Forty young bulls were fed with five different treatments (n = 8, 62 days): control, without the addition of natural additives (CON); NA15, a mixture of natural additives (1.5 g/animal/day); NA30, a mixture of natural additives (3.0 g/animal/day); NA45, a mixture of natural additives (4.5 g/animal/day); and NA60, a mixture of natural additives (6.0 g/animal/day). The hot carcass weight and dressing percentage, fat thickness, Longissimus muscle area, marbling, pH, and carcass tissue composition were measured. In addition, the instrumental meat quality (colour, water holding capacity, texture and lipid oxidation) and consumer acceptability attributes, across display were evaluated. Diet had no effect (P > .05) on the carcass characteristics evaluated (except pH). The diets significantly influenced the pH, shear force, tenderness, lipid oxidation and overall acceptability evaluated by consumers (P < .05). Globally, natural additives have some potential use in animal feed to improve meat quality.

40头公牛接受了五种不同的处理（n  = 8、62天）：对照组，不添加天然添加剂（CON）；NA15，天然添加剂的混合物（1.5克/动物/天）；NA30，天然添加剂的混合物（3.0克/动物/天）；NA45，天然添加剂的混合物（4.5克/动物/天）；NA60，天然添加剂的混合物（6.0克/动物/天）。测量了热的weight体重量和敷料百分比，脂肪厚度，Longissimus肌肉面积，大理石花纹，pH和car体组织组成。此外，还评估了整个展示期间的工具肉质量（颜色，持水量，质地和脂质氧化）和消费者可接受性。饮食没有影响（P > .05）评估的car体特性（pH值除外）。饮食对消费者评估的pH值，剪切力，嫩度，脂质氧化和总体可接受性有显着影响（P  <.05）。在全球范围内，天然添加剂在动物饲料中具有一定的潜在用途，可改善肉质。