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Alessandroni L, Sagratini G, Gagaoua M. Integrated Chemometrics and Data-Independent Acquisition Proteomics for the Discovery of Meat Authenticity Biomarkers: A Study on Early Post-Mortem Pectoralis major Muscle Proteomes of Ross 308 and Ranger Classic Chicken Produced by Organic versus Antibiotic-Free Farming Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39213608 DOI: 10.1021/acs.jafc.4c03651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Many factors, such as the farming systems and preslaughter rearing practices, can influence the physiological and metabolic functions of poultry with consequent effects on poultry meat quality. In this trial, label-free shotgun proteomics was used to analyze the early post-mortem Pectoralis major muscle proteomes of Ross 308 and Ranger Classic chicken strains raised under two divergent farming systems these being organic and antibiotic-free. The combination of chemometrics using partial-least-square discriminant analysis (PLS-DA) and shotgun proteomics allowed clear discrimination between the different groups. Chicken strains were discriminated by differences in the abundance of 73 and 62 proteins within the antibiotic-free and organic farming systems, respectively. The abundances of 71 and 52 proteins were impacted by the farming system within the Ross 308 and Ranger Classic chicken strains, respectively. The analyses allowed for the proposal of several putative biomarkers of meat authenticity, which were found to be related to muscle structure and energy metabolism pathways. This study is a significant step forward in elucidating the potential of proteomics profiling and chemometrics in chicken meat, which may provide opportunities for the efficient assessment of chicken authenticity.
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Affiliation(s)
- Laura Alessandroni
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, Camerino 62032, Italy
| | - Gianni Sagratini
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri, Camerino 62032, Italy
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Hamzeh A, Saelee L, Yongsawatdigul J. Physico-chemical properties of natural actomyosin from breast and thigh meat of fast- and slow-growing chicken: a comparative study. Poult Sci 2024; 103:104153. [PMID: 39153267 DOI: 10.1016/j.psj.2024.104153] [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: 03/16/2024] [Revised: 07/11/2024] [Accepted: 07/29/2024] [Indexed: 08/19/2024] Open
Abstract
Physico-chemical behaviors of natural actomyosin (NAM) from slow-growing Korat chicken (KC) breast and thigh at low (0.2 M) and high (0.6 M) NaCl concentrations were evaluated and compared to those from their corresponding muscles in fast-growing broiler chicken (BC). NAM from KC breast and thigh meat showed higher solubility than their corresponding in BC (p < 0.05). Breast NAM from both chickens showed the highest solubility at 0.4 M NaCl, while thigh NAMs showed the highest solubility at 0.8 M (p < 0.05). SDS-PAGE revealed higher protein extractability for breast NAMs at low ionic strength, regardless of breed and structural protein, particularly troponin, appeared to vary within muscle and breed. NAM from KC showed higher Ca2+-ATPase activity, surface hydrophobicity, but lower total sulfhydryl groups content (p < 0.05). Particle size of NAM solutions varied with ionic strength, in which KC-NAM showed larger size than at lower ionic strength, while BC-NAM appeared to be greater at higher ionic strength. NAM from KC breast showed higher thermal stability as higher initial (T0) and maximum (Tmax) denaturation temperatures of 48.4 and 54.8°C, respectively, recorded by microdifferential scanning calorimetry. The KC-NAM, particularly from breast, exhibited lower turbidity within 40-50°C, while turbidity increased in BC samples at low ionic strength when heated at 60°C. Dynamic rheology revealed different storage modulus (G') depending on breed, muscle type and ionic strength. Breast BC-NAM formed more elastic gel with higher end point G' at 80°C (Ge'; p < 0.05). Ionic strength showed reverse effects on different breeds as a stronger Ge' value achieved in KC- NAM at low ionic strength, while high ionic strength induced stronger gel in BC samples. Aggregation of NAMs began at lower temperatures at higher ionic strength and actin dissociation probably occurred in breast NAM from KC as observed by a drop of G' at around 70°C. The results of this study revealed differences between NAM of the two breeds, by which higher gel elasticity are expected in KC at lower ionic strength.
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Affiliation(s)
- Ali Hamzeh
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Lobdaw Saelee
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
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Alessandroni L, Sagratini G, Gagaoua M. Proteomics and bioinformatics analyses based on two-dimensional electrophoresis and LC-MS/MS for the primary characterization of protein changes in chicken breast meat from divergent farming systems: Organic versus antibiotic-free. FOOD CHEMISTRY. MOLECULAR SCIENCES 2024; 8:100194. [PMID: 38298469 PMCID: PMC10828576 DOI: 10.1016/j.fochms.2024.100194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 01/02/2024] [Accepted: 01/13/2024] [Indexed: 02/02/2024]
Abstract
Proteomics is a key analytical method in meat research thanks to its potential in investigating the proteins at interplay in post-mortem muscles. This study aimed to characterize for the first time the differences in early post-mortem muscle proteomes of chickens raised under two farming systems: organic versus antibiotic-free. Forty post-mortem Pectoralis major muscle samples from two chicken strains (Ross 308 versus Ranger Classic) reared under organic versus antibiotic-free farming systems were characterized and compared using two-dimensional electrophoresis and LC-MS/MS mass spectrometry. Within antibiotic-free and organic farming systems, 14 and 16 proteins were differentially abundant between Ross 308 and Ranger Classic, respectively. Within Ross 308 and Ranger Classic chicken strains, 12 and 18 proteins were differentially abundant between organic and antibiotic-free, respectively. Bioinformatics was applied to investigate the molecular pathways at interplay, which highlighted the key role of muscle structure and energy metabolism. Antibiotic-free and organic farming systems were found to significantly impact the muscle proteome of chicken breast meat. This paper further proposes a primary list of putative protein biomarkers that can be used for chicken meat or farming system authenticity.
