Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers

  • Lee, Kyung-Haeng (Department of Food and Nutrition, Korea National University of Transportation) ;
  • Jung, Samooel (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Hyun-Joo (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Gyungnam National University of Science and Technology) ;
  • Lee, Jun-Heon (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Jo, Cheorun (Department of Animal Science and Biotechnology, Chungnam National University)
  • Received : 2012.05.11
  • Accepted : 2012.08.15
  • Published : 2012.11.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to investigate the combined effect of dietary supplementation of gallic and linoleic acid (GL) on the antioxidative effect and quality of thigh meat from broilers. Broilers received 3 dietary treatments: i) commercial finisher diet (control), ii) 0.5% GL (gallic:linoleic acid = 1 M:1 M), and iii) 1.0% GL during the 22 to 36 d. The pH value of broiler thigh meat was increased by GL supplementation. Water holding capacity of the thigh meat was enhanced by the 1.0% dietary GL supplementation. Antioxidative effect (total phenolic content, DPPH radical scavenging activity, $ABTS^+$ reducing activity, reducing power, and TBARS value) in the thigh from the broilers improved significantly with 1.0% GL. Linoleic acid and docosahexaenoic acids were higher in the broilers fed both levels of dietary GL. However, volatile basic nitrogen content and microbiological quality was not shown to be different between control and treated group. Results indicate that 1.0% dietary supplementation of GL can improve the antioxidant activity of broiler thigh meat and may enhance the meat quality.

Keywords

References

  1. Ahn, D. U., D. G. Olson, C. Jo, J. Love and S. K. Jin. 1999. Volatiles production and lipid oxidation on irradiated cooked sausage as related to packaging and storage. J. Food Sci. 64: 226-229. https://doi.org/10.1111/j.1365-2621.1999.tb15870.x
  2. Bee, G., A. L. Anderson, S. M. Lonergan and E. Huff-Lonergan. 2007. Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork. Meat Sci. 76:359-365. https://doi.org/10.1016/j.meatsci.2006.12.004
  3. Blois, M. S. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200. https://doi.org/10.1038/1811199a0
  4. Bou, R., F. Guardiola, A. Tres, A. C. Barroeta and R. Codony. 2004. Effect of dietary fish oil, $\alpha$-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poult. Sci. 83:282-292. https://doi.org/10.1093/ps/83.2.282
  5. Cherian, G., F. W. Wolfe and J. S. Sim. 1996. Dietary oils with added tocopherols: Effects on egg or tissue tocopherols, fatty acids, and oxidative stability. Poult. Sci. 75:423-431. https://doi.org/10.3382/ps.0750423
  6. Choi, J., H. J. Kim and J. W. Lee. 2011. Structural feature and antioxidant activity of low molecular weight laminarin degraded by gamma irradiation. Food Chem. 129:520-523. https://doi.org/10.1016/j.foodchem.2011.03.078
  7. Conway, E. J. 1950. Microdiffusion analysis and volumetric error, 3rd ed. London: Crosby Lockwood and Son Ltd.
  8. Cortinas, L., A. Barroeta, C. Villaverde, J. Galobart, F. Guardiola and M. D. Baucells. 2005. Influence of the dietary polyunsaturation level on chicken meat quality: Lipid oxidation. Poult. Sci. 84:48-55. https://doi.org/10.1093/ps/84.1.48
  9. Crespo, N. and E. Esteve-Garcia. 2002. Nutrient and fatty acid deposition in broiler fed different dietary fatty acid profiles. Poult. Sci. 81:1533-1542. https://doi.org/10.1093/ps/81.10.1533
  10. Erel, O. 2004. A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation. Clin. Biochem. 37:277-285. https://doi.org/10.1016/j.clinbiochem.2003.11.015
