Effects of Feeding Increasing Levels of Yerba Mate on Lamb Meat Quality and Antioxidant Activity

Author(s)

Pena-Bermudez, Yuli A. ^[1] ; Lobo, Richard R. ^[1] ; Rojas-Moreno, Danny A. ^[1] ; Poleti, Mirele D. ^[2] ; de Amorim, Tamyres R. ^[1] ; Rosa, Alessandra F. ^[2] ; Pereira, Angelica S. C. ^[3] ; Pinheiro, Rafael S. B. ^[4] ; Bueno, Ives C. S. ^[1]

Affiliation

^[1] Univ Sao Paulo, Coll Anim Sci & Food Engn, Dept Anim Sci, FZEA, BR-13635900 Pirassununga, SP - Brazil

^[2] Univ Sao Paulo, Coll Anim Sci & Food Engn, Dept Vet Med, BR-13635900 Pirassununga, SP - Brazil

^[3] Univ Sao Paulo, Coll Vet Med & Anim Sci, Dept Nutr & Anim Prod, BR-13635900 Pirassununga, SP - Brazil

^[4] State Univ Sao Paulo UNESP, Fac Engn, Dept Biol & Anim Sci, BR-13635900 Ilha Solteira, SP - Brazil

• Document type: Journal article
• Source: ANIMALS; v. 10, n. 9 SEP 2020.
• Web of Science Citations: 0

Abstract

Simple Summary The population's growing concern for health and the increased consumption of natural products have led to the study of the use of bioactive compounds in animal feed, especially those containing antioxidants. An example of this is yerba mate (Ilex paraguariensis), a plant highly consumed in South America due to its antioxidant properties, which benefit human health and can reduce the incidence of cardiovascular diseases. However, the effects of yerba mate on animal feed as well as the composition and preservation of meat products are unknown. Therefore, the objective of the current study was to evaluate the effects of the inclusion level of yerba mate extract in the lamb's diet on meat quality traits, antioxidant activity, and shelf-life. Our results showed that the use of the extract in lamb feed did not negatively affect the characteristics of lamb meat nor increase lipoperoxidation during a six-day storage period. The inclusion of 4% yerba mate extract (YME) resulted in a higher value in the yellow colour of the meat. The present study investigated the inclusion of yerba mate extract (YME) in the lamb's diet on meat quality traits, antioxidant activity, and shelf-life. Thirty-six lambs were distributed according to a block design with the following groups: control group without YME (0%) and three treatment groups with 1, 2, and 4% YME inclusion in the dry matter. The animals were fed these diets for 53 days. Samples were collected from theLongissimusthoracis(LT) muscle to analyze antioxidant activity and meat quality. Samples were placed on a counter display simulating a retail environment for 0, 3, and 6 days at 4 +/- 2 degrees C. All data were analyzed using a MIXED model with orthogonal contrasts. Inclusion of 1 and 4% YME in the diet changed the yellow (b{*}) and the chroma (C{*}) of the meat (p <= 0.05). The pH, colour, thiobarbituric acid reactive substances, and carbonyl values were influenced by the retail display time for all the evaluated treatments (p <= 0.03). However, neither diet nor the retail display time influenced the oxidation of proteins or the antioxidant enzyme activities of catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPX) and glutathione activity (GSH) in meat. Therefore, the inclusion of 4% YME showed positive results in the yellow and colour stability parameters of the meat without increasing the lipid peroxidation values or altering the normal meat quality parameters in lambs. (AU)

• FAPESP's process: 18/10308-6 - Inclusion of yerba mate extract in bovine and sheep diets: effects on methanogenesis and meat quality
• Grantee: Ives Cláudio da Silva Bueno
• Support Opportunities: Regular Research Grants