Avocado peel by-product in cattle diets and supplementation with oregano oil and effects on production, carcass, and meat quality

Abstract

Abstract The objective of this work was to evaluate the effects of including a commercial avocado peel meal (Avomel) by-product as a feed source supplemented with Lippia berlandieri Schauer oregano essential oil (OEO) in cattle diets. Eighteen 22-month-old male Charolais x Angus crossbred cattle (334.96 ± 27.48 kg) were randomly distributed in three experimental groups (n = 6): Control, cattle fed with the control diet without Avomel and without OEO; Avomel, cattle fed 10% of Avomel in the diet; and Avomel + OEO, cattle fed 10% Avomel and 600 mg/kg of OEO in the diet. The evaluated variables were bulls’ weight (BW), feed intake (FI), slaughter variables, carcass quality and the pH, water holding capacity (WHC), color and chemical composition of raw rib eye meat, as well as cooking loss (CL), shear force (SF), texture analysis and sensory evaluation of cooked meat. After 120 days of feeding, BW was highest (P < 0.10) for Avomel and lowest (P < 0.10) for Avomel + OEO. The Avomel + OEO group FI was low. Cattle slaughter variables, carcass quality variables, pH, and WHC did not show differences (P > 0.05). Lightness was highest (P < 0.05) for Avomel meat. Meat chemical composition was not affected (P > 0.05). SF of meat was different (P < 0.05) being highest for Avomel + OEO. On meat texture, springiness was different (P < 0.05), i.e., meat treated with Avomel was highest, but no differences (P > 0.05) were detected for hardness, adhesiveness, cohesiveness, gumminess, chewiness, and resilience. Odor, taste, softness, juiciness, and overall acceptability of cooked meat were not different (P > 0.05), data not shown. The commercial by-product avocado peel meal supplemented with OEO could be used in cattle diets without adversely affecting productive performance, carcass traits, and meat quality.