  11. Folch, J., M. Less and G. H. Sloane Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497-509.
  12. Goni, I., A. Brenes, C. Centeno, A. Viveros, F. Saura-Calixtio, A. Rebole, I. Arija and R. Estevez. 2007. Effect of dietary grape pomace and vitamin E on growth performance, nutrient digestibility, and susceptibility to meat lipid oxidation in chickens. Poult. Sci. 86:508-516. https://doi.org/10.1093/ps/86.3.508
  13. Hogan, S., L. Zhang, J. Li, B. Zoecklein and K. Zhou. 2009. Antioxidant properties and bioactive components of Norton (Vitis aestivallis) and Cabernet Franc (Vitis vinifera) wine grapes. LWT-Food Sci. Technol. 42:1269-1274. https://doi.org/10.1016/j.lwt.2009.02.006
  14. Huff-Lonergan, E. and S. M. Lonergan. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71:194-204. https://doi.org/10.1016/j.meatsci.2005.04.022
  15. Jahan, K., A. Paterson, J. Piggott and C. Spickett. 2005. Chemometric modeling to relate antioxidants, neutral lipid fatty acids, and flavor components in chicken breasts. Poult. Sci. 84:158-166. https://doi.org/10.1093/ps/84.1.158
  16. Jang, A., X. D. Liu, M. H. Shin, B. D. Lee, S. K. Lee, J. H. Lee and C. Jo. 2008a. Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poult. Sci. 87: 2382-2389. https://doi.org/10.3382/ps.2007-00506
  17. Jang, A., P. Srinivasan, N. Y. Lee, H. P. Song, J. W. Lee, M. Lee and C. Jo. 2008b. Comparison of hypolipidemic activity of synthetic gallic acid-linoleic acid ester with mixture of gallic acid and linoleic acid, gallic acid, and linoleic acid on high-fat diet induced obesity in C57BL/6 Cr Slc mice. Chem-Biol. Interact. 174:109-117. https://doi.org/10.1016/j.cbi.2008.05.018
  18. Jang, A., N. Y. Lee, B. D. Lee, T. H. Kim, J. H. Son, B. J. An and C. Jo. 2009. Biological functions of a synthetic compound, octadeca-9,12-dienyl-3,4,5-hydroxybenzoate, from gallic acid-linoleic acid ester. Food Chem. 112:369-373. https://doi.org/10.1016/j.foodchem.2008.05.074
  19. Jo, C., A. Jang, S. Jung, J. H. Choe, B. Kim and K. H. Lee. 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
  20. Jo, C., I. Y. Jeong, N. Y. Lee, K. S. Kim and M. W. Byun. 2006. Synthesis of a novel compound from gallic acid and linoleic acid and its biological functions. Food Sci. Biotechnol. 15:317-320.
  21. Jung, S., J. H. Choe, B. Kim, H. Yun, Z. A. Kruk and C. Jo. 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
  22. Jung, S., B. H. Han, K. C. Nam, D. U. Ahn, J. H. Lee and C. Jo. 2011. Effect of dietary supplementation of gallic acid and linoleic acid mixture or their synthetic salt on egg quality. Food Chem. 129:822-829. https://doi.org/10.1016/j.foodchem.2011.05.030
  23. Kang, H. K., K. H. Kang, J. C. Na, D. J., Yu, D. U. Kim, S. J. Lee and S. H. Kim. 2008. Effects of feeding Rhus verniciflua extracts on egg quality and performance of laying hens. Korean J. Food Sci. An. 28:610-615. https://doi.org/10.5851/kosfa.2008.28.5.610
  24. Kim, J. H., J. Hwangbo, N. J. Choi, H. G. Park, D. H. Yoon, E.W. Park and Y. J. Kim. 2007. Effect of dietary supplementation with conjugated linoleic acid, with oleic, linoleic, or linolenic acid, on egg quality characteristics and fat accumulation in the egg yolk. Poult. Sci. 86:1180-1186. https://doi.org/10.1093/ps/86.6.1180
  25. Kim, J. K., P. Srinivasan, J. H. Kim, J. Choi, H. J. Park, M. W. Byun and J. W. Lee. 2008. Structural and antioxidant properties of gamma irradiated hyaluronic acid. Food Chem. 109:763-770. https://doi.org/10.1016/j.foodchem.2008.01.038
  26. Kim, J. S. and Y. S. Lee. 2009. Antioxidant activity of maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function. Food Chem. 116:227-232. https://doi.org/10.1016/j.foodchem.2009.02.038
  27. Kim, S. H., C. D. Jun, K. Suk, B. J. Choi, H. Lim, S. Park, S. H. Lee, H. Y. Shin, D. K. Kim and T. Y. Shin. 2006. Gallic acid inhibits histamine release and pro-inflammatory cytokine production in mast cells. Toxicol. Sci. 91:123-131. https://doi.org/10.1093/toxsci/kfj063
  28. Krauss, R. M., R. Eckel, B. Howard, L. J. Appel, S. R. Daniels, R. J. Deckelbaum et al. 2001. Revision 2000: Statement for healthcare professionals from the nutrition committee of the American Heart Association. J. Nutr. 131:132-146.
  29. Kruk, Z. A., H. Yun, D. L. Rutley, E. J. Lee, Y. J. Kim and C. Jo. 2011. The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control 22:6-12. https://doi.org/10.1016/j.foodcont.2010.06.003
  30. Kwon, S. C., G. H. Choi, J. H. Hwang and K. H. Lee. 2010. Physicochemical property and antioxidative activity of hot-water extracts from enzyme hydrolysate of Astragalus membranaceus. J. Korean Soc. Food Sci. Nutr. 39:406-413. https://doi.org/10.3746/jkfn.2010.39.3.406
  31. Mielnik, M. B., E. Olsen, G. Vogt, D. Adeline and G. Skrede. 2006. Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT-Food Sci. Technol. 39:191-198. https://doi.org/10.1016/j.lwt.2005.02.003
  32. Molyneux, P. 2004. The use of the stable free radical diphenylpicryl-hydrazyl (DPPH) for estimation antioxidant activity. Songklanakarin J. Sci. Technol. 26:211-219.
  33. Nagendra Prasad, K., B. Yang, S. Yang, Y. Chen, M. Zhao, M. Ashraf and Y. Jiang. 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
  34. Naveena, B. M., A. R. Sen, S. Vaithiyanathan, Y. Babji and N. Kondaiah. 2008. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Sci. 80:1304-1308. https://doi.org/10.1016/j.meatsci.2008.06.005
  35. Olivo, R., A. L. Soares, E. I. Ida and M. Shimokomaki. 2001. Dietary vitamin E inhibits poultry PSE and improves meat functional properties. J. Food Biochem. 25:271-283. https://doi.org/10.1111/j.1745-4514.2001.tb00740.x
  36. Oyaizu, M. 1986. Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Jap. J. Nutr. 44:307-315. https://doi.org/10.5264/eiyogakuzashi.44.307
  37. Park, C. I. and Y. J. Kim. 2008. Effects of dietary mugwort powder on the VBN, TBARS, and fatty acid composition of chicken meat during refrigerated storage. Korean J. Food Sci. An. 28:505-511. https://doi.org/10.5851/kosfa.2008.28.4.505
  38. Priscilla, D. H. and P. S. M. Prince. 2009. Cardioprotective effect of gallic acid on cardiactroponin-T, cardiac marker enzymes, lipid peroxidation products and antioxidants in experimentally induced myocardial infarction in Wistar rats. Chem-Biol. Interact. 179:118-124. https://doi.org/10.1016/j.cbi.2008.12.012
  39. Rodriguez-Vaquero, M. J., M. R. Alberto and M. C. Manca de Nadra. 2007. Antibacterial effect of phenolic compounds from different wines. Food Control 18:93-101. https://doi.org/10.1016/j.foodcont.2005.08.010
  40. Rowe, L. J., K. R. Maddock, A. Trenkle, S. M. Lonergan and E. Huff-Lonergan. 2004. Oxidative environments decrease tenderization of beef steaks through inactivation of calpain. J. Anim. Sci. 82:3254-3266.
