European Food Research and Technology

, Volume 232, Issue 4, pp 655–661

Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat

Authors

    • College of Agronomy and VeterinaryUniversity of Brasília (UnB)
  • José F. M. Menten
    • Department of Animal ScienceUniversity of São Paulo
  • Severino M. Alencar
    • Department of Food ScienceUniversity of São Paulo
  • Rodrigo S. Buissa
    • Department of Food ScienceUniversity of São Paulo
  • Leif H. Skibsted
    • Food Chemistry, Department of Food ScienceUniversity of Copenhagen
Original Paper

DOI: 10.1007/s00217-011-1432-x

Cite this article as:
Racanicci, A.M.C., Menten, J.F.M., Alencar, S.M. et al. Eur Food Res Technol (2011) 232: 655. doi:10.1007/s00217-011-1432-x

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.

Keywords

Natural antioxidant Fatty acids Lipid oxidation Precooked chicken meat Oxidative rancidity

Copyright information

© Springer-Verlag 2011