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| Registros recuperados : 5 | |
| Registros recuperados : 5 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
27/10/2021 |
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Data da última atualização: |
20/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
LOBO, R. R.; CORREIA, B. S. B.; PEÑA-BERMÚDEZ, Y. A.; VINCENZI, R.; SILVA, C. M. da; PANOSSO, L. L.; COLNAGO, L. A.; CARDOSO, D. R.; BERNDT, A.; PINHEIRO, R. S. B.; BUENO, I. C. da S.; FACIOLA, A. P. |
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Afiliação: |
LUIZ ALBERTO COLNAGO, CNPDIA; ALEXANDRE BERNDT, CPPSE. |
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Título: |
Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Animal Science, v. 99, n. 9, 2021. |
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Páginas: |
1-14 |
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DOI: |
https://doi.org/10.1093/jas/scab244 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to evaluate the effect of dietary yerba mate (Ilex paraguariensis) extract (YME) on muscle metabolomics and physicochemical properties of lamb meat. Thirty-six uncastrated male lambs (90 old) were fed experimental diets, which treatments consisted of 0%, 1%, 2%, and 4% inclusion of YME. Animals were fed for 50 d before slaughter. Muscle and meat samples were collected for metabolomics and meat quality analysis, respectively. The experiment was carried out in a randomized block design and analyzed using orthogonal contrasts. There was a quadratic effect of YME inclusion in tenderness (P < 0.05) and a positive linear effect on meat lightness (P < 0.05). No qualitative changes (P > 0.05) on individual metabolites were observed; however, changes in the qualitative metabolic profile were observed, showing that animals fed 1% and 2% of YME have a greater concentration of desirable endogenous muscle antioxidants, with direct impact on metabolic pathways related to beta-alanine metabolism and glutathione metabolism. Therefore, YME dietary supplementation up to 2% of the diet to lambs had little to no effects on the majority of meat quality traits evaluated; moreover, 4% of YME, inclusion negatively affected feed intake and meat quality traits. |
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Palavras-Chave: |
Instrumental meat quality; Natural additive; Tenderness. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02243naa a2200313 a 4500
001 2135622
005 2022-06-20
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1093/jas/scab244$2DOI
100 1 $aLOBO, R. R.
245 $aEffects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat.$h[electronic resource]
260 $c2021
300 $a1-14
520 $aThis study aimed to evaluate the effect of dietary yerba mate (Ilex paraguariensis) extract (YME) on muscle metabolomics and physicochemical properties of lamb meat. Thirty-six uncastrated male lambs (90 old) were fed experimental diets, which treatments consisted of 0%, 1%, 2%, and 4% inclusion of YME. Animals were fed for 50 d before slaughter. Muscle and meat samples were collected for metabolomics and meat quality analysis, respectively. The experiment was carried out in a randomized block design and analyzed using orthogonal contrasts. There was a quadratic effect of YME inclusion in tenderness (P < 0.05) and a positive linear effect on meat lightness (P < 0.05). No qualitative changes (P > 0.05) on individual metabolites were observed; however, changes in the qualitative metabolic profile were observed, showing that animals fed 1% and 2% of YME have a greater concentration of desirable endogenous muscle antioxidants, with direct impact on metabolic pathways related to beta-alanine metabolism and glutathione metabolism. Therefore, YME dietary supplementation up to 2% of the diet to lambs had little to no effects on the majority of meat quality traits evaluated; moreover, 4% of YME, inclusion negatively affected feed intake and meat quality traits.
653 $aInstrumental meat quality
653 $aNatural additive
653 $aTenderness
700 1 $aCORREIA, B. S. B.
700 1 $aPEÑA-BERMÚDEZ, Y. A.
700 1 $aVINCENZI, R.
700 1 $aSILVA, C. M. da
700 1 $aPANOSSO, L. L.
700 1 $aCOLNAGO, L. A.
700 1 $aCARDOSO, D. R.
700 1 $aBERNDT, A.
700 1 $aPINHEIRO, R. S. B.
700 1 $aBUENO, I. C. da S.
700 1 $aFACIOLA, A. P.
773 $tJournal of Animal Science$gv. 99, n. 9, 2021.
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