Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers

  • Yong, Hae In (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Hyun Jo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jayasena, Dinesh D. (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Bae, Young Sik (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Soo Kee (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
  • Received : 2012.11.05
  • Accepted : 2013.02.18
  • Published : 2013.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the effect of wild grape (Vitis coignetiae) dietary supplementation on the antioxidative potential and quality of the breast and leg meat of broilers. A total of 36 one-day-old male Cobb broiler chicks were obtained from a commercial hatchery, and randomly assigned to 9 pens with 4 birds per pen. Then, broilers were fed 3 different dietary supplementations, including 0%, 0.25%, or 0.5% wild grape, for 2 wks at the finishing period. After slaughtering, the total phenolic content, ${\alpha}$,${\alpha}$'-diphenyl-${\beta}$-picryl-hydrazyl (DPPH) radical scavenging activity, 2-thiobarbituric acid reactive substances (TBARS), and total cholesterol content of broiler breast and leg meat were measured. Higher total phenolic content was recorded in the leg meat of broilers fed the wild grape when compared with the control, while breast meat did not show any difference. Dietary supplementation of 0.25% and 0.5% wild grape significantly increased DPPH radical scavenging activity of both breast and leg meat. TBARS values of both breast and leg meat were decreased by supplementation of 0.5% wild grape during storage when compared to the control, except for the leg meat at day 7. However, there was no significant difference found in total cholesterol content in both breast and leg meat. The results indicate that the antioxidative potential of broiler meat is improved by supplementing the diet with wild grape.

