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Wang J, Chen J, Sun Y, He J, Zhou C, Xia Q, Dang Y, Pan D, Du L. Ultraviolet-radiation technology for preservation of meat and meat products: Recent advances and future trends. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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Skwarek P, Karwowska M. Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace. Biomolecules 2022; 12:1695. [PMID: 36421709 PMCID: PMC9688078 DOI: 10.3390/biom12111695] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/05/2022] [Accepted: 11/12/2022] [Indexed: 06/26/2024] Open
Abstract
The aim of the study was to evaluate the effect of tomato pomace (TP) on physicochemical parameters and fatty acid profile as well as antioxidant properties of dry fermented sausages with a reduced content of nitrites. Four different sausage formulations were prepared: control sample, and samples with 0.5%, 1% and 1.5% addition of freeze-dried TP. The sausages were analyzed for: chemical composition, pH and water activity, fatty acid profile, color parameters, biogenic content, and number of lactic acid bacteria and Enterobacteriacea. The antioxidant properties were also assessed depending on the amount of TP used. The products were characterized by similar water activity and pH in the range of 0.877-0.895 and 4.55-4.81, respectively. The effect of the addition of freeze-dried TP on an increase in antioxidant activity along with an increase in the concentration of the additive was observed. This phenomenon was most likely due to the strong antioxidant properties of tomato as well as the high content of lycopene. The antimicrobial properties of TP in raw fermented sausages were also noted as the product with the highest concentration of pomace had the lowest number of Enterobacteriaceae. In addition, sausages with reduced levels of nitrites to which TP was added were characterized by a higher redness, which will probably have a positive impact on the assessment consumers make of them. The most promising results were obtained for the dry fermented sausage with 1.5% addition of TP.
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Affiliation(s)
| | - Małgorzata Karwowska
- Department of Animal Food Technology, Sub-Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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A comparative study of meat quality and vibrational spectroscopic properties of different chicken breeds. Poult Sci 2022; 101:101829. [PMID: 35385823 PMCID: PMC9170932 DOI: 10.1016/j.psj.2022.101829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 02/27/2022] [Accepted: 03/03/2022] [Indexed: 11/22/2022] Open
Abstract
Chicken breed is one of the key factors that influence meat quality. The quality attributes of breast meat from commercial broiler (CB), Thai native chicken (NC, Leung Hang Khao), and the crossbred Korat chicken (KC) were investigated via synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy, Fourier transform Raman (FT-Raman) spectroscopy, and physicochemical analysis. The protein and carbonyl contents of KC and NC meats were higher than that of CB meat, but the lipid content was lower (P < 0.05). CB meat was characterized by high moisture, lightness (L*), and presence of taste-active nucleotides, namely, inosine 5′-monophosphate (IMP) and guanosine 5′-monophosphate (GMP). Moreover, NC meat had the highest insoluble collagen and inosine contents (P < 0.05). The predominant protein secondary structures of KC and NC meats were β-turns and random coils, whereas α-helices were mainly found in CB meat. Based on principal component analysis, the meat quality and spectra were clearly separated by breeds. The high moisture and lipid content of meat corresponded to O–H stretching (3,203 cm−1) and C–H stretching (2,854 cm−1) in the FT-Raman spectra, whereas PO2− stretching (1,240 cm−1), measured via SR-FTIR, was well correlated with the IMP content. In addition, the FT-Raman wavenumber of 934 cm−1, indicating C–C stretching, was correlated with high water-holding capacity (WHC) in KC meat. The quality of meat from slow- and fast-growing chickens significantly varies. Vibrational spectroscopy is a powerful technique that provides insightful molecular information correlated with various meat attributes.
