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Dietary essential oil mix improves oxidative stability and hygienic characteristic of lamb meat

Ranucci, David, Branciari, Raffaella, Cobellis, Gabriella, Acuti, Gabriele, Miraglia, Dino, Olivieri, Oliviero, Roila, Rossana, Trabalza-Marinucci, Massimo
Small ruminant research 2019 v.175 pp. 104-109
2,2-diphenyl-1-picrylhydrazyl, Cinnamomum verum, Enterobacteriaceae, Eucalyptus globulus, animals, antioxidant activity, bark, cinnamon, color, diet, dill, essential oils, food sanitation, hygiene, lamb meat, oxidation, oxidative stability, plate count, red meat, storage time, thiobarbituric acid-reactive substances
Lamb meat hygiene and oxidation were considered in two groups of animals fed a diet with and without a mix of dill (Aneto graveolens L.), cinnamon bark (Cinnamomum Zeylanicum Blume) and eucalyptus (Eucalyptus globulus Labill.) essential oils. After 7 days of storage, a significant difference was observed on the Total Viable Count (TVC) of the meat surface (6.58 and 7.03 Log CFU/g for the meat from treated and untreated group, respectively), but not on the Enterobacteriaceae count (2.54 and 2.84 Log CFU/g). The effect on red meat color was evident after 7 days (redness values, 11.51 and 12.96 in untreated and treated group, respectively). The antioxidant effect of the essential oil mix was shown by the DPPH and ABTS assays, which revealed a higher antioxidant activity of the meat, and by the TBARs values, with lower levels observed in the meat of the supplemented group.