Efeito da suplementação com erva-mate (ilex paraguaiensis) sobre as características de carcaça de cordeiros terminados em pastagens de Brachiaria brizantha cv.Marandu

• Autor(a) principal: Vinicius Rôa Baerley
• Data de Publicação: 2021
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFMS
• Texto Completo: https://repositorio.ufms.br/handle/123456789/4294
• topic: Erva-mate (ilex paraguaiensis); características de carcaça de cordeiros; Brachiaria brizantha cv.Marandu

The objective of this study was to evaluate the inclusion of yerba mate (Ilex paraguariensis) in the diet of lambs finished on pastures of Brachiaria brizantha cv. Marandu. Twenty crossbred lambs Texel x Ile de France were used and distributed in a completely randomized design in two treatments: Control (CL) and Yerba mate (EM), concentrate without addition of yerba mate and concentrate with addition of yerba mate (110 g /day), respectively. The supplementation level was 1.5% of body weight. The experimental period comprised 207 days, starting in November 2019 and finishing in May 2020. Productive performance (initial live weight, final live weight, average daily gain, total weight gain), morphometric measurements (body length, thoracic perimeter, thoracic width, withers height, rump height and rump width), carcass characteristics (hot carcass weight, ribeye area, subcutaneous fat thickness), meat characteristics (pH, shear force, cooking losses and meat and fat coloring and meat composition (protein, ether extract and mineral matter) There was no effect of diets on initial live weight (26.78 kg), final weight (51.77 kg), hot carcass weight, ribeye area, pH, shear force, finish and mineral matter The CL treatment reflected better results for average daily gain (128.68 vs. 112.32 g/day), total weight gain (26.78 vs. 23.36 kg), fat thickness only subcutaneous (6.79 vs. 5.19 mm), crude protein (18.15 vs. 16.97) and ether extract (5.40 vs. 3.71). The EM group showed a change in the yellow color (b *) (10.83 vs 9.48) and luminosity (L *) (71.70 vs 68.48) of the fat, promoted greater loss by cooking the meat (41.52 vs 26.43) and reduced croup height (70.17 vs 66.63 cm) and croup width (26.67 vs 23.63 cm). There was no effect of including EM on the antioxidant activity or on the increase of bioactive compounds in the meat of lambs, but the inclusion of the ingredient in the ration improved the level of polyunsaturated fatty acids in the meat, which are beneficial to health. This study demonstrates that the inclusion of yerba mate in the diet of lambs on pasture modifies the parameters of luminosity and yellowish color of the fat, while promoting an increase in losses by cooking meat. Keywords: natural antioxidant, fatty acid, sheep, human health