{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Lobo RR"],"funding":["São Paulo Research Foundation","Coordenação de Aperfeiçoamento de Pessoal de Nível Superior"],"pagination":["skab244"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC8442940"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["99(9)"],"pubmed_abstract":["This study aimed to evaluate the effect of dietary yerba mate (Ilex paraguariensis) extract (YME) on muscle metabolomics and physicochemical properties of lamb meat. Thirty-six uncastrated male lambs (90 d old) were fed experimental diets, which treatments consisted of 0%, 1%, 2%, and 4% inclusion of YME. Animals were fed for 50 d before slaughter. Muscle and meat samples were collected for metabolomics and meat quality analysis, respectively. The experiment was carried out in a randomized block design and analyzed using orthogonal contrasts. There was a quadratic effect of YME inclusion in tenderness (P < 0.05) and a positive linear effect on meat lightness (P < 0.05). No qualitative changes (P > 0.05) on individual metabolites were observed; however, changes in the quantitative metabolic"],"journal":["Journal of animal science"],"pubmed_title":["Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat."],"pmcid":["PMC8442940"],"funding_grant_id":["001","2018/10308-6","2017/01189-0","2017/25319-0"],"pubmed_authors":["Pena-Bermudez YA","Faciola AP","Lobo RR","Colnago LA","da Silva CM","Pinheiro RSB","Ceribeli C","Correia BSB","Panosso LL","Berndt A","Vincenzi R","Cardoso DR","Bueno ICDS"],"additional_accession":[]},"is_claimable":false,"name":"Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat.","description":"This study aimed to evaluate the effect of dietary yerba mate (Ilex paraguariensis) extract (YME) on muscle metabolomics and physicochemical properties of lamb meat. Thirty-six uncastrated male lambs (90 d old) were fed experimental diets, which treatments consisted of 0%, 1%, 2%, and 4% inclusion of YME. Animals were fed for 50 d before slaughter. Muscle and meat samples were collected for metabolomics and meat quality analysis, respectively. The experiment was carried out in a randomized block design and analyzed using orthogonal contrasts. There was a quadratic effect of YME inclusion in tenderness (P < 0.05) and a positive linear effect on meat lightness (P < 0.05). No qualitative changes (P > 0.05) on individual metabolites were observed; however, changes in the quantitative metabolic","dates":{"release":"2021-01-01T00:00:00Z","publication":"2021 Sep","modification":"2025-04-04T13:57:46.484Z","creation":"2025-04-04T13:57:46.484Z"},"accession":"S-EPMC8442940","cross_references":{"pubmed":["34402901"],"doi":["10.1093/jas/skab244"]}}