Animal Health Bulletin: January 2018
Dietary administration of animal diets with aromatic and medicinal plants: Influence on meat quality
By Gema Nieto and Gaspar Ros, Department of Food Technology and Science and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, Murcia, Spain
Animal scientists have been interested in improving meat quality and product composition through the modification of the diet of animals. The possible use of nutritional strategies to improve quality of food products from livestock is a new approach that emerges at the interface of food science and animal science. These strategies have emphasized in the improvement of the oxidative stability, such as supplementation of animal with natural antioxidants to minimize pigment and lipid oxidation in meat or the alteration of nutritional profile, increasing the content of polyunsaturated fatty acid (PUFA). The consumption of meat (rich in saturated fatty acid) is related with diseases such as some types of cancers and cardiovascular diseases (especially in developed countries).
In this sense, in recent years, consumers’ pressure to reduce the composition and quality of fat in meat has led to attempts to modify meat by dietary strategies [1]. The modification of fatty acid profile of meat is to decrease saturated fatty acid and increase the ratio n-3: n-6 and PUFA: SFA (>4).
The full article is published on the January 2018 issue of Animal Health Bulletin. To read the full report, please email to inquiry@efeedlink.com to request for a complimentary copy of the magazine, indicating your name, mailing address and title of the report.
