Mate extract as feed additive for improvement of beef quality

Abstract

Mate (Ilex paraguariensis A.St.-Hil.) is generally recognized as safe (GRAS status) and has a high content of alkaloids, saponins, and phenolic acids. Addition of mate extract to broilers feed has been shown to increase the oxidative stability of chicken meat, however, its effect on beef quality from animals supplemented with mate extract has not been investigated so far. Addition of extract of mate to a standard maize/soy feed at a level of 0.5, 1.0 or 1.5% w/w to the diet of feedlot for cattle resulted in increased levels of inosine monophosphate, creatine and carnosine in the fresh meat. The content of total conjugated linoleic acid increased in the meat as mate extract concentration was increased in the feed. The tendency to radical formation in meat slurries as quantified by EPR spin-trapping decreased as increasing mate extract addition to feed, especially after storage of the meat, indicating higher oxidative stability. Mate supplementation in the diet did not affect animal performance and carcass characteristics, but meat from these animals was more tender and consequently more accepted by consumers. Mate extract is shown to be a promising additive to feedlot diets for cattle to improve the oxidative stability, nutritive value and sensory quality of beef.

Influence of ageing on longissimus lumborum quality from Holstein-Friesian young bulls fed different diets

“…Ageing time affected redness, yellowness and chroma ( P < 0.000), which significantly increased between 9th and 14th day of ageing, whereas lightness and hue angle were affected ( P < 0.000 and P < 0.01, respectively) by dietary treatment (beef from O treatment was characterized by lower L* values that control and OS treatments, and higher H than OS treatment) (Table 3 ). A significant effect of dietary treatment on lightness and hue angle was also reported by Ripoll et al ( 2013 ) in veal and by de Zawadzki et al ( 2017 ) and Franco et al ( 2012 ) in beef.…”

“…The effect of the dietary treatment on WBSF values could be explained by the possible increase in antioxidants in meat (e.g. carnosine), which may inhibit protein oxidation, which results in more tender meat (de Zawadzki et al 2017 ). The effect of dietary treatment (mate extract addition) on WBSF of beef was found also by de Zawadzki et al ( 2017 ), who noted that non-supplemented bulls meat (control) had significantly higher values of WBSF.…”

“…Herbs and herbal preparations (which are a source of bioactive compounds) in cattle feeding might be used for improving digestion process, appetite stimulation, to alleviate stress ( www.farmwet.pl ) and to improve the quality of meat (de Zawadzki et al 2017 ). The examples of commercially available preparations are Optirum, which contains extracts of 12 herbs (the composition provided in “ Experimental groups and feeding of animals ” section) and live yeast cultures, recommended to improve the functioning of the gastrointestinal tract of cattle and to stimulate appetite, and Stresomix, which contains extracts of 8 herbs and is recommended to reduce stress, increase the functioning of the immune system and facilitate adaptation ( www.farmwet.pl ).…”

Mate as Dietary Supplement for Broiler Chickens: Effect on the Metabolic Profile and Redox Chemistry of Meat

“…Moreover, an enhanced redox stability of meat was achieved in beef from cattle fed 1.5% m/m mate and was found to be related to the modulation of the animal metabolism in order to produce increased concentrations of endogenous antioxidants like carnosine, anserine and conjugated linoleic acid. 13 The effect of mate on animal performance and oxidative stability in chicken meat was reported by Racanicci et al 14,15 The addition of mate added to drinking water for broiler chickens was not shown to affect the content of lipids in chicken breast meat, but positively influenced the protection of lipid against oxidation, as indicated by a lower content of thiobarbituric acid-reactive substances (TBARS).…”

“…The signals increased proportionally with time after the incubation period. Using the spin-trapping technique, kinetics for the formation of radicals were determined by the variation of the relative EPR intensity related to the PBN adduct radical as function of the incubation time 13 ( Figure 5). Radical formation rates in meat slurries showed a kinetic behavior that can be described by an exponential growth function.…”