PERFIL DE ÁCIDOS GRAXOS E COMPRIMENTO DE SARCÔMERO DA CARNE DE NOVILHAS NELORE CONFINADAS, ALIMENTADAS COM ÓLEOS ESSENCIAIS NA DIETA

The objective of this study was to evaluate the effects the addition of essential oils of clove and rosemary and encapsulated assets (eugenol, thymol and vanillin) on the finishing diets of Nellore heifers on profile fatty acids and length of sarcomere of Longissimus thoracis muscle. The treatments did not influence the profile of fatty acids. However, the diet with clove and rosemary essential oil and encapsulated active principles induced an increase in the length of the sarcomeres. The combination of active principles and clove essential oils and rosemary have potential for use in animal feed, contributing to the development of longer sarcomere length, which is associated with increased meat tenderness.