Addition of herbal extracts to the Holstein-Friesian bulls' diet changes the quality of beef

Monika Modzelewska-Kapituła; Katarzyna Tkacz; Zenon Nogalski; Mirosława Karpińska-Tymoszczyk; Anna Draszanowska; Renata Pietrzak-Fiećko; Cezary Purwin; Krzysztof Lipiński

doi:10.1016/j.meatsci.2018.06.033

Addition of herbal extracts to the Holstein-Friesian bulls' diet changes the quality of beef

Meat Sci. 2018 Nov:145:163-170. doi: 10.1016/j.meatsci.2018.06.033. Epub 2018 Jun 27.

Authors

Monika Modzelewska-Kapituła¹, Katarzyna Tkacz², Zenon Nogalski³, Mirosława Karpińska-Tymoszczyk⁴, Anna Draszanowska⁴, Renata Pietrzak-Fiećko⁵, Cezary Purwin⁶, Krzysztof Lipiński⁶

Affiliations

¹ Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland. Electronic address: monika.modzelewska@uwm.edu.pl.
² Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland.
³ Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland.
⁴ Department of Human Nutrition, Faculty of Food Sciences, Słoneczna 45F, 10-719 Olsztyn, Poland.
⁵ Department of Commodities and Food Analysis, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland.
⁶ Department of Animal Nutrition and Feed Science, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland.

PMID: 29982069
DOI: 10.1016/j.meatsci.2018.06.033

Abstract

Twenty four Holstein-Friesian bulls were randomly assigned to one of three dietary treatments: a control diet, diet O (supplemented with Optirum herbal extracts improving the functioning of the gastrointestinal tract of cattle), and diet OS (containing two herbal preparation: Optirum and Stresomix, used to reduce stress). The quality of longissimus lumborum (LL) and semimembranosus (SM) muscles were determined after 14 days of wet ageing. The diet influenced proximate composition, pH, water holding capacity, colour, shear force and some sensory quality attributes of beef, although the influence depended on the muscle type. The supplementation of the bulls' diet with two herbal preparations (OS diet) had a beneficial impact on technological properties and sensory tenderness of LL muscles. The herbal extracts O and OS had no negative effect on lipid oxidation or the sensory attributes of beef. Thus, it is recommended to use a combination of these two products in cattle feeding.

Keywords: Antioxidants; Cattle feeding; Lipid oxidation; Meat; Tenderness.

MeSH terms

Animal Feed
Animal Husbandry*
Animals
Cattle
Color
Diet
Dietary Supplements*
Food Handling
Food Quality
Humans
Lipid Metabolism
Magnoliopsida*
Male
Muscle, Skeletal
Plant Extracts*
Random Allocation
Red Meat / analysis*
Species Specificity
Stress, Mechanical
Taste

Substances

Plant Extracts