Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970, São Carlos, SP, Brazil; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970, São Carlos, SP, Brazil.
Food Res Int. 2017 Sep;99(Pt 1):336-347. doi: 10.1016/j.foodres.2017.05.033. Epub 2017 May 30.
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.
马黛茶（Ilex paraguariensis A.St.-Hil.）被普遍认为是安全的（GRAS 状态），并且含有高含量的生物碱、皂苷和酚酸。向肉鸡饲料中添加马黛茶提取物已被证明可以提高鸡肉的氧化稳定性，然而，迄今为止，尚未研究向补充马黛茶提取物的动物的牛肉质量的影响。在育肥牛的标准玉米/大豆饲料中添加马黛茶提取物，添加水平为 0.5%、1.0%或 1.5%（w/w），导致新鲜肉中肌苷单磷酸、肌酸和肉碱的含量增加。随着饲料中马黛茶提取物浓度的增加，肉中的总共轭亚油酸含量增加。通过 EPR 自旋捕获定量的肉糊中自由基形成的趋势随着饲料中马黛茶提取物的添加而减少，尤其是在肉储存后，表明氧化稳定性更高。在饮食中补充马黛茶不会影响动物的生产性能和胴体特征，但这些动物的肉更嫩，因此更受消费者的欢迎。马黛茶提取物是一种有前途的饲料添加剂，可以改善牛肉的氧化稳定性、营养价值和感官质量。
