Browse > Article
http://dx.doi.org/10.5536/KJPS.2011.38.4.315

Dietary Supplementation of Resveratrol and Methoxylated Resveratrol Affects on Chicken Thigh Meat Quality  

Jang, Ae-Ra (National Institute of Animal Science, RDA)
Ham, Jun-Sang (National Institute of Animal Science, RDA)
Kim, Dong-Wook (National Institute of Animal Science, RDA)
Seol, Kuk-Hwan (National Institute of Animal Science, RDA)
Oh, Mi-Hwa (National Institute of Animal Science, RDA)
Chae, Hyun-Seok (National Institute of Animal Science, RDA)
Kim, Sang-Ho (National Institute of Animal Science, RDA)
Kim, Dong-Hun (National Institute of Animal Science, RDA)
Publication Information
Korean Journal of Poultry Science / v.38, no.4, 2011 , pp. 315-322 More about this Journal
Abstract
This study was carried out to determine the effect of dietary supplementation of resveratrol and methoxylated resveratrol extracted from branch of Morus alba L. on the quality of chicken thigh meat during cold storage. For 35 days, 1-day-old 320 broiler chicks (Ross) were divided into 8 groups and supplemented the diet; basal diet only (BD), BD with antibiotics (AB), vitamin E 20 IU (VE 20), vitamin E 200 IU (VE 200), resveratrol 20 ppm (RV 20), resveratrol 200 ppm (RV 200), methoxylated resveratrol 20 ppm (MR 20), and methoxylated resveratrol 200 ppm (MR 200). After slaughtering the broilers, thighs were collected and analyzed the quality change of the meat during storage at $4^{\circ}C$ for 5 days. The meat quality factors such as pH, color, water holding capacity, and sensory characteristics of thigh meat were determined on the experiment day 1, 3, and 5. AB, VE, and MR increased pH value of chicken thigh compare to BD (p<0.05). Lightness ($L^*$) showed no significant difference during storage day 1 and 5. VE 200 and MR 20 stabilized the redness ($a^*$) of chicken thigh as the value of day 1. Water holding capacity of chicken thigh from VE 20, RV 200, MR 20, and MR 200 on storage day 3 was higher than that of BD (p<0.05). In sensory evaluation, the panelist discriminated the tenderness and gave the higher score on the chicken from AB, VE20, RV 20, and MR 20 compare to BD (p<0.05). These results suggest that the dietary resveratrol and methoxylated resveratrol could be used as chicken meat quality enhancer in broiler industry.
Keywords
resveratrol; stilbene; methoxylated resveratrol; broilers; meat quality;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Boulianne M, King AJ 1995 Biochemical and color characteristics of skinless boneless pale chicken breast. Poultry Sci 74:1693-1698.   DOI   ScienceOn
2 안종남 채현석 유영모 유효순 함준상 정석근 김광엽 장애라 2008 감마선 처리에 따른 닭고기 가슴육의 냉장 저장 중 품질 특성. 한국축산식품학회지 28(3):289-294.   과학기술학회마을   DOI
3 이상무 박웅렬 김영직 2010 로즈마리와 ${\alpha}-Tocopherol$ Acetate의 급여가 육계의 생산성 및 냉장 저장 중 계육의 품질에 미치는 영향. 한국축산식품학회지 30(3):472-478.   과학기술학회마을   DOI
4 장애라 박정은 김상호 채현석 함준상 오미화 김현욱 설국환 조수현 김동훈 2010 Quercetin 급여가 육계 다리육의 산화 안정성에 미치는 영향. 한국가금학회지 37(4):405-413.   과학기술학회마을   DOI   ScienceOn
5 정사무엘 이재청 최준호 조철훈 2009 항생제 사용 유무가 계육의 품질 등급에 미치는 영향. 한국가금학회지 36(3):223-229.   과학기술학회마을   DOI   ScienceOn
6 Ryoichi S, Degychi T, Nagata Y 1993 Effectiveness of the filter paper press method for determining the water holding capacity of meat. Fleischwirtsch 73:1399.
7 Reishe DW, Lillard DA, Eitenmiller PR 1998 Antioxidants in food lipids. Ahoh CC, Min DB, Ed. Chemistry Nutrition and Biotechnology, Marcel Dekker, New York pp. 423-448.
