Acta Scientific Veterinary Sciences (ISSN: 2582-3183)

Research Article Volume 4 Issue 1

Influence of the Combination of Herbal Extracts and Essential Oils on Meat Quality After Slaughter

Dang Thi Ngoc Anh1, Do Tan Duong2, Nguyen Van Chanh1, Bui Thi Tra Mi1, Dang Thi Ngoc Anh3, Dang Hoang Dao4 and Duong Nguyen Khang5*

1Faculty of Veterinary and Animal Husbandry, Nong lam University, Vietnam
2International Cooperation Office, Nong lam University, Vietnam
3Faculty of Chemical engineering and Food technology, Nong lam University, Vietnam
4Faculty of Veterinary - Animal science, HUTECH University of Technology, Vietnam
5Research and Technology Transfer Center, Nong lam University, Vietnam

*Corresponding Author: Duong Nguyen Khang, Research and Technology Transfer Center, Nong lam University, Vietnam.

Received: December 06, 2021; Published: December 31, 2021

Abstract

The experiment aimed to evaluate the influence of the combination herbal extracts and essential oils on meat quality after slaughter. A total of four hundred fifty crossbred weaned pigs [(Yorkshire - Landrace) x Duroc; 28 days old; 7.21 ± 0.08 kg of BW] were randomly allotted to 3 treatments in a randomized complete design. The 3 treatments included (1) a basal diet, (2) the basal diet + 3 g/kg of feed CHE (a combination of herbal extracts and essential oils) and (3) the basal diet + 5 g/kg of feed CHE. Finishing the study, six pigs (3 barrows and 3 gilts) per treatment were slaughtered at 103.2 ± 1.4 kg of BW). The Longissimus dorsi (LD) muscles, were removed from the carcass at the 10th to 15th ribs with a weight of 1.5 - 2.5 kg, vacuum-packed, and stored frozen (4°C) for meat quality parameter. The results showed that using the combination of herbal extracts and essential oils improved the quality pork after slaughter. Specifically, at 24 hours after slaughter, the L* value in the CHE 5 g/kg feed supplement treatment (53.202) was significantly higher (P < 0.001) compared with other treatments. At both time points measurement, the b* values were lower when using CHE - supplemented diet. Similarly, the drip loss rate after 24 hours of slaughter in 3 treatments was 0.358; 0.351; 0.315 with P < 0.05. In addition, the shear force in the treatment supplemented with CHE 5 g/kg feed (20.25 N) was not significantly higher (P > 0.05) than in the treatments supplemented with CHE 3 g/kg feed (18.26 N) and the treatment without CHE (17.48 N). The addition of herbal preparations tended to improve the nutritional profile and fatty acid composition of pork, but this difference was not statistically significant (P > 0.005).

Keyword: Color Meat; Essential Oils; Fatty Acid Profile; Herbal Extracts; pH Value

