Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattle

Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review

(2022) Javier Álvarez-Rodríguez et al.   Journal of Animal Science and Biotechnology

Dietary alfalfa powder supplementation improves growth and development, body health, and meat quality of Tibetan sheep

(2022) Yingying Su et al.   FOOD CHEMISTRY

Phenolic compounds as natural feed additives in poultry and swine diets: a review

(2021) Shad Mahfuz et al.   Journal of Animal Science and Biotechnology

The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview

(2021) Eric N. Ponnampalam et al.   Foods

Effects of dietary grape seed proanthocyanidin extract supplementation on meat quality, muscle fiber characteristics and antioxidant capacity of finishing pigs

(2021) Meng Xu et al.   FOOD CHEMISTRY

Oregano Essential Oils Promote Rumen Digestive Ability by Modulating Epithelial Development and Microbiota Composition in Beef Cattle

(2021) Rui Zhang et al.   Frontiers in Nutrition

Improvements in the quality of meat from beef cattle fed natural additives

(2020) Mariana Garcia Ornaghi et al.   MEAT SCIENCE

Effects of dietary resveratrol supplementation in sows on antioxidative status, myofiber characteristic and meat quality of offspring

(2020) Qingwei Meng et al.   MEAT SCIENCE

Supplementation with green tea and oregano extracts on productive characteristics, blood metabolites, and antioxidant status of Jersey cows during the transition period

(2020) E.F. Vizzotto et al.   Animal

Effect of dietary supplementation with mulberry (Morus alba L.) leaves on the growth performance, meat quality and antioxidative capacity of finishing pigs

(2019) Zhu ZENG et al.   Journal of Integrative Agriculture

Invited review: Plant polyphenols and rumen microbiota responsible for fatty acid biohydrogenation, fiber digestion, and methane emission: Experimental evidence and methodological approaches

(2019) V. Vasta et al.   JOURNAL OF DAIRY SCIENCE

Ruminal metagenomic analyses of goat data reveals potential functional microbiota by supplementation with essential oil-cobalt complexes

(2019) Zhaomin Lei et al.   BMC MICROBIOLOGY

The potential role of secondary metabolites in modulating the flavor and taste of the meat

(2019) Vaikundamoorthy Ramalingam et al.   FOOD RESEARCH INTERNATIONAL

Effect of amino acids and their derivatives on meat quality of finishing pigs

(2019) Xianyong Ma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life

(2019) Tawanda Tayengwa et al.   MEAT SCIENCE

Effects of dietary supplementation with polyphenols on meat quality in Saanen goat kids

(2018) Roberta Cimmino et al.   BMC Veterinary Research

Addition of herbal extracts to the Holstein-Friesian bulls' diet changes the quality of beef

(2018) Monika Modzelewska-Kapituła et al.   MEAT SCIENCE

Dietary supplementation with Essential-oils-cobalt for improving growth performance, meat quality and skin cell capacity of goats

(2018) Zhaomin Lei et al.   Scientific Reports

Effects of dietary oregano essential oil and vitamin E supplementation on meat quality, stress response and intestinal morphology in pigs following transport stress

(2017) Yi ZOU et al.   JOURNAL OF VETERINARY MEDICAL SCIENCE

Effect of oregano essential oil supplementation to a reduced-protein, amino acid-supplemented diet on meat quality, fatty acid composition, and oxidative stability of Longissimus thoracis muscle in growing-finishing pigs

(2017) Chuanshang Cheng et al.   MEAT SCIENCE

Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat

(2017) Eric N. Ponnampalam et al.   MEAT SCIENCE

Long-term red meat preservation using chilled and frozen storage combinations: A review

(2017) Cassius E.O. Coombs et al.   MEAT SCIENCE

Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers

(2017) Jéssica de Oliveira Monteschio et al.   MEAT SCIENCE

Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots

(2016) Dayane Cristina Rivaroli et al.   MEAT SCIENCE

Effects of dietary dried Greek Oregano (Origanum vulgare ssp. hirtum) supplementation on blood and milk enzymatic antioxidant indices, on milk total antioxidant capacity and on productivity in goats

(2015) N. Paraskevakis   ANIMAL FEED SCIENCE AND TECHNOLOGY

Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products

(2015) I. Rodriguez-Garcia et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

(2015) Cheng Zhang et al.   MEAT SCIENCE

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Effects of dietary supplementation with green tea polyphenols on digestion and meat quality in lambs infected with Haemonchus contortus

(2015) R.Z. Zhong et al.   MEAT SCIENCE

Essential oil and aromatic plants as feed additives in non-ruminant nutrition: a review

(2015) Zhaikai Zeng et al.   Journal of Animal Science and Biotechnology

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

Effects of postmortem storage time on color and mitochondria in beef

(2014) R.A. Mancini et al.   MEAT SCIENCE

Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display

(2013) A. Dal Bosco et al.   MEAT SCIENCE

Lipid oxidation–induced oxidation in emu and ostrich myoglobins

(2013) M.N. Nair et al.   MEAT SCIENCE

Use of dietary rosemary extract in ewe and lamb to extend the shelf life of raw and cooked meat

(2013) Rafael Serrano et al.   SMALL RUMINANT RESEARCH

Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs

(2012) Lara Morán et al.   FOOD CHEMISTRY

Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat

(2012) F. Avila-Ramos et al.   POULTRY SCIENCE

Influence of broccoli extract and various essential oils on performance and expression of xenobiotic- and antioxidant enzymes in broiler chickens

(2011) Kristin Mueller et al.   BRITISH JOURNAL OF NUTRITION

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Meta-analysis of the effects of dietary vitamin E supplementation on α-tocopherol concentration and lipid oxidation in pork

(2010) L. Trefan et al.   MEAT SCIENCE

Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet

(2009) Gema Nieto et al.   MEAT SCIENCE

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE