Dietary yerba mate (Ilex paraguariensis) influences lipid profile of broiler meat

Garcia, Rodrigo Garófallo; Burbarelli, Maria Fernanda de Castro; Nääs, Irenilza de Alencar; Sgavioli, Sarah; Cardoso, Cláudia Andréa Lima; Belintani, Rafael; Caldara, Fabiana Ribeiro

doi:10.1590/s1519-9940201022019

Cited by 3 publications

(2 citation statements)

References 25 publications

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“…Supplementation of yerba mate for large and small ruminants resulted in lower oxidative stress and also improved their productive and reproductive performance [ 24 , 25 ]. Finally, in meat quality in beef cattle and poultry, it was shown to be an additive that improves oxidative stability, nutritive value, and sensory quality [ 26 , 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Feeding Increasing Levels of Yerba Mate on Lamb Meat Quality and Antioxidant Activity

Pena-Bermudez

Lobo

Moreno

et al. 2020

Animals

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The present study investigated the inclusion of yerba mate extract (YME) in the lamb’s diet on meat quality traits, antioxidant activity, and shelf-life. Thirty–six lambs were distributed according to a block design with the following groups: control group without YME (0%) and three treatment groups with 1, 2, and 4% YME inclusion in the dry matter. The animals were fed these diets for 53 days. Samples were collected from the Longissimusthoracis (LT) muscle to analyze antioxidant activity and meat quality. Samples were placed on a counter display simulating a retail environment for 0, 3, and 6 days at 4 ± 2 °C. All data were analyzed using a MIXED model with orthogonal contrasts. Inclusion of 1 and 4% YME in the diet changed the yellow (b*) and the chroma (C*) of the meat (p ≤ 0.05). The pH, colour, thiobarbituric acid reactive substances, and carbonyl values were influenced by the retail display time for all the evaluated treatments (p ≤ 0.03). However, neither diet nor the retail display time influenced the oxidation of proteins or the antioxidant enzyme activities of catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPX) and glutathione activity (GSH) in meat. Therefore, the inclusion of 4% YME showed positive results in the yellow and colour stability parameters of the meat without increasing the lipid peroxidation values or altering the normal meat quality parameters in lambs.

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Section: Introductionmentioning

confidence: 99%

Effects of Feeding Increasing Levels of Yerba Mate on Lamb Meat Quality and Antioxidant Activity

Pena-Bermudez

Lobo

Moreno

et al. 2020

Animals

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“…A suplementação de erva-mate para grandes e pequenos ruminantes resultou em menor estresse oxidativo e melhorou seu desempenho produtivo e reprodutivo MAZUR et al, 2019). Finalmente, na qualidade da carne em bovinos de corte e aves, demonstrou ser um aditivo que melhora a estabilidade oxidativa, valor nutritivo e qualidade sensorial (GARCIA et al, 2019;RACANICCI et al, 2011;.…”

Section: Introductionunclassified

Inclusão do extrato de erva-mate (>i<Ilex paraguariensis>/i< St. Hilaire) em dietas de ovinos: efeito na atividade antioxidante e na qualidade da carne

Bermudez¹,

Andrea²

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We certify that the proposal "INCLUSION OF YERBA-MATE EXTRACT IN LAMB FINISHING DIET: EFFECTS ON METHANOGENESIS AND MEAT QUALITY", utilizing 36 Ovines (36 males), protocol number CEUA 3497040618, under the responsibility of Ives Cláudio da Silva Bueno and team; Richard Roberto Lobo; Yuli Andrea Peña Bermudez -which involves the production, maintenance and/or use of animals belonging to the phylum Chordata, subphylum Vertebrata (except human beings), for scientific research purposes or teaching -is in accordance

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Effects on meat quality of Yerba mate (Ilex paraguariensis) in the diet of chickens

Przybulinski,

Garcia,

Burbarelli

et al. 2023

Acta Sci. Anim. Sci.

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The objective is to evaluate the effects of the inclusion of yerba mate in the diet on the yield and quality of chicken meat stored frozen for 120 days after slaughter. The birds were distributed in a completely randomized design, with four treatments, and eight replications with 25 birds each. The treatments consisted of providing a basal diet with 1, 2, 4, and 6 g kg-1 of ground dehydrated Yerba mate. At slaughter, temperature, pH, and carcass yield were measured. 120 days after meat freezing, measurements of pH, colorimetry, cooking weight loss (CWL), shear force, and water retention capacity were estimated. The parameters evaluated after slaughter showed regression effects on breast and drumstick temperature. Breast temperature showed a decreasing linear effect (R2=0.61). For the variable thigh temperature, there was a negative quadratic effect (R2=0.66). The quality characteristics of breast and drumstick evaluated 120 days after freezing showed an increasing linear effect of drumstick CWL (R2=0.38). Yerba mate can be included in up to 6 g kg-1 in chicken feed without changing pH, color, and meat tenderness after 120 days of freezing, maintaining carcass and cut yields.

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Dietary yerba mate (Ilex paraguariensis) influences lipid profile of broiler meat

Cited by 3 publications

References 25 publications

Effects of Feeding Increasing Levels of Yerba Mate on Lamb Meat Quality and Antioxidant Activity

Effects of Feeding Increasing Levels of Yerba Mate on Lamb Meat Quality and Antioxidant Activity

Inclusão do extrato de erva-mate (>i<Ilex paraguariensis>/i< St. Hilaire) em dietas de ovinos: efeito na atividade antioxidante e na qualidade da carne

Effects on meat quality of Yerba mate (Ilex paraguariensis) in the diet of chickens

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