Carcass and meat quality in lambs receiving natural tannins from Mimosa tenuiflora hay - 1-s2 0-S092144882100047X-main

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Small Ruminant Research 198 (2021) 106362
Available online 2 March 2021
0921-4488/© 2021 Elsevier B.V. All rights reserved.
Carcass and meat quality in lambs receiving natural tannins rom Mimosa
tenuiora hay
Joyce Fernandes a, José Pereira Filho a, Daniel Menezes b, Ana Carolina Caldas a,
Iara Cavalcante a, Juliana Oliveira a, Ronaldo Oliveira c, Jarbas Silva Júnior c, Marcílio Cézar a,
Leilson Bezerra a,*
a Animal Science Department, Federal University o Campina Grande, Technology Center o Health and Animal Production, Patos City, Paraiba State, Brazil
b Federal University o São Francisco Valley, Department o Veterinary Science, Rodovia BR 407, 56300000, Petrolina City, Pernambuco State, Brazil
c Animal Science and Veterinary Medicine Department, Bahia University, Salvador City, Bahia State, Brazil
A R T I C L E I N F O
Keywords:
Atherogenicity index
Conjugated linoleic acid
longissimus muscle
Shear orce
A B S T R A C T
This study evaluated the level o natural tannins rom Mimosa tenuiora hay replacing Brachiaria decumbens cv.
Basilisk hay in the diet o lambs on the composition o the carcass tissue, physicochemical properties, atty acid
prole and sensory attributes o lamb meat. A total o 28 uncastrated Santa Ines lambs with initial average body
weight (BW) o 28.0 ± 0.5 kg was distributed in a block randomized design with our treatments each [our
levels o inclusion o M. tenuiora hay, providing our dierent level o tannins at 1.21 (control or without
M. tenuiora hay), 9.3; 17.4 and 25.4 g/kg dry matter (DM) total] and seven replicates. The inclusion o natural
tannins rom M. tenuiora hay in the lamb diet resulted in quadratic increases (P 50 g/kg DM) by
lambs and goats can result in a bacteriostatic and bactericidal eect that
can alter lipid metabolism, as tannins reduce the availability o protein
and polysaccharide (Costa et al., 2008). Reductions in these compounds
are achieved by either destroying the cell membrane o gram-negative
bacteria (Bhatta et al., 2009) or by inhibiting enzymes (Orlandi et al.,
2015). Either way, the process o biohydrogenation o unsaturated atty
acids is reduced, increasing intestinal fow, absorption and incorpora-
tion o these atty acids in meat and thereby improving the lipid prole
o meat products (Vasta et al., 2019).
The extent o the eects o tannins depends on their biological ac-
tivity, which is associated with their chemical nature and not just their
concentrations in the diet (Rodríguez et al., 2014). Thereore, the source
o tannins, types and their concentration in the diet need to be consid-
ered. However, given that the eects o condensed tannins can be
conused with other compounds present in plants consumed by animals,
evaluating the inclusion o tannins, such as those rom M. tenuiora, in
the diet provides a tool or understanding the eects caused by the
natural ingestion o these substances. Regarding the types o tannins in
the leaves and branches o M. tenuiora, Vitti et al. (2005) and Gui-
marães-Beelen et al. (2006) reported 157 g total phenol/kg DM, 140 g
total tannin/kg DM, 49 g condensed tannin/kg DM and 91 g hydrolyz-
able tannin/kg DM. Given that these compounds are commonly present
in the odder consumed by animals, they might aect the productive
characteristics o animals and the quality o meat. Here, we tested the
hypothesis that the total natural tannins at moderate levels (25.4 g/kg
DM) rom M. tenuiora improve the qualitative characteristics o meat,
such as the lipid prole and sensory attributes. The objective o this
study was to determine the optimal concentration o natural tannins
romM. tenuiora replacing Brachiaria decumbens hay or improving the
quality o the meat o Santa Ines lambs by evaluating the
physical-chemical, lipid prole and sensory parameters o meat.
2. Materials and methods
2.1. Ethical considerations
All animal management practices ollowed the recommendations o
the National Council or the Control o Animal Experimentation (CON-
CEA) or the protection o animals used or animal experimentation and
other scientic purposes, approved by the Animal Experimentation
Ethics Committee o the FederalUniversity o Campina Grande, Paraíba,
Brazil (Protocol number 39/2015).
2.2. Animals, experimental design, diets and chemical eed analysis
Twenty-eight Santa Ines lambs, with an average BW o
27.2 ± 3.32 kg (mean ± SD) and an average age o our months, were
distributed into our treatments (seven replicates). The animals were
weighed beore starting the experiment, identied, vaccinated against
clostridiosis, dewormed, supplemented with a complete vitamin mixture
and allocated in individual suspended stalls with dimensions
1.60 × 0.80 m that were equipped with eeders and drinkers. The stalls
were distributed in a randomized block design with our treatments
[(three levels o inclusion o M. tenuiora hay, providing our dierent
level o tannins 1.21 (control or withoutM. tenuiora hay), 9.3, 17.4 and
25.4 g/kg DM]. The experiment lasted 72 days and was preceded by an
adaptation period o 15 days.
