Food flavoring agents play a significant role in the nutrition and health of cattle. Some of the general food flavoring agents for cattle include molasses, amino acids, and essential oils. These flavoring agents help to make the feed more palatable, which can result in increased feed intake and improved animal performance. However, we will look into some of the specific animal feed flavors in this article.
- Para cymene
Para-Cymene is a natural organic compound that is commonly used as a feed additive in animal feed. It is derived from plants such as thyme, rosemary, and pennyroyal and is used to improve the flavor and aroma of animal feed.
It’s scent and taste have been noted to have undertones of citrus, earthiness, and woodiness. It can be manufactured from petrochemicals through the alkylation of toluene with propylene or you can extract it from natural terpenes. To extract it naturally, most people use irradiation of limonene.
- Carveol
Carveol is found in spearmint essential oil in the form of cis-carveol. The food industry uses it as a flavor additive as well as a fragrance ingredient. It is also found that this compound’s alpha-trans-dihydroxy derivative, possesses potent antiparkinsonian activity in animal models. Two of its forms are widely used in animal feed. These are mentioned below:
2a. L carveol
It is derived from plants such as caraway, dill, and spearmint, and is used to improve the flavor and aroma of animal feed. This can help to make animal feed more attractive to animals, improving their feed intake and overall health.
In addition to improving the palatability of animal feed, L-carveol has also been shown to have antimicrobial properties, making it useful in preventing the growth of harmful bacteria in animal feed. This can help to ensure the safety and quality of animal feed, and can also help to reduce the risk of foodborne illness in animals and humans.
2b. Dihydroxy carveol
It is also derived from the spearmint plant and is used to improve the flavor of cattle feed. This helps to create better palatability and textures. It has a kind of diffuse, powerful odor with a herbaceous undertone.
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