8 Schmidt GR, Trout GR 1984 pH and color. Meat Ind 30(8):33-34.
9 Suresh Babu K, Tiwari AK, Srinivas PV, Ali AZ, China Raju B, Rao JM 2004 Yeast and mammalian alpha-glucosidase inhibitory constituents from Himalayan rhubarb Rheum emodi Wall. ex Meisson. Bioorg Med Chem Lett 14(14):3841-3845.   DOI   ScienceOn
10 Swatland HJ 2008 How pH causes paleness or darkness in chicken breast meat. Meat Sci 80:396-400.   DOI   ScienceOn
11 김병완 오진석 한완택 박상오 박병성 2009 유기사료원료로서 소나무껍질 추출물 피타민의 브로일러에 대한 항생제 대체 효과. 한국유기농업학회지 17(1):111-125.   과학기술학회마을
12 Tang SZ, Kerry JP, Sheehan D, Buckley DJ, Morrissey PA 2001 Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat. Meat Sci 57(3):331-336.   DOI   ScienceOn
13 Vichi S, Zitterl-Eglseer K, Jugl M, Franz CH 2001 Determination of the presence of antioxidants deriving from sage and oregano extracts added to animal fat by means of assessment of the radical scavenging capacity by photochemiluminescence analysis. Nahrung/Food 45(2):101-104.   DOI   ScienceOn
14 Wilson MA, Rimando AM, Wolkow CA 2008 Methoxylateion enhances stilbene bioactivity in Caenorhabditis elegans. BMC Pharm 8:15-26.   DOI   ScienceOn
15 김영직 2011 사료내 엄나무 잎 분말을 첨가 급여한 닭다리육의 이화학적 특성 및 품질에 미치는 영향. 한국가금학회지 38(2):105-112.   과학기술학회마을   DOI   ScienceOn
16 Jang A, Srinivasan P, Lee NY, Song HP, Lee JW, Lee M 2008 Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poultry Sci 87(11):2382-2389.   DOI   ScienceOn
17 Jo GH, Hyun JY, Hwang DS, Lee YH, Koh DS, Lim YH 2011 Complete NMR data of methoxylated 1-and transstilbenes as well as 1,2-diphenylethanes. MRC Lett 49:374-377.
18 Kim YJ 2010 Effects of dietary supplementation of galic byproducts on total phenol contents, DPPH radical scavenging activity, and physicochemical properties of chicken meat. Korean J Food Sci Ani Resour 30(5):860-866.   과학기술학회마을   DOI   ScienceOn
19 Li Y, Cao Z, Zhu H 2006 Up-regulation of endogenous antioxidants and phase 2 enzymes by the red wine polyphenol, resveratrol in cultured aortic smooth muscle cells leads to cytoprotection against oxidative and electrophilic stress. Pharmacol Res 53(1):6-15.   DOI   ScienceOn
20 Lee S, Shin SY, Lee Y, Park Y, Kim BG, Ahn JH, Chong Y, Lee YH, Lim Y 2011 Rhamnetin production based on the rational design of the poplar O-methyltransferase enzyme and its biological activities. Bioorg Med Chem Lett 21:3866-3870.   DOI   ScienceOn
21 Livingston DJ, Brown WD 1981 The chemistry of myoglobin and its reactions. Food Technol 35:244-252.
22 Mikstacka R, Przybylska D, Rimando AM, Baer-Dubowska W 2007 Inhibition of human recombinant cytochromes P450 CYP1A1 and CYP1B1 by trans-resveratrol methyl ethers. Mol Nut Food Res 51(5):517-524.   DOI   ScienceOn
23 NRC 1994 Nutrient Requirements of Poultry. National Academy Press, Washington, DC, USA. p. 114.
24 O'Neill LM, Galvin K, Morrissey PA, Buckley DJ 1999 Effect of carnosine, salt, and dietary vitamin E on the oxidative stability of chicken meat. Meat Sci 52(1):89-94.   DOI   ScienceOn
25 Cresopo FL, Millan R, Moreno AS 1978 Chemical changes during ripening of Spanish fry sausage. III. Changes in water soluble nitrogen compounds. A archivos de Zootechia 27:105.
26 Deymer DI, Vandekekerckhove P 1979 Compounds determining pH in dry sausage. Meat Sci 3:161.   DOI   ScienceOn
27 Dugan MER, Aalhue JL, Jeremiah LE, Kramer JKG, Schaefer, AA 1999 The effect of feeding conjugated linoleic acid on subsequent pork quality. Can J Anim Sci 79:45-52.   DOI
28 Graf BA, Mullen W, Caldwell ST, Hartley RC, Duthie GG, Lean MEJ, Crozier A, Edwards CA 2005 Disposition and metabolism of [2-C-14] quercetin-4'-glucoside in rats. Drug Metab Dispos 33:1036-1043.   DOI   ScienceOn
29 Elmasry G, Sun DW, Allen P 2011 Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging. Food Res Int 44:2624-2633.   DOI   ScienceOn
30 Govaris A, Florou-Paneri P, Botsoglou E, Giannenas I, Amvrosiadis I, Botsoglou N 2007 The inhibitory potential of feed supplementation with rosemary and/or ${\alpha}-tocopheryl$ acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage. Food Sci Technol 40:331-337.
31 Hao HD, He LR 2004 Mechanisms of cardiovascular protection by resveratrol. J Med Food 7(3):290-298.   DOI
32 Harikumar KB, Aggarwal BB 2008 Resveratrol: A multitargeted agent for age-associated chronic diseases. Cell Cycle 7(8):1020-1035.   DOI
33 Huff-Lonergan E, Lonergan SM 2005 Mechanisms of waterholding capacity of meat: The role of post-mortem biochemical and structural changes. Meat Sci 71(1):194-204.   DOI   ScienceOn