Mimosa tenuiora plants in the ull vegetative stage and averaging
3.0 m in height had their branches (or cooking weight loss (CWL) determination. The weight o
the samples was recorded beore and ater cooking (AMSA, 2015). The
samples were trimmed o subcutaneous at and cooked on an electric
grill (Grill Mondial®, São Paulo, Brazil) at 170 ◦C, and the temperature
was monitored using a portable digital skewer thermometer (Salcasterm
200®, São Paulo, Brazil) until when the internal temperature o the
geometric center o the sample reached 72 ◦C. Ater cooking, the steaks
were removed rom the oven and weighed, and the dierence between
the initial weight and the nal weight o the sample was used to
determine the loss due to cooking, expressed in %.
Ater cooling to ambient temperature, the samples were again
wrapped in oil and kept in a rerigerator (Consul CHB53C®, Salvador,
Brazil) or 12 h at 4 ◦C. Three cores o 1.27 cm in diameter and 2.0 cm in
length that were parallel to the muscle bers were removed rom each
sample to evaluate the Warner-Bratzler shear orce (WBSF). Each core
was sheared perpendicular to the ber direction. The instrumental
texture analysis was perormed on a TAXT2 texturometer (Stable Micro
Systems Ltd., Vienna Court, UK) at a speed o 200 mm/min using
standard shear blades with a thickness o 1.016 mm and a length o
3.05 mm according to the standard procedure o the US Meat Animal
Research Center as described by Shackelord et al. (1999).
The water-holding capacity (WHC) was determined in triplicate by
the pressure method, which involves calculating the dierence in weight
beore and ater the meat sample (2.0 g) was subjected to an equivalent
orce at 10 kg or 5 min (Hamm, 1986). The amount o water loss in the
sample was expressed as the percentage owater exudate rom the initial
weight o the sample.
Determination o the moisture, dry matter, minerals and protein
content o the meat ollowed the recommendations o AOAC (2012).
2.5. Tissue composition o the leg and loin cuts
The composition was determined using the methodology described
by Brown and Williams (1979). Dissections were perormed on the 28
let legs, which had previously been stored and were then gradually
thawed while being kept at a temperature o approximately 4 ◦C or
24 h. During dissections, the ve main muscles associated with the
emur (biceps emoris, semimembranosus, semitendinosus, quadriceps
emoris, and adductor) were removed intact and then weighed to
Table 2
Ingredient and chemical compositions o experimental diets.
Variables Total tanninsd (g/kg DM)
Ingredients proportion (g/kg DM) 1.21 9.3 17.4 25.4
Brachiaria decumbens hay 500 375 250 125
Mimosa tenuiora hay 0.00 125 250 375
Ground corn 461.7 452.4 443.1 433.8
Soybean meal 18.3 27.6 36.9 46.2
Mineral mixturea 10.0 10.0 10.0 10.0
Ureab 10.0 10.0 10.0 10.0
Chemical composition (g/kg DM)
Dry matter (g/kg as ed) 907 907 906 906
Crude ash 38.8 34.4 28.6 25.7
Organic matter 850 857 861 870
Crude protein 12.5 12.5 12.5 12.5
Ether extract 44.0 46.4 48.5 51.0
Neutral detergent berapc 425 416 413 401
Acid detergent ber 254 258 263 266
Non-brous carbohydrates 283 280 270 273
Gross energy 39.0 39.7 40.4 41.1
Total digestible nutrients 595 595 584 594
Total phenol compound 1.42 10.7 20.0 29.3
Total tannins 1.21 9.3 17.4 25.4
Condensed tannins 0.22 2.58 4.94 7.30
Hydrolysable tannins 0.99 6.71 12.43 18.15
a Assurance levels (per kg in active elements): 120 g calcium, 87 g phos-
phorus, 147 g sodium, 18 g sulur, 590 mg copper, 40 mg cobalt, 20 mg chro-
mium, 1800 mg iron, 80 mg iodine, 1300 mg manganese, 15 mg selenium,
3800 mg zinc, 300 mg molybdenum, and maximum 870 mg fuoride.
b Urea and ammonium sulphate ratio in the proportion (9:1).
c Corrected or ash and protein.
d Corresponding inclusion oM. tenuiora hay at 0 (control); 125; 250; 375 g/
kg DM total.