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Affiliation(s)
- Laura Alessandroni
- School of Pharmacy, Chemistry Interdisciplinary Project (CHIP), University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
| | - Gianni Sagratini
- School of Pharmacy, Chemistry Interdisciplinary Project (CHIP), University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy
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Alessandroni L, Sagratini G, Bravo SB, Gagaoua M. Data-independent acquisition-based SWATH-MS proteomics profiling to decipher the impact of farming system and chicken strain and discovery of biomarkers of authenticity in organic versus antibiotic-free chicken meat. Curr Res Food Sci 2024; 8:100757. [PMID: 38736908 PMCID: PMC11087922 DOI: 10.1016/j.crfs.2024.100757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 04/15/2024] [Accepted: 04/30/2024] [Indexed: 05/14/2024] Open
Abstract
In the literature, there is a paucity of methods and tools that allow the identification of biomarkers of authenticity to discriminate organic and non-organic chicken meat products. Shotgun proteomics is a powerful tool that allows the investigation of the entire proteome of a muscle and/or meat sample. In this study, a shotgun proteomics approach using Sequential Window Acquisition of All Theoretical Mass Spectra (SWATH-MS) has been applied for the first time to characterize and identify candidate protein biomarkers of authenticity in post-mortem chicken Pectoralis major muscles produced under organic and non-organic farming systems (antibiotic-free). The proteomics characterization was further performed within two chicken strains, these being Ross 308 and Ranger Classic, which differ in their growth rate. From the candidate protein biomarkers, the bioinformatics enrichment analyses revealed significant differences in the muscle proteome between the two chicken strains, which may be related to their genetic background and rearing conditions. The results further provided novel insights on the potential interconnected pathways at interplay that are associated with the differences as a consequence of farming system of chicken strain, such as muscle contraction and energy metabolism. This study could pave the way to more in-depth investigations in proteomics applications to assess chicken meat authenticity and better understand the impact of farming systems on the chicken muscle and meat quality.
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Affiliation(s)
- Laura Alessandroni
- School of Pharmacy, Chemistry Interdisciplinary Project (CHIP), University of Camerino, Via Madonna delle Carceri, 62032, Camerino, Italy
| | - Gianni Sagratini
- School of Pharmacy, Chemistry Interdisciplinary Project (CHIP), University of Camerino, Via Madonna delle Carceri, 62032, Camerino, Italy
| | - Susana B. Bravo
- Proteomic Unit, Health Research Institute of Santiago de Compostela (IDIS), Santiago de Compostela, A Coruña, Spain
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Duan J, Zhang N, Liu S, Li J, Gong P, Wang X, Li X, Zhang X, Tang B, Zhang X. The Detection of Circulating Antigen Glutathione S-Transferase in Sheep Infected with Fasciola hepatica with Double-Antibody Sandwich Signal Amplification Enzyme-Linked Immunosorbent Assay. Animals (Basel) 2024; 14:506. [PMID: 38338149 PMCID: PMC10854876 DOI: 10.3390/ani14030506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 01/31/2024] [Accepted: 02/01/2024] [Indexed: 02/12/2024] Open
Abstract
Fasciolosis is a global zoonotic parasitic disease caused by F. hepatica infection that is particularly harmful to cattle and sheep. A biotin-streptavidin signal amplification ELISA (streptavidin-ELISA/SA-ELISA) based on circulating antigens can allow for the early detection of F. hepatica-infected animals and is suitable for batch detection. It is considered to be a better means of detecting F. hepatica infection than traditional detection methods. In this study, using the serum of sheep artificially infected with F. hepatica, the cDNA expression library of F. hepatica was screened, 17 immunodominant antigen genes of F. hepatica were obtained, and glutathione s-transferase (GST) was selected as the candidate detection antigen. Firstly, the GST cDNA sequence was amplified from F. hepatica, followed by the preparation of recombinant protein GST (rFhGST). Then, monoclonal and polyclonal antibodies against rFhGST were prepared using the GST protein. Afterward, the immunolocalization of the target protein in the worm was observed via confocal microscopy, and it was found that the GST protein was localized in the uterus, intestinal tract, and body surface of F. hepatica. Finally, a double-antibody sandwich SA-ELISA based on the detection of circulating antigens was established. There was no cross-reaction with positive sera infected with Dicrocoelium lanceatum (D. lanceatum), Haemonchus contortus (H. contortus), Neospora caninum (N. caninum), or Schistosoma japonicum (S. japonicum). Forty serum and fecal samples from the same batch of sheep in Nong'an County, Changchun City, Jilin Province, China were analyzed using the established detection method and fecal detection method. The positive rate of the SA-ELISA was 17.5%, and the positive rate of the fecal detection method was 15%. The detection results of this method were 100% consistent with commercial ELISA kits. A total of 152 sheep serum samples were tested in Nong'an County, Changchun City, Jilin Province, and the positive rate was 5.92%. This study laid the foundation for the development of serological detection preparations for F. hepatica infection based on the detection of circulating antigens.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Bo Tang
- State Key Laboratory for Diagnosis and Treatment of Severe Zoonotic Infectious Diseases, Key Laboratory for Zoonosis Research of the Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, Changchun 130062, China; (J.D.); (N.Z.); (X.L.)
| | - Xichen Zhang
- State Key Laboratory for Diagnosis and Treatment of Severe Zoonotic Infectious Diseases, Key Laboratory for Zoonosis Research of the Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, Changchun 130062, China; (J.D.); (N.Z.); (X.L.)
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Okpala COR, Juchniewicz S, Leicht K, Korzeniowska M, Guiné RPF. Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat. Foods 2022; 11:foods11243951. [PMID: 36553694 PMCID: PMC9777720 DOI: 10.3390/foods11243951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 11/29/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
The antioxidant, organoleptic, and physicochemical changes in different marinated oven-grilled chicken breast meat were investigated. Specifically, the chicken breast meat samples were procured from a local retailer in Wroclaw, Poland. The antioxidant aspects involved 2,2'-azinobis-(3-ethylbenzthiazolin-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-pierylhydrazy (DPPH), and ferric-reducing antioxidant power (FRAP). The organoleptic aspects involved sensory and texture aspects. The physicochemical aspects involved the pH, thiobarbituric acid reactive substance (TBARS), cooking weight loss, L* a* b* color, and textural cutting force. Different marination variants comprised incremental 0.5, 1, and 1.5% concentrations of Baikal skullcap (BS), cranberry pomace (CP), and grape pomace (GP) that depicted antioxidants, and subsequently incorporated either African spice (AS) or an industrial marinade/pickle (IM). The oven grill facility was set at a temperature of 180 °C and a constant cooking time of 5 min. Results showed various antioxidant, organoleptic and physicochemical range values across the different marinated oven-grilled chicken breast meat samples, most of which appeared somewhat limited. Incorporating either AS or IM seemingly widens the ABTS and FRAP ranges, with much less for the DPPH. Moreover, with increasing CP, GP, and BS concentrations, fluctuations seemingly persist in pH, TBARS, cooking weight loss, L* a* b* color, and textural cutting force values even when either AS or IM was incorporated, despite resemblances in some organoleptic sensory and texture profiles. Overall, the oven-grilling approach promises to moderate the antioxidant, organoleptic, and physicochemical value ranges in the different marinated chicken breast meat samples in this study.
