Study of livestock feeding for the improvement of food safety in microbiological quality outcomes.

Different studies have confirmed the possibility of increasing the endogenous preservation capacity of meat through the ingestion of by-products from plants rich in active preservative compounds. Dietary supplementation techniques using natural preservatives incorporated into animal feed have proven to be highly effective, as many active compounds are metabolized and deposited in the cell membranes of muscle and adipose tissue, where they carry out their action more effectively. Among the plants studied, aromatic-medicinal plants (AMPs), which are rich in phenolic compounds, have attracted particular interest because their assimilation through the diet of lambs leads to optimal antioxidant and/or antimicrobial activity. In this context, the dietary use of natural oil extracts with specific properties has been shown to be effective in increasing the preservation capacity of meat.