Keywords

References

  1. Banon, S., Diaz, P., Rodriguez, M., Garrido, M. D., and Price, A. (2007) Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties. Meat Sci. 77, 626-633. https://doi.org/10.1016/j.meatsci.2007.05.015
  2. Biesalski, H. K. (2005) Meat as a component of a healthy diet are there any risks or benefits if meat is avoided in the diet? Meat Sci. 70, 509-524. https://doi.org/10.1016/j.meatsci.2004.07.017
  3. Branen, A. L. (1975) Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc. 52, 59-63. https://doi.org/10.1007/BF02901825
  4. Brenes, A., Viveros, A., Goni, I., Centeno, C., Sayago-Ayerdy, S. G., Arija, I., and F. Saura-Calixto, F. (2008) Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens. Poultry Sci. 87, 307-316. https://doi.org/10.3382/ps.2007-00297
  5. Byun, M. W., Jo, C., Lee, J. W., Jo, S. K., and Kim, K. S. (2004) Application of radiation technology to develop green tea leaf as a natural resource for the cosmetic industry. Radiat. Phys. Chem. 71, 485-487.
  6. Catherine, R. E., Miller, N., and Paganga, G. (1997) Antioxidant properties of phenolic compounds. Trends Plant Sci. 2, 152-159. https://doi.org/10.1016/S1360-1385(97)01018-2
  7. Catherine, R. E., Miller, N., and Paganga, G. (1996) Structure-Antioxidant activity relations of flavonoids and phenolic acids. Free Radical Biol. Med. 20, 933-956. https://doi.org/10.1016/0891-5849(95)02227-9
  8. Cheon, K. B. (1999) Screening of antioxidant from Vitis Coignetae, Vitis Vinifera L. and comparison of its antioxidant activity. MS Thesis. Kon-Kuk University, Seoul.
  9. Eid, Y. Z., Ohtsuka, A., and Hayashi, K. (2003) Tea polyphenols reduce glucocorticoid-induced growth inhibition and oxidative stress in broiler chickens. Br. Poult. Sci. 44, 127-132. https://doi.org/10.1080/0007166031000085427
  10. Fraga, C. G., Galleano, M., Verstraeten, S. V., and Oteiza. P. I. (2010). Basic biochemical mechanisms behind the health benefits of polyphenols. Mol. Aspects Med. 31, 435-445. https://doi.org/10.1016/j.mam.2010.09.006
  11. Goni. I., Brenes, A., Centeno, C., Viveros, A., Saura-Calixto, F., Rebole, A., Arija, I., and Estevez, R. (2007) Effect of dietary grape pomace and vitamin E on growth performance, nutrient digestibility, and susceptibility to meat lipid oxidation in chickens. Poultry Sci. 86, 508-516. https://doi.org/10.1093/ps/86.3.508
  12. Huang, B., He, J., Ban, X., Zeng, H., Yao, X., and Wang, Y. (2011) Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf. Meat Sci. 87, 46-53. https://doi.org/10.1016/j.meatsci.2010.09.001
  13. Jang, A., Liu, X. D., Shin, M. H., Lee, B. D., Lee, S. K., Lee, J. H., and Jo. C (2008) Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poultry Sci. 87, 2382-2389. https://doi.org/10.3382/ps.2007-00506
  14. Jeong, H. J., Park, S. B., Kim, S., and Kim, H. K. (2007) Total polyphenol content and antioxidative activity of wild grape (Vitis coignetiae) extracts depending on ethanol concentrations. J. Korean Soc. Food. Sci. Nutr. 36, 1491-1496. https://doi.org/10.3746/jkfn.2007.36.12.1491
  15. Jeronimo, E., Alfaia, C. M. M., Alves, S. P., Dentinho, M. T. P., Prates, J. A. M., Vasta, V., Santos-Silva, J., and Bessa, R. J. B. (2012) Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality. Meat Sci. 92, 841-847. https://doi.org/10.1016/j.meatsci.2012.07.011
  16. Jo, C., Jang, A., Jung, S., Choe, J. H., Kim, B., and Lee, K. H. (2009) Effect of dietary herb extract mix on antioxidative activity of chicken thigh meat. J. Korean Soc. Food Sci. Nutr. 38, 302-308. https://doi.org/10.3746/jkfn.2009.38.3.302
  17. Joo, S. T., Hur, S. J., Lee, J. I., Kim, D. H., Ha, Y. R., and Park, G. B. (1999) Influence of dietary onion peel on lipid oxidation, blood charcteristics and antimutagenicity of pork during storage. J. Anim. Sci.Technol. 41, 671-678.
  18. Jung, S., Choe, J. H., Kim, B., Yun, H., Kruk, Z. A., and Jo, C. (2010) Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers. Meat sci. 86, 520-526. https://doi.org/10.1016/j.meatsci.2010.06.007
  19. Jung, Y., Jeon, H. J., Jung, S., Choe, J. H., Lee, J. H., Heo, K. N., Kang, B. S., and Jo, C. (2011) Comparison of quality traits of thigh meat from Korean native chickens and broilers. Korean J. Food Sci. An. 31, 684-692. https://doi.org/10.5851/kosfa.2011.31.5.684
  20. Kafakaya, S. (2004) Bioavailability of phenilic compounds. Crit. Rev. Food Sci. Nutr. 44, 453-464. https://doi.org/10.1080/10408690490886683
  21. Kang, M. J., Joo, J. C., Shim, J. H., Choi, S. Y., and Seung, M. Y. (2006) The effect of feeding Houttuynia cordata thunb on cholesterol and cholesterol oxides of pork lion's. J. Life Sci. 16, 1029-1035. https://doi.org/10.5352/JLS.2006.16.6.1029
  22. Kang, H. J. and Song, Y. S. (1997) Dietary fiber and cholesterol metabolism. J. Korean Soc. Food Sci. Nutr. 26, 358-369.
  23. Kang, M., Kim, H. J., Jang, A., Gam, D. K., Yun, G. S., and Jo, C. (2012) Effect of dietary supplementation of quercetin on antioxidant activity and meat quality of beef cattle. CNU J. Agric. Sci. 39, 61-68. https://doi.org/10.7744/cnujas.2012.39.1.061