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Affiliation(s)
- Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
- UGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA 30602, USA
- Correspondence:
| | - Szymon Juchniewicz
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Katarzyna Leicht
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Raquel P. F. Guiné
- CERNAS—Research Centre for Natural Resources, Environment and Society, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
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Yuan X, Cui H, Jin Y, Zhao W, Liu X, Wang Y, Ding J, Liu L, Wen J, Zhao G. Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken. Front Genet 2022; 13:902180. [PMID: 36035160 PMCID: PMC9412053 DOI: 10.3389/fgene.2022.902180] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 07/11/2022] [Indexed: 11/20/2022] Open
Abstract
Aldehydes are primary volatile organic compounds (VOCs) in local Chinese chicken meat and contribute green grass, fatty, citrus, and bitter almond aromas to chicken meat. To understand the genetic basis of these aldehyde VOC aromas, we used approximately 500 Chinese Jingxing Yellow (JXY) chickens to conduct genome-wide association studies (GWAS) on the flavor traits with the data of single nucleotide polymorphisms (SNPs) and insertions and deletions (INDELs). In total, 501 association variants (253 SNPs and 248 INDELs) were found to be suggestively (SNPs: p-value < 2.77e-06 and INDELs: p-value < 3.78e-05) associated with total aldehydes (the sum of nine aldehydes), hexanal, heptanal, benzaldehyde, (E,E)-2,4-nonadienal, octanal, (E)-2-decenal, nonanal, decanal, and octadecanal. Of them, six SNPs and 23 INDELs reached a genome-wide significance level (SNPs: p-value < 1.38e-07 and INDELs: p-value < 1.89e-06). Potential candidate aldehyde genes were functionally annotated for lipid metabolism, especially fatty acid-related pathways and phospholipid-related gene ontology (GO) terms. Moreover, the GWAS analysis of total aldehydes, hexanal, and nonanal generated the most significant signals, and phenotypic content differed between different genotypes at candidate gene-related loci. For total aldehydes and hexanal traits, candidate genes were annotated based on the significant and suggestive variants on chromosomes 3 and 8 with highly polymorphic linkage blocks. The following candidate genes were also identified: GALM, MAP4K3, GPCPD1, RPS6KA2, CRLS1, ASAP1, TRMT6, SDC1, PUM2, ALDH9A1, MGST3, GMEB1, MECR, LDLRAP1, GPAM and ACSL5. We also found that polyunsaturated fatty acids (PUFAs) (C18:2n6c linoleic acid and C18:3n3 linolenic acid) were significantly correlated with total aldehydes and hexanal contents. PUFAs are important aldehyde precursors, and consistently, our results suggested that candidate genes involved in fatty acid pathways and phospholipid GO terms were identified in association loci. This work provides an understanding of the genetic basis of aldehyde formation, which is a key flavor-forming compound.
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Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens. Foods 2022; 11:foods11131929. [PMID: 35804743 PMCID: PMC9265330 DOI: 10.3390/foods11131929] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/22/2022] [Accepted: 06/24/2022] [Indexed: 02/06/2023] Open
Abstract
The quality characterization of different parts of male and female Ligor hybrid chickens was investigated and compared with those of commercial broiler. Genotypes, muscle types, and sex had effects on the composition, physicochemical, and textural properties of chicken samples. Ligor hybrid chicken contained higher percentages of protein, moisture, ash, and collagen content but lower fat content than those of commercial broiler (p < 0.05), except in the case of breast, where no significant difference in moisture and ash was observed (p ≥ 0.05). The pH in breast meat of both chickens was lower than that of thigh meat. The color (L*, a*, and b*) values of male and female chickens were not significantly different, except for the L* value of broiler chicken, which was higher in female chickens than in male chickens. Higher cooking loss and shear force were found in male Ligor hybrid chicken. A similar protein pattern was observed for the protein from the same muscle type, irrespective of sex and genotype tested. It was observed that Ligor hybrid chicken contained higher glutamic acid and aspartic acid than commercial broilers. Therefore, Ligor hybrid chicken is a promising new source of nutrition, which can be beneficial for consumers.
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Genetic Evaluation of Body Weights and Egg Production Traits Using a Multi-Trait Animal Model and Selection Index in Thai Native Synthetic Chickens (Kaimook e-san2). Animals (Basel) 2022; 12:ani12030335. [PMID: 35158657 PMCID: PMC8833322 DOI: 10.3390/ani12030335] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 02/04/2023] Open
Abstract
To improve the genetics of both growth and egg production, which are limitations in purebred native chickens, new genetic lines can be developed using an appropriate genetic approach. The data used in this study included 2713 body weight (BW0, BW4, BW6, BW8, and BW10), breast circumference (BrC6), chicken age at first egg (AFE), and egg production (240EP, 270EP, 300EP, and 365EP) records covering the period 2015 to 2020. A multi-trait animal model with the average information-restricted maximum likelihood (AI-REML) and a selection index was used to estimate the variance components, genetic parameters, and breeding values. The results showed that males had significantly higher weights than females (p < 0.05) from 4 to 10 weeks of age and that this difference increased over the generations. The differences between BW0 and BrC6 by sex and generation were not significant (p > 0.05). The estimated heritability of body weight ranged from 0.642 (BW0) to 0.280 (BW10); meanwhile, the estimated heritability of BrC6 was moderate (0.284). For egg production traits, the estimated heritability of 240EP, 270EP, 300EP, and 365EP was 0.427, 0.403, 0.404, and 0.426, respectively, while the estimated heritability of AFE was 0.269. The genetic and phenotypic correlations among the growth traits (BW0 to BW10) were low to highly positive. The genetic and phenotypic correlations between growth (BW0 to BW10) and BrC6 traits were positive, and the genetic correlations between BW6 (0.80), BW8 (0.84), BW10 (0.93), and BrC6 were strongly positive. Genetic correlations among the egg production traits (240EP, 270EP, 300EP, and 365EP) were low to highly positive and ranged from 0.04 to 0.86. The genetic correlations between AFE and all egg production traits were low to moderately negative and ranged from −0.14 to −0.29. The positive genetic correlations between body weight (BW6, BW8, and BW10) and egg production traits were found only in 240EP. The average genetic progress of body weight traits ranged from −0.38 to 30.12 g per generation for BW0 to BW10 (p < 0.05); the genetic progress was 0.28 cm per generation for BrC6 (p > 0.05). The average genetic progress of cumulative egg production traits ranged from 4.25 to 12.42 eggs per generation for 240EP to 365EP (p < 0.05), while the average genetic progress of AFE was −7.12 days per generation (p < 0.05). In conclusion, our study suggests that the body weight at six weeks of age (BW6), breast circumference at six weeks of age (BrC6), cumulative egg production at 240 days of age (240EP), and age at first egg (AFE) are the traits that should be used as selection criteria, as they have a positive effect on the development of growth and egg production.
