Effects of dietary hop (Humulus lupulusL.)β-acids on quality attributes, composition and oxidative stability of pork meat
| Autor: | Franz Dias Gois, Aline Mondini Calil Racanicci, Cristiane Bovi de Lima, Leandro Batista Costa, Maicon Sbardella, Dannielle Leonardi Migotto, Valdomiro Shigueru Miyada |
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| Rok vydání: | 2017 |
| Předmět: |
Nutrition and Dietetics
Humulus lupulus biology Chemistry Animal feed 0402 animal and dairy science Lipid metabolism 04 agricultural and veterinary sciences Humulus biology.organism_classification 040401 food science 040201 dairy & animal science Lipid peroxidation chemistry.chemical_compound 0404 agricultural biotechnology Lipid oxidation TBARS Food science Food quality Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 98:2385-2392 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.8730 |
| Popis: | The effects of dietary levels of hop β-acids on physical attributes, lipid oxidation and chemical composition of pork meat were evaluated. Thirty-two castrated male pigs obtained from a complete block design feeding experiment (6.23 ± 0.42 kg initial body weight (BW) to 20.45 ± 0.95 kg final BW) and fed diets supplemented with 0, 120, 240 or 360 mg kg-1 hop β-acids during 35 days were slaughtered to sample longissimus dorsi muscle for meat analysis.; Results: No effects (P > 0.05) of dietary hop β-acids were observed on meat physical attributes. Quadratic effects (P < 0.05) of hop β-acids were observed on lipid and protein contents and on thiobarbituric acid-reactive substance (TBARS) values of meatballs, whose equations allowed the estimation of dietary hop β-acid levels of 176, 169 and 181 mg kg-1 to provide up to 16.20% lipid reduction, 1.95% protein accretion and 23.31% TBARS reduction respectively.; Conclusion: Dietary hop β-acids fed to pigs might reduce lipid, increase protein and reduce lipid oxidation without affecting physical attributes of the pork meat. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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