  24. Kim, J. W. and Park, S. Y. (2001) The Perception and consumption pattern of broiler chicken in Korea. Korean J. Poult. Sci. 28, 193-205.
  25. Kim, N. Y., Choi, J. H., Kim, Y. G., Jang, M. Y., Moon, J. H., Park, G. H., and Oh, D.H. (2006) Isolation and Identification of an Antioxidant Substance from Ethanol Extract of Wild Grape (Vitis coignetiea) Seed. Korean J. Food Sci. Technol. 38, 109-113.
  26. Kim, S. W. (1992) Inhibitory effects of bile acids on the cholesterol biosynthesis in cultured hepatocytes. J. Korean Soc. Food Sci. Nutr. 21, 496-501.
  27. Kwon, M. S., Choi, J. S., and Byun, D. S. (1993) Effect of flavonoid (+)-catechin as stabilizer in rat fed fresh and peroxidized fish oil. J. Korean Soc. Food Nutr. 22, 367-514.
  28. Lee, K. H., Jung, S., Kim, H. J., Kim, I. S., Lee, J. H., and Jo, C. (2012) Effect of dietary supplementation of the combination of gallic and linoleic acid in thigh meat of broilers. Asian-Aust. J. Anim. Sci. 25, 1641-1648. https://doi.org/10.5713/ajas.2012.12260
  29. Liu, X. D., Jayasena, D. D., Jung, Y., Jung, S., Kang, B. S., Heo, K. N., Lee, J. H., and Jo, C. (2012) Differential proteome analysis of breast and thigh muscles between Korean native chickens and commercial broilers. Asian-Aust. J. Anim. Sci. 25, 895-902. https://doi.org/10.5713/ajas.2011.11374
  30. Subramanian, K. N., Padmanaban, G., and Sarma, S. (1965) Folin-Ciocalteu reagent for the estimation of siderochromes. Anal. Biochem. 12, 106-112. https://doi.org/10.1016/0003-2697(65)90147-8
  31. Mazza, G. (1998) Functional foods: Biochemical & Processing Aspects. Technomic Publishing Company Inc., PA, USA.
  32. Prasad, K., Yang, B., Yang, S., Chen, Y., Zhao, M., and Ashraf, M. (2009) Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activities from litchi (Litchi sinensis Sonn.) seeds. Food Chem. 116, 1-7. https://doi.org/10.1016/j.foodchem.2009.01.079
  33. Ohtsuka, A., Ohtani, T., Horiguchi, H., Kojima, H., and Hayashi, K. (1998) Vitamin E reduces glucocorticoid induced growth inhibition and lipid peroxidation in rats. J. Nutr. Sci. 44, 237-247.
  34. Paolisso, G., Balbi, V., Volpe, C., Varricchio, G., Gambardella, A., Saccomanno, F., Ammendola, S., Varricchio, M., and D' Onofrio, F. (1995) Metabolic benefits deriving from chronic vitamin C supplementation in aged non-insulin dependent diabetics. J. Am. Coll. Nutr. 14, 387-392. https://doi.org/10.1080/07315724.1995.10718526
  35. Pari, L. and Suresh, A. (2008) Effect of grape (Vitis vinifera L.) leaf extract on alcohol induced oxidative stress in rats. Food Chem. Toxicol. 46, 1627-1634. https://doi.org/10.1016/j.fct.2008.01.003
  36. Park, J. R., Park, J. C., Choi, S. H. (1997) Screening and characterization of anticholesterogenic substances from edible plant extracts. J. Korean Soc. Food Sci. Nutr. 26, 236-241.
  37. Park, K. S. and Jung, I. C. (2005) Quality and palatability of pork meats fed with fermented wild grape by-product. J. East Asian Soc. Diet. Life 33, 121-126.
  38. Reishe, D. W., Lillard, D. A., and Eitenmiller, P. R. (1998) Antioxidants in food lipids. In: Chemistry, Nutrition and Biotechnology. Ahoh CC and Min DB (eds) Marcel Dekker, Inc., NY, pp. 423-448.
  39. Won, H. R. (2009) Effect of wild grape juice on lipid metabolism and antioxidaive activity in rat fed high oxidized lipid. Korean J. Comm. Living Sci. 20, 223-230.
  40. Xiong, Y. L., Decker, E. A., Robe, G. H., and Moody, W. G. (1993) Gelation of crude myofibrillar protein isolated from beef-heart under antioxidative conditions. J. Food Sci. 58, 1241-1244. https://doi.org/10.1111/j.1365-2621.1993.tb06156.x
  41. Yang, C. J., Yang, I. Y., Oh, D. H., Bae, I. H., Cho, S. G., Kong, I. G., Uuganbayar, D., Nou1, I. S., and Choi K. S. (2003) Effect of green tea by-product on performance and body composition in broiler chicks. Asian-Aust. J. Anim. Sci. 16, 867-872. https://doi.org/10.5713/ajas.2003.867
  42. Yokota, T., Hattori, T., Ohishi, H., Hasegawa, K., and Watanabe, K. (1996) The effect of antioxidant containing fraction from fermented soybean food on atherosclerosis development in cholesterol fed rabbits. LWT-Food Sci. Technol. 29, 751-755. https://doi.org/10.1006/fstl.1996.0117
  43. Yong, H. I., Kim, H. J., Jung, S., Kang, M., Bae, Y. S., and Jo, C. (2012) Effect of dietary supplementation of wild grape (Vitis coignetiae) on egg quality. CNU J. Agric. Sci. 39, 371-376. https://doi.org/10.7744/cnujas.2012.39.3.371
  44. Yoon, K. E. and Kim, A. (2007) Total poly-phenol compounds and anti-oxidant activity in horticultural crops. J. Korean Soc. People Plants Environ. 10, 74-83.

Cited by

  1. The Effect of Rosemary (Rosmarinus officinalis) and Blackcurrant Extracts (Ribes nigrum) Supplementation on Performance Indices and Oxidative Stability of Chicken Broiler Meat vol.11, pp.4, 2013, https://doi.org/10.3390/ani11041155