2. Universidad Cardenal Herrera-CEU

This study assessed carcass characteristics and meat quality of bulls finished in individual pens and fed with different diets. A completely randomized design determined how to feed 24 crossbred bulls (European × Nellore) with four diets over 84 days: CONT) without additives; MONE) inclusion of 30 mg of monensin/kg DM; MO + VI) inclusion of 30 mg of monensin + 30 mg of virginiamycin/kg DM; and MO+AD) inclusion of 30 mg of monensin/kg DM + 1.57 g of a blend of organic trace minerals, live yeast, beta-glucan, and mannans per kg DM (Advantage-Confinamento). MO+VI resulted in lower pH (P < 0.05) and lighter meat (P < 0.05) compared with other treatments. Cooking loss was less (P < 0.05) with MO+AD at 14 days of aging time. At 14 days, Warner-Bratzler shear force was higher for meat from bulls fed with CONT and MONE diets and slower (P < 0.05) for meat from bulls fed with MO+VI and MO+AD diets. In conclusion, including monensin combined with virginiamycin and monensin combined with a blend of organic trace minerals and yeast in the diets of bulls finished in individual pens can improve the color, Warner-Bratzler shear force of meat, and lower cooking losses.

Essential oils (EOs) are natural compounds extracted from plants that exhibit antimicrobial and antioxidant properties. and therefore attract interest as additives in the food industry. especially food for special populations. In the case of children diagnosed with Cerebral Palsy. another factor has to be considered. such as the consistency of food. This study evaluated consumer acceptability of infant food with oregano essential oil by children diagnosed with cerebral palsy and a questionnaire was applied to assess consumption habits and profile of the studied population. Samples were evaluated according to odor. flavor. color. and texture acceptability. Consumers were divided by days. with 35 children each day per sample (CONT without essential oil and EO with different concentration of oregano essential oil). Total number of children was 103. In relation to acceptability of color. odor and flavor of the CONT and EO-0.01% received higher grades. the infant food with 0.05% oregano essential oil showed lower scores compared with the other treatments. However. in relation to acceptability. all samples received satisfactory scores. In relation to texture. differences were not observed. The use of oregano essential oil could be an alternative for the development of an infant food.