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

Zuzana Lacková, František Zigo, Silvia Ondrašovičová, Milan Vasiľ, Zuzana Farkašová


Article Details: Received: 2020-10-14 | Accepted: 2020-11-27 | Available online: 2021-01-31

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



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