Effect of dietary supplement of herbal extract from hop (Humulus lupulus) on pig performance and meat quality

https://doi.org/10.17221/49/2016-CJASCitation:Hanczakowska E., Świątkiewicz M., Grela E.R. (2017): Effect of dietary supplement of herbal extract from hop (Humulus lupulus) on pig performance and meat quality. Czech J. Anim. Sci., 62: 287-295.
download PDF
The study deals with the effect of diets supplemented with a hop extract on growing pigs. Two levels of the extract (500 or 1000 mg/kg of diet) were used. Feeds either unsupplemented or supplemented with butylated hydroxytoluene were used as negative and positive controls. Totally 96 pigs weighing ca. 60 kg were allocated to 4 groups. They were fed individually with restricted feed amounts. Water was available ad libitum. Body weight gain, apparent digestibility of nutrients, carcass and meat quality were estimated and biochemical indices in the blood were analyzed. The herbal extract decreased digestibility of fat and its higher dose also lowered protein deposition and mean body weight gains. Both doses of the extract lowered liver and kidney weight. The extract also improved meat oxidative and colour stability, decreased its cholesterol content, and positively affected the fatty acids pattern. A higher dose of the extract resulted in a worse smell and taste of meat.
References:
AOAC (2005): Official Methods of Analysis of AOAC International. 18th Ed. Association of Official Analytical Chemists, Gaithersburg, USA.
 
AOCS (1998): Official Methods and Recommended Practices of the AOCS. 5th Ed. Journal of the American Oil Chemists’ Society, Champaign, USA.
 
Arakawa Kenji, Sagai Masaru (1986): Species differences in lipid peroxide levels in lung tissue and investigation of their determining factors. Lipids, 21, 769-775  https://doi.org/10.1007/BF02535410
 
Balasundram Nagendran, Sundram Kalyana, Samman Samir (2006): Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry, 99, 191-203  https://doi.org/10.1016/j.foodchem.2005.07.042
 
Barylko-Pikielna N. (1975): An Outline of Sensory Analysis of Food. WNT, Warszawa, Poland. (in Polish)
 
Benz J. M., Tokach M. D., Dritz S. S., Nelssen J. L., DeRouchey J. M., Sulabo R. C., Goodband R. D. (): Effects of dietary iodine value product on growth performance and carcass fat quality of finishing pigs. Journal of Animal Science, 89, 1419-1428  https://doi.org/10.2527/jas.2010-3126
 
Bozkurt M, Küçükyılmaz K, Çatlı AU, Çınar M (2009): Effect of dietary mannan oligosaccharide with or without oregano essential oil and hop extract supplementation on the performance and slaughter characteristics of male broilers. South African Journal of Animal Science, 39, -  https://doi.org/10.4314/sajas.v39i3.49157
 
Chadwick L.R., Pauli G.F., Farnsworth N.R. (2006): The pharmacognosy of Humulus lupulus L. (hops) with an emphasis on estrogenic properties. Phytomedicine, 13, 119-131  https://doi.org/10.1016/j.phymed.2004.07.006
 
. J.M. Cornelison, . F. Yan, . S.E. Watkins, . Lloyd Rigby, . John B. Segal, . P.W. Waldroup (2006): Evaluation of Hops (Humulus iupulus) as an Antimicrobial in Broiler Diets. International Journal of Poultry Science, 5, 134-136  https://doi.org/10.3923/ijps.2006.134.136
 
Debersac P, Vernevaut M.-F, Amiot M.-J, Suschetet M, Siess M.-H (2001): Effects of a water-soluble extract of rosemary and its purified component rosmarinic acid on xenobiotic-metabolizing enzymes in rat liver. Food and Chemical Toxicology, 39, 109-117  https://doi.org/10.1016/S0278-6915(00)00117-4
 
FAUSTMAN C., CASSENS R.G. (1990): THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW. Journal of Muscle Foods, 1, 217-243  https://doi.org/10.1111/j.1745-4573.1990.tb00366.x
 
