SUMMARY
  • Lipid oxidation is an important indicator of oxidative stress and tissue breakdown.
  • Increasing levels of antioxidant enzymes in the liver and meat tissue helps to enhance meat keeping quality and shelf-life.
  • Orego-Stim supports antioxidant status of meat, lowering lipid oxidation by increasing numbers of antioxidant enzymes.

 

BACKGROUND
  • Oxidative stress has been identified as a contributing factor to poor meat quality and shelf-life of animal products (Zhang et al., 2013).
  • There are multiple enzymes involved in maintaining meat quality:
  • Increasing Superoxide Dismutase (SOD) Activity: SOD catalyses superoxide radicals to form oxygen and hydrogen peroxide.
  • Increasing Catalase Enzyme (CAT) Activity: CAT helps to prevent a build-up of hydrogen peroxide.
  • Increasing Glutathione (GSH) levels: GSH prevents a build-up of Reactive Oxygen Species (ROS).
  • Reducing Lipid Oxidation (LPO): An important indicator of oxidative stress and tissue damage.
  • Oregano essential oil has well-documented antioxidant properties.
  • Orego-Stim is a high quality eubiotic containing 100% natural oregano essential oil.

 

TRIAL DESIGN

An independent trial was carried out at Ataturk University in Turkey, to determine the effect of Orego-Stim Powder on meat quality of finishing lambs. 96 weaned lambs, at 3-months of age, were allocated to one of three treatment groups. These were; a control group with no Orego-Stim in the feed (Control), a treatment group fed 0.2 kg/t of Orego-Stim in the feed (OSP 0.2) or a treatment group fed 0.4 kg/t of Orego-Stim in the feed (OSP 0.4). There were 4 replicates of 8 lambs in each treatment group. The trial was conducted over 70 days prior to harvest of the lambs. Blood biochemistry from the liver and M. Longissimus dorsi were analysed to determine LPO, SOD, CAT and GSH levels and provide an indication of antioxidant status.

RESULTS

Figure 1. Effect of Orego-Stim on antioxidant enzymes in the liver (** indicates significant difference p<0.01) (Adapted from Gumus et al., 2016). Figure 2. Effect of Orego-Stim on antioxidant enzymes in the M. longissimus dorsi (** indicates significant difference p<0.01) (Adapted from Gumus et al., 2016).
  • There was a significant, positive effect on antioxidant status, especially in meat tissue.
  • Catalase enzyme activity was increased in the liver and meat tissue.
  • There was an increased availability of GSH in liver and meat tissue.
  • Orego-Stim supplementation lowered LPO in meat tissue – an important indicator of stress.
  • Whilst the effect on growth parameters was not significant, there was a numerical benefit in the Orego-Stim supplemented lambs.
  • These results suggest that supplementing lamb finishing diets with Orego-Stim for two months may help support meat quality.

 

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