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,Francine Mezzomo Giotto,Luiz Fernando Cunha Filho,Marilice Zundt,Lucas Ferreira Santiago,Juliana Pamapana Nicolau,Fabiola Cristine De Almeida Rego,Calie Castilho

doi:10.33448/rsd-v9i11.9563

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.

Highlights

World sheep herd is growing and according to FAO (2018) the world has 1,209,467,079 sheep heads
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 and Probiotic Mineral (PBM)
Dietary treatments consisted in Control (CON): base control diet; Probiotic (PB): control + 5 grams yeast/animal/day (Saccharomyces cerevisiae, Yea Sacc® cepa 1026, 1x108 CFU/g); Probiotic Mineral (PBM): control + 3 grams yeast/animal/day (Saccharomyces cerevisiae, Beef Sacc® strain 1026, 5x106 CFU/g) + selenium organic (500 mg/kg) + chromium (300 mg/kg)

Summary

Introduction

World sheep herd is growing and according to FAO (2018) the world has 1,209,467,079 sheep heads. In Brazil, sheep meat importation has increase 5.5% (CNA 2017), and Brazilian sheep production has showing a solid and linear increase by the increase in demand for sheep meat. It is estimated that in Brazil has 511758 farm sheep, with a total, proximately, 18947352 sheep (IBGE, 2018). By the need to find safer alternatives for the environment and meat consumers, probiotics have been used in ruminants diet as an alternative additive that improves the nutrient use by ruminants, improve the population establishment of desirable microorganisms in the intestinal flora, preventing colonization by enteropathogens (Uyeno et al, 2015). Probiotics work in the maintenance of intestinal flora balance, in harmony with digestive functions and animal health, improving the animal production (Pinheiro et al, 2007)

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