  41. Russo, G. L. 2009. Dietary n-6 and n-3 polyunsaturated fatty acids: From biochemistry to clinical implications in cardiovascular prevention. Biochem. Pharmacol. 77:937-946. https://doi.org/10.1016/j.bcp.2008.10.020
  42. Schlesier, K., M. Harwat, V. Bohm and R. Bitsch. 2002. Assesment of antioxidant activity by using different in vitro methods. Free Radical Res. 36:177-187. https://doi.org/10.1080/10715760290006411
  43. Scislowski, W., D. Bauchart, D. Gruffat, P. M. Laplaud and D. Durand. 2005. Effects of dieraty n-6 or n-3 polyunsaturated fatty acids protected or not against ruminal hydrogenation on plasma lipids and their susceptibility to peroxidation in fattening steers. J. Anim. Sci. 83:2162-2174.
  44. Sim, J. S. and G. H. Qi. 1995. Designing poultry products using flaxseed. In: Flaxseed in human nutrition (Ed. L. U. Thompson, and S. Cunnane) (pp. 315-333), Champaign: American Oil Chemist's Society Press.
  45. Simitzis , P. E., S. G. Deligeorgis, J. A. Bizelis, A. Dardamani, I. Theodosiou and K. Fegeros. 2008. Effect of dietary oregano oil supplementation on lamb meat characteristics. Meat Sci. 79:217-223. https://doi.org/10.1016/j.meatsci.2007.09.005
  46. Subramanian, K. N., G. Padmanaban and S. Sarma. 1965. Folin-Ciocalteu reagent for the estimation of siderochromes. Anal. Biochem. 12:106-112. https://doi.org/10.1016/0003-2697(65)90147-8
  47. Tudor, G. D., F. J. Couper and D. W. Pethick. 1996. Effect of silage diet on glycogen concentration in the muscle of yearling cattle. Proc. Aust. Soc. Anim. Prod. 21:451.
  48. Zelenka, J., D. Schneiderova, E. Mrkvicova and P. Dolezal. 2008. The effect of dietary linseed oils with different fatty acid pattern on the content of fatty acids in chicken meat. Vet. Med. 53:77-85.
  49. Zhang, W., S. Xiao, H. Samaraweera, E. J. Lee and D. U. Ahn. 2010. Improving functional value of meat products. Meat Sci. 86:15-31. https://doi.org/10.1016/j.meatsci.2010.04.018

Cited by

  1. Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers vol.33, pp.1, 2013, https://doi.org/10.5851/kosfa.2013.33.1.83
  2. Dietary Supplementation of Barbatimão (Stryphnodendron Adstringens) and Pacari (Lafoensia Pacari) Extracts on the Oxidative Stability and Quality of Chicken Meat vol.18, pp.4, 2016, https://doi.org/10.1590/1806-9061-2015-0212
  3. Effect of polyphenols dietary grape by-products on chicken patties pp.1438-2385, 2017, https://doi.org/10.1007/s00217-017-2962-7
  4. Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat vol.43, pp.1, 2012, https://doi.org/10.1186/s42269-019-0085-y
  5. Dose titration of plantain herb (Plantago lanceolata L.) supplementation on growth performance, serum antioxidants status, liver enzymatic activity and meat quality in broiler chickens vol.20, pp.1, 2021, https://doi.org/10.1080/1828051x.2021.1952114
  6. Current State of Knowledge on the Antioxidant Effects and Mechanisms of Action of Polyphenolic Compounds vol.16, pp.7, 2012, https://doi.org/10.1177/1934578x211027745