Dietary Supplementation with Oregano and Linseed in Autochthonous “Facciuta Lucana” Goats: Effects on Meat Quality Traits in Suckling Kids

Extruded linseed (Linum usitatissimum) in ruminant diets has been investigated as a strategyto improve the nutritional value and healthiness of meat fat; however, increased polyunsaturatedfatty acids may limit the shelf-life of meat. Oregano (Origanum vulgare) has a documented antioxidantactivity. The aim of the study was to investigate the effects of dietary supplementation with extrudedlinseed and oregano on goat milk quality and whether the characteristics of goat milk affect thephysical and chemical features, fatty acid profile, meat lipid oxidation, and sensory properties of meatfrom suckling kids. Thirty-six male kids were weaned and divided into three homogeneous groups(n = 12); each group was either fed a control diet (C), or a diet containing 3% extruded linseed with orwithout the addition of 0.6% oregano (“L + O” and “L”, respectively). The diets containing linseedlowered (p < 0.05) the saturated fatty acid content in meat, and increased (p < 0.05) monounsaturatedand polyunsaturated fatty acids and conjugated linoleic acid. Oregano addition to the linseed dietproved to be effective in preserving meat shelf-life, as shown by a significant (p < 0.01) reduction in themalondialdehyde concentration after 10 days of storage, and improved meat succulence, tenderness,juiciness, and overall acceptance.