Mate extract as feed additive for improvement of beef quality

Research output: Contribution to journalJournal articlepeer-review

Standard

Mate extract as feed additive for improvement of beef quality. / de Zawadzki, Andressa; Arrivetti, Leandro de O.R.; Vidal, Marília P.; Catai, Jonatan R.; Nassu, Renata T.; Tullio, Rymer R.; Berndt, Alexandre; Oliveira, Clayton R.; Ferreira, Antonio G.; Neves-Junior, Luiz F.; Colnago, Luiz A. ; Skibsted, Leif Horsfelt; Cardoso, Daniel R.

In: Food Research International, Vol. 99, No. Part 1, 2017, p. 336-347.

Research output: Contribution to journalJournal articlepeer-review

Harvard

de Zawadzki, A, Arrivetti, LDOR, Vidal, MP, Catai, JR, Nassu, RT, Tullio, RR, Berndt, A, Oliveira, CR, Ferreira, AG, Neves-Junior, LF, Colnago, LA, Skibsted, LH & Cardoso, DR 2017, 'Mate extract as feed additive for improvement of beef quality', Food Research International, vol. 99, no. Part 1, pp. 336-347. https://doi.org/10.1016/j.foodres.2017.05.033

APA

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

Vancouver

de Zawadzki A, Arrivetti LDOR, Vidal MP, Catai JR, Nassu RT, Tullio RR et al. Mate extract as feed additive for improvement of beef quality. Food Research International. 2017;99(Part 1):336-347. https://doi.org/10.1016/j.foodres.2017.05.033

Author

de Zawadzki, Andressa ; Arrivetti, Leandro de O.R. ; Vidal, Marília P. ; Catai, Jonatan R. ; Nassu, Renata T. ; Tullio, Rymer R. ; Berndt, Alexandre ; Oliveira, Clayton R. ; Ferreira, Antonio G. ; Neves-Junior, Luiz F. ; Colnago, Luiz A. ; Skibsted, Leif Horsfelt ; Cardoso, Daniel R. / Mate extract as feed additive for improvement of beef quality. In: Food Research International. 2017 ; Vol. 99, No. Part 1. pp. 336-347.

Bibtex

@article{bc9318f5a37c4f2fa79226dc84c58552,
title = "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.",
keywords = "Beef, Cattle feed, Mate, Metabolomics, Redox status, Sensory",
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.}",
year = "2017",
doi = "10.1016/j.foodres.2017.05.033",
language = "English",
volume = "99",
pages = "336--347",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",
number = "Part 1",

}

RIS

TY - JOUR

T1 - Mate extract as feed additive for improvement of beef quality

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

Y1 - 2017

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

C2 - 28784491

AN - SCOPUS:85020115523

VL - 99

SP - 336

EP - 347

JO - Food Research International

JF - Food Research International

SN - 0963-9969

IS - Part 1

ER -

ID: 179433933