Abstract
This 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.
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