Hops extract: a potential alternative to AGPs in poultry farming

However, antibiotic residues may remain in bird carcasses after slaughter, which can lead to their ingestion by consumers. This scenario presents a serious health threat as it is a contributing factor towards the emergence of resistant bacteria. In addition to this, the presence of drug residues can also become a trading barrier for local producers aiming to export poultry meat. Taking into account that these products undergo rigorous analyses in order to assesses if they meet local health and quality standards in the country of destination.

The study conducted at the São Carlos Institute of Chemistry (IQSC-USP) with support from FAPESP showed that it was feasible to replace antibiotics with hop extracts without compromising the taste and smell of chicken meat.
In the experiment, dozens of broiler chickens were supplemented with varied diets for 42 days at USP’s Luiz de Queiroz Agricultural School (Esalq) in Piracicaba. After the period, the animals were slaughtered, and chicken breast fillets were roasted on a standard grill to be chemically analyzed later in the IQSC laboratory.

The researchers observed that the meat of the chickens whose feed was mixed with extracts of hops had properties similar to those that received the conventional diet (with antibiotics), having the same aroma, consistency, and several compounds desired on an excellent quality roasted chicken meat, such as aldehydes and pyrazines. In addition, meat from chickens that consumed hops during their lifetime could resist oxidation processes (degradation) than meat from animals that did not receive hop extracts.

Image: Larissa Chirino/USP

Until then, no studies in the scientific literature evaluated whether the application of hop extracts in chicken feed could compromise the chemical composition of the meat.

“Our idea was to investigate whether the use of hops could change the aroma and flavor of roasted chicken meat, and we saw that this did not happen. In addition, we observed that the meat of chickens supplemented with plant extracts, especially at a concentration of 30 milligrams per kilogram of feed, had a higher amount of antioxidants than the control group [no hops in the diet]. Finally, we also identified in the meat of chickens that received hops a large number of compounds that are important for their flavor”, explained Stanislau Bogusz Junior to the IQSC-USP Communication Office, supervisor of the work carried out at IQSC-USP during Larissa Chirino master’s degree.

Inserted within the scope of the Sustainable Development Goals (SDGs) of the United Nations, the research contributes significantly to elucidating the impact of hops on the aroma profile of chicken meat, opening new paths for its potential application.

“With this work, we demonstrate the possibility of using a natural extract to replace growth promoters, reducing export barriers and antibiotic residues in meat. It also becomes a new commercial possibility for hop producers, as they could give the plant another use and open up a new market. One of the fascinating points of this research is that it is convenient and has a direct application, which interests different audiences. Today, I work with food legislation and regulation, and I see how strict this issue is outside the country. So, if Brazil wants to continue exporting and maintain an open market with the rest of the world, it is important that you see this survey,” said Chirino.

Source: The complete article “Effect of Hop β-Acids Extract Supplementation on the Volatile Compound Profile of Roasted Chicken Meat” may be accessed at: www.mdpi.com/2227-9717/11/1/153.

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