Open AccessEffects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat
Author(s) -
Richard Roberto Lobo,
Banny Silva Barbosa Correia,
Yuli A. Pena-Bermudez,
Rafaela Vincenzi,
Caroline M. da Silva,
Leticia L Panosso,
Caroline Ceribeli,
Luiz Alberto Colnago,
Daniel Ribeiro Cardoso,
A. Berndt,
Rafael Sílvio Bonilha Pinheiro,
Ives C Bueno,
A.P. Faciola
Publication year - 2021
Publication title -
journal of animal science/journal of animal science ... and asas reference compendium
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.928
H-Index - 156
eISSN - 1525-3015
pISSN - 0021-8812
DOI - 10.1093/jas/skab244
Subject(s) - food science , tenderness , meat tenderness , randomized block design , biology , metabolomics , zoology , chemistry , agronomy , bioinformatics
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 d 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 quantitative 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.