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

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversity of Florida-
Autor(es): dc.contributorNational University of Colombia-
Autor(es): dc.creatorPena-Bermudez, Yuli A.-
Autor(es): dc.creatorLobo, Richard Roberto-
Autor(es): dc.creatorde Amorim, Tamyres Rodrigues-
Autor(es): dc.creatorRojas-Moreno, Danny A.-
Autor(es): dc.creatorRodriguez-Aguilar, Daniel-
Autor(es): dc.creatorPoleti, Mirele Daiana-
Autor(es): dc.creatorPereira, Angélica Simone Cravo-
Autor(es): dc.creatorPinheiro, Rafael Silvio Bonilha-
Autor(es): dc.creatorClaudio da silva Bueno, Ives-
Data de aceite: dc.date.accessioned2025-08-21T20:33:41Z-
Data de disponibilização: dc.date.available2025-08-21T20:33:41Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2022-10-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.livsci.2022.105095-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/248992-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/248992-
Descrição: dc.descriptionThis 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.-
Descrição: dc.descriptionDepartment 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-
Descrição: dc.descriptionDepartment of Veterinary Medicine College of Animal Science and Food Engineering University of Sao Paulo (USP), SP-
Descrição: dc.descriptionDepartment of Nutrition and Animal Production College of Veterinary Medicine and Animal Science University of São Paulo (USP), SP-
Descrição: dc.descriptionDepartament of Biology and Animal Science Faculty of Engineering State University of São Paulo (UNESP), SP-
Descrição: dc.descriptionDepartment of Animal Science Institute of Food and Agricultural Sciences University of Florida, 2250 Shealy Dr-
Descrição: dc.descriptionDepartment of Animal Science National University of Colombia-
Descrição: dc.descriptionDepartament of Biology and Animal Science Faculty of Engineering State University of São Paulo (UNESP), SP-
Idioma: dc.languageen-
Relação: dc.relationLivestock Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAntioxidant-
Palavras-chave: dc.subjectHuman health-
Palavras-chave: dc.subjectLamb-
Palavras-chave: dc.subjectPolyunsaturated fatty acids-
Palavras-chave: dc.subjectSensorial attributes-
Título: dc.titleEffect of yerba mate (Ilex paraguariensis) in lamb diets on fatty acid profile, physical and sensory characteristics of the Longissimus muscle-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.