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

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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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Authors and Affiliations

  1. College of Agronomy and Veterinary, University of Brasília (UnB), Campus Universitário Darcy Ribeiro, ICC Ala Sul, CP 4508, Brasília, DF, CEP 70910-970, Brazil

    Aline M. C. Racanicci

  2. Department of Animal Science, University of São Paulo, Piracicaba, SP, Brazil

    José F. M. Menten

  3. Department of Food Science, University of São Paulo, Piracicaba, SP, Brazil

    Severino M. Alencar & Rodrigo S. Buissa

  4. Food Chemistry, Department of Food Science, University of Copenhagen, Copenhagen, Denmark

    Leif H. Skibsted

Authors
  1. Aline M. C. Racanicci
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  2. José F. M. Menten
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  3. Severino M. Alencar
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  4. Rodrigo S. Buissa
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  5. Leif H. Skibsted
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Correspondence to Aline M. C. Racanicci.

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Racanicci, A.M.C., Menten, J.F.M., Alencar, S.M. et al. Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat. Eur Food Res Technol 232, 655–661 (2011). https://doi.org/10.1007/s00217-011-1432-x

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  • DOI: https://doi.org/10.1007/s00217-011-1432-x

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