Fernández Manuela, Ordóñez Juan Antonio, Cambero Isabel, Santos Carlos, Pin Carmen, Hoz Lorenzo de la (2007): Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications. Food Chemistry, 101, 107-112  https://doi.org/10.1016/j.foodchem.2006.01.006
 
Fiesel Anja, Gessner Denise K, Most Erika, Eder Klaus (2014): Effects of dietary polyphenol-rich plant products from grape or hop on pro-inflammatory gene expression in the intestine, nutrient digestibility and faecal microbiota of weaned pigs. BMC Veterinary Research, 10, 196-  https://doi.org/10.1186/s12917-014-0196-5
 
Averette Gatlin L, See M T, Hansen J A, Sutton D, Odle J (2002): The effects of dietary fat sources, levels, and feeding intervals on pork fatty acid composition.. Journal of Animal Science, 80, 1606-  https://doi.org/10.2527/2002.8061606x
 
Gerhäuser C., Alt A.P., Klimo K., Knauft J., Frank N., Becker H. (2002): Isolation and potential cancer chemopreventive activities of phenolic compounds of beer. Phytochemistry Reviews, 1, 369-377  https://doi.org/10.1023/A:1026082325529
 
Grau R., Hamm R. (1953): A simple method for determination of water binding capacity in the muscle. Naturwissenschaften, 40, 29. (in German)
 
Hanczakowska E., Swiatkiewicz M. (2007): Effect of feed supplementation with the purple coneflower (Echinacea purpurea) extract on fatty acid profile and quality of pig meat. Polish Journal of Food and Nutrition Sciences, 57, 229–233.
 
Hanczakowska E., Swiatkiewicz M., Szewczyk A. (2007a): Efficiency of herb preparation and gallic acid in pig feeding. Annals of Animal Science, 7, 131–139.
 
Hanczakowska E., Swiatkiewicz M., Szewczyk A. (2007b): Effect of dietary nettle extract on pig meat quality. Medycyna Weterynaryjna, 63, 525–527.
 
Hanczakowska Ewa, Świątkiewicz Małgorzata, Grela Eugeniusz R. (2015): Effect of dietary inclusion of a herbal extract mixture and different oils on pig performance and meat quality. Meat Science, 108, 61-66  https://doi.org/10.1016/j.meatsci.2015.05.020
 
Hernandez F., Madrid J., Garcia V., Orengo J., Megias M. D. (2004): Influence of two plant extracts on broilers performance, digestibility, and digestive organ size. Poultry Science, 83, 169-174  https://doi.org/10.1093/ps/83.2.169
 
Kramer B., Thielmann J., Hickisch A., Muranyi P., Wunderlich J., Hauser C. (2015): Antimicrobial activity of hop extracts against foodborne pathogens for meat applications. Journal of Applied Microbiology, 118, 648-657  https://doi.org/10.1111/jam.12717
 
Kurasawa Takashi, Chikaraishi Yuichi, Naito Akira, Toyoda Yoshihiro, Notsu Yoshitada (2005): Effect of humulus lupulus on Gastric Secretion in a Rat Pylorus-Ligated Model. Biological & Pharmaceutical Bulletin, 28, 353-357  https://doi.org/10.1248/bpb.28.353
 
Landete J. M. (): Updated Knowledge about Polyphenols: Functions, Bioavailability, Metabolism, and Health. Critical Reviews in Food Science and Nutrition, 52, 936-948  https://doi.org/10.1080/10408398.2010.513779
 
López Bote C.J., Rey A.I. (2001): Susceptibility of hepatic tissue of Iberian pigs is enhanced by free-range feeding and reduced by vitamin E supplementation. Nutrition Research, 21, 541-549  https://doi.org/10.1016/S0271-5317(01)00276-7
 
MacDougall D.B. (2002): Colour measurement of food. In: MacDougall D.B. (ed.): Colour in Food. CRC Press, Boca Raton, USA, 33–63.
 
Nagasako-Akazome Yoko, Honma Daiki, Tagashira Motoyuki, Kanda Tomomasa, Yasue Masaaki, Ohtake Yasuyuki (2007): Safety evaluation of polyphenols extracted from hop bracts. Food and Chemical Toxicology, 45, 1383-1392  https://doi.org/10.1016/j.fct.2007.01.019
 
Narvaez N., Wang Y., Xu Z., McAllister T. (2010): Adding whole hops to high concentrate diets enhances in vitro ruminal fermentation. Journal of Dairy Science, 93 (Suppl. 1), M340.
 
