TY - JOUR
T1 - Mate as Dietary Supplement for Broiler Chickens
T2 - Effect on the Metabolic Profile and Redox Chemistry of Meat
AU - Ceribelli , Caroline
AU - Zawadzki, Andressa
AU - Racanicci, Aline M. C.
AU - Colnago, Luiz A.
AU - Skibsted, Leif Horsfelt
AU - Cardoso, Daniel R.
PY - 2018
Y1 - 2018
N2 - Moderate supplementation with extract of mate to a standard broiler diet in feeding experiment with 5 treatment groups was found to increase production of endogenous antioxidants in muscles, improving meat quality and storage stability. For addition of 250 or 500 mg extract per kg feed, pre-cooked meatballs made from the breast muscles had a signifcant lower level of secondary lipid oxidation products during one week of chill storage. Addition of 750 or 1000 mg extract per kg feed had an increasing prooxidative effect during storage of the meatballs. For the moderate levels of plant phenols in feed, a metabolic study based on nuclear magnetic resonance (NMR) spectroscopy of meat extracts showed that mate extract added to the feed increased the muscle level of antioxidative peptides like anserine, while indication of toxic effects was noted for the higher levels of feed additives. Rate of formation of radicals as detected by electron paramagnetic resonance (EPR) spectroscopy was found to correlate with the oxidative damage and a kinetic analysis demonstrated that the antioxidative effect of mate supplemented to the feed could be assigned to radical scavengers present in the meat. These fndings for the monogastric animals are different from results previously obtained for ruminants, where plant phenols rather seem to affect the micro?ora of the digestive tract.
AB - Moderate supplementation with extract of mate to a standard broiler diet in feeding experiment with 5 treatment groups was found to increase production of endogenous antioxidants in muscles, improving meat quality and storage stability. For addition of 250 or 500 mg extract per kg feed, pre-cooked meatballs made from the breast muscles had a signifcant lower level of secondary lipid oxidation products during one week of chill storage. Addition of 750 or 1000 mg extract per kg feed had an increasing prooxidative effect during storage of the meatballs. For the moderate levels of plant phenols in feed, a metabolic study based on nuclear magnetic resonance (NMR) spectroscopy of meat extracts showed that mate extract added to the feed increased the muscle level of antioxidative peptides like anserine, while indication of toxic effects was noted for the higher levels of feed additives. Rate of formation of radicals as detected by electron paramagnetic resonance (EPR) spectroscopy was found to correlate with the oxidative damage and a kinetic analysis demonstrated that the antioxidative effect of mate supplemented to the feed could be assigned to radical scavengers present in the meat. These fndings for the monogastric animals are different from results previously obtained for ruminants, where plant phenols rather seem to affect the micro?ora of the digestive tract.
U2 - 10.21577/0103-5053.20180103
DO - 10.21577/0103-5053.20180103
M3 - Journal article
SN - 0103-5053
VL - 29
SP - 2266
EP - 2277
JO - Journal of the Brazilian Chemical Society
JF - Journal of the Brazilian Chemical Society
IS - 11
ER -