Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat. (17th August 2021)

• Record Type: Journal Article
• Authors: Lobo, Richard R; Correia, Banny S B; Peña-Bermúdez, Yuli A; Vincenzi, Rafaela; da Silva, Caroline M; Panosso, Leticia L; Ceribeli, Caroline; Colnago, Luiz A; Cardoso, Daniel R; Berndt, Alexandre; Pinheiro, Rafael S B; Bueno, Ives C da S; Faciola, Antonio P
• Is Part Of: Journal of animal science. Volume 99:Number 9(2021)
• Publication Date: 2021-08-17
• Subjects: antioxidant -- instrumental meat quality -- metabolomics -- natural additive -- tenderness; Livestock -- Periodicals; Livestock; Electronic journals; Periodicals; 636.005
• DOI: 10.1093/jas/skab244
• Languages: English
• ISSNs: 0021-8812

Abstract

Abstract: 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.