Hostname: page-component-586b7cd67f-rdxmf Total loading time: 0 Render date: 2024-11-23T07:24:52.911Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Published online by Cambridge University Press:  05 June 2014

P. E. Simitzis ,
M. Bronis ,
M. A. Charismiadou ,
K. C. Mountzouris  and
S. G. Deligeorgis
P. E. Simitzis*
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
M. Bronis
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
M. A. Charismiadou
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
K. C. Mountzouris
Affiliation:
Department of Nutritional Physiology and Feeding, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
S. G. Deligeorgis
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
*
† E-mail: [email protected]
Get access

Abstract

A trial was conducted to examine the effect of cinnamon essential oil supplementation on lamb growth performance and meat quality. Sixteen male lambs were randomly assigned to two groups. The first group served as control and was given a basal diet, and the second group was given the same diet supplemented with cinnamon oil (1 ml/kg of concentrated feed) for 35 days. Incorporation of cinnamon oil did not affect growth performance (P>0.05). Meat pH, colour, water-holding capacity, shear force, intramuscular fat and lipid oxidation values of longissimus thoracis muscle were not significantly influenced by cinnamon oil supplementation (P>0.05). The post-inoculation counts of Salmonella enteritidis and Listeria monocytogenes on raw meat during refrigerated storage for 6 days did not differ (P>0.05) between the two groups. The results show that cinnamon oil supplementation may not have the potential to improve lamb growth performance and meat quality characteristics.

