The effect of xanthohumol on carcass and oxidation parameters in the meat of Japanese quail

Field: Agricultural and Biological Sciences (Life Sciences)

Article Details: Received: 2020-10-14 | Accepted: 2020-11-27 | Available online: 2021-01-31 https://doi.org/10.15414/afz.2021.24.mi-prap.67-70 In recent years, the addition of different plant extracts has become an inherent practice in poultry production. Not only as they represent a source of energy but also the beneficial content of improving the growth and quality of meat. The aim of our study was determined the effect of xanthohumol on body weight, percentage of valuable parts of muscle, content of meat of Japanese quail ( Coturnix japonica ), and oxidation processes in meat during cold storage for 7 days at 4 °C. In the comparison of groups of quails with supplementation of xanthohumol in water and in feed, the higher protein content in meat we detected in group with feed supplementation (P < 0.05). Xanthohumol, administered in feed and water, did not affect the weight, percentage of valuable parts of muscle, pH of meat, water content, fat and ash in meat. The fat oxidation, and value of TBARS were lower in quails with feed supplementation in compare to control group (P < 0.05). Keywords: prenylflavonoids, xanthohumol, hops, Japanese quails, carcass value References Ayabe, S., Uchiama, H., Aoki, T., Akashi, T. (2010). Plant Phenolilics: Phenylpropanoides. 1, 929–976. Chemistry, Molecular Sciences and Chemical Engineering. Elsevier. Babangida, S., Ubosi, C. O. (2005). Effects of varying dietary protein levels in the performance of laying Japanese quail ( Coturnix coturnix japonica ) in a semi-arid environment. Nigerian Journal of Animal Production . 33(1/2), 45–52. Barriuso, B., Astiasarán, I., Ansorena, D. (2013). A review of analytical methods measuring lipid oxidation status in foods: A challenging task. European Food Research and Technology . 236, 1–15. doi: 10.1007/s00217-012-1866-9. Choudhary, M., Mahadevan, T. (1986). Influence of age, storage and type of cuts on the composition of quail meat. Indian Poultry Science , 21(3), 252–254. GraphPad Prism version 4.00, GraphPad Software Inc. San Diego CA, 2003. Jiang, C. H., Xiang D. X., Wei, S. S., Li, W. Q. (2018). Anticancer activity and mechanism of xanthohumol: a prenylated flavonoid from hops ( Humulus lupulus L.). Frontiers in Pharmacology , 22 ( 9), 530. 10.3389/fphar.2018.00530 Liu, M., Hansen, P. E., Wang, G., Qiu, L., Dong, J., Yin, H., et al. (2015). Pharmacological profile of xanthohumol, a prenylated flavonoid from hops ( Humulus lupulus ). Molecules , 20(1), 754–779. 10.3390/molecules20010754 Marcinčák, S., Sokol, J., Turek, P., Popelka, P., Nagy, J. (2006). Stanovenie malóndialdehydu v bravčovom mase s použitím extrakcie tuhej fáze a HPLC. Chemické Listy ,100, 528–532. Nikolic, D., van Breemen, R. B. (2013). Analytical methods for quantitation of prenylated flavonoids from hops. Current Analytical Chemistry , 9(1), 71–85. 10.2174/157341113804486554 Panda, B., Singh, R. P. (1990). Developments in processing quail meat and eggs. World´s Poulry Science Journal, 46(3), 219–234. Ruban, S. W. (2009). Lipid peroxidation in muscle foods-An Overview. Global Veterinaria . 3, 509–513. Simpson, B. K. (2012). Food Biochemistry and Food processing . 2 th ed. Iowa: BlackwellPublishing. Tkáčová, J., Angelovičová, M. (2013). Aetherolum and fatoxidation of chicken meat. Potravinárstvo , 7(1), 76–79. Vaclovský, A., Vejcik, S. (1999). Analýza produkčních znaků japonských křepelek plemene Faraon. Collection of Scientific Papers, Faculty of Agriculture in České Budejovice, Series of Animal Sciences , 16(2), 201–208. Veterinary Laboratory Methodology, VI. Hygiena potravín. Kolektív autorov. SVS ČR, ŠVS SR, Bratislava, 1990, 130s. Zanoli, P., Zavatti, M. (2008). Pharmacognostic and pharmacological profile of Humulus lupulus L . Journal of Etnopharmacology , 116(3), 383–396. 10.1016/j.jep.2008.01.011