Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs

Leticia Jalloul Guimarães; Lucas Ferreira Santiago; Juliana Pamapana Nicolau; Fabiola Cristine de Almeida Rego; Calie Castilho; Luiz Fernando Cunha Filho; Francine Mezzomo Giotto; Marilice Zundt

doi:10.33448/rsd-v9i11.9563

Authors

Leticia Jalloul Guimarães Universidade do Oeste Paulista https://orcid.org/0000-0001-9768-7977
Lucas Ferreira Santiago Universidade do Oeste Paulista https://orcid.org/0000-0003-3870-4049
Juliana Pamapana Nicolau Universidade do Oeste Paulista https://orcid.org/0000-0002-4595-5308
Fabiola Cristine de Almeida Rego Universidade do Norte do Paraná https://orcid.org/0000-0003-4516-7632
Calie Castilho Universidade do Oeste Paulista https://orcid.org/0000-0003-3300-8116
Luiz Fernando Cunha Filho Universidade do Norte do Paraná https://orcid.org/0000-0003-3609-868X
Francine Mezzomo Giotto University of Nevada Reno https://orcid.org/0000-0001-6091-7337
Marilice Zundt Universidade do Oeste Paulista https://orcid.org/0000-0001-9551-9195

DOI:

https://doi.org/10.33448/rsd-v9i11.9563

Keywords:

Probiotic; Proximate composition; Sensory analysis; Sheep.

Abstract

Growth promoters are increasingly restricted in ruminants’ diet. By the need to find safer alternatives for the environment and meat consumers the yeast in probiotics being an alternative. Chemical and tissue composition, lipid oxidation and sensorial quality of meat lambs supplemented with yeast (Saccharomyces cerevisiae), associated or not with the micro minerals, finished in feedlot was evaluated. 24 male lambs, Texel breed lambs divided into three experimental groups (n = 8 lambs / group) CON (without addition of yeast (Saccharomyces cerevisiae)), PB (constituted by yeast Saccharomyces cerevisiae) and PBM (constituted by yeast Saccharomyces cerevisiae + selenium and chrome). After slaughter of the lambs (mean live weight of 55.1 kg), the carcasses were refrigerated for 24 hours, sectioned in the medium for analysis of the Longissimus lumborum muscle. No significant values (P>0.05) were observed for the most qualitative analyzes, except for fat (%) in the proximate composition, with highest values for PBM (5.62%) when compared to CON and PB (P <0.05). The supplementation with yeasts containing or not the micro minerals, did not alter the parameters analyzed, indicating good acceptance and quality of the meat.

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Effect of yeast (Saccharomyces cerevisiae) associated or not to micro minerals in chemical composition, tissue composition, lipid oxidation and quality of meat of feedlot lambs

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