References

  1. An T T V. “Use of medicinal plants in animal health care”. National Conference Animal and Veterinary Science 2021 AVS2021 (2021): 136.
  2. Bahelka I., et al. “Chemical composition, meat quality and oxidative status of pork after supplementation of diet with vitamin e and/or vitamin E + herb extracts”. Biotechnology in Animal Husbandry 3 (2011): 853-860.
  3. Botsoglou N., et al. “Performance of rabbits and oxidative stability of muscle tissues as affected bydietary supplementation with oregano essential oil”. Archives of Animal Nutrition 58 (2004): 209-218.
  4. Byun P H., et al. “Effects of garlic addition on lipid oxidation of ground pork during storage”. Korean Journal of Food and Cookery Science 17 (2001): 117-122.
  5. Dawidowicz A L., et al. “Antioxidant properties of BHT estimated by ABTS assay in systems differing in pH or metal ion or water concentration”. European Food Research and Technology 232 (2011): 837-840.
  6. Erika B S., et al. “The main chemical composition parameters of pork (Review)”. Review on Agriculture and Rural Development 2 (2012): 534-539.
  7. Hanczakowska E., et al. “Effect of dietary inclusion of a herbal extract mixture and different oils on pig performance and meat quality”. Meat Science 108 (2015): 61-66.
  8. Hien T L. Textbook of Veterinary Medicine and Community Health (2020).
  9. Holmer S F., et al. “The effect of pH on shelf-life of pork during aging and simulated retail display”. Meat Science1 (2008): 86-93.
  10. Honikel K O. “Reference methods for the assessment of physical characteristics of meat”. Meat Science 49 (1998): 447-457.
  11. Hua-Wei L., et al. “Utilization of Chinese Herbal Feed Additives in Animal Production”. Agricultural Sciences in China8 (2011): 1262-1272.
  12. Hygreeva D., et al. “Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products”. Meat Science 1 (2014): 47-57.
  13. Ilze G., et al. “Herbal extracts for ensuring pork meat quality during cold storage”. Proceeding of the Lavian Academy of Science71 (2017): 453-460.
  14. Joo S T., et al. “Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin”. Journal of Animal Science 80 (2002): 108-112.
  15. Kamel C. "A novel look at a classic approach of plant extracts. The focus on herbs and spices in modern animal feeding is too often forgotten. Since the prohibition of most of the anti-microbial growth promoters, plant extracts have gained interest in alternative feed strategies”. Feed mix - The internaltional Journal on Feed, Nutrition and Technology4 (2000): 19-23.
  16. Kanner J. “Oxidative processes in meat and meat products: Quality implications”. Meat Science1 (1994): 169-189.
  17. Kim B K., et al. “Effects of Kaolinite (Macsumsuk) and Herb Mixtures on the Quality and Physicochemical Properties of Pork”. Korean Journal Food Science Animal Resource3 (2014) 395-402.
  18. Kauffman R G., et al. “Variations in pork quality; history, definition, extent, resolution”. Swine Health and Production2 (1992): 28-34.
  19. Lanzotti V. “The analysis of onion and garlic”. Journal of Chromatography A 1112 (2006): 3-22.
  20. Lee KG., et al. “Determination of Antioxidant Potential of Volatile Extracts Isolated from Various Herbs and Spices”. Journal of Agricultural and Food Chemistry17 (2002): 4947-4952.
  21. Mancini S., et al. “Effect of Turmeric (Curcuma longa L.) Powder as Dietary Antioxidant Supplementation on Pig Meat Quality”. Journal of Food Processing and Preservation1 (2016): 6.
  22. Michael E R D., et al. “Pork as a Source of Omega-3 (n-3) Fatty Acids”. Journal of Clinical Medicine12 (2015: 1999-2011.
  23. Qiang L., et al. “Dietary cinnamaldehyde supplementation improves the growth performance, oxidative stability immune function and meat quality of finishing pigs”. Livestock Science 240 (2020): 104221.
  24. Samolinska W., et al. “Evaluation of garlic and dandelion supplementation on the growth performance, carcass traits, and fatty acid composition of growing-finishing pigs”. Animal Feed Science and Technology 259 (2020): 114316.
  25. Sonia T A., et al. “Effects of dietary natural and fermented herb combination on growth performance, carcass traits and meat quality in grower-fifinisher pigs”. Meat Science 122 (2016): 7-15.
  26. Sung Y P., et al. “Effect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated Storage”. Korean Journal for Food Science of Animal Resources5 (2014): 638-646.
  27. Rincker P J., et al. “Intramuscular fat content has little infl uence on the eating quality of fresh pork loin chops”. Journal Animal Science 86 (2008): 730-737.
  28. Warner RD and Kauffman RG. “Muscle protein changes post mortem in relation to pork quality traits”. Meat Science 45 (1997): 339-352.
  29. Wen C., et al. “Effects of dietary methionine on growth performance, meat quality and oxidative status of breast muscle in fast- and slow-growing broilers”. Poult Science 96 (2017): 1707-1714.
  30. Zhang W., et al. “Curcumin Suppresses Aldosterone-Induced CRP Generation in Rat Vascular Smooth Muscle Cells via Interfering with the ROS-ERK1/2 Signaling Pathway”. Evidence-Based Complementary and Alternative Medicine 7 (2010): 324565.
  31. Zullo A., et al. “Chemical composition of pig meat from the genetic type 'Casertana' and its crossbreeds”. Meat Science1 (2003): 89-100.

Citation

Citation: Duong Nguyen Khang., et al. “Influence of the Combination of Herbal Extracts and Essential Oils on Meat Quality After Slaughter". Acta Scientific Veterinary Sciences 4.1 (2022): 194-200.

Copyright

Copyright: © 2022 Duong Nguyen Khang., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate35%
Acceptance to publication20-30 days
Impact Factor1.008

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is December 25, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"

Contact US