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Chaiwang N, Marupanthorn K, Krutthai N, Wattanakul W, Jaturasitha S, Arjin C, Sringarm K, Setthaya P. Assessment of nucleic acid content, amino acid profile, carcass, and meat quality of Thai native chicken. Poult Sci 2023; 102:103067. [PMID: 37729681 PMCID: PMC10514457 DOI: 10.1016/j.psj.2023.103067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/22/2023] Open
Abstract
Functional foods are innovative products that hold health-enhancing potential. They are contributing to changing trends in both consumer behavior and the market. This study was conducted to investigate the effects of breed on the nucleic acid content, amino acid profile, carcass, and meat quality of different breeds of chickens. The outcomes of which could lead to the production of functional chicken meat. In this experiment, 4 genotypes of chicken, namely commercial broilers (CBR), Thai native chickens (Mae Hong Son; MHS), Thai native chickens (Pradu Hang Dam; PHD), and male layer chickens (MLC), were fed commercial feed and reared under identical conditions. All chickens were slaughtered at the market age, whereas the breasts and thighs were separated from the carcasses to determine chemical composition and meat quality. The results indicated that carcass and meat quality traits were significantly different (P < 0.05) among chicken breeds and meat parts. Notably, commercial breeds (CBR and MLC) were superior in performance and carcass quality when compared with the Thai native chickens (MHS and PHD). CBR had the highest growth performance and carcass quality traits (P < 0.01), whereas MHS exhibited the lowest weight gain (P < 0.05). However, Thai native chickens were lower in fat, cholesterol, triglycerides, purine, and uric acid (P < 0.05) contents than the commercial breeds. Interestingly, MHS contained the lowest purine and malondialdehyde levels when compared with the other breeds (P < 0.01). Moreover, MHS contained the highest amounts of glutamic acid in both the breasts and thighs (P < 0.05). Therefore, the meat of MHS may be classified as a functional chicken meat, as it was found to have a pleasant meaty taste and hold nutritional value, which positively influences consumers' health.
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Affiliation(s)
- Niraporn Chaiwang
- Division of Animal Sciences, Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Chiang Mai 50300, Thailand
| | - Kulisara Marupanthorn
- Division of Animal Sciences, Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Chiang Mai 50300, Thailand
| | - Nuttawut Krutthai
- Division of Animal Sciences, Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Chiang Mai 50300, Thailand
| | - Watcharapong Wattanakul
- Division of Animal Sciences, Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Chiang Mai 50300, Thailand
| | - Sanchai Jaturasitha
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Chaiwat Arjin
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Korawan Sringarm
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Phatthawin Setthaya
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand.
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Hu N, Chen L, Li Y, Li H, Zhang Z, Lei N. Enhanced flotation of heavy metal ion by perilla seed meal protein as a novel collector: Preparation, mechanism and performance. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Hu N, Zhang K, Li Y, Hou T, Zhang Z, Li H. Glycine betaine enhanced foam separation for recovering and enriching protein from the crude extract of perilla seed meal. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.118712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Liu N, Chen Q, Li G, Zhu Z, Yi J, Li C, Chen X, Wang Y. Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment. Molecules 2018; 23:molecules23071533. [PMID: 29949852 PMCID: PMC6100609 DOI: 10.3390/molecules23071533] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 06/19/2018] [Accepted: 06/24/2018] [Indexed: 11/16/2022] Open
Abstract
Perilla seed protein (PSP) was extracted from defatted perilla seed meal and applied in oil-in-water (O/W) emulsions as an emulsifier. We investigated the influences of protein concentration (0.25⁻1.5 wt %), pH (3.0⁻9.0), NaCl concentration (0⁻350 mmol/L) and thermal treatment (70⁻90 °C, 30 min) on the physical characteristics of O/W emulsions, including volume-average diameter, ζ-potential, interfacial protein concentration, microstructure and so on. Results showed that increasing PSP concentration would decrease the d4,3 and a 1.0 wt % PSP concentration was sufficient to ensure the stability of emulsion. Under pH 3.0⁻9.0, emulsions were stable except at pH 3.0⁻5.0 which was proximal to the isoelectric point (pH 4.5) of PSP. At high NaCl concentrations (250⁻350 mmol/L), the emulsions exhibited relatively lower absolute ζ-potential values and a large number of aggregated droplets. A moderate thermal treatment temperature (e.g., 70 °C) was favorable for the emulsion against aggregation and creaming. However, when 90 °C thermal treatment was performed, a clear layer separation was observed after 2 weeks storage and the emulsion showed a poor stability. The findings of this work are of great importance for the utilization and development of PSP as an emulsifier for food emulsions.
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Affiliation(s)
- Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Qiannan Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Guanghui Li
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Zhenbao Zhu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Jianhua Yi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Cheng Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Yong Wang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China.
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Nishizawa K, Arii Y. A crude sword bean (Canavalia gladiata) extract is gelated by cooling. Biosci Biotechnol Biochem 2017; 82:120-126. [PMID: 29191143 DOI: 10.1080/09168451.2017.1403884] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
White sword bean (Canavalia gladiata) seeds have the potential to be utilized in the manufacturing of processed foods owing to their high protein and carbohydrate content. Our previous reports explored the use of the sword bean as a source of food materials by preparing extracts in distilled water. In the present study, we found that one such extract can be gelated by cooling. The gelling substances were extracted by boiling and simultaneously stirring a suspension containing ground beans. Few proteins were present in the gelated extract. We also examined the conditions under which gelation occurred and the gel melting temperature. The extract gelated at temperatures below 10 °C, and the resulting gel melted at those above 65 °C. This is the first report that gelling substances can be extracted from sword beans in large quantities. We expect that this gelling agent can be used for the production of processed foods.
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Affiliation(s)
- Kaho Nishizawa
- a Department of Food Science and Nutrition, School of Human Environmental Sciences , Mukogawa Women's University , Nishinomiya , Japan
| | - Yasuhiro Arii
- a Department of Food Science and Nutrition, School of Human Environmental Sciences , Mukogawa Women's University , Nishinomiya , Japan.,b Department of Dietary Life and Food Sciences , Junior College Division, Mukogawa Women's University , Nishinomiya , Japan.,c Research Institute for Nutrition Sciences, Mukogawa Women's University , Nishinomiya , Japan
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Preparation of perilla seed meal protein composite films containing various essential oils and their application in sausage packaging. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13765-015-0031-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Ketnawa S, Benjakul S, Martínez-Alvarez O, Rawdkuen S. Thermoseparating Aqueous Two-Phase System for the Separation of Alkaline Proteases from Fish Viscera. SEP SCI TECHNOL 2014. [DOI: 10.1080/01496395.2014.919595] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Network Structure and Forces Involved in Perilla Globulin Gelation: Comparison with Sesame Globulin. Biosci Biotechnol Biochem 2014; 75:1198-200. [DOI: 10.1271/bbb.110046] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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