Dietary yerba mate (Ilex paraguariensis) influences lipid profile of broiler meat

Erva mate na dieta influencia o perfil lipídico da carne de frangos de corte

Rodrigo Garófallo GARCIA Maria Fernanda de Castro BURBARELLI Irenilza de Alencar NAAS Sarah SGAVIOLI Claudia Andrea Lima CARDOSO Rafael BELINTANI Fabiana Ribeiro CALDARA About the authors

SUMMARY

Yerba mate ( Ilex paraguariensis) has in its composition organic compounds wich can modify chemical composition of broiler meat. This study aimed to evaluate the influence of yerba mate in chemical composition and lipid profile of broiler breast and thigh meat. The trial was conducted using 500 broiler chicks distributed in a completely randomized design with four treatments (0.1; 0.2; 0.4, and 0.6%) and five replicates with 25 chicks each. The chicken were raised form 1 to 42 days old and slaughtered for analysis of breast and thigh meat. The addition of mate did not affect the chemical composition and the lipid profile of the chicken breast, however, the composition of the meat of thigh meat was affected. It was observed effect of the addition of the yerba mate to saturated, unsaturated, monounsaturated and polyunsaturated fatty acids in the chicken meat. Stands out the reduction in saturated fatty acid concentrations and the increase in the concentrations of polyunsaturated fatty acids, especially Linolenic and Eicosapentaenoic, thus demonstrating the potential of mate grass in altering the lipid profile of poultry meat.

centesimal composition; fatty acid profile; meat; poultry; yerba mate

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