ORIGINAL PAPER
Effects of yeast and exogenous fibrolytic enzyme inclusion
in the diet of hair lambs on performance, carcass traits,
physicochemical parameters and meat fatty acid profile
1
Federal University of Bahia, Department of Animal Science,
500 Adhemar de Barros Ave, Ondina, 40170110, Salvador, Bahia, Brazil
2
Federal University of Campina Grande, Department of Animal Science, Universitária Ave, Jatobá, 58708110, Patos, Paraiba, Brazil
3
Icofort Agroindustrial S/A, 03 Ave, Distrito Industrial, 48909745, Juazeiro, Bahia, Brazil
4
University of Costa Rica, Department of Animal Sciences, San Jose, 11501-2060, Costa Rica
5
Universidade Lúrio, Faculdade de Ciências Agrárias, Animal Production Departament, Marrere, R. nr. 4250, Km 2,3 – Niassa-Sanga- Unango, Nampula
Publication date: 2024-02-28
Corresponding author
R. L. Oliveira
Federal University of Bahia, Department of Animal Science, 500 Adhemar de Barros Ave, Ondina, 40170110, Salvador, Bahia, Brazil
Federal University of Bahia, Department of Animal Science, 500 Adhemar de Barros Ave, Ondina, 40170110, Salvador, Bahia, Brazil
KEYWORDS
TOPICS
fatty acids profilefeed additivesmeat qualitynutritionrumen fermentationsensory analysis and volatile compounds
ABSTRACT
An exogenous fibrolytic enzyme (EFE) and a yeast strain
(Saccharomyces cerevisiae, Yeast) were supplemented individually or in
combination in lamb diets to investigate their impact on performance, and
physicochemical, lipid, and sensory attributes of meat. Forty male lambs
were assigned to five treatments in a completely randomised design [control
diet, control plus yeast, control plus EFE, blends of 0.7Yeast + 0.3EFE and
0.7EFE + 0.3Yeast (g/kg dry matter)]. The diets did not impact performance and
carcass traits. Meat from lambs fed control diets and the 0.7Yeast + 0.3EFE
mixtures exhibited lower shear force (P = 0.03). The meat redness value and
saturation index (C*) were lower in lambs fed yeast compared to the control
diet, while lightness was more intense in meat from lambs fed the 0.7Yeast
+ 0.3EFE blend in comparison to the other treatments (P < 0.05). Meat from
lambs fed the 0.7Yeast + 0.3EFE mixture showed higher concentrations of
C12:0 (P = 0.048) and C14:0 (P = 0.01) saturated fatty acids, and obtained
higher scores on a hedonic scale for tenderness and succulence (P < 0.01).
The addition of the 0.7Yeast + 0.3EFE blend, or Yeast and EFE separately,
to the diet resulted in a higher concentration of C18:2 n-6 (P < 0.01) in the
Longissimus lumborum (LL) muscle. Additionally, the inclusion of additives
led to increased concentrations of C20:4 polyunsaturated fatty acids (PUFA)
(P = 0.046) in LL compared to the control diets. The incorporation of the
0.7Yeast + 0.3EFE mixture improved tenderness and colouration of meat, as
evaluated by consumers, and increased PUFA levels in LL.
ACKNOWLEDGEMENTS
The authors express their gratitude to the Coordination
for the Improvement of Higher Education
Personnel (CAPES). This study received partial
support from the Research Support Foundation of
the State of Bahia.
FUNDING
National Council for Scientific and Technological
Development (Brazil) agencies from the MCTIC/
CNPq (Grant #406734/2022-4).
CONFLICT OF INTEREST
The Authors declare that there is no conflict of
interest.
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