Natural additives as a source of antioxidants improve lipid oxidation, antioxidant activity, and shelf-life of beef

Abstract

Forty young bulls were finished in feedlot with diets that contained different dosages of a combination of several natural additives (NA), i.e., clove essential oil, cashew and castor oil, and rumenprotected eugenol, vanillin, and thymol. The animals were randomized in five diets containing four different inclusion levels of NA and a control diet (n = 8 animals per treatment): basal diet without NA (CON); NA15 = 1500 mg/day; NA30 = 3000 mg/day; NA45 = 4500 mg/day, and NA60 = basal diet with 6000 mg/day of the natural additives blend. Colour, antioxidant activity (DPPH, ABTS and FRAP assays), lipid oxidation, and visual acceptability were evaluated through display (until 14 d in vacuum or film packages). Both factors (diet and display) affected all parameters evaluated. The highest dosage, NA60, was able to improve the antioxidant potential, decreasing beef oxidation to produce a higher visual acceptability. The results of this research provide evidence that NA included in the diet of beef cattle can improve overall meat quality and extend shelf-life, thus, providing higher visual acceptability through the colour perception of consumers.