Nutraceuticals in animal nutrition and their effect on selected quality characteristics of beef. A review article

  • Bożena Waszkiewicz-Robak Faculty of Computer Science and Food Science, Lomza State University of Applied Sciences, Lomza, Poland
  • Mieczysław Obiedziński Faculty of Computer Science and Food Science, Lomza State University of Applied Sciences, Lomza, Poland
  • Elżbieta Biller Faculty of Computer Science and Food Science, Lomza State University of Applied Sciences, Lomza, Poland
  • Agnieszka Obiedzińska Faculty of Computer Science and Food Science, Lomza State University of Applied Sciences, Lomza, Poland

Abstract

The article discusses the importance of nutraceuticals in animal nutrition, which, on the one hand, influence their well being, and, on the other, shape the quality characteristics of beef and its taste. Nutraceuticals are very important in animal nutrition, especially when they are added to feed of pasture fattened cattle or when the cattle receives feed enriched in ingredients that modify the carcase's fatty acids profile, and, consequently, the quality beef. The most effective source of nutraceuticals with anti oxidant properties are, among others: rosemary, sage, oregano and thyme. It has been established that the use of plant extracts in animal nutrition is more effective than the use of traditional herbs, due to the fact that the extracts contain much lower concentration of volatile flavour and fragrant substances than dry or fresh plants, which is reflected in the quality of beef.

Published
2017-12-01
How to Cite
WASZKIEWICZ-ROBAK, Bożena et al. Nutraceuticals in animal nutrition and their effect on selected quality characteristics of beef. A review article. Polish Journal of Applied Sciences, [S.l.], v. 3, n. 2, p. 73-77, dec. 2017. ISSN 2451-1544. Available at: <https://pjas.ansl.edu.pl/index.php/pjas/article/view/78>. Date accessed: 29 nov. 2022. doi: https://doi.org/10.19260/PJAS.2017.3.2.05.
Section
Food, Environmental and Agricultural Sciences and Technology