J. Fernandes et al.
Small Ruminant Research 198 (2021) 106362
4
calculate the leg muscularity index (LMI) according to the ollowing
ormula: LMI = (W5M/FL)/FL, where W5M represents the weight o the
ve muscles (g) and FL is emur length (cm) (Purchas et al., 1991).
The loins were removed rom the reezer 24 h beore dissection and
thawed in a rerigerator at a temperature o approximately 10 ◦C to
obtain data on tissue composition. Ater thawing, the cut was weighed
and dissected into muscle, ats (subcutaneous and intermuscular), bones
and other tissues, with the aid o tweezers, scissors and scalpels. The
dissected components were weighed individually, and their yields were
calculated according to the weight o the reconstituted cut.
2.6. Fatty acid profle o meat
The samples o longissimus lumborum muscle were lyophilized, and a
3.0-g portion was weighed in an Erlenmeyer fask, ollowed by the
addition o 60 mL o the solvent mixture. The lipid extract used to
characterize the atty acid proles o meat samples was obtained by the
technique described by Bligh and Dyer (1959), using chloroorm 2:1 and
methanol as solvents. The atty acid (FA) proles o the previously
extracted lipid samples were then converted into atty acid methyl esters
(FAMEs) using a solution o methanol, ammonium chloride and suluric
acid, which ollowed the procedure described by Hartmam and Lago
(1973).
The quantication and determination o atty acids in longissimus
lumborum muscle were perormed in triplicate using a gas chromatog-
raphy mass spectrometer (GCMS-QP2010 SE, Tokyo, Japan), an RT-x
Wax Polyethylene Glycol column (100 m long, internal diameter
0.25 mm and 0.25 μm lm thickness) and a Shimadzu mass detector
(GCMS-QP 2010, Tokyo, Japan).
Chromatography was divided into our heating cycles as ollows:
100 ◦C (5 min), 190 ◦C (5 ◦C/min or 5 min), 220 ◦C (2 ◦C/min or
5 min) and 240 ◦C (5 ◦C/min or 5 min). Helium gas was used as the
carrier gas at a fow rate o 1.0 mL/min split 1:20, and the temperature
o the injector and detector was 260 ◦C. The identication o the atty
acids was perormed by comparing the retention times o the methyl
esters o the samples o atty acid (ethyl palmitate) to the standards
(FAME Mix, C4-C24, SIGMA-ALDRICH, St. Louis, United States).
The quantication o themethyl esters o atty acids was based on the
normalization o the area (Visentainer and Franco, 2006), and the
concentrations were expressed relative to the relative percentage o the
total o the atty acid methyl esters (as g/100 g FAME).
The saturated atty acids (ΣSFA), monounsaturated atty acids
(ΣMUFA) and polyunsaturated atty acids (ΣPUFA) sums; ΣMUFA:ΣSFA;
ΣPUFA:ΣSFA; and ΣPUFA:ΣMUFA ratios; and Σn–6:Σn–3 ratio, were
calculated rom the identied atty acid proles. To evaluate the
nutritional quality o the lipid raction o the longissimus lumborum
muscle, the atherogenicity index (AI) was calculated with the equation
AI = [(C12:0 + (4 × C14:0) + C16:0)]/(ΣMUFA + Σn–6 + Σn–3)
(Ulbricht and Southgate, 1991). The hypocholesterolemic and hyper-
cholesterolemic (h:H) atty acids ratio = (C18:1 cis-9 + C18:2n–6 + +
20:4n–6 + C18:3n–3 + C20:5n–3 + C22:5n–3 +
C22:6n–3)/(C14:0 + 16:0) was determined ollowing Santos-Silva et al.
(2002), and desirable atty acids = (ΣMUFA + ΣPUFA + C18:0) were
determined ollowing the methods o Rhee (1992).
The activities o Δ9-desaturase C16 (D9C16), Δ9-desaturase C18
(D9C18) and elongase were estimated ollowing the methods o Smet
et al. (2004) with the ollowing equations: D9C16 = [C16:1/ (C16:0 +
C16:1)] × 100, D9C18 = [(C18:1 cis–9) / (C18:0 + C18:1 cis–9)] × 100
and elongase= [(C18:0+ C18:1 cis–9)/(C16:0+ C16:1+ C18:0+ C18:1
cis–9)] × 100.
2.7. Sensory attributes
Sensory attributes and consumer preerence were assessed by the
aective acceptance test with a hedonic scale o nine points, and a panel
composed o 80 untrained testers (AMSA, 2015). The raw meat samples
were cut into cubes o approximately 2.0 cm3 and weighing approxi-
mately 16 g corresponding to the dierent treatments [1.21 (control),
9.3, 17.4 and 25.4 g/kg DM o natural tannins inclusion], which were
roasted in a preheated electric oven (Tramontina®, 25683100,São
Paulo, Brazil) at 170 ◦C until the temperature o the geometric center
reached 71 ◦C (AMSA, 2015).
