Zetina-Córdoba: Programa Académico de Ingeniería Agroindustrial, Universidad Politécnica de Huatusco, Veracruz 94100, Mexico

Agriculture, 2022, vol. 12, issue 7, 1-11

Abstract: 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 ( Longissimus dorsi ) 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 ( n = 13) consisting of 0, 0.02, and 0.04% OEO in the diet. The inclusion of OEO in the diet did not affect ( p > 0.05) the productive performance due to the treatments; similarly, no differences ( p > 0.05) were observed in the ruminal variables and nitrogen balance. Backfat thickness and loin eye area had similar results ( p > 0.05), and the antioxidant activity in meat was improved ( p < 0.05) with the inclusion of OEO. Shelf life and crude protein content increased ( p < 0.05) with the inclusion of OEO in the diet and with the passing of storage days. Dry matter was affected ( p < 0.05) by the storage time, with a decrease observed on day 24. pH, ether extract, and ash were not affected ( p > 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.

Keywords: phytogenic additive; oxidative stability; meat quality (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2077-0472/12/7/973/pdf (application/pdf)
https://www.mdpi.com/2077-0472/12/7/973/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:12:y:2022:i:7:p:973-:d:856790

Access Statistics for this article

Agriculture is currently edited by Ms. Leda Xuan

More articles in Agriculture from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().