biostudies-literatureLobo RRSão Paulo Research FoundationCoordenação de Aperfeiçoamento de Pessoal de Nível Superiorskab244https://www.ebi.ac.uk/biostudies/studies/S-EPMC8442940biostudies-literatureUnknown99(9)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 metabolicJournal of animal scienceEffects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat.PMC84429400012018/10308-62017/01189-02017/25319-0Pena-Bermudez YAFaciola APLobo RRColnago LAda Silva CMPinheiro RSBCeribeli CCorreia BSBPanosso LLBerndt AVincenzi RCardoso DRBueno ICDSfalseEffects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat.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 metabolic2021-01-01T00:00:00Z2021 Sep2025-04-04T13:57:46.484Z2025-04-04T13:57:46.484ZS-EPMC84429403440290110.1093/jas/skab244