The samples were then transerred to preheated, coded beakers
covered with aluminum oil to minimize the loss o heat and aromatic
volatiles, and these were kept in a water bath (Marconi - Piracicaba - SP,
Brazil) at 75 ◦C to maintain the temperature o the samples between 65
and 70 ◦C until they were served to the tasters. No salt or condiments
were added. Salt and water biscuits were provided to remove the
atertaste between tastings that might have accompanied the meat
samples.
The sensory attributes collected in individual booths under
controlled temperature and lighting conditions were determined using a
structured nine-point scale (scores ranged rom 1 to 9 as ollows: 1,
extremely dislike to 9, extremely like), and the ollowing attributes were
assessed: taste, odor, sotness, juiciness and global acceptance.
2.8. Statistical analysis
The experimental design was randomized in blocks, with the initial
weight o the animals the criterion or block ormation. The data were
analyzed using the MIXED procedure o SAS 9.4 considering the random
eects o block and block × treatment according to the ollowing model:
Yijk = μ + τi + βj + τβij + εijk, 
where Yijk = observed value k in the experimental unit that received
treatment i, repetition j; μ = general average common to all observa-
tions; τi = eect o treatment i; βj = eect o block j; τβij = interaction
eect o treatment i and block j; and εijk = random error with mean
0 and variance σ2. Signicance was determined when P ≤ 0.05. Ten-
dencies were discussed when 0.05 ≤ Pora linearly increased the enzymatic activity o Δ9–desaturase C18:0
(PThe concentrations o∑SFA were mainly directed by C18:0 which is
ound in greater quantity in meat relative to other SFA. This reduction is
not avorable given that FA C18:0 has been associated with the pre-
vention o cardiovascular diseases, although it is a saturated at (Ladeira
et al., 2018). In contrast, the other SFAs, namely C16:0, which is
considered hypercholesterolemic, was not aected by the inclusion o
tannins in the diet (Santos et al., 2019).
The inclusion o tannins in ruminant diet can be used as a tool to
modiy ruminal biohydrogenation by reducing the bacterial population
involved in the process and thus avoring a greater fow o C18:2 cis–9,
cis–12 and C18:3 cis–9, cis–12, cis–15 (Vasta et al., 2019). The con-
sumption o n-3 PUFA can be especially benecial, as n-3 PUFA can
improve health and reduce the risk o cardiovascular disease (Saini and
Keum, 2018; Shahidi and Ambigaipalan, 2018). In addition, C18:1cis–9
FA is an anti-atherogenic that reduces LDL levels and increases HDL
levels in the blood (Wood et al., 2008; Parodi, 2016), thereby reducing
the risk o cardiac diseases; the consumption o C18:1cis–9 also results in
a reduced risk o developing type 2 diabetes (Visioli et al., 2018). Thus,
the increase inΔ9–desaturase C18 enzyme activity resulted in lower SFA
concentrations (Fernandes et al., 2009). The ∑n–6:∑n–3 ratio in this
study was 1.89 on average, and all values were below 4.00 and, there-
ore, healthy or meat consumption (Scollan et al., 2006).
Higher at deposition in the leg and loin associated with greater WHC
was not sucient or statistically improving the tenderness o meat;
nevertheless, this at deposition did increase the acceptability omeat by
the panelists when natural tannins romM. tenuiora hay were included
in the diet o lambs, with a score o “I liked it a lot” (average 7.0). This
increase in acceptance may have been infuenced by the increase in
water retention capacity and the reduction in weight loss during cook-
ing. These changes may have increased the juiciness, even though they
might not have been identied on the hedonic scale by the perception o
tenderness by the panelists. According to Dominguez-Hernandez et al.
(2018), meat tenderness is considered one o the main attributes o
quality that determines consumer acceptability. The results o the sen-
sory evaluation were consistent with observations o the
physical-chemical properties o meat (Lee et al., 2018).
5. Conclusion
It is recommended inclusion oM. tenuiora hay replacing Brachiaria
decumbens cv. Basilisk hay at 250 g/kg o roughage corresponding to
17.4 g/kg DM o tannins inclusion in the diet o Santa Ines sheep because
improves the perormance, WHC, overall acceptance, and lipid quality
reducing ΣSFA and IT, which is benecial or consumer health, as these
compounds can reduce the risk o cardiovascular disease. Thus, stimu-
lating the use o M. tenuiora hay as roughage in the eedlot o lambs
could prove highly useul.
Declaration of Competing Interest
The authors report no declarations o interest.
Acknowledgments
We thank CNPq-Brazil and CAPES (Brazil) and the Biochemistry
Laboratory o the Federal University o Vale do São Francisco (UNI-
VASF-Brazil) by tannin analyses. The research was supported by the
National Council or Scientic and Technological Development (Brazil)
with Process Nº 309914/2014-0.
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