Pikul Jan, Leszczynski Dennis E., Kummerow Fred A. (1989): Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. Journal of Agricultural and Food Chemistry, 37, 1309-1313  https://doi.org/10.1021/jf00089a022
 
RHEE KI SOON, DUTSON THAYNE R., SMITH GARY C., HOSTETLER ROBERT L., REISER RAYMOND (1982): Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of Marbling. Journal of Food Science, 47, 716-719  https://doi.org/10.1111/j.1365-2621.1982.tb12698.x
 
Tyra Mirosław, Żak Grzegorz (2012): Analysis of Relationships Between Fattening and Slaughter Performance of Pigs and the Level of Intramuscular Fat (IMF) in Longissimus Dorsi Muscle. Annals of Animal Science, 12, -  https://doi.org/10.2478/v10220-012-0014-6
 
Ulbricht T.L.V., Southgate D.A.T. (1991): Coronary heart disease: seven dietary factors. The Lancet, 338, 985-992  https://doi.org/10.1016/0140-6736(91)91846-M
 
Van Cleemput Marjan, Cattoor Ko, De Bosscher Karolien, Haegeman Guy, De Keukeleire Denis, Heyerick Arne (2009): Hop ( Humulus lupulus )-Derived Bitter Acids as Multipotent Bioactive Compounds. Journal of Natural Products, 72, 1220-1230  https://doi.org/10.1021/np800740m
 
Viegi Lucia, Pieroni Andrea, Guarrera Paolo Maria, Vangelisti Roberta (2003): A review of plants used in folk veterinary medicine in Italy as basis for a databank. Journal of Ethnopharmacology, 89, 221-244  https://doi.org/10.1016/j.jep.2003.08.003
 
Wang Lifeng, Sun Jing, Yi Qida, Wang Xuefeng, Ju Xingrong (2012): Protective Effect of Polyphenols Extract of Adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) on Hypercholesterolemia-Induced Oxidative Stress in Rats. Molecules, 17, 8886-8897  https://doi.org/10.3390/molecules17088886
 
Williams J., Stewart A.H., Powles J., Rose S.P., Mackenzie A.M. (2005): The effect of different concentrations of hops on the performance, gut morphology, microflora and liver enzyme activity of newly weaned piglets. In: Book of Abstracts 56th Annu. Mtg., European Association for Animal Production (EAAP), Uppsala, Sweden, 330.
 
Windisch W., Schedle K., Plitzner C., Kroismayr A. (2008): Use of phytogenic products as feed additives for swine and poultry. Journal of Animal Science, 86, E140–E148.
 
Wood J.D., Enser M. (1997): Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition, 78 (Suppl. 1), S49–S60.
 
Wood J.D, Richardson R.I, Nute G.R, Fisher A.V, Campo M.M, Kasapidou E, Sheard P.R, Enser M (2004): Effects of fatty acids on meat quality: a review. Meat Science, 66, 21-32  https://doi.org/10.1016/S0309-1740(03)00022-6
 
Yokozawa Takako, Nakagawa Takako, Oya Takeshi, Okubo Tsutomu, Juneja Lekh Raj (2005): Green tea polyphenols and dietary fibre protect against kidney damage in rats with diabetic nephropathy. Journal of Pharmacy and Pharmacology, 57, 773-780  https://doi.org/10.1211/0022357056154
 
Zanoli Paola, Zavatti Manuela (2008): Pharmacognostic and pharmacological profile of Humulus lupulus L.. Journal of Ethnopharmacology, 116, 383-396  https://doi.org/10.1016/j.jep.2008.01.011
 
Zanoli P., Rivasi M., Zavatti M., Brusiani F., Baraldi M. (2005): New insight in the neuropharmacological activity of Humulus lupulus L.. Journal of Ethnopharmacology, 102, 102-106  https://doi.org/10.1016/j.jep.2005.05.040
 
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti