Effect of hop β-acids as dietary supplement for broiler chickens on meat composition and redox stability
| Autor: | S. Bogusz Junior, Alberto Grossi, Leif H. Skibsted, Daniel R. Cardoso, C. Alloo, Andressa de Zawadzki, E. do Nascimento, L. C. Almeida |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Meat Anserine Muscle Proteins Carnosine Protein oxidation FRANGOS DE CORTE Hop (networking) 03 medical and health sciences chemistry.chemical_compound Animals Food science Humulus chemistry.chemical_classification 030109 nutrition & dietetics Cyclohexanones Terpenes 0402 animal and dairy science Broiler 04 agricultural and veterinary sciences Animal Feed 040201 dairy & animal science chemistry Metabolome Composition (visual arts) Myofibril Chickens Oxidation-Reduction Food Science Polyunsaturated fatty acid |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| ISSN: | 0963-9969 |
| Popis: | Addition of β-acids extracted from hop at different levels (0, 30mgkg-1, 60mgkg-1, 240mgkg-1) to the diet of broiler chickens demonstrated significant effects on the average concentration of polar metabolites and fatty acids of relevance for meat quality. The largest metabolic differences between control group and chicken fed different levels of β-acids were achieved using 30mgkg-1 of supplement. As determined by EPR spin-trapping, increased redox stability was also obtained for meat from chicken fed 30mgkg-1 of β-acids which also had highest level of endogenous antioxidants, especially anserine, carnosine, NADH and PUFAs. Diet and storage period were found to affect protein oxidation and myosin and actin were recognized as the main targets of protein oxidation. Myofibrillar proteins from chicken fed hop β-acids showed to be less susceptible to oxidation. A moderated level of hop β-acids as dietary supplement accordingly improve the overall redox stability, protecting myofibrillar proteins and fatty acids against oxidation and improve the nutritional properties of meat from broiler chickens. |
| Databáze: | OpenAIRE |
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