Inclusion of Yerba Mate (Ilex paraguariensis) Extract in the Diet of Growing Lambs: Effects on Blood Parameters, Animal Performance, and Carcass Traits

Abstract

This study aimed to evaluate levels of yerba mate (Ilex paraguariensis) extract (YME), as a feed additive in the diets of growing lambs on serum biochemical parameters and hematological indices, animal performance, body metrics and carcass traits. Thirty-six entire (nine per treatment), male growing lambs, weighing 23.8 ± 3.7 kg, were fed the experimental diets which were treatments consisting of increasing levels of YME (0, 1, 2, and 4% inclusion on a dry matter [DM] basis) during an experimental period of 53 days. The experiment was carried out in a randomized block design, which initial body weight was used as blocking factor and the results were analyzed by orthogonal contrasts (linear, quadratic, and cubic). Yerba mate extract did not change the general health status of the animals; however, inclusions of up to 2% of the extract increased globulins (p = 0.05) and white blood cell count, as segmented neutrophils (p = 0.02) and lymphocytes (p = 0.04). Additionally, inclusion of up to 2% YME increased dry matter intake, final weight gain, total and daily gain (p < 0.05), also tended to increase ribeye area and reduce fat thickness (p < 0.10); however, YME above 2% of inclusion reduced animal productive parameters (p < 0.05). In conclusion, levels up to 2% of YME were beneficial to the health and productive parameters of growing lambs.

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

“…The feed provided and orts were weighed daily to determine the daily DM intake, allowing 10% orts. The animal performance was described in a companion paper [ 32 ].…”

“…The extract was mixed with the concentrate, and the concentrate was mixed into the silage at feeding time. The chemical composition of the experimental diets and YME were presented and discussed in a companion paper [ 32 ].…”

“…The lambs were kept in confinement for 53 days and slaughtered with an approximate body weight of 40 kg [ 32 ] in the slaughterhouse at the, College of Animal Science and Food Engineering (FZEA), University of São Paulo (USP) after solid fasting for 16 h and receiving only water ad libitum. The slaughtering procedures were performed according to the regulation of the industrial and sanitary inspection of animal products of the Ministry of Agriculture, Livestock, and Supply [ 35 ].…”

“…Longissimus thoracis (LT) muscle samples (12 g) were collected 45 min after slaughter using a biopsy punch, packed in aluminum foil and frozen in liquid nitrogen for the analysis of antioxidant enzymes including catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPX) and reduced glutathione (GSH). The average hot carcass weight was 17 kg [ 32 ]. The carcasses were chilled at 2 °C for 24 h, after which they were divided longitudinally, and the right LT muscle (between 10 and 12 ribs) was extracted for meat quality analysis.…”

“…The carcasses were chilled at 2 °C for 24 h, after which they were divided longitudinally, and the right LT muscle (between 10 and 12 ribs) was extracted for meat quality analysis. More detail about carcass metrics and yield were described in a companion paper [ 32 ]…”