Effect of dietary oregano oil supplementation on lamb meat characteristics

The effect of dietary oregano essential oil supplementation on lamb meat characteristics was investigated. Eight male and eight female Chios lambs were divided into two equal groups. The first group was fed with the control diet consisting of concentrated feed and alfalfa hay, whereas the second group consumed the same diet, the only difference being that the concentrated feed was uniformly sprayed with oregano essential oil (1 ml/kg). Duration of the experimental period was two months.

No differences were observed after oregano essential oil supplementation in final body weight (kg), body weight gain (g) and carcass yield (%). Tenderness of longissimus thoracis muscle, expressed as sarcomere length and shear force value, was not influenced by the treatment, whereas pH and colour parameters (yellowness–redness) appeared to increase (P < 0.05). Moreover, results showed that dietary incorporation of oregano essential oil exerted strong antioxidant effects retarding lipid oxidation (MDA formation) in meat during refrigerated and long-term frozen storage (P < 0.001).