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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability

Full text
Author(s):
Zawadzki, A. [1, 2] ; Alloo, C. [2, 3] ; Grossi, A. B. [2] ; do Nascimento, E. S. P. [1] ; Almeida, L. C. [1] ; Bogusz Junior, S. [1] ; Skibsted, L. H. [2] ; Cardoso, D. R. [1]
Total Authors: 8
Affiliation:
[1] Univ Sao Paulo, Inst Quim Sao Carlos, Av Trabalhador Sao Carlense 400, CP 780, BR-13560970 Sao Carlos, SP - Brazil
[2] Univ Copenhagen, Dept Food Sci, Rolighedsvej 26, DK-1958 Frederiksberg C - Denmark
[3] Univ Ghent, Lab Anim Nutr & Anim Prod Qual, Dept Anim Prod, Ghent - Belgium
Total Affiliations: 3
Document type: Journal article
Source: Food Research International; v. 105, p. 210-220, MAR 2018.
Web of Science Citations: 2
Abstract

Addition of beta-acids extracted from hop at different levels (0, 30 mg kg(-1), 60 mg kg(-1), 240 mg kg(-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 beta-acids were achieved using 30 mg kg(-1) of supplement. As determined by EPR spin-trapping, increased redox stability was also obtained for meat from chicken fed 30 mg kg(-1) of beta-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 beta-acids showed to be less susceptible to oxidation. A moderated level of hop beta-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. (AU)

FAPESP's process: 11/51555-7 - Bread and meat for the future
Grantee:Daniel Rodrigues Cardoso
Support type: Regular Research Grants
FAPESP's process: 09/54040-8 - Acquisition of a high-resolution Orbitrap mass spectrometer for the discovery and structural analysis of biologically active compounds: applications in proteomics, biomarkers, synthesis, isolation, and characterization of natural products, studies of redox systems in food and enzymatic synthesis
Grantee:Emanuel Carrilho
Support type: Multi-user Equipment Program