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Effect of supplementation with Yerba Mate (Ilex paraguariensis) and vitamin E on milk lipoperoxidation in cows receiving diets containing ground soybean seeds

  • Fabio Seiji Santos (a1), Lucia Maria Zeoula (a1), Luciano Soares De Lima (a2), Francilaine Eloise De Marchi (a1), Luís Carlos Vinhas Ítavo (a3), Nadine Woruby Santos (a1), Paula Matumoto Pintro (a4), Julio Cesar Damasceno (a1) and Geraldo Tadeu dos Santos (a1)...


This research communication addresses the hypothesis that the association of dietary vitamin E and Yerba Mate could help to prevent or decrease oxidation of milk enriched in unsaturated fatty acids (UFA). Four multiparous lactating Holstein cows were used in a 4 × 4 Latin square. Treatments were: (1) control diet with no Yerba Mate or vitamin E; (2) diet containing 375 IU/kg vitamin E; (3) diet containing 30 g/kg Yerba Mate; and (4) diet containing 375 IU/kg vitamin E and 30 g/kg Yerba Mate. To increase unsaturated fatty acids in milk, cows were fed 172 g/kg soybean seeds (on a dry matter basis). There was no interaction between vitamin E and Yerba Mate supplementation for milk antioxidant-related (polyphenols, reducing power, conjugated dienes, and TBARS) analyses. Milk reducing power was increased when cows were supplemented with Yerba Mate. Our results suggest that the association of dietary vitamin E and Yerba Mate does not help to prevent or decrease oxidation of milk in UFA.


Corresponding author

Author for correspondence: Geraldo Tadeu dos Santos, Email:


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