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Effect of cinnamon (Cinnamomum zeylanicum) essential oil supplementation on lamb growth performance and meat quality characteristics

Published online by Cambridge University Press:  05 June 2014

P. E. Simitzis ,
M. Bronis ,
M. A. Charismiadou ,
K. C. Mountzouris  and
S. G. Deligeorgis
P. E. Simitzis*
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
M. Bronis
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
M. A. Charismiadou
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
K. C. Mountzouris
Affiliation:
Department of Nutritional Physiology and Feeding, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
S. G. Deligeorgis
Affiliation:
Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, 75 Iera Odos, 118 55 Athens, Greece
*
†E-mail: pansimitzis@aua.gr
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Abstract

A trial was conducted to examine the effect of cinnamon essential oil supplementation on lamb growth performance and meat quality. Sixteen male lambs were randomly assigned to two groups. The first group served as control and was given a basal diet, and the second group was given the same diet supplemented with cinnamon oil (1 ml/kg of concentrated feed) for 35 days. Incorporation of cinnamon oil did not affect growth performance (P>0.05). Meat pH, colour, water-holding capacity, shear force, intramuscular fat and lipid oxidation values of longissimus thoracis muscle were not significantly influenced by cinnamon oil supplementation (P>0.05). The post-inoculation counts of Salmonella enteritidis and Listeria monocytogenes on raw meat during refrigerated storage for 6 days did not differ (P>0.05) between the two groups. The results show that cinnamon oil supplementation may not have the potential to improve lamb growth performance and meat quality characteristics.

Keywords

cinnamon essential oillamb growthmeat lipid oxidationmeat microbial growth
Type
Research Article
Information
animal , Volume 8 , Issue 9 , September 2014 , pp. 1554 - 1560
Copyright
© The Animal Consortium 2014 

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