Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional korean cuisines

Exploring the relationship between rearing system and carcass traits of Danzhou chicken: a microbial perspective

This study investigated the effects of free-range (FR) and cage-rearing (CR) systems on intestinal health, carcass traits, and microbial diversity in the Danzhou chicken breed. Two groups of 125 hens in each group, aged 42 wk, were reared under FR and CR systems. At 50 wk, 50 hens from each group were randomly selected for carcass analysis and 10 hens for intestinal morphology and microbiota profiling. Results indicated a significant increase in villus height (VH) in the duodenum (P < 0.05), jejunum (P < 0.01), and ileum (P < 0.001) of the CR group. Additionally, the ratio of VH to crypt depth (VR) significantly (P < 0.001) increased in the jejunum, while crypt depth (CD) decreased significantly (P < 0.001) in the same section in the CR group. Carcass traits, including dress weight (DW), eviscerated with giblet weight (EGW), eviscerated weight (EW), and leg muscle weight (LW) significantly improved (P < 0.05) in the CR group. Microbial diversity showed significant β-diversity differences, with Lactobacillus, Enterococcus, and Oxalobacteraceae as dominant biomarkers in the CR group. Conversely, Actinomycetaceae, Erysipelotrichaceae, Coriobacteriaceae, Eubacterium, Actinomyces, Scardovia, and Lachnospiraceae were dominant in the FG group. Correlation analysis showed duodenum Lactobacillus was positively correlated with VH (P < 0.05), EW (P < 0.05), and LW (P < 0.001). Jejunum Lactobacillus was positively correlated considerably with VH (P < 0.01), VR (P < 0.05), DW (P < 0.05), EGW (P < 0.01), and LW (P < 0.001). Ileum Lactobacillus was positively correlated with EGW (P < 0.01), EW (P < 0.05), and LW (P < 0.01). Aeriscardovia in duodenum was positively (P < 0.01) associated with EGW. Enterococcus in the duodenum was positively (P < 0.05) associated with EGW and in Jejunum positively correlated with VH (P < 0.05) and VR (P < 0.01). The study concludes that cage rearing improves intestinal health, carcass traits, and microbial diversity in Danzhou chickens, with Lactobacillus and Enterococcus playing key roles.

Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a review

Poultry meat, an essential source of animal protein, requires stringent safety and quality measures to address public health concerns and growing international attention. This review examines both direct and indirect factors that compromise poultry meat quality in intensive farming systems. It highlights the integration of rapid and micro-testing with traditional methods to assess meat safety. The paper advocates for adopting probiotics, prebiotics, and plant extracts to improve poultry meat quality.

The influence of genotype and sex on carcass composition, meat quality, digestive system morphometry and leg bone dimensions in Japanese quails (C. coturnix japonica)

Japanese quails (Coturnix japonica) have a high reproductive rate because they reach sexual maturity very early. This short rearing time results in increasing interest among breeders and consumers. The aim of the study was a comparative analysis of two genotypes and sexes of Japanese and Pharaoh quails and their impact on body weight, carcass composition, meat quality, digestive system morphometry and leg bone dimensions. The study involved 40 birds (10 females and 10 males), Japanese quail and Pharaoh quail, 42 days old. Quail genotype had an effect (P < 0.05) on body weight, carcass weight, and some percentage of carcass elements. In addition, there was a significant effect of quail genotype on intramuscular fat and water content of pectoral and leg muscles. The origin of the quails interacted (P < 0.05) with the lightness (L*), yellowness (b*), cutting work, hardness, springiness, chewiness, gumminess, fibre cross-sectional area, vertical fibre diameter, and perimysium thickness of pectoral muscle. In addition, genotype was found to influence some anatomical traits, such as the percentage of proventriculus, heart, and liver on body weight, lengths and diameters of duodenum, caeca, and colon, and most dimensions of leg bones (femur and tibia). The sex of the birds significantly (P < 0.05) affected body weight, carcass weight, percentage of skin with subcutaneous fat in the carcass, as well as water content, lightness (L*), and springiness, most microstructure characteristics of pectoralis muscle, and also water and protein contents, and yellowness (b*) of leg muscles. In addition, differences were found between males and females (P < 0.05) in terms of duodenum and caeca diameter, length of greatest and medial femur, and greatest length of tibia. It can be stated that in terms of body weight and carcass weight as well as some meat quality features (protein content, fat content, fiber cross-sectional area), the pharaoh quail was the better genotype, while in terms of the proportion of muscles in the carcass and selected meat quality features: hardness, gumminess, chewiness, Japanese quails turned out to be better.