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Tamasgen N, Urge M, Girma M, Nurfeta A. Effect of dietary replacement of soybean meal with linseed meal on feed intake, growth performance and carcass quality of broilers. Heliyon 2021; 7:e08297. [PMID: 34820532 PMCID: PMC8601988 DOI: 10.1016/j.heliyon.2021.e08297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 07/03/2021] [Accepted: 10/27/2021] [Indexed: 10/28/2022] Open
Abstract
To increase the chicken's productivity and performance it is imperative to exploit underutilized oil crops such as linseed meal as protein source. This study evaluated the effect of replacing soybean meal with graded levels of linseed meal on feed intake, growth performance and carcass parameters of broiler chickens. A total of 180 day-old Cobb500 broilers were distributed to five treatment diets in a completely randomized design replicated three times with 12 chicks each. Isocaloric and isonitrogenous treatment diets formulated were T1 (0%, diet with no linseed meal), T2 (25%), T3 (50%), T4 (75%) and T5 (100%, soybean meal in the diet was replaced by linseed meal). The feeding experiment lasted for 44 days. The total feed intake, mortality rate and feed conversion ratio (FCR) during starter phase were similar (P > 0.05) among treatments. High (P < 0.05) starter phase body weight was recorded for T3 compared to T1, T2, T4 and T5 treatments but T2, T4 and T5 had similar average daily gain. The feed intake, body weight change, FCR and mortality during finisher phase and entire period were similar (P > 0.05) among treatment groups. The weight of most carcasses were similar (P > 0.05) among treatment except the weight of kidney, heart, breast, liver and abdominal fat. Kidney weight for T1 and T3 were higher (P < 0.05) than for T2, T4 and T5. The weight of heart for T3 was higher than T2 and T5 while T1, T3 and T4 were similar (P > 0.05). High (P < 0.05) breast weight were observed for T3 than T2 and T4. Liver weight for T3 was greater (P < 0.05) than T2 and T5. The total feed cost decreased with increasing levels of linseed meal. High net return was obtained from T3 followed by T4 and T2. The results showed that although linseed meal can replace 100% soybean meal in the ration without detrimental effect on the health, replacement at 50% (T3) is recommended for better performance of broilers.
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Affiliation(s)
- Negasa Tamasgen
- Department of Animal Science, Wollega University, P. O. Box 395, Nekemte, Ethiopia
| | - Mengistu Urge
- School of Animal and Range Sciences, Haramaya University, P.O. Box 138, Dire-Dawa, Ethiopia
| | - Meseret Girma
- School of Animal and Range Sciences, Haramaya University, P.O. Box 138, Dire-Dawa, Ethiopia
| | - Ajebu Nurfeta
- School of Animal and Range Sciences, Hawassa University, P.O. Box 5, Hawassa, Ethiopia
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Dirong G, Nematbakhsh S, Selamat J, Chong PP, Idris LH, Nordin N, Fatchiyah F, Abdull Razis AF. Omics-Based Analytical Approaches for Assessing Chicken Species and Breeds in Food Authentication. Molecules 2021; 26:6502. [PMID: 34770913 PMCID: PMC8587031 DOI: 10.3390/molecules26216502] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/04/2021] [Accepted: 10/06/2021] [Indexed: 11/07/2022] Open
Abstract
Chicken is known to be the most common meat type involved in food mislabeling and adulteration. Establishing a method to authenticate chicken content precisely and identifying chicken breeds as declared in processed food is crucial for protecting consumers' rights. Categorizing the authentication method into their respective omics disciplines, such as genomics, transcriptomics, proteomics, lipidomics, metabolomics, and glycomics, and the implementation of bioinformatics or chemometrics in data analysis can assist the researcher in improving the currently available techniques. Designing a vast range of instruments and analytical methods at the molecular level is vital for overcoming the technical drawback in discriminating chicken from other species and even within its breed. This review aims to provide insight and highlight previous and current approaches suitable for countering different circumstances in chicken authentication.
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Affiliation(s)
- Goh Dirong
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Sara Nematbakhsh
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.); (J.S.); (N.N.)
| | - Jinap Selamat
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.); (J.S.); (N.N.)
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Pei Pei Chong
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, Subang Jaya 47500, Selangor, Malaysia;
| | - Lokman Hakim Idris
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Noordiana Nordin
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.); (J.S.); (N.N.)
| | - Fatchiyah Fatchiyah
- Department of Biology, Faculty of Mathematic and Natural Science, Brawijaya University, JI. Veteran, Malang 65145, Indonesia;
| | - Ahmad Faizal Abdull Razis
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.N.); (J.S.); (N.N.)
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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12
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Lee B, Choi YM. Research Note: Expression level of heat shock protein 27 in PSE-like and fast-glycolyzing conditions of chicken pectoralis major muscle. Poult Sci 2021; 100:101424. [PMID: 34534854 PMCID: PMC8449046 DOI: 10.1016/j.psj.2021.101424] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 07/14/2021] [Accepted: 08/02/2021] [Indexed: 12/02/2022] Open
Abstract
This study compared the meat quality traits, histochemical characteristics, and heat shock protein (HSP) 27 expression levels of the broiler Pectoralis major (PM) muscles in groups classified by pale, soft, and exudative (PSE)-like and fast-glycolyzing conditions using the lightness and muscle pH change values. Chicken PM muscles showing higher pH change value and paler meat surface (as HP group) could be associated with the PSE-like condition, and exhibited a lower pH24 h value and higher cooking loss compared to PM muscles showing lower pH change value and normal color (as LN group) (P < 0.05). Greater PM muscle weight and fiber area were observed in the HP group compared to the other groups (P < 0.05); meanwhile, the PM muscles showing higher pH change value with normal color (as HN group) and the PM muscles showing lower pH change value with paler color (as LP group) did not differ in the water holding capacity, Warner-Bratzler shear force, and muscle fiber characteristics (P > 0.05). Muscle samples showing a higher pH change value exhibited a greater level of HSP27 compared to muscle samples showing a lower pH change value (P < 0.05). Therefore, the current findings suggested that the expression level of HSP27 can be a useful indicator for explaining variations in the glycolytic rate of chicken breast muscle.
