A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200® 33 mg/kg), a low level of OEO (LO, 0.2 g/kg dry matter (DM)), a medium level of OEO (MO, 0.3g/ kg DM), and a high level of OEO (HO, 0.4 g/kg DM). Dietary supplementation of OEO at any concentration lowered the compression strength in comparison with CON and SM. MO had the highest a* values (7.99) and fatty acid concentration (C16:1n7, C18:1n9c, C18:1n6c, C20:1n9, and C18:2n6c) during storage for 7 d at 3 °C. Lipid oxidation was not promoted (p > 0.05) by the moderated supplementation of oregano essential oil; however, OEO at 0.3 g/kg DM showed a slight lipid pro-oxidant effect. Dietary supplementation of MO and SM had the same effect on colour, tenderness, and the fatty acid profile of lamb (L. lumborum). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the quality of the meat.

中文翻译：

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天然牛至精油可以替代羔羊饮食中的抗生素：对肉质的影响。


一项研究旨在调查牛至精油 (OEO) 和莫能菌素钠对羊肉 (m. Longissimus lumborum) 氧化稳定性、颜色、质地和脂肪酸谱的影响。将二十只杜泊×佩里布羔羊随机分为五个处理；对照 (CON)、莫能菌素钠（SM、瘤胃菌素 200® 33 mg/kg）、低水平 OEO（LO，0.2 g/kg 干物质 (DM)）、中等水平 OEO（MO，0.3 g/kg） DM）和高水平的 OEO（H2O，0.4 g/kg DM）。与 CON 和 SM 相比，膳食中添加任何浓度的 OEO 都会降低抗压强度。 MO 在 3 °C 储存 7 d 期间具有最高的 a* 值 (7.99) 和脂肪酸浓度 (C16:1n7、C18:1n9c、C18:1n6c、C20:1n9 和 C18:2n6c)。适量补充牛至精油不会促进脂质氧化（p > 0.05）；然而，0.3 g/kg DM 的 OEO 显示出轻微的脂质促氧化作用。日粮中添加 MO 和 SM 对羔羊 (L. lumborum) 的颜色、嫩度和脂肪酸谱具有相同的影响。事实证明，牛至精油有利于羔羊的饲养，并且它可以成为替代羔羊饮食中莫能菌素的天然替代品，并改善肉的质量。