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

Abstract

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 the Longissimusthoracis (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 °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.

Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

“…Physical characteristics determined on Ll muscles are shown in Table 7; muscle pH at 24 h post-mortem was affected by diet supplementation showing higher values (p = 0.023) on the L + O group compared to the C group (5.47 vs. 5.32). All pH 24 value recorded in this trial was lower than pH founded by Marcon et al [41], Pena-Bermudez et al [42], and Rant et al [43]. Meat color features were quite similar among the three supplementations studied, except for the a* index where the L group showed (p = 0.049) the lowest red value compared to the L + O group (10.42 vs. 9.41), while Rant et al [43] and Marino et al [44] recorded the intermediate value.…”

“…Meat color features were quite similar among the three supplementations studied, except for the a* index where the L group showed (p = 0.049) the lowest red value compared to the L + O group (10.42 vs. 9.41), while Rant et al [43] and Marino et al [44] recorded the intermediate value. T-BARS values (mg of malondialdehyde-MDA/kg meat) showed were similar for Linseed and Linseed + oregano group; this result can explain the use of linseed, which makes the meat easier to oxidize [42].…”

Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review

“…Alkaloids and saponins. 40 g/kg of feed NS (7-day refrigerated storage) [ 104 ] Heavy Plant by-product Pomegranate ( Punica granatum ) seed cake Conjugated linolenic acids (CLnA) Ellagitannin (hydroxybenzoic acid) Punicalagin and gallic acid 115 to 235 g/kg of feed NS up to 175 g/kg of feed but ↑ at 235 g/kg of feed (1-day storage) [ 105 ] MAP Modified-Atmosphere Package, NS Not Significant, TBARS Thiobarbituric Acid Reactive Substances 1 Suckling is a 30–45 days old lamb with 12–14 kg, light is a 75–90 days old lamb with 22–28 kg, heavy is a > 120 days old lamb with > 35 kg of body-weight at slaughter 2 Unless otherwise stated, refrigerated storage was conducted in polystyrene tray with oxygen-permeable polypropylene film at 4 °C. Any manuscripts detected differences in redness index (a*) of lamb meat due to feed supplement …”

Untargeted Metabolomics of Meat Digests: Its Potential to Differentiate Pork Depending on the Feeding Regimen

“…These mechanisms may, therefore, generate the cascade of reactions involved in lipid and protein oxidation in meat [29][30][31]. In this context, the addition of antioxidant compounds to animal feeding may contrast protein and lipid oxidation and subsequent meat deterioration [32][33][34], as recently demonstrated in lamb meat from animals fed with an antioxidant-enriched diet [32].…”