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Food Res Int. 2018 Mar;105:210-220. doi: 10.1016/j.foodres.2017.10.072. Epub 2017 Dec 20.

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

Author information

1
Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958 Frederiksberg C, Denmark.
2
Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958 Frederiksberg C, Denmark; Department of Animal Production, Laboratory of Animal Nutrition and Animal Product Quality, Ghent University, Belgium.
3
Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958 Frederiksberg C, Denmark.
4
Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil.
5
Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958 Frederiksberg C, Denmark. Electronic address: ls@food.ku.dk.
6
Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, CP 780, CEP 13560-970 São Carlos, SP, Brazil. Electronic address: drcardoso@iqsc.usp.br.

Abstract

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.

KEYWORDS:

Broiler chickens; Hop β-acids; Immunoblotting; Metabolomics; Myofibrillar proteins; Protein oxidation; Redox status

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