Baerley Vinicius Roa, Itavo Camila Celeste Brandão Ferreira, Itavo Luis Carlos Vinhas, Nazário Carlos Eduardo Domingues, de Nadai Bonin Gomes Marina, Dos Santos Difante Gelson, Dos Santos Geraldo Tadeu, de Melo Gleice Kelli Ayardes, Gurgel Antonio Leandro Chaves, de Melo Soares Évelyn Silva, de Souza Arco Thais Fernanda Farias, de Godoy Camila, da Silva Miguel Aline Aparecida, de Andrade Priscila Bernardo
College of Veterinary Medicine and Animal Science, Federal University of Mato Grosso Do Sul, Campo Grande, MS, Brazil.
Institute of Chemistry, Federal University of Mato Grosso Do Sul, Campo Grande, MS, Brazil.
Trop Anim Health Prod. 2023 Mar 14;55(2):109. doi: 10.1007/s11250-023-03521-7.
The objective was to evaluate the effect of the supplementation with natural antioxidants from Yerba mate (Ilex paraguariensis St. Hil.) on the performance, carcass and meat characteristics, and fatty acid profile in meat and fat of Texel × Ile de France lambs kept in Brachiaria-grass pasture. Twenty lambs with a mean age of 90 days and 26.3 kg of BW were distributed in a completely randomized design in two treatments with 10 replicates/treatment: Control-protein-energy supplement based on corn and soybean meal (150 g/kg DM of crude protein) without the addition of natural antioxidant yerba mate and Yerba Mate - energy protein supplement with the addition of yerba mate (110 g/kg DM). There was no treatment effect on animal performance and carcass characteristics. The subcutaneous fat thickness was significantly higher for lambs treated without yerba mate. There was no effect of nutritional treatments on the oxidative markers of lamb meat. The muscle of the animals treated with yerba mate showed a higher concentration of unsaturated and polyunsaturated fatty acids elaidic, linolenic, thymnodonic, docosadienoic, and ceorvonic. The fat of the animals treated with yerba mate showed a higher concentration of palmitoleic acid, linoelaidic acid, heneicosanoic acid, dihomo-γ-linolenic acid, and arachidonic acid. The concentration of polyunsaturated fatty acids was significantly higher in meat and fat of lambs treated with yerba mate. Including yerba mate in the diet of lambs kept on Brachiaria pastures improves the lipid profile of polyunsaturated fatty acids in meat and fat, without altering the performance of the animals.
本研究旨在评估补充来自马黛茶（巴拉圭冬青）的天然抗氧化剂对特克塞尔×法兰西岛杂交羔羊在臂形草牧场饲养时的生产性能、胴体和肉质特性以及肉和脂肪中脂肪酸组成的影响。选用20只平均年龄90天、体重26.3千克的羔羊，采用完全随机设计分为两种处理，每种处理10个重复：对照组——基于玉米和豆粕的蛋白质-能量补充料（粗蛋白含量为150克/千克干物质），不添加天然抗氧化剂马黛茶；马黛茶组——添加马黛茶的能量-蛋白质补充料（110克/千克干物质）。营养处理对动物生产性能和胴体特性无显著影响。未添加马黛茶处理的羔羊皮下脂肪厚度显著更高。营养处理对羔羊肉的氧化指标无影响。添加马黛茶处理的动物肌肉中反油酸、亚麻酸、二十碳三烯酸、二十二碳二烯酸和芥酸等不饱和脂肪酸和多不饱和脂肪酸的浓度更高。添加马黛茶处理的动物脂肪中棕榈油酸、反式亚麻酸、二十一烷酸、二高-γ-亚麻酸和花生四烯酸的浓度更高。添加马黛茶处理的羔羊的肉和脂肪中多不饱和脂肪酸的浓度显著更高。在臂形草牧场饲养的羔羊日粮中添加马黛茶可改善肉和脂肪中多不饱和脂肪酸的脂质组成，且不影响动物的生产性能。
