Evaluation of polyherbal with vitamin C activity on lamb performance and meat characteristics

• Autor(a) principal: Lozano-Sánchez,Mayra
• Data de Publicação: 2021
• Outros Autores: Mendoza-Martínez,German David, Martínez-García,José Antonio, la Torre-Hernández,María Eugenia de, Chamorro-Ramírez,Francisco Héctor, Martínez-Aispuro,José Alfredo, Cordero-Mora,José Luis, Sánchez-Torres,María Teresa, Hernández-García,Pedro Abel, Jones,Ray
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Brasileira de Zootecnia (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982021000100805
• topic: antioxidant; finishing; lambs; meat quality

ABSTRACT We conducted an experiment to evaluate the effect of a polyherbal additive with metabolites such as antioxidants, vitamins, and small hydrolysable tannoids oils on productive parameters and blood metabolites in finishing lambs. Forty male Hampshire × Suffolk lambs (23.79±2.24 kg) were used in a completely randomized experimental design. Treatments consisted of dietary inclusion of a polyherbal additive based on Emblica officinalis and Ocimum sanctum at 0, 5, 10, and 15 g/kg dry matter for 60 d. There were no effects on daily gain, dry matter intake, feed conversion, back fat thickness, and Longissimus dorsi area; however, hot carcass dressing improved linearly as the level of herbal additive supplementation was increased. The antioxidants of the polyherbal additive linearly inhibited lipid oxidation of the meat (24 h; day 10) and improved its water-holding capacity (24 h). Meat lightness after 1 d was reduced linearly, but no changes were detected in other color parameters. Metabolites (glucose, urea, cholesterol) related to energy or protein metabolism were not affected by the herbal additive. Lymphocytes and basophiles were reduced linearly whereas monocytes and segmented neutrophils increased linearly for polyherbal additive. The inclusion of the polyherbal additive does not improve daily gain or feed efficiency in finishing lambs but improves the carcass dressing and antioxidant capacity of the meat.