Determination of the geographical origin of chicken (breast and drumstick) using ICP-OES and ICP-MS: Chemometric analysis

This study aimed to develop a geographical origin discrimination analytical method for chicken breasts and drumsticks based on inductively coupled plasma (ICP). The sixty elements were set as variables, and the geographical origin discrimination analysis was conducted through chemometrics. In orthogonal partial least square discriminant analysis (OPLS-DA), twenty-three variable importance in projection (VIP) elements were selected in chicken breasts, and twenty-eight VIP elements were selected in drumsticks. The importance of the selected elements was displayed by the area under the curve (AUC) value of the receiver operating characteristic (ROC). Verification of OPLS-DA was performed through permutation test and good results were obtained. A heatmap was also used as a method for determining the geographical origin, and each top element discriminant classification was 100 % accurate, as determined through canonical discriminant analysis (CDA). This method shows potential as a food analysis tool and can accurately determine the geographic origin of chicken.

Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking

The purpose of this study was to evaluate the effect of temperature and time of sous-vide cooking method on the characteristics of Thoroughbred horse loin. Sliced portions (200 ± 50 g) were cooked by boiling (control) and sous-vide (65 and 70 °C for 12, 18, and 24 h). The samples were analyzed for proximate composition, pH, color, texture, microstructure, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), microbiology, volatile organic compounds (VOCs), nucleotide content, and fatty acids composition. The color analysis showed decreased redness at elevated temperatures. Improved tenderness, demonstrated by reduced shear force values (36.36 N at 65 °C for 24 h and 35.70 N at 70 °C for 24 h). The micrographs indicated dense fiber arrangements at 70 °C. The SDS-PAGE revealed muscle protein degradation with extended sous-vide cooking. The VOC analysis identified specific compounds, potentially distinctive markers for sous-vide cooking of horse meat including 1-octen-3-ol, decanal, n-caproic acid vinyl ester, cyclotetrasiloxane, octamethyl, and 3,3-dimethyl-1,2-epoxybutane. This study highlights the cooking time's primary role in sous vide-cooked horse meat tenderness and proposes specific VOCs as potential markers. Further research should explore the exclusivity of these VOCs to sous-vide cooking.

Sensory and physicochemical characteristics of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat: Effect of cooking procedure

This study aimed to investigate the effects of various cooking procedures on the sensory and physicochemical properties of Japanese jidori chicken (Choshu-Kurokashiwa) and broiler thigh meat. Thigh meats were cooked using three different procedures: grilling, boiling, and deep-frying. Subsequently, we performed sensory evaluation by a trained panel and instrumental analysis on both raw and cooked meat to determine changes in pH, shear force value, cooking loss, nucleotide metabolite contents, and proximate, free amino acid, and fatty acid composition. From the sensory evaluation, "springiness" and "chewiness" were found to be characteristics of Choshu-Kurokashiwa thigh meat among all cooking procedures. In terms of "juiciness" and "sulfur flavor," chicken breed and cooking procedure interacted, and these were considerably higher in Choshu-Kurokashiwa meat than in broiler meat only when boiling. In the instrumental analysis, Choshu-Kurokashiwa meat showed a considerably higher shear force value and lower free amino acid content than broiler meat, regardless of the cooking procedure used. Again, in terms of cooking loss, chicken breed and cooking procedure interacted, and this was considerably lower in Choshu-Kurokashiwa meat than in broiler meat only when boiling. These results showed that cooking procedure should be considered when describing the sensory characteristics of jidori thigh meat.

Assessment of nucleic acid content, amino acid profile, carcass, and meat quality of Thai native chicken

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.

Genome-Wide Association Study on the Content of Nucleotide-Related Compounds in Korean Native Chicken Breast Meat

Meat flavor is an important factor that influences the palatability of chicken meat. Inosine 5'-monophosphate (IMP), inosine, and hypoxanthine are nucleic acids that serve as taste-active compounds, mainly enhancing flavor in muscle tissue. For this study, we performed a genome-wide association study (GWAS) using a mixed linear model to identify single-nucleotide polymorphisms (SNPs) that are significantly associated with changes in the contents of the nucleotide-related compounds of breast meat in the Korean native chicken (KNC) population. The genomic region on chicken chromosome 5 containing an SNP (rs316338889) was significantly (p < 0.05) associated with all three traits. The trait-related candidate genes located in this significant genomic region were investigated through performing a functional enrichment analysis and protein-protein interaction (PPI) database search. We found six candidate genes related to the function that possibly affected the content of nucleotide-related compounds in the muscle, namely, the TNNT3 and TNNT2 genes that regulate muscle contractions; the INS, IGF2, and DUSP8 genes associated with insulin sensitivity; and the C5NT1AL gene that is presumably related to the nucleotide metabolism process. This study is the first of its kind to find candidate genes associated with the content of all three types of nucleotide-related compounds in chicken meat using GWAS. The candidate genes identified in this study can be used for genomic selection to breed better-quality chickens in the future.

Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions

Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of this study was to investigate the effects of sous-vide cooking conditions, based on collagen denaturation temperature of intramuscular connective tissue, on the physicochemical properties of chicken breasts and thighs. Chicken breast and thigh were cooked at four sous-vide cooking conditions (55 °C for 3/6 h and 65 °C for 3/6 h) and conventional cooking at 75 °C (core temperature of 71 °C) as control. No significant differences in pH and lightness were found between the sous-vide cooking conditions. Moisture content, cooking loss, protein solubility, shear force, myofibrillar fragmentation index, and lipid oxidation were affected by sous-vide cooking conditions (p < 0.05). The decreased shear force and total collagen content of 65 °C sous-vide cooking treatment might be associated with collagen denaturation (p < 0.05). Sous-vide cooking at 55 °C could decrease cooking loss, with higher moisture than sous-vide cooking at 65 °C (p < 0.05). These tendencies on water-holding capacity and shear force at the two different temperatures were similarly observed for both chicken breast and thigh. Therefore, this study indicates that chicken breast and thigh are similarly affected by the sous-vide cooking conditions and suggests that a novel strategy to apply together two temperature ranges based on the thermal denaturation of intramuscular connective tissue would be required.

Lipidomics analysis of Sanhuang chicken during cold storage reveals possible molecular mechanism of lipid changes

Lipidomic profiles changes of the Sanhuang chicken breast meat during cold storage (4 °C) were analyzed using ultra-high performance liquid chromatography coupled with mass spectrometry (UHPLC-MS)-based lipidomic analysis. Total lipids content decreased 16.8% after storage. Triacylglycerol (TAG), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) significantly decreased, while lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) increased. Particularly, there was a trend that TAGs with fatty acids of 16:0 and 18:1, and phospholipids containing 18:1, 18:2 and 20:4 were more likely to be downregulated. The increase in the ratio of lysophospholipids/phospholipids and the degree of lipid oxidation demonstrated oxidation and enzymatic hydrolysis are potentially responsible for the lipid transformation. Moreover, 12 lipid species (P < 0.05, VIP > 1, FC < 0.8 or >1.25) were identified to be associated with the spoilage of meat. Glycerophospholipid metabolism and linoleic acid metabolism were the key metabolic pathways involved in the lipid transformations of chilled chicken.

Effects of selenium supplementation on the growth performance, slaughter characteristics, and blood biochemistry of naked neck chicken

This study examined how selenium-supplemented diets affected the performance of naked neck chickens. The birds were fed both organic and inorganic selenium at 0.30 ppm, while the control diet did not include any additional selenium. A total of 225 one-day-old naked neck chicks were randomly divided into 3 experimental groups, each of which was replicated 5 times (replicates) and contained 15 birds. This was done using a completely randomized design. The data was collected after growth, meat quality, and blood profile parameters were assessed. The findings showed that the birds fed inorganic selenium in the diet displayed increased (P < 0.05) feed intake followed by those administered organic selenium and the control diet. On the other hand, birds fed organic selenium in the diet showed enhanced body weight gain and better feed conversion ratio (P < 0.05). Similarly, organic selenium supplementation increased (P < 0.05) breast and thigh weight compared to inorganic selenium, but no other metrics, such as dressing percentage, drumstick weight, liver weight, gizzard weight, heart weight, or wing weight, significantly differed between treatments (P > 0.05). When compared to birds fed inorganic Se and control diet, the birds fed organic Se had greater (P < 0.05) blood levels of total protein and globulin. Additionally, it was discovered that organic Se-fed birds had greater (P < 0.05) blood Se concentrations than control and inorganic Se-fed birds. However, no differences between treatments were found in albumin, glucose, cholesterol, triglycerides, or uric acid (P > 0.05). In conclusion, adding Se-enriched yeast, as an organic selenium source, to diets may enhance the poor growth and slaughter characteristics of naked neck chicks without negatively affecting blood chemistry.