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Affiliation(s)
- Boin Lee
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, South Korea
| | - Young Min Choi
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, South Korea.
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13
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Park SY, Kim HY. Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat. Foods 2021; 10:foods10092152. [PMID: 34574262 PMCID: PMC8470794 DOI: 10.3390/foods10092152] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/07/2021] [Accepted: 09/10/2021] [Indexed: 11/28/2022] Open
Abstract
This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The samples’ uncooked and cooked pH values, WHC, and cooking yield increased with increasing marketing age; however, the WHC and cooking yield were not significantly different between the 32 and 34 day samples (p > 0.05). In the case of the color, the 34 day samples were significantly lower in terms of lightness, but significantly higher in redness and yellowness compared to the other samples (p < 0.05). Although the shear forces of the 28–32 day samples were not significantly different (p > 0.05), those of the 28 and 30 day samples were significantly lower than those of the 34 day sample (p < 0.05). Furthermore, the aromatic profile (determined by principal component analysis) of the 34 day sample differed from that of the 28–32 day samples. Flavor evaluation of the cooked 30 and 32 day samples showed significant differences compared to the 28 and 34 day samples (p < 0.05), and the texture evaluation showed that the 34 day sample obtained a significantly lower score than the 28 day sample (p < 0.05). Overall, these results suggest that the current broiler marketing age of 32 day results in suitable quality properties for broiler cured chicken breast.
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14
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El-Attrouny MM, Iraqi MM, Sabike II, Abdelatty AM, Moustafa MM, Badr OA. Comparative evaluation of growth performance, carcass characteristics and timed series gene expression profile of GH and IGF-1 in two Egyptian indigenous chicken breeds versus Rhode Island Red. J Anim Breed Genet 2020; 138:463-473. [PMID: 33098598 DOI: 10.1111/jbg.12517] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 09/28/2020] [Accepted: 10/05/2020] [Indexed: 12/01/2022]
Abstract
Indigenous chicken breeds in developing countries have diverse benefits to rural economy as a source of high-quality animal protein. However, there are few reports on the evaluation of economic traits in Egyptian indigenous breeds. Hence, this study aimed to investigate growth performance, carcass characteristics, body measurements and meat quality traits in two indigenous breeds of chickens (Benha line and Golden Montazah) versus Rhode Island Red as a reference worldwide breed. Besides, a time series expression profile of somatotropic axis genes including GH and IGF-1 and their plasma level concentrations were investigated. Benha line chickens (BL) revealed the highest improved estimates of growth performance, carcass characteristics and meat quality traits. In the same manner, it displayed the highest levels of hepatic GH and IGF-1 and muscle IGF-1 gene expression compared to Rhode Island Red (RIR) and Golden Montazah (GM) chickens. Accordingly, BL exhibited the highest levels of plasma IGF-1 and the lowest levels of plasma GH. This result suggests the direct association between growth performance, carcass characteristics and levels of IGF-1 gene expression in the selected chicken breeds. BL is a superior Egyptian genotype with candidate productive traits and competing characteristics, it could be used widely as a proven ancestor of commercial hybrid breeds.
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Affiliation(s)
- Mahmoud M El-Attrouny
- Department of Animal Production, Faculty of Agriculture at Moshtohor, Benha University, Qalyubia, Egypt
| | - Mahmoud M Iraqi
- Department of Animal Production, Faculty of Agriculture at Moshtohor, Benha University, Qalyubia, Egypt
| | - Islam I Sabike
- Department of Food Hygiene, Faculty of Veterinary Medicine, Benha University, Qalyubia, Egypt
| | - Alzahraa M Abdelatty
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Mahmoud M Moustafa
- Department of Genetics and Genetic Engineering, Faculty of Agriculture, Benha University, Qalyubia, Egypt
| | - Omnia A Badr
- Department of Genetics and Genetic Engineering, Faculty of Agriculture, Benha University, Qalyubia, Egypt
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15
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Cao C, Xiao Z, Ge C, Wu Y. Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1733594] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Changwei Cao
- College of Food Science, Sichuan Agricultural University, Ya’ An, Sichuan, China
| | - Zhichao Xiao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Changrong Ge
- Yunnan Agricultural University, Kunming, Yunnan, China
| | - Yinglong Wu
- College of Food Science, Sichuan Agricultural University, Ya’ An, Sichuan, China
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16
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Lengkidworraphiphat P, Wongpoomchai R, Taya S, Jaturasitha S. Effect of genotypes on macronutrients and antioxidant capacity of chicken breast meat. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:1817-1823. [PMID: 32054163 PMCID: PMC7649080 DOI: 10.5713/ajas.19.0736] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Accepted: 12/21/2019] [Indexed: 11/27/2022]
Abstract
OBJECTIVE The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant capacity within different breast meat. METHODS In this experiment, three genotypes of chicken, Thai indigenous, black-boned, and broiler (control), were reared with commercial feed under the same conditions. Thirty chickens were slaughtered at typical market age and the breasts were separated from the carcass to determine macronutrient content using the AOAC method. The antioxidant capacities of the chicken breasts were evaluated by in vitro antioxidant assays and the protein pattern was investigated using gel electrophoresis. Carnosine and anserine, which have antioxidant properties in animal tissue, were determined using high performance liquid chromatography. RESULTS The results showed that breast meat from Thai indigenous chickens had a greater macronutrient content and higher antioxidant capacity compared with the other genotypes (p<0.05). The protein pattern was similar between genotypes, however Thai indigenous chickens had the greatest myosin and actin content (p<0.05). In addition, carnosine and anserine values were greatest in the black-boned and Thai indigenous chickens compared with the broiler genotype (p<0.05). CONCLUSION Thai indigenous chicken breast meat may be classified as a functional food as it has good nutritional value and is rich in antioxidant peptides.
