Data/hora: 16/06/2024 07:18:25

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