Effects Of Oregano Oil Supplementation On Fattening And Meat Quality From Hexi Cashmere Goats

The purpose of this study was to investigate the effects of supplementing plant essential oil(oregano oil)on growth performance,carcass traits and meat quality of Hexi Cashmere Goats,and to provide data support for Oregano oil as a long-term additive for Hexi Cashmere Goats.Three groups of 4g group(52 mg/goat/d),7g group(91 mg goat/d)and control group were random arranged in the experiment,and 3 replicates were used in each group.Threre were 45 goats in total,each replicate was selected 5 healthy and disease-free Hexi Cashmere Goats(24 months,body weight was approximately 30 kg)for fattening.After 90 days of,the animals were harvested to estimate their growth performance,harvested performance,carcass traits and meat quality.The results as following: 1.Average daily gain was increased by adding oregano oil in Hexi Cashmere Goat's dietAverage daily gain(ADG)was no significant difference between the trial group and the control group at the first stage of fattening(0-30d)(P > 0.05),The ADG was significantly higher in the two trial groups than in the control group(P < 0.05)during the second phase of finishing(30d-60d).There was no significantly different between 4g group and 7g group for ADG(P > 0.05).The ADG was significantly higher in 4g group than in the control group and 7g group at the third stage(60d-90d)(P < 0.05),and there was no significant difference ADG between the control group and the 7g group(P > 0.05).For entire experiment period,the ADG of the 4g and 7g groups were significantly higher than the control group up to 78.84% and 76.34%,respectively(P < 0.05).It indicated that adding oregano oil in the diet can effectively increase the ADG of Hexi Cashmere goats,and improving the feeding ration,the 4g(52 mg/goat/d)grouphad the best performance.2.Carcass traits was improved by adding oregano oil in Hexi Cashmere Goat's dietWhen fattening 90 days of age,4g group sheep higher than the control group carcass length and carcass deep respectively 5.26% and 24.37%,the 7g group of sheep deep were high 10.67% and 26.55% than the control group carcass length and carcass,the differences were significant(P < 0.05).In the two experimental groups,the sheep width,carcass weight,eye muscle area and GR value in the experimental group were higher than those in the control group,but the difference was not significant(P > 0.05).This shows that the carcass traits of Hexi Cashmere Goats in the experimental group are better.3.Carcass traits was improved by adding oregano oil in Hexi Cashmere Goat's dietCompared with the control group,the 24-hour fasting weight,the carcass net meat weight,the slaughter rate,net meat rate and the carcass production rate were increased by 14.00%,26.12%,4.81%,10.35% and 5.40%,in the 4g group compared with the control group,the ratio of bone to flesh decreased by 13.76%.All significant(P < 0.05).Although carcass weight increased by 19.47%,respectively,the difference was not significant(P > 0.05).Compared with the control group,the 24-hour fasting weight,the left half carcass net meat weight,the slaughter rate,the carcass meat production rate and the net meat rate increased by 11.97%,23.95%,5.53%,4.85%,and 10.35% in the 7g group compared with the control group,the ratio of bone to flesh decreased by 20.59%,and the difference was significant(P < 0.05).Although the body weight increased by 18.08%,the difference was not significant(P > 0.05).It indicated that the slaughter performance and carcass meat performance of the experimental group were better.4.Meat quality was improved by adding oregano oil in Hexi Cashmere Goat's dietThe marble score of the longissimus dorsi muscle in the experimental group was significantly higher than that in the control group(P < 0.05).The tenderness and cooked meat rate of the test goats in the experimental group were both higher than those in the control group(P > 0.05).It shows that the experimental group Hexi Cashmere Goat has a good meat quality.5.Nutritional composition was improved by adding oregano oil in Hexi Cashmere Goat's dietThe results of this study show that the in the 4g group compared with the control group,group was significantly higher than the control group and 7g group(P < 0.05).Fat content 4g group was significantly lower than the control group and the 7g group(P < 0.05).Ash content in the 4g group were significantly higher than that of control group(P < 0.05).It shows that adding different doses of oregano oil to Hexi Cashmere Goat basal diet can increase the protein content and ash content of lamb meat and reduce the content of crude fat.Especially the 4g(52 mg/goat/d)group had the best effect on improving the nutritional value of Hexi Cashmere Goat meat.6.Nutritional value of muscle fatty acid was improved by adding oregano oil in Hexi Cashmere Goat's dietThe relative perce ntage of SFA in the control group,the 4g group and the 7g group accounted for about 38% of the total fatty acids.The content of 4g group was the highest,while that of 7g group was the lowest,but the difference was not significant(P > 0.05).UFA accounted for 60% of total fatty acids,and UFA concentrations in 4g and 7g groups were higher than those in the control group(P > 0.05).Oleic acid,linoleic acid and conjugated linoleic acid were higher in the 4g(52 mg/goat/d)group than in the control group(P < 0.05).It showed that the nutritional value of the fatty acids in the mutton of the 4g group was improved.