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

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dc.contributor.authorPena-Bermudez, Yuli A.
dc.contributor.authorLobo, Richard Roberto
dc.contributor.authorde Amorim, Tamyres Rodrigues
dc.contributor.authorRojas-Moreno, Danny A.
dc.contributor.authorRodriguez-Aguilar, Daniel
dc.contributor.authorPoleti, Mirele Daiana
dc.contributor.authorPereira, Angélica Simone Cravo
dc.contributor.authorPinheiro, Rafael Silvio Bonilha [UNESP]
dc.contributor.authorClaudio da silva Bueno, Ives
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversity of Florida
dc.contributor.institutionNational University of Colombia
dc.date.accessioned2023-07-29T13:59:24Z
dc.date.available2023-07-29T13:59:24Z
dc.date.issued2022-11-01
dc.description.abstractThis 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.en
dc.description.affiliationDepartment of Animal Science College of Animal Science and Food Engineering Faculdade de Zootecnia e Engenharia de Alimentos University of Sao Paulo / FZEA, R. Duque de Caxias, 225, SP
dc.description.affiliationDepartment of Veterinary Medicine College of Animal Science and Food Engineering University of Sao Paulo (USP), SP
dc.description.affiliationDepartment of Nutrition and Animal Production College of Veterinary Medicine and Animal Science University of São Paulo (USP), SP
dc.description.affiliationDepartament of Biology and Animal Science Faculty of Engineering State University of São Paulo (UNESP), SP
dc.description.affiliationDepartment of Animal Science Institute of Food and Agricultural Sciences University of Florida, 2250 Shealy Dr
dc.description.affiliationDepartment of Animal Science National University of Colombia
dc.description.affiliationUnespDepartament of Biology and Animal Science Faculty of Engineering State University of São Paulo (UNESP), SP
dc.identifierhttp://dx.doi.org/10.1016/j.livsci.2022.105095
dc.identifier.citationLivestock Science, v. 265.
dc.identifier.doi10.1016/j.livsci.2022.105095
dc.identifier.issn1871-1413
dc.identifier.scopus2-s2.0-85140073387
dc.identifier.urihttp://hdl.handle.net/11449/248992
dc.language.isoeng
dc.relation.ispartofLivestock Science
dc.sourceScopus
dc.subjectAntioxidant
dc.subjectHuman health
dc.subjectLamb
dc.subjectPolyunsaturated fatty acids
dc.subjectSensorial attributes
dc.titleEffect of yerba mate (Ilex paraguariensis) in lamb diets on fatty acid profile, physical and sensory characteristics of the Longissimus muscleen
dc.typeArtigo
unesp.author.orcid0000-0002-7715-7730[1]
unesp.author.orcid0000-0003-0768-4305[3]
unesp.author.orcid0000-0003-4364-1281[4]
unesp.author.orcid0000-0002-6793-0427[5]

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