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Carnosine Content and Its Association with Carnosine-Related Gene Expression in Breast Meat of Thai Native and Black-Bone Chicken. Animals (Basel) 2021; 11:ani11071987. [PMID: 34359114 PMCID: PMC8300356 DOI: 10.3390/ani11071987] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/30/2021] [Accepted: 06/30/2021] [Indexed: 12/11/2022] Open
Abstract
This study aimed to investigate the carnosine content and ATP-grasp domain-containing protein 1 (CARNS1) gene expression and their relationship with breast meat of Black Chinese (BC), KU-Phuparn (KP), Pradu Hang Dam (PD), and Black Chinese × Pradu Hang Dam (Sri Mok: SM) to aid in the selection and mating programs for developing functional meat in Thai chicken populations. The results show that the carnosine content in each breed and breed group varied from 428.08 to 553.93 mg/100 g, whereas the relative expression of CARNS1 ranged from 0.84 to 1.56. The BC and KP chicken breeds had a higher carnosine content (p < 0.01) and higher CARNS1 expression level (p < 0.05) than the SM and PD chicken breeds. The carnosine content and relative gene expression for each age ranged from 423.02 to 577.83 mg/100 g and 0.68 to 1.83, respectively. At 4 weeks of age, the carnosine content (p < 0.01) and gene expression (p < 0.05) were the highest. However, they decreased as chicken age increased further. The carnosine content and gene expression linearly decreased as chicken age increased (p < 0.01). The correlation coefficient between the level of gene expression and carnosine content was moderately positive. The results from this study showed that different breeds and ages of chickens have different amounts of carnosine, and CARNS1 could act as a biomarker to study marker-assisted selection to improve functional meat in the chicken population in Thailand.
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Kim HC, Yim DG, Kim JW, Lee D, Jo C. Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds. Food Sci Anim Resour 2021; 41:312-323. [PMID: 33987551 PMCID: PMC8115009 DOI: 10.5851/kosfa.2020.e102] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 12/24/2020] [Accepted: 12/28/2020] [Indexed: 12/04/2022] Open
Abstract
The purpose of this study was to use 1H nuclear magnetic resonance
(1H NMR) to quantify taste-active and bioactive compounds in
chicken breasts and thighs from Korean native chicken (KNC) [newly developed
KNCs (KNC-A, -C, and -D) and commercial KNC-H] and white-semi broiler (WSB) used
in Samgye. Further, each breed was differentiated using
multivariate analyses, including a machine learning algorithm designed to use
metabolic information from each type of chicken obtained using
1H-13C heteronuclear single quantum coherence (2D
NMR). Breast meat from KNC-D chickens were superior to those of conventional
KNC-H and WSB chickens in terms of both taste-active and bioactive compounds. In
the multivariate analysis, meat portions (breast and thigh) and chicken breeds
(KNCs and WSB) could be clearly distinguished based on the outcomes of the
principal component analysis and partial least square-discriminant analysis
(R2=0.945; Q2=0.901). Based on this, we
determined the receiver operating characteristic (ROC) curve for each of these
components. AUC analysis identified 10 features which could be consistently
applied to distinguish between all KNCs and WSB chickens in both breast (0.988)
and thigh (1.000) meat without error. Here, both 1H NMR and 2D NMR
could successfully quantify various target metabolites which could be used to
distinguish between different chicken breeds based on their metabolic
profile.
