Abstract
<title>Abstract</title> <p>This study was conducted to evaluate the effects of a microencapsulated blend of essential oils and capsaicin (BEO) on the performance, carcass traits, and meat quality of feedlot-finished cattle. Forty-seven Nellore bulls (360 ± 15 kg; ~19 months old) were assigned to two treatments: a control diet without EO (n = 24) or a diet supplemented with 150 mg/kg DM of BEO (n = 23). All diets contained sodium monensin. Animal performance was assessed during the 94-day finishing period, and carcass and meat quality traits were evaluated after slaughter. Cattle fed BEO tended to have greater average daily gain (+ 130 g/day; P = 0.077), resulting in increased final body weight (+ 9.2 kg; P = 0.014) and carcass weight (+ 5.0 kg; P = 0.014). Subcutaneous fat thickness was also increased (+ 1.0 mm; P = 0.036), whereas dry matter intake, feed efficiency, dressing percentage, and loin muscle area were not affected. Meat from BEO-fed bulls had lower cooking loss (− 1.6 percentage points; P = 0.005) and improved tenderness (− 3.2 N in shear force; P = 0.050), whereas pH, sarcomere length, and lipid content were unchanged. Lipid oxidation and microbial counts were not influenced, although meat from BEO-fed cattle showed lower lightness (L*; P = 0.031) and yellowness (b*; P = 0.012). In conclusion, dietary supplementation with a microencapsulated BEO combined with monensin, improved growth performance, carcass weight and fatness, as well as meat tenderness and cooking yield, however without positive effects on microbial stability or lipid oxidation.</p>