Dietary supplementation with oregano and linseed in autochthonous “Facciuta Lucana” kids: effects on meat quality traits

Extruded linseed (Linum usitatissimum L.) has been investigated in ruminant diets to improve the nutritional value and healthiness of meat fat, also in association with oregano (Origanum vulgare L.), which has antioxidant activity able to preserve lipid peroxidation. This study evaluated the dietary effects of extruded linseed and oregano on the quality traits and sensory properties of meat obtained from kids of a Lucanian goat population named “Facciuta Lucana”. Thirty-six male kids weaned at about 20 days of age were divided into three homogeneous groups (n. = 12) fed a control feed (C), or a diet containing 3% extruded linseed with or without addition of 0.6% oregano (“LO” and “L”, respectively). Meat from the Longissimus lumborum muscle obtained from the two linseed groups showed a lower (P<0.05) content of fat compared with the control. No significant differences between dietary treatments were found for meat tenderness. The L group showed a greater meat yellow index (P<0.01). The LO and L diets led to a significant (P<0.05) decrease of the content of saturated fatty acids in meat, in turn of a greater amount of monounsaturated fatty acids. The L diet also lowered (P<0.01) the thrombogenic and atherogenic indices of meat. Oregano addition to the linseed diet proved to be effective in preserving meat shelf-life, since it lowered (P<0.01) the malondialdehyde (MDA) concentration after 10 days of storage, and improved (P<0.05) meat succulence, tenderness, juiciness and overall acceptance.