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Affiliation(s)
- Hyun Cheol Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Dong-Gyun Yim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ji Won Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Dongheon Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
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Charoensin S, Laopaiboon B, Boonkum W, Phetcharaburanin J, Villareal MO, Isoda H, Duangjinda M. Thai Native Chicken as a Potential Functional Meat Source Rich in Anserine, Anserine/Carnosine, and Antioxidant Substances. Animals (Basel) 2021; 11:902. [PMID: 33809894 PMCID: PMC8004088 DOI: 10.3390/ani11030902] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 03/07/2021] [Accepted: 03/08/2021] [Indexed: 01/19/2023] Open
Abstract
This study identified anserine and anserine/carnosine in chicken breast of Thai native chicken (TNC; 100% Thai native), Thai synthetic chicken (TSC; 50% Thai native), and Thai native crossbred chicken (TNC crossbred; 25% Thai native) compared with commercial broiler chicken (BR; 0% Thai native) using nuclear magnetic resonance (NMR) spectroscopy and the effect on antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl assay (DPPH). We conducted experiments with a completely randomized design and explored principal components analysis (PCA) and orthogonal projection to latent structure-discriminant analysis (OPLS-DA) to identify the distinguishing metabolites and relative concentrations from 1H NMR spectra among the groups. The relative concentrations and antioxidant properties among the groups were analyzed by analysis of variance (ANOVA) using the general linear model (GLM). This study revealed seven metabolites alanine, inositol monophosphate (IMP), inosine, and anserine/carnosine, lactate, anserine, and creatine. Lactate, anserine, and creatine were major components. In terms of PCA, the plots can distinguish BR from other groups. OPLS-DA revealed that anserine and anserine/carnosine in the chicken breast were significantly higher in TNC, TSC, and TNC crossbred than BR according to their relative concentrations and antioxidant properties (p < 0.01). Therefore, TNCs and their crossbreeds might have the potential to be functional meat sources.
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Affiliation(s)
- Sukanya Charoensin
- Department of Animal Science, Faculty of Agricultural, Khon Kaen University, Khon Kaen 40002, Thailand; (S.C.); (B.L.); (W.B.)
| | - Banyat Laopaiboon
- Department of Animal Science, Faculty of Agricultural, Khon Kaen University, Khon Kaen 40002, Thailand; (S.C.); (B.L.); (W.B.)
| | - Wuttigrai Boonkum
- Department of Animal Science, Faculty of Agricultural, Khon Kaen University, Khon Kaen 40002, Thailand; (S.C.); (B.L.); (W.B.)
- Network Center for Animal Breeding and Omics Research, Faculty of Agricultural, Khon Kaen University, Khon Kaen 40000, Thailand
| | - Jutarop Phetcharaburanin
- Department of Biochemistry, Faculty of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand;
| | - Myra O. Villareal
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba City 305-8572, Japan;
- Alliance for Research on North Africa (ARENA), University of Tsukuba, Tsukuba City 305-8572, Japan
| | - Hiroko Isoda
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba City 305-8572, Japan;
- Alliance for Research on North Africa (ARENA), University of Tsukuba, Tsukuba City 305-8572, Japan
| | - Monchai Duangjinda
- Department of Animal Science, Faculty of Agricultural, Khon Kaen University, Khon Kaen 40002, Thailand; (S.C.); (B.L.); (W.B.)
- Network Center for Animal Breeding and Omics Research, Faculty of Agricultural, Khon Kaen University, Khon Kaen 40000, Thailand
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Kim HC, Ko YJ, Jo C. Potential of 2D qNMR spectroscopy for distinguishing chicken breeds based on the metabolic differences. Food Chem 2020; 342:128316. [PMID: 33092924 DOI: 10.1016/j.foodchem.2020.128316] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 09/04/2020] [Accepted: 10/04/2020] [Indexed: 02/06/2023]
Abstract
Two-dimensional quantitative NMR spectroscopy (2D qNMR) was set up and multivariate analyses were performed on metabolites obtained from breast meat extracts of broilers and four native chicken (KNC) strains. It can accurately identify more metabolites than 1D 1H NMR via separation of peak overlap by dimensional expansion with good linearity, but has a problem of numerical quantification; Complementation of 1D and 2D qNMR is necessary. Among breeds, KNC-D had higher amounts of free amino acids, sugars, and bioactive compounds than others. Noticeable differences between KNCs and broilers were observed; KNCs contained higher amounts of inosine 5'-monophosphate, α-glucose, anserine, and lactic acid, and lower amounts of free amino acids and their derivatives. The 2D qNMR combined with multivariate analyses distinguished the breast meat of KNCs from broilers but showed similarities among KNCs. Also, 2D qNMR may provide fast metabolomics information compared to conventional analysis.
