Table 4.
Quantification of metabolites (g/100g of muscle) from nuclear magnetic resonance (NMR) analysis of muscle longissimus thoracis from lambs fed increased levels of yerba mate extract in the diet
Metabolites | Yerba mate extract | P-value2 | |||||
---|---|---|---|---|---|---|---|
0% | 1% | 2% | 4% | MSE1 | Lin | Quad | |
Quantification of metabolites | |||||||
Based on chemical classification, mg 100 g−1 of muscle | |||||||
Amino acids3 | 1,090.5 | 1,209.4 | 1,084.8 | 1,111.6 | 37.0 | 0.70 | 0.49 |
Organic acids4 | 709.7 | 736.7 | 660.7 | 662.1 | 24.1 | 0.06 | 0.88 |
Sugars5 | 321.1 | 323.4 | 290.1 | 358.2 | 18.1 | 0.18 | 0.07 |
Nucleotide and nucleoside6 | 245.4 | 300.5 | 242.2 | 269.8 | 20.5 | 0.84 | 0.78 |
Others7 | 41.4 | 46.2 | 39.7 | 42.9 | 1.7 | 0.90 | 0.93 |
Based on biological function, mg 100g−1 of muscle | |||||||
Antioxidant function or related8 | 421.7 | 462.4 | 427.0 | 411.6 | 18.8 | 0.36 | 0.29 |
Protein synthesis or related9 | 31.3 | 37.9 | 29.6 | 32.5 | 3.2 | 0.78 | 0.88 |
Metabolism of energy or related10 | 461.2 | 528.1 | 487.5 | 474.6 | 31.9 | 0.89 | 0.32 |
Maintenance, growth, reproduction, and immunity, or related11 | 24.1 | 31.5 | 23.6 | 28.2 | 2.1 | 0.56 | 0.84 |
Visual/flavor aspects of meat, or related12 | 726.6 | 743.9 | 690.6 | 681.4 | 21.3 | 0.06 | 0.98 |
Relative proportion | |||||||
Based on chemical classification, % | |||||||
Amino acids3 | 46.47 | 46.32 | 45.62 | 44.57 | 0.94 | 0.13 | 0.86 |
Organic acids4 | 28.49 | 28.17 | 27.68 | 26.16 | 0.74 | 0.02 | 0.67 |
Sugars5 | 13.30 | 12.28 | 12.47 | 14.99 | 0.71 | 0.05 | 0.05 |
Nucleotide and nucleoside6 | 10.47 | 11.45 | 11.45 | 11.10 | 0.44 | 0.47 | 0.13 |
Others7 | 1.71 | 1.78 | 1.69 | 1.70 | 0.08 | 0.68 | 0.85 |
Based on biological function, % | |||||||
Antioxidant function or related8 | 18.47 | 17.67 | 17.57 | 16.13 | 0.61 | 0.01 | 0.87 |
Protein synthesis or related9 | 1.28 | 1.44 | 1.12 | 1.28 | 0.11 | 0.62 | 0.64 |
Metabolism of energy or related10 | 18.69 | 20.15 | 20.24 | 18.93 | 0.84 | 0.95 | 0.12 |
Maintenance, growth, reproduction, and immunity, or related11 | 1.00 | 1.21 | 0.90 | 1.12 | 0.08 | 0.70 | 0.62 |
Visual/flavor aspects of meat, or related12 | 29.00 | 28.46 | 28.26 | 26.85 | 0.61 | 0.02 | 0.73 |
1MSE, mean square error.
2Values from orthogonal contrast (linear and quadratic) are significantly different if P ≤ 0.05 and tendency if 0.05 < P ≤ 0.10.
3Sum of tyrosine, creatinine, anserine, glutathione, glycine, betaine, l-carnitine, β-alanine, methionine, l-glutamine, proline, l-arginine, l-alanine, l-threonine, l-valine, l-leucine, and l-isoleucine.
4Sum of fumarate, l-lactate, citrate, succinate, acetate, and methylmalonate.
5Sum of glucose and glucose-6-phosphate.
6Sum of adenosine and inosine.
7Sum of glycerol and choline.
8Sum of anserine, β-alanine, betaine, and glutathione
9Sum of l-isoleucine, leucine, l-threonine, tyrosine, and l-valine
10Sum of l-alanine, adenosine triphosphate, l-carnitine, glucose, glycerol, methylmalonate, and glycine.
11Sum of l-arginine and l-glutamine.
12Sum of lactate and inosine.