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Affiliation(s)
| | - Rawiwan Wongpoomchai
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand.,Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sirinya Taya
- Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sanchai Jaturasitha
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.,Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
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17
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18
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Silva LH, Rodrigues RT, Assis DE, Benedeti PD, Duarte MS, Chizzotti ML. Explaining meat quality of bulls and steers by differential proteome and phosphoproteome analysis of skeletal muscle. J Proteomics 2019; 199:51-66. [DOI: 10.1016/j.jprot.2019.03.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 02/25/2019] [Accepted: 03/04/2019] [Indexed: 01/27/2023]
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19
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Hussain M, Mahmud A, Hussain J, Qaisrani SN, Mehmood S, Rehman A. Subsequent Effect of Dietary Lysine Regimens Fed in the Starter Phase on the Growth Performance, Carcass Traits and Meat Chemical Composition of Aseel Chicken in the Grower Phase. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2018. [DOI: 10.1590/1806-9061-2017-0681] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- M Hussain
- University of Veterinary and Animal Sciences, Pakistan
| | - A Mahmud
- University of Veterinary and Animal Sciences, Pakistan
| | - J Hussain
- University of Veterinary and Animal Sciences, Pakistan
| | - SN Qaisrani
- University of Veterinary and Animal Sciences, Pakistan
| | - S Mehmood
- University of Veterinary and Animal Sciences, Pakistan
| | - A Rehman
- University of Agriculture, Pakistan
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20
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Cai K, Shao W, Chen X, Campbell YL, Nair MN, Suman SP, Beach CM, Guyton MC, Schilling MW. Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat. Poult Sci 2018; 97:337-346. [PMID: 29053841 DOI: 10.3382/ps/pex284] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2017] [Accepted: 09/07/2017] [Indexed: 01/03/2023] Open
Abstract
Woody breast meat has recently become prevalent in the broiler industry in both the United States and European Union. Recent publications have described the meat quality characteristics of woody breast meat as having hardened areas and pale ridge-like bulges at both the caudal and cranial regions of the breast. The present study investigated the meat quality (pH, color, cooking loss, and shear force) and protein quality characteristics (protein and salt-soluble protein content) in woody breast meat as compared to normal breast meat. In addition, the differences in the muscle proteome profiles of woody and normal breast meat were characterized. Results indicated that woody breast meat had a greater average pH (P < 0.0001) and cooking loss (P = 0.001) than normal breast meat, but woody breast meat did not differ in shear force (P > 0.05) in comparison to normal breast meat samples. The L*, a*, and b* values of woody breast fillets were greater than normal breast fillets (P < 0.0001 to L*; P = 0.002 to a*; P = 0.016 to b*). The woody breast meat had more fat (P < 0.0001) and moisture (P < 0.021) and less protein (P < 0.0001) and salt-soluble protein (P < 0.0001) when compared with normal breast fillets. Whole muscle proteome analysis indicated 8 proteins that were differentially expressed (P < 0.05) between normal and woody breast meat samples. The differences in muscle proteome between normal and woody breast meat indicated an increased oxidative stress in woody breast meat when compared to normal meat. In addition, the abundance of some glycolytic enzymes, which are critical to the regeneration of adenosine triphosphate (ATP) in postmortem muscles, was lower in woody breast meat than in normal breast meat. Proteomic differences provide additional information on the biochemical pathways and genetic variations that lead to woody breast meat. Further research should be conducted to elucidate the genetic and nutritional contributions to the proliferation of woody breast meat in the United States.
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Affiliation(s)
- K Cai
- School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009 PRA
| | - W Shao
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762
| | - X Chen
- Department of Poultry Science, Mississippi State University, Mississippi State 39762
| | - Y L Campbell
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762
| | - M N Nair
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
| | - S P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
| | - C M Beach
- Proteomics Core Facility, University of Kentucky, Lexington 40506
| | - M C Guyton
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762
| | - M W Schilling
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762
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21
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Feng Y, Cai Y, Fu X, Zheng L, Xiao Z, Zhao M. Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment. Food Chem 2018; 265:274-280. [PMID: 29884383 DOI: 10.1016/j.foodchem.2018.05.043] [Citation(s) in RCA: 107] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2017] [Revised: 04/27/2018] [Accepted: 05/07/2018] [Indexed: 10/17/2022]
Abstract
Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to analyse their differences in aroma by gas chromatography-olfactometry/mass spectrometry (GC-O/MS). NCB contained more complex volatiles and exhibited a richer aromatic profile compared with BB. Results from aroma extract dilution analysis showed that (E,E)-2,4-decadienal was the odorant with highest flavour dilution (FD) factor in both broths. The FD factors of 10 odorants in NCB were greater than those in BB, and 13 odorants with almond, citrus, vegetable, cucumber and sweet smells were only found in NCB. Moreover, 16 aroma compounds had average odor activity values (OAVs) greater than 1, among which (E,Z)-2,4-decadienal (OAVBB = 181, OAVNCB = 1067), (E,E)-2,4-decadienal (OAVBB = 175, OAVNCB = 1065), (E,E)-2,4-nonadienal (OAVBB = 28, OAVNCB = 169), and (E)-2-nonenal (OAVBB = 39, OAVNCB = 120) exhibited the highest values. Omission tests corroborated the importance of dienals to the overall aroma of chicken broth; nevertheless, omitting either (E,E)-2,4-decadienal or (E,E)-2,4-nonadienal individually did not result in significant aroma change.
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Affiliation(s)
- Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yu Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiong Fu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lin Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zuobing Xiao
- Department of Biology and Food Engineering, Shanghai Institute of Technology, 200235 Shanghai, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Department of Biology and Food Engineering, Shanghai Institute of Technology, 200235 Shanghai, China.
