Mate extract as feed additive for improvement of beef quality

Andressa de Zawadzki; Leandro de O.R. Arrivetti; Marília P. Vidal; Jonatan R. Catai; Renata T. Nassu; Rymer R. Tullio; Alexandre Berndt; Clayton R. Oliveira; Antonio G. Ferreira; Luiz F. Neves-Junior; Luiz A.  Colnago; Leif Horsfelt Skibsted; Daniel R. Cardoso

doi:10.1016/j.foodres.2017.05.033

Mate extract as feed additive for improvement of beef quality

Andressa de Zawadzki, Leandro de O.R. Arrivetti, Marília P. Vidal, Jonatan R. Catai, Renata T. Nassu, Rymer R. Tullio, Alexandre Berndt, Clayton R. Oliveira, Antonio G. Ferreira, Luiz F. Neves-Junior, Luiz A. Colnago, Leif Horsfelt Skibsted^*, Daniel R. Cardoso

^*Corresponding author for this work

20 Citations (Scopus)

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.

Original language	English
Journal	Food Research International
Volume	99
Issue number	Part 1
Pages (from-to)	336-347
Number of pages	12
ISSN	0963-9969
DOIs	https://doi.org/10.1016/j.foodres.2017.05.033
Publication status	Published - Sept 2017

Keywords

Beef
Cattle feed
Mate
Metabolomics
Redox status
Sensory

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de Zawadzki, A., Arrivetti, L. D. O. R., Vidal, M. P., Catai, J. R., Nassu, R. T., Tullio, R. R., Berndt, A., Oliveira, C. R., Ferreira, A. G., Neves-Junior, L. F., Colnago, L. A., Skibsted, L. H., & Cardoso, D. R. (2017). Mate extract as feed additive for improvement of beef quality. Food Research International, 99(Part 1), 336-347. https://doi.org/10.1016/j.foodres.2017.05.033

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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.",

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author = "{de Zawadzki}, Andressa and Arrivetti, {Leandro de O.R.} and Vidal, {Mar{\'i}lia P.} and Catai, {Jonatan R.} and Nassu, {Renata T.} and Tullio, {Rymer R.} and Alexandre Berndt and Oliveira, {Clayton R.} and Ferreira, {Antonio G.} and Neves-Junior, {Luiz F.} and Colnago, {Luiz A.} and Skibsted, {Leif Horsfelt} and Cardoso, {Daniel R.}",

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AU - de Zawadzki, Andressa

AU - Arrivetti, Leandro de O.R.

AU - Vidal, Marília P.

AU - Catai, Jonatan R.

AU - Nassu, Renata T.

AU - Tullio, Rymer R.

AU - Berndt, Alexandre

AU - Oliveira, Clayton R.

AU - Ferreira, Antonio G.

AU - Neves-Junior, Luiz F.

AU - Colnago, Luiz A.

AU - Skibsted, Leif Horsfelt

AU - Cardoso, Daniel R.

PY - 2017/9

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N2 - 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.

AB - 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.

KW - Beef

KW - Cattle feed

KW - Mate

KW - Metabolomics

KW - Redox status

KW - Sensory

U2 - 10.1016/j.foodres.2017.05.033

DO - 10.1016/j.foodres.2017.05.033

M3 - Journal article

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SN - 0963-9969

VL - 99

SP - 336

EP - 347

JO - Food Research International

JF - Food Research International

IS - Part 1

ER -

Mate extract as feed additive for improvement of beef quality

Abstract

Keywords

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