Effect of yerba mate (Ilex paraguariensis) in lamb diets on fatty acid profile, physical and sensory characteristics of the Longissimus muscle

• Autor(a) principal: Pena-Bermudez, Yuli A.
• Data de Publicação: 2022
• Outros Autores: Lobo, Richard Roberto, de Amorim, Tamyres Rodrigues, Rojas-Moreno, Danny A., Rodriguez-Aguilar, Daniel, Poleti, Mirele Daiana, Pereira, Angélica Simone Cravo, Pinheiro, Rafael Silvio Bonilha [UNESP], Claudio da silva Bueno, Ives
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.livsci.2022.105095; http://hdl.handle.net/11449/248992
• topic: Antioxidant; Human health; Lamb; Polyunsaturated fatty acids; Sensorial attributes

This experiment studied the effects of yerba mate extract (YME) on lamb feed as a natural antioxidant in the fatty acid profile, physical and sensory traits of the meat of 36 lambs fed for 53 days. The treatments followed the randomized block design, with a control group without YME (0%) and three groups with 1, 2, and 4% of YME inclusion in the dry matter (DM). The inclusion of YME did not significantly affect the quality and sensory characteristics of the meat. However, it has improved the value of b* (p = 0.01) for the treatment with 4% YME, as well as the branched-chain fatty acids (BCFA), exhibited a diet effect (p = 0.01) for the same group. The addition of 4% of YME improves the composition and general acceptance of lamb meat, recommended to use it in animal feed.