Effects of Ginger (Zingiber officinale) and European Stoneseed (Lithospermum officinale) Extracts on Performance, Meat Quality and Fatty Acid Composition of Finishing Bulls

摘要

About 4 farms breeding Blonde d?Aquitaine (farm A), Piemontese (farms B and D) and Limousin (farm C) bulls were used in a 3 year research project to study the effects of supplementation of a phytotherapic compound (containing ginger and European stoneseed) on performance, meat quality and fatty acid composition of finishing bulls. In each farm, 20 bulls were divided in two balanced groups: treatment (TRT, n = 10) and control (CTR, n = 10) group. The two groups were placed in two separate pens where concentrate and straw were offered ad libitum. During the last 60 days before slaughtering (finishing period), the phytotherapic compound (50 g/head/day) was added into the diet of the TRT group. Animals were weighted every 2 weeks in order to calculate the Average Daily Gain (ADG) of the trial. At the end of the experimental period, bulls were slaughtered and muscle conformation, fat covering, pH and temperature were measured on carcasses. On beef samples were analyzed color, drip losses, cooking losses, meat cooking shrinkage and shear force. Moreover, fatty acid profile and sensory traits of meat were also investigate on samples collected in farm A and D. The TRT groups of farms A and B showed higher (p<0.05) ADG compare to the respective CTR group. Very few significant differences of physical, chemical and sensory characteristics emerged on beef samples. Globally, the supplementation with the phytotherapic compound did not negatively affect meat quality. The obtained results thus suggest that the considered plant extracts might enhance bulls? performance but further investigations should help to clarify the dose-response relationship.