Effects of dietary hop (Humulus lupulus L.) -acids on quality attributes, composition and oxidative stability of pork meat

Autor(es)

Sbardella, Maicon ^[1] ; Racanicci, Aline M. C. ^[2] ; Gois, Franz D. ^[3] ; de Lima, Cristiane B. ^[2] ; Migotto, Dannielle L. ^[2] ; Costa, Leandro B. ^[4] ; Miyada, Valdomiro S. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, ESALQ, Dept Zootecnia, Piracicaba, SP - Brazil

^[2] Univ Brasilia, Fac Agron & Med Vet FAV, Brasilia, DF - Brazil

^[3] Univ Estadual Santa Cruz, DCAA, Ilheus, BA - Brazil

^[4] Pontificia Univ Catolica Parana PUCPR, ECV, Curitiba, PR - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of the Science of Food and Agriculture; v. 98, n. 6, p. 2385-2392, APR 2018.
• Citações Web of Science: 1

Resumo

BACKGROUNDThe effects of dietary levels of hop -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 -acids during 35 days were slaughtered to sample longissimus dorsi muscle for meat analysis. RESULTSNo effects (P > 0.05) of dietary hop -acids were observed on meat physical attributes. Quadratic effects (P < 0.05) of hop -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 -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. CONCLUSIONDietary hop -acids fed to pigs might reduce lipid, increase protein and reduce lipid oxidation without affecting physical attributes of the pork meat. (c) 2017 Society of Chemical Industry (AU)

• Processo FAPESP: 12/00949-8 - Utilização de beta-ácidos do lúpulo (Humulus lupulus) em dietas de leitões recém-desmamados
• Beneficiário: Valdomiro Shigueru Miyada
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 12/01005-3 - Utilização de beta-ácidos do lúpulo (Humulus lupulus) em dietas de leitões recém-desmamados
• Beneficiário: Maicon Sbardella
• Modalidade de apoio: Bolsas no Brasil - Doutorado