Effects of myrtle ( Myrtus communis L.) essential oils as dietary antioxidant supplementation on carcass and meat quality of goat meat

2020 ◽  
Author(s):  
Samir Smeti ◽  
Souha Tibaoui ◽  
Juan Ramon Bertolín ◽  
Yathreb Yagoubi ◽  
Ilyes Mekki ◽  
...  
Keyword(s):  
Essential Oils ◽  
Meat Quality ◽  
Myrtus Communis ◽  
Antioxidant Supplementation ◽  
Goat Meat ◽  
Dietary Antioxidant ◽  
Myrtus Communis L

scholarly journals Chemotaxonomic Evaluation by Volatolomics Analysis of Fifty-Two Genotypes of Myrtus communis L.

Plants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1288
Author(s):  
Marianna Usai ◽  
Mauro Marchetti ◽  
Nicola Culeddu ◽  
Maurizio Mulas
Keyword(s):  
Essential Oils ◽  
Calcareous Soils ◽  
Principal Component ◽  
Essential Oil Composition ◽  
Myrtus Communis ◽  
Oil Composition ◽  
Myrtus Communis L ◽  
Leaf Essential Oil ◽  
Main Components ◽  
Minor Compounds

A population of 52 genotypes of Myrtle (Myrtus communis L.), selected in the framework of a domestication program and growing in the same collection field at Oristano (Central Western Sardinia, 39°54′ N 8°35′ E), was analyzed by GC/MS for leaf essential oil composition. The chemical composition of essential oils was quite variable with a number of compounds ranging from 31 to 78 depending on cultivar. One hundred and eighteen compounds were globally identified in the various genotypes. However, α-pinene, limonene, 1,8-cineole, α-terpineol, and linalool always resulted as main components with few differences among samples. Minor compounds have been the determining factors in differentiating or associating genotypes in the outputs of a principal component analysis (PCA), where the results of another analysis of fruit essential oils of the same genotypes were also jointly used. Genotypes were discriminated according to mother plant characterization or ecological variables, such as site altitude, soil nature, and presence or absence of calcareous soils in the substrate of the localities of origin.

scholarly journals The effect of some essential oils on pathogenes that cause eczema

2020 ◽  
Author(s):  
Meryem Karacam ◽  
Durmus Alpaslan Kaya
Keyword(s):  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antimicrobial Activity ◽  
Candida Albicans ◽  
Essential Oils ◽  
Staphylococcus Epidermidis ◽  
Myrtus Communis ◽  
Plant Essential Oils ◽  
Myrtus Communis L ◽  
Thymbra Spicata

In this study, the antimicrobial activity of essential oils obtained from Thymbra spicata L., Lavandula angustifolia Mill. and Myrtus communis L. on the pathogens causing eczema Staphylococcus aureus (ATCC 29213), Staphylococcus epidermidis (ATCC 12228), Escheria coli (ATCC 25922), Acinetobacter baumannii (ATCC 43498), Pseudomonas aeruginosa (ATCC 27853) ve Candida albicans (ATCC 90028) were investigated. The MIC and MBC values of the essential oils used in the study against the pathogens causing eczema were determined. As a result of the results obtained, antimicrobial activity of plant essential oils used in the study on test microorganisms was determined. Among the essential oils, it was found that the most effective essential oil was thyme followed by the lavender.

scholarly journals Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits

2020 ◽  
Vol 2020 ◽  
pp. 1-10
Author(s):  
Nadire Pelin Bahadırlı ◽  
İbrahim Kahramanoğlu ◽  
Chunpeng Wan
Keyword(s):  
Weight Loss ◽  
Water Vapor ◽  
Essential Oil ◽  
Essential Oils ◽  
Untreated Control ◽  
Eriobotrya Japonica ◽  
Myrtus Communis ◽  
Browning Index ◽  
Postharvest Treatment ◽  
Myrtus Communis L

Fresh loquat (Eriobotrya japonica Lindl.) fruits easily lose their marketability because of fungal spoilage, browning, and weight loss after harvest. The use of essential oils as postharvest treatment is a talented alternative to fungicides mainly because of their ability to reduce respiration and transpiration of the fresh fruits during storage. However, the postharvest studies with the volatiles of essential oils are limited. The present study was conducted to determine the effectiveness of volatile essential oils of myrtle (Myrtus communis L.) leaves for preserving the postharvest storability of loquat fruits. Test fruits of the present study were exposed to 5 different treatments, which are (i) water vapor (2 min), (ii) myrtle leaves (3% w/w), (iii) myrtle leaf vapor (2 min), (iv) myrtle leaf vapor (10 min), and (v) untreated control. A total of 30 compounds were isolated from the essential oil, and the three highest amounts of compounds were determined as eucalyptol (39.38%), α-pinene (24.98%), and linalool (8.18%). Exposure to myrtle leaves (3% w/w) and myrtle leaf vapor (2 min) was also noted to provide higher efficacy for reducing the weight loss, decay incidence, and browning index.

