Effects of Oregano Essential Oil on Meat Quality, Fatty Acids and Volatile Flavor Compounds in Semitendinosus of Pingliang Red Cattle

ZHANG Rui; BAI Yunpeng; JIA Li; SUN Jianxiang; LI Jialong; KONG Fanyun; WANG Liao; ZHANG Xiao; WANG Ying; LIU Ting; CHENG Qiang; ZHANG Xiaoqiang; ZHANG Ke; WU Jianping; ZHAO Shengguo; LEI Zhaomin

doi:10.3969/j.issn.1006-267x.2022.07.035

2022 , Vol. 34 >Issue 7: 4452 - 4463

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.07.035

RESEARCH PAPER

Effects of Oregano Essential Oil on Meat Quality, Fatty Acids and Volatile Flavor Compounds in Semitendinosus of Pingliang Red Cattle

ZHANG Rui ,
BAI Yunpeng ,
JIA Li ,
SUN Jianxiang ,
LI Jialong ,
KONG Fanyun ,
WANG Liao ,
ZHANG Xiao ,
WANG Ying ,
LIU Ting ,
CHENG Qiang ,
ZHANG Xiaoqiang ,
ZHANG Ke ,
WU Jianping ,
ZHAO Shengguo ,
LEI Zhaomin

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1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;
2. Gansu Xukang Food Co., Ltd., Pingliang 745000, China;
3. Jingchuan County Animal Husbandry and Veterinary Center in Gansu Province, Pingliang 744399, China;
4. College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China;
5. Institute of Rural Development, Northwest Normal University, Lanzhou 730070, China

Received date: 2021-09-23

Online published: 2022-07-14

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Abstract

This study investigated the oregano essential oil (OEO) on meat quality, fatty acids and volatile flavor compounds in the semitendinosus of Pingliang red cattle. Twenty-seven castrated Pingliang red cattle with an initial body weight of (270.47±16.26) kg were randomly divided into 3 groups with 9 cattle per group, they were fed a basal diet and extra provided 0 (Con group), 130 mg/d (L group) and 260 mg/d (H group) OEO, respectively. The experimental period was 404 d prior to harvest during which time 14 d for pre-experiment period and 390 d for formal experiment period, and each 30 days was a stage. The results showed as follows:1) the lightness value of semitendinosus of the H group was significantly decreased compared with the Con group (P<0.05); the pH and cooked meat rate of semitendinosus of the L group were significantly increased (P<0.05), while the water lose rate and shear force were significantly decreased compared with the Con group (P<0.05). 2) Saturated fatty acid content in semitendinosus of the L and H groups was significantly lower than that of the Con group (P<0.05), while the unsaturated fatty acid content was significantly higher than that of the Con group (P<0.05); the contents of myristic and margaric acids in semitendinosus of the L and H groups were significantly lower than those of the Con group (P<0.05), while the oleic acid content was significantly higher than that of the Con group (P<0.05); tricosanoic acid content in semitendinosus of the L group was significantly lower than that of the Con group (P<0.05), while the contents of ɑ-linolenic acid and conjugate linoleic acid were significantly lower than those of the Con group (P<0.05). 3) A total of 50 volatile flavor compounds were detected in semitendinosus of Pingliang red cattle, including 11 aldehydes, 4 alcohols, 3 ketones, 5 esters, 2 acids, 22 hydrocarbons and 3 others. The relative contents of heptanal and pentanal in semitendinosus of the L group were significantly higher than those of the Con group (P<0.05); the oct-1-en-3-ol relative content in semitendinosus of the L group was significantly higher than that in the Con and H groups (P<0.05), and the 2-pentyl furan relative content was significantly higher than that in the H group (P<0.05); ethyl acetate was detected only in L and H groups. Nonanal was eventually determined the key volatile flavor compounds of Pingliang red cattle by relative odor activity value (ROAV), and 9, 10 and 7 key flavor compounds were found in the three groups, respectively, among which ethyl acetate was the unique key flavor compound of L group. In conclusion, OEO decreases meat tenderness, improves the juiciness and palatability, provides ideal fatty acid composition and contents as well as rich volatile flavor compounds of semitendinosus. The beef quality is the best when the supplemental level is 130 mg/d.

Key words： oregano essential oil; meat quality; fatty acids; volatile flavor compounds

Cite this article

ZHANG Rui , BAI Yunpeng , JIA Li , SUN Jianxiang , LI Jialong , KONG Fanyun , WANG Liao , ZHANG Xiao , WANG Ying , LIU Ting , CHENG Qiang , ZHANG Xiaoqiang , ZHANG Ke , WU Jianping , ZHAO Shengguo , LEI Zhaomin . Effects of Oregano Essential Oil on Meat Quality, Fatty Acids and Volatile Flavor Compounds in Semitendinosus of Pingliang Red Cattle[J]. Chinese Journal of Animal Nutrition, 2022 , 34(7) : 4452 -4463 . DOI: 10.3969/j.issn.1006-267x.2022.07.035

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