Abstract
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
Highlights
Hops have been used as a medicinal plant for a long history owing to its richness in a variety of phenolic compounds (Zanoli and Zavatti, 2008)
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
There has been an increasing interest in the use of dried hops in the food industry the aim of study was determined the effect of xanthohumol on body weight, carcass parameters and oxidation processes in meatof Japanese quails
Summary
Hops have been used as a medicinal plant for a long history owing to its richness in a variety of phenolic compounds (Zanoli and Zavatti, 2008). The dried hops contain 4–14% polyphenols, mainly phenolic acids, prenylated chalcones, flavonoids, catechins, and proanthocyanidins (Nikolic and van Breemen, 2013). Xanthohumol is a prenylated chalcone that occurs only in the hop plant (Humulus lupulus), especially in the female inflorescences. Xanthohumol and its related prenylflavonoids are important for the ingredient of beer and have received much attention as cancer chemopreventive agents (Ayabe et al, 2010). There has been an increasing interest in the use of dried hops in the food industry the aim of study was determined the effect of xanthohumol on body weight, carcass parameters and oxidation processes in meatof Japanese quails
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
