Essential oils from leaves of Vernonanthura montevidensis (Spreng.) H. Rob.: chemical profile and antimollicute potential.

Aiming to valorise the Atlantic Rainforest biodiversity in Santa Catarina, the chemical characterisation of the essential oils (EOs) from leaves of Vernonanthura montevidensis (Spreng.) H. Rob. is described for the first time. Fresh leaves collected in the year 2014 and 2015, were submitted to hydrodistillation to give pale blue EOs in yields of 0.21 and 0.19%, respectively. The EOs were characterised by GC-MS and GC-FID semi- and quantitative methods. The monoterpene ß-pinene was the major constituent in both samples reaching a maximum of 26.3%. The monoterpene α-pinene and the sesquiterpene ß-caryophyllene, were also among the major constituents in both samples. By means of the extracted ion chromatogram procedure, it was possible to detect chamazulene, which was associated with the pale blue colour of the essential oils. In the in vitro antimollicute assays, the essential oil was moderately active against Mycoplasma genitalium and M. pneumoniae with MIC values of 250 µg mL-1.

Improvements in the quality of meat from beef cattle fed natural additives.

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.