INSIGHTFUL APPLICATION OF HERBAL EXTRACTS IN THE PREVENTION AND TREATMENT OF ANIMAL DISEASES AND IMPROVEMENT OF MEAT QUALITY AND SAFETY

Abstract

In an indirect way, through animal nutrition or selection, we can influence the composition and quality of muscle and fat tissue, and thus the nutritional and functional value of meat. The process is longer and is not fully controlled yet. Direct processes improve nutritional properties by adding components with functional properties and/or reducing or removing ingredients that may negatively affect health. Herbal raw materials and extracts, by-products and wastes from fruit and vegetable processing can modify feed in order to achieve a stable health status and preserve animal well-being and sensory quality of meat, with an extended shelf life.