Data/hora: 11/06/2024 03:30:39

Biblioteca(s): 	Embrapa Instrumentação.	
Data corrente: 	27/10/2021	
Data da última atualização: 	20/06/2022	
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.	
Afiliação: 	LUIZ ALBERTO COLNAGO, CNPDIA; ALEXANDRE BERNDT, CPPSE.	
Título: 	Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat.	
Ano de publicação: 	2021	
Fonte/Imprenta: 	Journal of Animal Science, v. 99, n. 9, 2021.	
Páginas: 	1-14	
DOI: 	https://doi.org/10.1093/jas/scab244	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Instrumental meat quality; Natural additive; Tenderness.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Instrumentação (CNPDIA)	
Exemplares: 	CNPDIA - (17896-1) - UPC - AP - DD - PROCI.21/143 -  - 2021/147 - DIS