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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. |
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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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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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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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Registro |
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URL |
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Registro Completo
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
18/02/2014 |
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Data da última atualização: |
17/05/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BARCELOS, S. C. de; OLIVEIRA, I. C. S. de; EGITO, A. S. do; BENEVIDES, S. D.; SANTOS, K. M. O. dos. |
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Afiliação: |
Samuel Carneiro de Barcelos, Graduação - IFCE - Sobral, CE, Brasil; Isabel Cristina Silva de Oliveira, Graduação - IFCE - Sobral, CE, Brasil; ANTONIO SILVIO DO EGITO, CNPC; SELENE DAIHA BENEVIDES, CNPC; KARINA MARIA OLBRICH DOS SANTOS, CNPC. |
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Título: |
Desenvolvimento de queijo cremoso caprino potencialmente probiótico. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: ENCONTRO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA CAPRINOS E OVINOS, 2., 2013, Sobral. Resumos... Sobral: Embrapa Caprinos e Ovinos, 2013. p. 16-17. (Embrapa Caprinos e Ovinos. Documentos, 109). |
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Idioma: |
Português |
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Palavras-Chave: |
Alimento funcional; Probiótico; Queijo cremoso. |
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Thesagro: |
Caprino; Leite de cabra; Tecnologia de alimento. |
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Thesaurus NAL: |
Cream cheese; Food technology; Goat cheese; Goats; Health foods; Lactobacillus rhamnosus; Probiotics; Streptococcus thermophilus. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/97656/1/rac-Desenvolvimento-de-queijo.pdf
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Marc: |
LEADER 01062nam a2200313 a 4500
001 1980359
005 2022-05-17
008 2013 bl uuuu u00u1 u #d
100 1 $aBARCELOS, S. C. de
245 $aDesenvolvimento de queijo cremoso caprino potencialmente probiótico.$h[electronic resource]
260 $aIn: ENCONTRO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA CAPRINOS E OVINOS, 2., 2013, Sobral. Resumos... Sobral: Embrapa Caprinos e Ovinos, 2013. p. 16-17. (Embrapa Caprinos e Ovinos. Documentos, 109).$c2013
650 $aCream cheese
650 $aFood technology
650 $aGoat cheese
650 $aGoats
650 $aHealth foods
650 $aLactobacillus rhamnosus
650 $aProbiotics
650 $aStreptococcus thermophilus
650 $aCaprino
650 $aLeite de cabra
650 $aTecnologia de alimento
653 $aAlimento funcional
653 $aProbiótico
653 $aQueijo cremoso
700 1 $aOLIVEIRA, I. C. S. de
700 1 $aEGITO, A. S. do
700 1 $aBENEVIDES, S. D.
700 1 $aSANTOS, K. M. O. dos
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Embrapa Caprinos e Ovinos (CNPC) |
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