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

Meat Science Volume 145, November 2018, Pages 163-170 Meat Science Author links open overlay panelMonikaModzelewska-KapitułaaKatarzynaTkaczaZenonNogalskibMirosławaKarpińska-TymoszczykcAnnaDraszanowskacRenataPietrzak-FiećkodCezaryPurwineKrzysztofLipińskie a Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland b Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland c Department of Human Nutrition, Faculty of Food Sciences, Słoneczna 45F, 10-719 Olsztyn, Poland d Department of Commodities and Food Analysis, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland e Department of Animal Nutrition and Feed Science, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland Received 13 November 2017, Revised 6 June 2018, Accepted 25 June 2018, Available online 27 June 2018. https://doi.org/10.1016/j.meatsci.2018.06.033Get rights and content 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. Previous articleNext article Keywords AntioxidantsCattle feedingLipid oxidationMeatTenderness