Keywords

cinnamon essential oillamb growthmeat lipid oxidationmeat microbial growth
Type
Research Article
Information
animal , Volume 8 , Issue 9 , September 2014 , pp. 1554 - 1560
Copyright
© The Animal Consortium 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Agricultural and Food Research Council (AFRC) 1993. Energy and protein requirements of ruminants: an advisory manual. Technical committee on responses to nutrients, Alderman G, Cottrill BR, pp. 100–106. CAB International, Wallingford, UK.Google Scholar
Bakkali, F, Averbeck, S and Averbeck, D 2008. Biological effects of essential oils – a review. Food and Chemical Toxicology 46, 446–475.Google Scholar
Baratta, MT, Dorman, HJD, Deans, SG, Figueiredo, AC, Barroso, JG and Ruberto, G 1998. Antimicrobial and antioxidant properties of some commercial essential oils. Flavour and Fragrance Journal 13, 235–244.3.0.CO;2-T>CrossRefGoogle Scholar
Borch, E, Kant-Muermans, M-L and Blixt, Y 1996. Bacterial spoilage of meat and cured meat products. Food Microbiology 33, 103–120.Google Scholar
Botsoglou, NA, Fletouris, DJ, Papageorgiou, GE, Vassilopoulos, VN, Mantis, AJ and Trakatellis, AG 1994. A rapid, sensitive and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissues, food and feedstuff samples. Journal of Agriculture and Food Chemistry 42, 1931–1937.CrossRefGoogle Scholar
Burt, S 2004. Essential oils: their antimicrobial properties and potential applications in foods – a review. International Journal of Food Microbiology 94, 223–253.Google Scholar
Chaves, AV, Stanford, K, Gibson, LL, McAllister, TA and Benchaar, C 2008a. Effects of carvacrol and cinnamaldehyde on intake, rumen fermentation, growth performance, and carcass characteristics of growing lambs. Animal Feed Science and Technology 145, 396–408.CrossRefGoogle Scholar
Chaves, AV, Stanford, K, Dugan, MER, Gibson, LL, McAllister, TA, Van Herk, F and Benchaar, C 2008b. Effects of cinnamaldehyde, garlic and juniper berry essential oils on rumen fermentation, blood metabolites, growth performance, and carcass characteristics of growing lambs. Livestock Science 117, 215–224.Google Scholar
Chaves, AV, Dugan, ME, Stanford, K, Gibson, LL, Bystrom, JM, McAllister, TA, Van Herk, F and Benchaar, C 2011. A dose-response of cinnamaldehyde supplementation on intake, ruminal fermentation, blood metabolites, growth performance, and carcass characteristics of growing lambs. Livestock Science 141, 213–220.CrossRefGoogle Scholar
Di Pasqua, R, Betts, G, Hoskins, N, Edwards, M, Ercolini, D and Mauriello, G 2007. Membrane toxicity of antimicrobial compounds from essential oils. Journal of Agriculture and Food Chemistry 55, 4863–4870.Google Scholar
Dragland, S, Senoo, H, Wake, K, Holte, K and Blomhoff, R 2003. Several culinary and medicinal herbs are important sources of dietary antioxidants. The Journal of Nutrition 133, 1286–1290.CrossRefGoogle ScholarPubMed
Folch, J, Lees, M and Stanley, SGH 1957. A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226, 497–509.Google Scholar
Geesink, GH, Mareko, MH, Morton, JD and Bickerstaffe, R 2001. Effects of stress and high voltage electrical stimulation on tenderness of lamb m. longissimus . Meat Science 57, 265–271.Google Scholar
Gill, AO, Delaquis, P, Russo, P and Holley, RA 2002. Evaluation of antilisterial action of cilantro oil on vacuum packed ham. International Journal of Food Microbiology 73, 83–92.Google Scholar
Govaris, A, Botsoglou, N, Papageorgiou, G, Botsoglou, E and Ambrosiadis, I 2004. Dietary versus post-mortem use of oregano oil and/or α-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage. International Journal of Food Science and Nutrition 55, 115–123.Google Scholar
Hopkins, DL, Hall, DG, Channon, HA and Holsy, PJ 2001. Meat quality of mixed sex lambs grazing pasture and supplemented with roughage, oats or oats and sunflower meal. Meat Science 59, 277–283.CrossRefGoogle ScholarPubMed
Jayaprakasha, GK, Jaganmohan Rao, L and Sakariah, KK 2004. Antioxidant activities of flavidin in different in vitro model systems. Bioorganic and Medicinal Chemistry 12, 5141–5146.Google Scholar
Jayaprakasha, GK, Negi, PS, Jena, BS and Jaganmohan Rao, L 2007. Antioxidant and antimutagenic activities of Cinnamomum zeylanicum fruit extracts. Journal of Food Composition and Analysis 20, 330–336.Google Scholar
Kanner, J 1994. Oxidative processes in meat and meat products: quality implications. Meat Science 36, 169–189.CrossRefGoogle ScholarPubMed
Lauridsen, C, Buckley, DJ and Morrissey, PA 1997. Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation. Meat Science 46, 9–22.Google Scholar
Moerck, KE and Ball, HR 1974. Lipid autoxidation in mechanically deboned chicken meat. Journal of Food Science 39, 876–879.CrossRefGoogle Scholar
Nieto, G, Diaz, P, Banon, S and Garrido, MD 2010a. Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): influence on lamb meat quality. Meat Science 84, 23–29.Google Scholar
Nieto, G, Diaz, P, Banon, S and Garrido, MD 2010b. Effect on lamb meat quality of inducing thyme (Thymus zygis spp. Gracilis) leaves in ewes’ diets. Meat Science 85, 82–88.Google Scholar
Prasad, NK, Yang, B, Dong, X, Jiang, G, Zhang, H, Xie, H and Jiang, Y 2009. Flavonoid contents and antioxidant activities from Cinnamomum species. Innovative Food Science and Emerging Technologies 10, 627–632.CrossRefGoogle Scholar
Quattara, B, Simard, RE, Holley, RA, GJ-P, Piette and Begin, A 1997. Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. International Journal of Food Microbiology 37, 155–162.Google Scholar
SAS/STAT 2005. Statistical analysis systems user’s guide, version 9.1.3. SAS Institute Inc., Cary, NC, USA.Google Scholar
Sierra, I 1973. Aportaciones al estudio del cruce Blanco Belga×Landrace: caracteres productivos, calidad de la canal y calidad de la carne. Revista del Instituto de Economia y Producciones ganaderas del Ebro 16, 43.Google Scholar
Simitzis, PE, Deligeorgis, SG, Bizelis, JA, Dardamani, A, Theodosiou, I and Fegeros, K 2008. Effect of dietary oregano oil supplementation on lamb meat characteristics. Meat Science 79, 217–223.CrossRefGoogle ScholarPubMed
Smeti, S, Atti, N, Mahouachi, M and Munoz, F 2013. Use of dietary rosemary (Rosmarinus officinalis L.) essential oils to increase the shelf life of Barbarine light lamb meat. Small Ruminant Research 113, 340–345.Google Scholar
Smid, EJ and Gorris, LGM 1999. Natural antimicrobials for food preservation. In Handbook of food preservation ((ed. Rahman, MS), pp. 285–308. Marcel Dekker, New York.Google Scholar
Unlu, M, Ergana, E, Unlu, GV, Zeytinoglou, HS and Vural, N 2010. Composition, antimicrobial activity and in vitro cytotoxicity of essential oil from Cinnamomum zeylanicum Blume (Lauraceae). Food of Chemical Toxicology 48, 3274–3280.Google Scholar
Yang, WZ, Ametaj, BN, Benchaar, C, He, ML and Beauchemin, KA 2010a. Cinnamaldehyde in feedlot cattle diets: Intake, growth performance, carcass characteristics and blood metabolites. Journal of Animal Science 88, 1082–1092.Google Scholar
Yang, WZ, Benchaar, C, Ametaj, BN and Beauchemin, KA 2010b. Dose response to eugenol supplementation in growing beef cattle: ruminal fermentation and intestinal digestion. Animal Feed Science and Technology 158, 57–64.CrossRefGoogle Scholar
Yanishlieva-Maslarova, NV 2001. Inhibiting oxidation. In Antioxidants in food. Practical applications ((ed. Pokorny, J, Yanishlieva, N and Gordon, M), pp. 22–70. Woodhead Publishing Limited, CRC Press, Cambridge, England.Google Scholar
Zhang, W, Xiao, S, Samaraweera, H, Lee, EJ and Ahn, DU 2010. Improving functional value of meat products. Meat Science 86, 15–31.Google Scholar
Zhong, RZ, Tan, CY, Han, XF, Tang, SX, Tan, ZL and Zeng, B 2009. Effect of dietary tea catechins supplementation in goats on the quality of meat kept under refrigeration. Small Ruminant Research 87, 122–125.Google Scholar