Effects of oregano essential oil and capsicum extract supplementation on slaughter characteristics, meat quality, and fatty acid composition of lambs

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dc.authorid0000-0001-8897-9695en_US
dc.authorid0000-0002-6807-8870en_US
dc.authorid0000-0001-7378-6962en_US
dc.contributor.authorUnlu, Hayrullah Bora
dc.contributor.authorİpçak, Hasan Hüseyin
dc.contributor.authorKandemir, Çağrı
dc.date.accessioned2023-10-23T13:13:17Z
dc.date.available2023-10-23T13:13:17Z
dc.date.issued2022en_US
dc.departmentDicle Üniversitesi, Ziraat Fakültesi, Zootekni Bölümüen_US
dc.description.abstractThe aim of this study was to evaluate the effect of oregano essential oil (OEO) and capsicum oleoresin extract (CAO) supplementation on lamb slaughter characteristics, meat quality, and fatty acid composition. In the study, 18 male and 18 female lambs were divided into three equal groups for a 56-day feeding period. The first group was fed the control diet, while the other groups were fed a control diet containing either 300 mg OEO/kg or 300 mg CAO/kg of diet. Feeding OEO or CAO had no effect on the slaughter and carcass quality of the fattening lambs. However, when compared to the female lambs, the male lambs were found to have higher slaughter weights, hot and cold carcass weights, and dressing percentage, while having lower back fat thickness. In addition, OEO substantially increased the intramuscular fat. Dry matter, protein, pH24, meat colour (L*, a*, and b*), drip loss, and cooking loss were not affected by dietary treatment or sex. The addition of OEO or CAO to the diets did not change the meat lipid oxidation or sensory quality characteristics at different storage times. However, meat from the female lambs was found to have thiobarbituric acid reactive substances (TBARS) values lower than that of the meat from the male lambs after 2 d and 4 d of storage. However, the female lamb meat was more preferred in terms of flavour and general acceptance. The ΣMUFA, ΣPUFA, ΣUFA, Σn-6, Σn-3, and Σn-6/Σn-3 contents of the lamb meat were not affected by the dietary treatment. As a result, the inclusion of 300 mg of oregano essential oil/kg of DM in lamb diets is considered appropriate because of its significant contributions to the fat composition of lamb meat.en_US
dc.identifier.citationUnlu, H. B., İpçak, H. H. ve Kandemir, Ç. (2022). Effects of oregano essential oil and capsicum extract supplementation on slaughter characteristics, meat quality, and fatty acid composition of lambs. South African Journal of Animal Science, 52(6), 780-791.en_US
dc.identifier.doi10.4314/sajas.v52i6.04
dc.identifier.endpage791en_US
dc.identifier.issn0375-1589
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85149450631
dc.identifier.scopusqualityQ3
dc.identifier.startpage780en_US
dc.identifier.urihttps://www.ajol.info/index.php/sajas/article/view/245969
dc.identifier.urihttps://hdl.handle.net/11468/12906
dc.identifier.volume52en_US
dc.identifier.wosWOS:001043478800001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorİpçak, Hasan Hüseyin
dc.language.isoenen_US
dc.publisherSouth African Journal for Animal Sciencesen_US
dc.relation.ispartofSouth African Journal of Animal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCapsicum oleoresinen_US
dc.subjectLamben_US
dc.subjectMeat qualityen_US
dc.subjectOregano oilen_US
dc.titleEffects of oregano essential oil and capsicum extract supplementation on slaughter characteristics, meat quality, and fatty acid composition of lambsen_US
dc.titleEffects of oregano essential oil and capsicum extract supplementation on slaughter characteristics, meat quality, and fatty acid composition of lambs
dc.typeArticleen_US

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