scholarly journals Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers

2019 ◽  
Vol 98 (7) ◽  
pp. 3050-3058 ◽  
Author(s):  
Ana Cecilia Hernández-Coronado ◽  
Ramón Silva-Vázquez ◽  
Zayd Eliud Rangel-Nava ◽  
Carlos Alberto Hernández-Martínez ◽  
Jorge R. Kawas-Garza ◽  
...  
Keyword(s):  
Drinking Water ◽  
Essential Oils ◽  
Meat Quality ◽  
Carcass Traits

Meat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils

Meat Science ◽  
2021 ◽  
Vol 174 ◽  
pp. 108412
Author(s):  
Juliana Akamine Torrecilhas ◽  
Mariana Garcia Ornaghi ◽  
Rodrigo Augusto Cortez Passetti ◽  
Camila Mottin ◽  
Ana Guerrero ◽  
...  
Keyword(s):  
Essential Oils ◽  
Meat Quality

Effect of Turmeric (Curcuma longaL.) Powder as Dietary Antioxidant Supplementation on Pig Meat Quality

2016 ◽  
Vol 41 (1) ◽  
pp. e12878 ◽  
Author(s):  
Simone Mancini ◽  
Gisella Paci ◽  
Francesca Pisseri ◽  
Giovanna Preziuso
Keyword(s):  
Meat Quality ◽  
Antioxidant Supplementation ◽  
Dietary Antioxidant ◽  
Pig Meat

Effect of the inclusion of natural additives on animal performance and meat quality of crossbred bulls (Angus × Nellore) finished in feedlot

2018 ◽  
Vol 58 (11) ◽  
pp. 2076 ◽  
Author(s):  
Carlos Alberto Fugita ◽  
Rodolpho Martin do Prado ◽  
Maribel Velandia Valero ◽  
Elton G. Bonafé ◽  
Camila Barbosa Carvalho ◽  
...  
Keyword(s):  
Essential Oils ◽  
Meat Quality ◽  
Castor Bean ◽  
Average Daily Gain ◽  
Average Weight ◽  
Longissimus Muscle ◽  
Animal Performance ◽  
Muscle Area ◽  
Natural Additives

The objective of this study was to evaluate the influence a finishing diet containing natural additives fed for 94 days on animal performance, carcass, and meat quality characteristics of crossbred bulls (1/2 Angus × 1/2 Nellore). Forty-eight bulls (initial BW 318 ± 4.7 kg and initial age 22 months) were used in a completely randomised design. Bulls were fed one of four diets: (1) CON – Control; (2) CCO – addition of 4 g/animal.day of a mix of essential oils from castor bean and cashew; (3) MIX – addition of 4 g/animal.day of a mix of essential oils (oregano oils, castor bean, cashew); (4) YST – addition of 4 g/animal.day of yeast. Bulls were finished in feedlot (in individual pens) and slaughtered at an average weight of 469 ± 6.7 kg. Final BW, hot carcass weight and average daily gain were greater (P < 0.05) in MIX diet than in the three other diets. However, DM intake, G : F, fat thickness, longissimus muscle area, marbling, and meat colour were similar (P > 0.05) among the four diets. The carcass conformation score was higher (P < 0.05) for bulls that were fed with the YST diet and similar for the three other diets. Meat from CCO had a reduced (P < 0.05) cooking loss when compared with CON diet. Shear force from MIX diet had lesser values (P < 0.05) than meat from YST diet, and it was similar among CON and CCO diets. There was no diet effect (P > 0.05) on lipid oxidation, moisture, ash, and total lipids contents. C14:0, C14:1 n-9, C16:0, C18:1 n-9, C18:1 n-7 and C18:3 n-6 fatty acids in intramuscular fat from the longissimus muscle were affected by the inclusion of additives in the diets. SFA, MUFA, PUFA, n-3 and n-6 fatty acid percentages, and the ratios PUFA : SFA and n-6 : n-3 were similar (P > 0.05) among diets. In conclusion, adding a mix of oregano, castor bean, and cashew oils in the diet improved the performance of the bulls, but meat characteristics did not significantly change.

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