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Affiliation(s)
- Hyun Cheol Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Yoon-Joo Ko
- National Center for Inter-University Research Facilities, Seoul National University, Seoul 08826, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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Kim HC, Baek KH, Ko YJ, Lee HJ, Yim DG, Jo C. Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy. Molecules 2020; 25:molecules25133087. [PMID: 32645838 PMCID: PMC7411603 DOI: 10.3390/molecules25133087] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 07/01/2020] [Accepted: 07/02/2020] [Indexed: 11/22/2022] Open
Abstract
Two-dimensional quantitative nuclear magnetic resonance (2D qNMR)-based metabolomics was performed to understand characteristic metabolic profiles in different aging regimes (crust from dry-aged beef, inner edible flesh of dry-aged beef, and wet-aged beef striploin) over 4 weeks. Samples were extracted using 0.6 M perchlorate to acquire polar metabolites. Partial least squares-discriminant analysis showed a good cumulative explained variation (R2 = 0.967) and predictive ability (Q2 = 0.935). Metabolites of crust and aged beef (dry- and wet-aged beef) were separated in the first week and showed a completely different aspect in the second week via NMR-based multivariable analyses. Moreover, NMR-based multivariable analyses could be used to distinguish the method, degree, and doneness of beef aging. Among them, the crust showed more unique metabolic changes that accelerated proteolysis (total free amino acids and biogenic amines) and inosine 5′-monophosphate depletion than dry-aged beef and generated specific microbial catabolites (3-indoxyl sulfate) and γ-aminobutyric acid (GABA), while asparagine, glutamine, tryptophan, and glucose in the crust were maintained or decreased. Compared to the crust, dry-aged beef showed similar patterns of biogenic amines, as well as bioactive compounds and GABA, without a decrease in free amino acids and glucose. Based on these results, the crust allows the inner dry-aged beef to be aged similarly to wet-aged beef without microbial effects. Thus, 2D qNMR-based metabolomic techniques could provide complementary information about biochemical factors for beef aging.
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Affiliation(s)
- Hyun Cheol Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (H.C.K.); (K.H.B.); (H.J.L.)
| | - Ki Ho Baek
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (H.C.K.); (K.H.B.); (H.J.L.)
| | - Yoon-Joo Ko
- National Center for Inter-University Research Facilities, Seoul National University, Seoul 08826, Korea;
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (H.C.K.); (K.H.B.); (H.J.L.)
| | - Dong-Gyun Yim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (H.C.K.); (K.H.B.); (H.J.L.)
- Correspondence: (D.-G.Y.); (C.J.); Tel.: +82-2-880-4820 (D.-G.Y.); Tel.: +82-2-880-4804 (C.J.)
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; (H.C.K.); (K.H.B.); (H.J.L.)
- Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
- Correspondence: (D.-G.Y.); (C.J.); Tel.: +82-2-880-4820 (D.-G.Y.); Tel.: +82-2-880-4804 (C.J.)
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Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition. Molecules 2020; 25:molecules25102429. [PMID: 32456021 PMCID: PMC7288205 DOI: 10.3390/molecules25102429] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/18/2020] [Accepted: 05/19/2020] [Indexed: 01/02/2023] Open
Abstract
The present study examined the effect of the type of meat (beef and fallow deer) and the addition of freeze-dried acid whey on nutritional values and the content of bioactive compounds (peptides, L-carnitine, glutathione, and conjugated linoleic acid (CLA)) in uncured fermented sausages. The antioxidant properties of isolated peptides (ABTS, DPPH radical scavenging activity, and ferric-reducing antioxidant power) were also evaluated. The results showed that fallow deer sausages had higher peptide content than beef products. The addition of acid whey caused a decrease in the content of peptides, especially in fallow deer sausages. The glutathione content in beef sausages (22.91–25.28 mg 100 g−1 of sausage) was quite higher than that of fallow deer sausages (10.04–11.59 mg 100 g−1 of sausage). The obtained results showed a significantly higher content of CLA in beef sausages than in products from fallow deer meat. In conclusion, products prepared from fallow deer meat have generally higher nutritional value because of the content of peptides, their antioxidant properties, and the content of L-carnitine, while beef products have higher levels of CLA and glutathione.