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22
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Hussain M, Mahmud A, Hussain J, Qaisrani SN. Effect of Dietary Lysine Regimens on Growth Performance and Meat Composition in Aseel Chicken. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2018. [DOI: 10.1590/1806-9061-2017-0584] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- M Hussain
- University of Veterinary and Animal Sciences, Pakistan
| | - A Mahmud
- University of Veterinary and Animal Sciences, Pakistan
| | - J Hussain
- University of Veterinary and Animal Sciences, Pakistan
| | - SN Qaisrani
- University of Veterinary and Animal Sciences, Pakistan
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23
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Ahmed ST, Ko SY, Yang CJ. Improving the nutritional quality and shelf life of broiler meat by feeding diets supplemented with fermented pomegranate (Punica granatum L.) by-products. Br Poult Sci 2017; 58:694-703. [DOI: 10.1080/00071668.2017.1363870] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- S. T. Ahmed
- Department of Animal Science and Technology, Sunchon National University, Jeonnam, Korea
- Department of Agribusiness, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh
| | - S.-Y. Ko
- Annex research institute, En-Biotech Co. Ltd., Jeonnam, Korea
| | - C.-J. Yang
- Department of Animal Science and Technology, Sunchon National University, Jeonnam, Korea
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24
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Mir NA, Rafiq A, Kumar F, Singh V, Shukla V. Determinants of broiler chicken meat quality and factors affecting them: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:2997-3009. [PMID: 28974784 PMCID: PMC5603000 DOI: 10.1007/s13197-017-2789-z] [Citation(s) in RCA: 244] [Impact Index Per Article: 34.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/17/2017] [Accepted: 08/07/2017] [Indexed: 11/30/2022]
Abstract
Broiler production at mass level has already been achieved and now emphasis is being laid on increasing meat quality by altering various characteristics of broiler meat. Appearance, texture, juiciness, wateriness, firmness, tenderness, odor and flavor are the most important and perceptible meat features that influence the initial and final quality judgment by consumers before and after purchasing a meat product. The quantifiable properties of meat such as water holding capacity, shear force, drip loss, cook loss, pH, shelf life, collagen content, protein solubility, cohesiveness, and fat binding capacity are indispensable for processors involved in the manufacture of value added meat products. Nutrition of birds has a significant impact on poultry meat quality and safety. It is well known that dietary fatty acid profiles are reflected in tissue fatty acid. Management of poultry meat production is reflected mostly on consumption features (juiciness, tenderness, flavour) of meat. After slaughter, biochemical changes, causing the conversion of muscle to meat, determine final meat quality. Postmortem carcass temperature has profound effect on rigor mortis and the physicochemical changes observed in PSE muscles are attributed to postmortem glycolysis, temperature, and pH. Primary processing and further processing have become a matter of concern with respect to nutritional quality of broiler meat. Genetic variation among birds could contribute to large differences in the rate of rigor mortis completion and meat quality. Heritability estimates for meat quality traits in broilers are amazingly high (0.35-0.81), making genetic selection a best tool for improvement of broiler meat quality.
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Affiliation(s)
- Nasir Akbar Mir
- Division of AN&FT, Central Avian Research Institute, Izatnagar, Bareilly, India
| | - Aasima Rafiq
- Krishi Vigyan Kendra, SKUAST- Kashmir, Anantnag, J&K India
| | - Faneshwar Kumar
- Division of Poultry Science, IVRI, Izatnagar, Bareilly, India
| | - Vijay Singh
- Division of Poultry Science, IVRI, Izatnagar, Bareilly, India
| | - Vivek Shukla
- Division of Livestock Products Technology, Bombay Veterinary College, Parel, Mumbai, India
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25
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Lee MA, Jung Y, Jo C, Park JY, Nam KC. Analysis of Consumers' Preferences and Price Sensitivity to Native Chickens. Korean J Food Sci Anim Resour 2017; 37:469-476. [PMID: 28747834 PMCID: PMC5516075 DOI: 10.5851/kosfa.2017.37.3.469] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/13/2017] [Accepted: 06/13/2017] [Indexed: 11/16/2022] Open
Abstract
This study analyzed consumers’ preferences and price sensitivity to native chickens. A survey was conducted from Jan 6 to 17, 2014, and data were collected from consumers (n=500) living in Korea. Statistical analyses evaluated the consumption patterns of native chickens, preference marketing for native chicken breeds which will be newly developed, and price sensitivity measurement (PSM). Of the subjects who preferred broilers, 24.3% do not purchase native chickens because of the dryness and tough texture, while those who preferred native chickens liked their chewy texture (38.2%). Of the total subjects, 38.2% preferred fried native chickens (38.2%) for processed food, 38.4% preferred direct sales for native chicken distribution, 51.0% preferred native chickens to be slaughtered in specialty stores, and 32.4% wanted easy access to native chickens. Additionally, the price stress range (PSR) was 50 won and the point of marginal cheapness (PMC) and point of marginal expensiveness (PME) were 6,980 won and 12,300 won, respectively. Evaluation of the segmentation market revealed that consumers who prefer broiler to native chicken breeds were more sensitive to the chicken price. To accelerate the consumption of newly developed native chicken meat, it is necessary to develop a texture that each consumer needs, to increase the accessibility of native chickens, and to have diverse menus and recipes as well as reasonable pricing for native chickens.
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Affiliation(s)
- Min-A Lee
- Department of Food and Nutrition, Kookmin University, Seoul 02707, Korea
| | - Yoojin Jung
- Department of Food and Nutrition, Kookmin University, Seoul 02707, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 57922, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 57922, Korea
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26
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KOSOWSKA M, A. MAJCHER M, FORTUNA T. Volatile compounds in meat and meat products. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.08416] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Monika KOSOWSKA
- University of Agriculture in Krakow, Poland; Regis Ltd., Poland
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27
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Calcium Homeostasis and Muscle Energy Metabolism Are Modified in HspB1-Null Mice. Proteomes 2016; 4:proteomes4020017. [PMID: 28248227 PMCID: PMC5217347 DOI: 10.3390/proteomes4020017] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 04/12/2016] [Accepted: 04/18/2016] [Indexed: 01/23/2023] Open
Abstract
Hsp27—encoded by HspB1—is a member of the small heat shock proteins (sHsp, 12–43 kDa (kilodalton)) family. This protein is constitutively present in a wide variety of tissues and in many cell lines. The abundance of Hsp27 is highest in skeletal muscle, indicating a crucial role for muscle physiology. The protein identified as a beef tenderness biomarker was found at a crucial hub in a functional network involved in beef tenderness. The aim of this study was to analyze the proteins impacted by the targeted invalidation of HspB1 in the Tibialis anterior muscle of the mouse. Comparative proteomics using two-dimensional gel electrophoresis revealed 22 spots that were differentially abundant between HspB1-null mice and their controls that could be identified by mass spectrometry. Eighteen spots were more abundant in the muscle of the mutant mice, and four were less abundant. The proteins impacted by the absence of Hsp27 belonged mainly to calcium homeostasis (Srl and Calsq1), contraction (TnnT3), energy metabolism (Tpi1, Mdh1, PdhB, Ckm, Pygm, ApoA1) and the Hsp proteins family (HspA9). These data suggest a crucial role for these proteins in meat tenderization. The information gained by this study could also be helpful to predict the side effects of Hsp27 depletion in muscle development and pathologies linked to small Hsps.
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28
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Chen Y, Qiao Y, Xiao Y, Chen H, Zhao L, Huang M, Zhou G. Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 29:855-64. [PMID: 26954114 PMCID: PMC4852253 DOI: 10.5713/ajas.15.0840] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2015] [Revised: 11/24/2015] [Accepted: 12/23/2015] [Indexed: 11/29/2022]
Abstract
The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and influence the consumption of different chicken meat.
