Abstract

This study aimed to elucidate the effects of supplementation of Capsicum frutescens L. or chili pepper (ChP) and Curcuma longa L. or turmeric (T) powders combination in total mixed ration (TMR) on texture profile, water holding capacity (WHC) and oxidative stability of beef during days 0, 5 and 10 of retail display. The experiment was carried out on 16 crossbred bulls (Brahman and Charolais) of about 2 years in age. The bulls were randomly assigned to 4 dietary treatment groups as follows: 1) TMR as control, 2) TMR + 1ChP powder, 3) TMR + 1T powder, and 4) TMR supplemented with a mixed powder of 1ChP + 1T, over a 6 months feeding period. The results revealed that the hardness and gumminess of control beef were higher than other groups, and the cohesiveness of beef from cattle fed a mixed powder of 1ChP + 1T was lower than other groups (P<0.05). Regarding WHC, the results showed that, on days 0 and 5 of storage, the control group meat had higher cooking losses than either the 1T or a mixture of 1ChP + 1T groups (P<0.05). Also, on 0 and 5 days of retail display, the 1ChP + 1T group showed the highest antioxidant activity when compared to other groups (P<0.05). As for the lipid oxidation in beef, on day 5 of storage MDA level in control beef was higher than the 1T or a mixture of 1ChP + 1T groups (P<0.05). It can be concluded that the combination of chili pepper and turmeric powder in TMR can improve texture, water holding capacity, and oxidative stability of beef during refrigerated storage. © The Author(s) 2024