Search

To test the hypothesis that feeding cull ewes with Rosemary (Rosmarinus officinalis L.) distillation residues (RR) and linseed improves meat quality traits; fatty acid (FA) profile, lipid oxidation, meat colour, sensory and microbiological analysis were investigated. For this, 28 Barbarine ewes received 500 g of basal diet and 700 g of concentrate. Two groups received the control concentrate (CC) with, as basal diet, straw for CCC and straw plus 200 g of RR for RCC group. The two other groups received the concentrate containing 10% of linseed (LC) with straw for CLC and straw plus 200 g of RR for RLC group. The linseed intake increased n‐3 PUFA (+28.7%) and C18:3n‐3(+41%) and decreased n‐6/n‐3 ratio from 4.55 to 3.25; while the RR diet affected only the content of branched chain fatty acid in cull ewes' meat. Feeding RR combined to linseed delayed lipid oxidation at almost ½ at Day 9 (2.38 vs. 4.63 for RLC and CLC respectively). Meat from rosemary diet had higher tenderness and lower resilience. It is concluded that the meat obtained after rosemary and linseed supply can be regarded as healthier and shows higher quality traits and greater oxidation stability under chilling storage. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of rosemary essential oils (REO) and the forage nature on ewes' performances, immune response and lambs' growth and mortality. Forty-eight dairy ewes (Sicilo-Sarde) were fed oat-hay or oat-silage supplemented with 400 g of concentrate during pregnancy and 600 g during postpartum. The experimental concentrate contained the same mixture as the control (barley, soybean meal and mineral vitamin supplement) more 0.6 g/kg of REO. Two groups were obtained with each forage (Hay groups: H-C and H-REO; Silage groups: S-C and S-REO). REO increased the dry matter (DM) intake, the nitrogen intake and retention being higher with the silage groups (P < 0.05). REO increased solid non-fat (P = 0.004) and fat contents of colostrum which was higher with hay (P = 0.002). REO decreased lamb mortality (P < 0.05) which averaged 21% for control groups and 6% for H-REO, while no mortality was recorded with S-REO. REO dietary supply improved forage intake and tended to ameliorate colostrum production; it could be a natural additive to improve ewes' performances. [ABSTRACT FROM AUTHOR]

Abstract: The aim of the present study was to determine the increase in shelf life of fresh Barbarine lamb's meat due to the effect of rosemary essential oils (RE) dietary. Thirty-two Barbarine lambs (19.9kg body weight (BW)) were divided into 2 homogeneous groups receiving 50% dried alfalfa and 50% concentrate. Two types of concentrate were used, the Control (C) and the experimental, which corresponds to C with 0.06% of RE. At the end of the experiment (60 days), all animals were slaughtered. Lipid oxidation (TBARS) and color coordinates of longissimus dorsi (LD) of fresh lamb meat were analyzed on days 1, 3, 7 and 9.The RE incorporation has not affected the ultimate pH and cooking losses. TBARS values significantly increased for both treatments with storage time without any significant effect of regimen. At the ninth day of storage, meat of RE group tended to have higher redness (a*) and lower yellowness (b*) values (11.49 and 5.35 for RE vs. 10.30 and 5.58 for C). Lightness (L*) of meat from both treatments was in the range of acceptability (42–38) throughout the storage period. Panelists reported no significant effect of RE addition on the eating quality of lamb meat which was generally acceptable. The results showed that the dose rate of RE used in the present study did not affect lipid oxidation and had no significant effect against lamb meat discoloration across the storage period. [Copyright &y& Elsevier]

Simple Summary: This study aims to investigate the carcass and meat quality from lambs fed a dietary treatment including rosemary residues obtained after distillation as cereal substitute in concentrate knowing that cereals are the main component of concentrate. Twenty-four male lambs from local fat-tailed Barbarine breed were allocated into three groups. They received individually oat hay as roughage and as complementation standard concentrate for control group (C) and two concentrate types containing rosemary residues (RR) for the other groups. The protein source was soybean (S) for RRS group while faba bean (F, Vicia Faba) which is a legume was the protein source for RRF group. The results suggest a positive action of rosemary by-products in improving phenolic and tocopherol compounds given their richness in these components. In addition, growth, the non-carcass and carcass traits and the meat physical properties were not altered. Facing climate change implications on feeds unavailability, unconventional resources are being considered with a growing interest such as aromatic plant distillation residues with a two-fold object, enhancing meat quality by increasing the antioxidant properties and reducing feed prices which are often imported though expensive. Hence, this study aims to assess the effects of rosemary distillation residues (RR) incorporation in concentrate associated to two nitrogen sources as a substitute for standard concentrate on lamb's growth, carcass traits and meat quality. For this, 24 Barbarine male lambs (3 months old, 17.83 ± 2.6 kg body weight) were divided into three groups. All lambs received individually 600 g of oat hay as roughage and 600 g of standard concentrate for control group, 600 g of concentrate based on RR and soybean meal for RRS group and 600 g of concentrate based on RR and faba bean for RRF group. After 65 days of experiment, all lambs were slaughtered. Phenolic and tocopherol intakes were significantly higher for both RR groups compared to control (p < 0.05). Growth, carcass weights, dressing percentages and non-carcass component weights were unaffected by the diet (p > 0.05). Moreover, regional and tissular compositions and meat physical properties were similar irrespective of the diet (p > 0.05). All color parameters were similar among groups (p > 0.05). However, meat produced by lambs receiving RR-based concentrate was richer on vitamin E and polyphenol contents than control lambs (p < 0.05). Rosemary by-products may substitute the standard concentrate resulting in similar lamb's growth and carcass traits, while improving meat quality by increasing vitamin E content, which could improve its antioxidant power. [ABSTRACT FROM AUTHOR]