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Affiliation(s)
- Yulian Chen
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovative Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yan Qiao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovative Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yu Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Haochun Chen
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovative Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Liang Zhao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovative Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovative Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovative Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Hu J, Yu P, Ding X, Xu M, Guo B, Xu Y. Genetic polymorphisms of the AMPD1 gene and their correlations with IMP contents in Fast Partridge and Lingshan chickens. Gene 2015; 574:204-9. [PMID: 26275943 DOI: 10.1016/j.gene.2015.08.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2015] [Revised: 08/03/2015] [Accepted: 08/05/2015] [Indexed: 11/15/2022]
Abstract
The object of this study was to evaluate associations between the adenosine monophosphate deaminase 1 (AMPD1) gene polymorphisms and inosine monophosphate acid (IMP) contents of chicken to provide a molecular marker for breeding. Three single nucleotide polymorphisms (SNPs), g.4064G/A, g.5573A/G and g.6805G/A were detected in exons IV, VI, and VIII of the AMPD1 gene in Fast Partridge and Lingshan chickens, respectively. All were purine conversion and caused no alteration in amino acid sequence. Statistical analysis revealed that Lingshan chicken with the homozygous genotype AA at position 4064 and 6805 had a significantly greater IMP content than those with the GG genotype (P<0.05). Fast Partridge chicken with the genotype GG at position 6805 had a significantly greater IMP content compared with those with the AA genotype (P<0.05). In conclusion, the polymorphism at g.6805A/G was correlated with IMP content (P<0.05) in both Fast Partridge and Lingshan chickens. The results in our study suggest that SNP 6805A/G can be used as a possible candidate marker of IMP content of chicken.
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Affiliation(s)
- Jin Hu
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Ping Yu
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Xiaoling Ding
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Minglong Xu
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Baoping Guo
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Yinxue Xu
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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30
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Chumngoen W, Tan FJ. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 28:1028-37. [PMID: 26104409 PMCID: PMC4478495 DOI: 10.5713/ajas.14.0275] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/15/2014] [Revised: 12/26/2014] [Accepted: 02/04/2015] [Indexed: 12/02/2022]
Abstract
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat’s unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.
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31
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Kwak W, Song KD, Oh JD, Heo KN, Lee JH, Lee WK, Yoon SH, Kim H, Cho S, Lee HK. Uncovering genomic features and maternal origin of korean native chicken by whole genome sequencing. PLoS One 2014; 9:e114763. [PMID: 25501044 PMCID: PMC4263466 DOI: 10.1371/journal.pone.0114763] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2014] [Accepted: 11/13/2014] [Indexed: 11/18/2022] Open
Abstract
The Korean Native Chicken (KNC) is an important endemic biological resource in Korea. While numerous studies have been conducted exploring this breed, none have used next-generation sequencing to identify its specific genomic features. We sequenced five strains of KNC and identified 10.9 million SNVs and 1.3 million InDels. Through the analysis, we found that the highly variable region common to all 5 strains had genes like PCHD15, CISD1, PIK3C2A, and NUCB2 that might be related to the phenotypic traits of the chicken such as auditory sense, growth rate and egg traits. In addition, we assembled unaligned reads that could not be mapped to the reference genome. By assembling the unaligned reads, we were able to present genomic sequences characteristic to the KNC. Based on this, we also identified genes related to the olfactory receptors and antigen that are common to all 5 strains. Finally, through the reconstructed mitochondrial genome sequences, we performed phylogenomic analysis and elucidated the maternal origin of the artificially restored KNC. Our results revealed that the KNC has multiple maternal origins which are in agreement with Korea's history of chicken breed imports. The results presented here provide a valuable basis for future research on genomic features of KNC and further understanding of KNC's origin.
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Affiliation(s)
- Woori Kwak
- C & K genomics, Seoul, Republic of Korea
- Interdisciplinary Program in Bioinformatics, Seoul National University, Seoul, Republic of Korea
| | - Ki-Duk Song
- Genomic Informatics Center, Hankyong National University, Anseong, Republic of Korea
| | - Jae-Don Oh
- Genomic Informatics Center, Hankyong National University, Anseong, Republic of Korea
| | - Kang-Nyeong Heo
- Poultry Science Division, National Institute of Animal Science, Cheonan, Republic of Korea
| | - Jun-Heon Lee
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, Republic of Korea
| | - Woon Kyu Lee
- Inha Research Institute for Medical Sciences, Inha University School of Medicine, Inchon, Republic of Korea
| | - Sook Hee Yoon
- Department of Agricultural Biotechnology and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Republic of Korea
| | - Heebal Kim
- Department of Agricultural Biotechnology and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, Republic of Korea
| | - Seoae Cho
- C & K genomics, Seoul, Republic of Korea
| | - Hak-Kyo Lee
- Genomic Informatics Center, Hankyong National University, Anseong, Republic of Korea
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Jayasena DD, Ahn DU, Nam KC, Jo C. Flavour chemistry of chicken meat: a review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 26:732-42. [PMID: 25049846 PMCID: PMC4093335 DOI: 10.5713/ajas.2012.12619] [Citation(s) in RCA: 149] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/06/2012] [Revised: 01/26/2013] [Accepted: 01/14/2013] [Indexed: 12/02/2022]
Abstract
Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable “warmed over flavour” in chicken meat products are supposed to be the lack of α-tocopherol in chicken meat.
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Affiliation(s)
- Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Dong Uk Ahn
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Ki Chang Nam
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Cheorun Jo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
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33
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Jayasena DD, Jung S, Kim HJ, Bae YS, Yong HI, Lee JH, Kim JG, Jo C. Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional korean cuisines. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2013; 26:1038-46. [PMID: 25049883 PMCID: PMC4093503 DOI: 10.5713/ajas.2012.12684] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/09/2012] [Revised: 04/18/2013] [Accepted: 03/30/2013] [Indexed: 11/27/2022]
Abstract
With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS), broiler for baeksuk (BL), and broiler for samgyetang (BS) were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The L* values of breast and thigh meat, but not the a* values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5'-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines.
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Affiliation(s)
- Dinesh D. Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Hyun Joo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Young Sik Bae
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Hae In Yong
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Jun Heon Lee
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | | | - Cheorun Jo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
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Yong HI, Kim HJ, Jung S, Jayasena DD, Bae YS, Lee SK, Jo C. Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.1.83] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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35
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Sung SH, Bae YS, Oh SH, Lee JC, Kim HJ, Jo C. Possibility of Instrumental Differentiation of Duck Breast Meat with Different Processing and Storage Conditions. Korean J Food Sci Anim Resour 2013. [DOI: 10.5851/kosfa.2013.33.1.96] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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