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Papukashvili D, Rcheulishvili N, Deng Y. Beneficial Impact of Semicarbazide-Sensitive Amine Oxidase Inhibition on the Potential Cytotoxicity of Creatine Supplementation in Type 2 Diabetes Mellitus. Molecules 2020; 25:molecules25092029. [PMID: 32349282 PMCID: PMC7248702 DOI: 10.3390/molecules25092029] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 04/16/2020] [Accepted: 04/24/2020] [Indexed: 02/06/2023] Open
Abstract
Creatine supplementation of the population with type 2 diabetes mellitus (T2DM) combined with an exercise program is known to be a possible therapy adjuvant with hypoglycemic effects. However, excessive administration of creatine leads to the production of methylamine which is deaminated by the enzyme semicarbazide-sensitive amine oxidase (SSAO) and as a result, cytotoxic compounds are produced. SSAO activity and reaction products are increased in the serum of T2DM patients. Creatine supplementation by diabetics will further augment the activity of SSAO. The current review aims to find a feasible way to ameliorate T2DM for patients who exercise and desire to consume creatine. Several natural agents present in food which are involved in the regulation of SSAO activity directly or indirectly are reviewed. Particularly, zinc-α2-glycoprotein (ZAG), zinc (Zn), copper (Cu), histamine/histidine, caffeine, iron (Fe), and vitamin D are discussed. Inhibiting SSAO activity by natural agents might reduce the potential adverse effects of creatine metabolism in population of T2DM.
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Affiliation(s)
- Dimitri Papukashvili
- School of Life Science, Beijing Institute of Technology, Beijing 100081, China; (D.P.); (N.R.)
| | - Nino Rcheulishvili
- School of Life Science, Beijing Institute of Technology, Beijing 100081, China; (D.P.); (N.R.)
| | - Yulin Deng
- School of Life Science, Beijing Institute of Technology, Beijing 100081, China; (D.P.); (N.R.)
- Beijing Key Laboratory for Separation and Analysis in Biomedicine and Pharmaceuticals, Beijing 100081, China
- Correspondence: ; Tel./Fax: +86-10-68914907
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Lee HJ, Jayasena DD, Kim SH, Kim HJ, Heo KN, Song JE, Jo C. Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks. Korean J Food Sci Anim Resour 2015; 35:114-20. [PMID: 26761808 PMCID: PMC4682506 DOI: 10.5851/kosfa.2015.35.1.114] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 12/26/2014] [Accepted: 12/29/2014] [Indexed: 11/06/2022] Open
Abstract
The aim of this research was to compare the bioactive compound content and quality traits of breast meat from male and female Korean native ducks (KND) and commercial ducks (CD, Cherry Valley). Meat from three 6-wk old birds of each sex from KND and CD were evaluated for carcass and breast weights, pH, color, cooking loss, shear force, and bioactive compound (creatine, carnosine, anserine, betaine, and L-carnitine) content. KND showed significantly higher carcass weights than CD whereas no such difference (p>0.05) was found between male and female ducks. The breed and sex had no significant effects on the breast weight, pH value, and shear force. However, KND had significantly lower cooking loss values than did CD. Creatine, anserine, and L-carnitine contents were significantly higher in KND than in CD and were predominant in female ducks compared to males. The results of this study provide rare information regarding the amounts and the determinants of several bioactive compounds in duck meat, which can be useful for selection and breeding programs, and for popularizing indigenous duck meat.
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Affiliation(s)
| | - Dinesh D. Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Sun Hyo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | | | - Kang Nyung Heo
- Department of Poultry Science, National Institute of Animal Science, RDA, Cheonan 331-801, Korea
| | | | - Cheorun Jo
- Corresponding author: Cheorun Jo, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, Korea. Tel: +82-2-880-4804, Fax: +82-2-873-2211, E-mail:
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