Mate (<Emphasis Type="Italic">Ilex paraguariensis</Emphasis>) as dietary additive for broilers: performance and oxidative stability of meat |
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Authors: | Aline M C Racanicci José F M Menten Severino M Alencar Rodrigo S Buissa Leif H Skibsted |
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Affiliation: | 1.College of Agronomy and Veterinary,University of Brasília (UnB),Brasília,Brazil;2.Department of Animal Science,University of S?o Paulo,Piracicaba,Brazil;3.Department of Food Science,University of S?o Paulo,Piracicaba,Brazil;4.Food Chemistry, Department of Food Science,University of Copenhagen,Copenhagen,Denmark |
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Abstract: | Aqueous extract of mate (dried leaves of Ilex paraguariensis) added to drinking water for broilers for the last 14 days prior to slaughter did not affect performance at 25 days of age,
but improved oxidative stability of the chicken meat. Oxidative stability of precooked breast meat made from control meat
(CON) and from meat of broilers raised on water with mate added was investigated during chill storage for up to 7 days. The
use of mate showed no influence on the content of lipids in chicken breast meat; however, lipid oxidation measured as thiobarbituric
acid–reactive substances (TBARS) was significantly lower for meat from broilers raised on water with mate extracts in different
concentrations (MA0.1, MA0.5, and MA1.0 corresponding to 0.1, 0.5, and 1.0% of mate dried leaves). The relative effect was
largest at 1 day of storage with more than 50% reduction on TBARS; the result was still significant after 3 days, but almost
vanished after 7 days, when oxidative rancidity was very high in all samples. In meat from broilers raised on water with mate
extract, vitamin E was protected during cooking, although in the very rancid meat balls at 7 days of storage, the protection
almost disappeared. Nevertheless, mate can be an interesting natural alternative to be used in chicken diets to improve lipid
stability of the meat. |
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