Phytogenic additives increase the performance and improve the tenderness of lamb meat: a meta-analytical and systematic review approach
This study aimed to verify how supply phytogenic additives (PA) can influence ruminal fermentation, digestibility, performance, carcass traits, and meat quality of lamb through a systematic review and meta-analysis. Data were extracted from 39 peer reviewed studies and analyzed using the F test whe...
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Londrina
2025-01-01
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| Series: | Semina: Ciências Agrárias |
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| Online Access: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/50810 |
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| author | Natalia Ingrid Souto da Silva Patrícia de Oliveira Lima Francisco Jocélio Cavalcante Souza Marília Williani Filgueira Pereira Rennan Herculano Rufino Moreira Salenilda Soares Firmino Thiago Luís Alves Campos de Araújo Dorgival Morais de Lima Júnior |
| author_facet | Natalia Ingrid Souto da Silva Patrícia de Oliveira Lima Francisco Jocélio Cavalcante Souza Marília Williani Filgueira Pereira Rennan Herculano Rufino Moreira Salenilda Soares Firmino Thiago Luís Alves Campos de Araújo Dorgival Morais de Lima Júnior |
| author_sort | Natalia Ingrid Souto da Silva |
| collection | DOAJ |
| description |
This study aimed to verify how supply phytogenic additives (PA) can influence ruminal fermentation, digestibility, performance, carcass traits, and meat quality of lamb through a systematic review and meta-analysis. Data were extracted from 39 peer reviewed studies and analyzed using the F test when presented in a normal distribution, or the Kruskal-Wallis test when not presented in a normal distribution. Essential oils are most frequently used in the feed of lambs. The botanical species most used as source in the diet of lambs were Origanum vulgare (23.08%), Salvia rosmarinus (12.82%), and Allium sativum (7.69%). The PA supply didn't interfere (P>0.05) with the intake of crude protein and neutral detergent fiber (NDF) and increased (P = 0.011) crude protein digestibility from the lamb’s diet. There was an increase (P = 0.020) of 5.77% in the average daily gain, and an increase (P = 0.053) of 8.9% in the rib eye area of the carcasses of sheep fed PA. The supply of PA reduced (P = 0.047) 5.4% of meat shear force and increased (P = 0.041) 3.3% of meat cooking losses. We recommend the inclusion of phytogenic additives in the diet of lambs since it does not change nutrient intake, improves crude protein digestibility, and increases the average daily gain.
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| format | Article |
| id | doaj-art-031ef17436354bbcbc3fe44ef3d62509 |
| institution | Kabale University |
| issn | 1676-546X 1679-0359 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Universidade Estadual de Londrina |
| record_format | Article |
| series | Semina: Ciências Agrárias |
| spelling | doaj-art-031ef17436354bbcbc3fe44ef3d625092025-01-08T06:46:12ZengUniversidade Estadual de LondrinaSemina: Ciências Agrárias1676-546X1679-03592025-01-0146110.5433/1679-0359.2025v46n1p231Phytogenic additives increase the performance and improve the tenderness of lamb meat: a meta-analytical and systematic review approachNatalia Ingrid Souto da Silva0https://orcid.org/0000-0001-8328-9855Patrícia de Oliveira Lima1https://orcid.org/0000-0002-1887-3446Francisco Jocélio Cavalcante Souza2Marília Williani Filgueira Pereira3https://orcid.org/0000-0003-1395-8368Rennan Herculano Rufino Moreira4https://orcid.org/0000-0001-7144-5750Salenilda Soares Firmino5Thiago Luís Alves Campos de Araújo6https://orcid.org/0000-0003-2988-851XDorgival Morais de Lima Júnior7https://orcid.org/0000-0002-1154-8579Federal University of Campina GrandeUniversidade Federal Rural do Semi-ÁridoUniversidade Federal de Campina GrandeUniversidade Federal Rural do Semi-ÁridoUniversidade Federal Rural do Semi-ÁridoUniversidade Federal Rural do Semi-Árido Universidade Federal Rural do Semi-ÁridoFeUniversidade Federal Rural do Semi-árido This study aimed to verify how supply phytogenic additives (PA) can influence ruminal fermentation, digestibility, performance, carcass traits, and meat quality of lamb through a systematic review and meta-analysis. Data were extracted from 39 peer reviewed studies and analyzed using the F test when presented in a normal distribution, or the Kruskal-Wallis test when not presented in a normal distribution. Essential oils are most frequently used in the feed of lambs. The botanical species most used as source in the diet of lambs were Origanum vulgare (23.08%), Salvia rosmarinus (12.82%), and Allium sativum (7.69%). The PA supply didn't interfere (P>0.05) with the intake of crude protein and neutral detergent fiber (NDF) and increased (P = 0.011) crude protein digestibility from the lamb’s diet. There was an increase (P = 0.020) of 5.77% in the average daily gain, and an increase (P = 0.053) of 8.9% in the rib eye area of the carcasses of sheep fed PA. The supply of PA reduced (P = 0.047) 5.4% of meat shear force and increased (P = 0.041) 3.3% of meat cooking losses. We recommend the inclusion of phytogenic additives in the diet of lambs since it does not change nutrient intake, improves crude protein digestibility, and increases the average daily gain. https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/50810Alternative additivesEssential oilsFeedlotZootechnical additives. |
| spellingShingle | Natalia Ingrid Souto da Silva Patrícia de Oliveira Lima Francisco Jocélio Cavalcante Souza Marília Williani Filgueira Pereira Rennan Herculano Rufino Moreira Salenilda Soares Firmino Thiago Luís Alves Campos de Araújo Dorgival Morais de Lima Júnior Phytogenic additives increase the performance and improve the tenderness of lamb meat: a meta-analytical and systematic review approach Semina: Ciências Agrárias Alternative additives Essential oils Feedlot Zootechnical additives. |
| title | Phytogenic additives increase the performance and improve the tenderness of lamb meat: a meta-analytical and systematic review approach |
| title_full | Phytogenic additives increase the performance and improve the tenderness of lamb meat: a meta-analytical and systematic review approach |
| title_fullStr | Phytogenic additives increase the performance and improve the tenderness of lamb meat: a meta-analytical and systematic review approach |
| title_full_unstemmed | Phytogenic additives increase the performance and improve the tenderness of lamb meat: a meta-analytical and systematic review approach |
| title_short | Phytogenic additives increase the performance and improve the tenderness of lamb meat: a meta-analytical and systematic review approach |
| title_sort | phytogenic additives increase the performance and improve the tenderness of lamb meat a meta analytical and systematic review approach |
| topic | Alternative additives Essential oils Feedlot Zootechnical additives. |
| url | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/50810 |
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