Sources and levels of copper and manganese supplementation influence performance, carcass traits, meat quality, tissue mineral content, and ileal absorption of broiler chickens

This study was conducted to evaluate the effects of different levels and sources of Cu and Mn (sulfate or hydroxychloride - H) on growth performance, carcass traits, meat and skin quality, footpad dermatitis severity, litter quality, liver and plasma mineral content, and ileal mineral absorption. A total of 1,920 one-day-old male Cobb 500 broiler chicks were assigned randomly to one of 2 × 3+2 factorially arranged treatments: CuH (15 and 150 ppm) × MnH (40, 80, 120 ppm) + 15 ppm Cu Sulfate with 80 ppm Mn Sulfate (control 1) or 150 ppm Cu Sulfate with 120 ppm Mn sulfate (control 2) for 42 d. Each treatment consisted of 8 replicates of 30 birds. At 42-day-old were slaughtered for carcass yield and meat quality analyses. At 43-day-old, it was determined the apparent ileal absorption of minerals and the concentration of Cu and Mn in the liver and plasma. The resistance and elasticity of the skin, and footpad dermatitis severity were also evaluated. The level 150 ppm CuH improved the FCR compared to the 15 ppm CuH and 15 ppm Cu Sulfate level. Broilers fed diets containing 150 ppm CuH showed higher breast yield compared to those fed diets containing 15 ppm. Breast yield was positively influenced by the inclusion of 40 ppm MnH. There was an interaction between the CuH and the MnH for skin elasticity, and the highest elasticity was found when the supplementation levels were 150 ppm CuH and 40 ppm MnH. High levels of copper decreased the incidence of footpad dermatitis. The hydroxychloride source determined a higher mineral concentration in the liver and plasma and greater apparent ileal absorption of Cu and Mn. In conclusion, dietary supplementation with 150 ppm CuH and 40 or 80 ppm MnH enhance breast yield and improves skin resistance. The inclusion of 150 ppm CuH has the possibility to improve the FCR and decrease leg injuries. Furthermore, the hydroxychloride source seems to be more bioavailable than the sulfate source.

Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef

This study used gas chromatography-ion mobility spectrometry (GC-IMS) and high-performance liquid chromatography (HPLC) methods to examine the impact of cooking methods and doneness on volatile aroma compounds and non-volatile substances (fatty acids, nucleotides, and amino acids) in Pingliang red beef. The flavor substances' topographic fingerprints were established, and 45 compounds were traced to 71 distinct signal peaks. Pingliang red beef's fruity flavor was enhanced thanks to the increased concentration of hexanal, styrene, and 2-butanone that resulted from instant boiling. The levels of 3-methylbutanal, which contributes to the characteristic caramel-chocolate-cheese aroma, peaked at 90 min of boiling and 40 min of roasting. The FFA content was reduced by 28.34% and 27.42%, respectively, after the beef was roasted for 40 min and instantly boiled for 10 s (p > 0.05). The most distinctive feature after 30 min of boiling was the umami, as the highest levels of glutamate (Glu) (p < 0.05) and the highest equivalent umami concentration (EUC) values were obtained through this cooking method. Additionally, adenosine-5'-monophosphate (AMP) and inosine-5'-monophosphate (IMP) decreased with increasing doneness compared to higher doneness, indicating that lower doneness was favorable in enhancing the umami of the beef. In summary, different cooking methods and doneness levels can affect the flavor and taste of Pingliang red beef, but it is not suitable for high-doneness cooking.

Carcass and Meat Quality Traits of Males and Females of the "Branca" Portuguese Autochthonous Chicken Breed

Simple Summary

Local breeds play a crucial role in the rural economies of many countries, as a considerable valuable genetic resource and, well adapted to the environment, their production can reduce the negative impact of intensive production systems. Portuguese chicken breeds are almost extinct, with the “Branca” population presenting the most worrying situation. Bred as a dual-purpose breed, the characterization of meat quality is fundamental to the conservation and promotion of this population., by increasing the value on these small-scale farms production. The carcass characteristics and meat quality of the “Branca” breed were evaluated, showing an interesting physicochemical profile, with good proportion of minerals, essential fatty acids (EFA) and n-3-PUFAs (docosapentanoic (C22:5n-3, DPA), and docosahexaenoic (C22:6n-3, DHA) acids), ensuring that consumers receive a highly nutritional and differentiated product.

Abstract

The “Branca” breed is a dual-purpose Portuguese autochthonous chicken breed, produced in extensive systems and in small flocks, especially in the Entre Douro and Minho regions. A total of 40 birds (n = 20/sex) were slaughtered between 38 and 42 weeks (males) and 110 and 120 weeks (females), and carcass and meat quality parameters were evaluated. The results showed significantly higher weights and differences for males between sexes and pieces (p ≤ 0.05) in the meat physicochemical composition. Water holding capacity (WRC), moisture and ash contents were influenced by sex. They were higher in males in the breast and drumstick and lightness (L*) and lipid content were higher in females (p ≤ 0.05). The breast meat presented greater lightness, moisture, ash and protein contents, while the drumstick showed a higher pH value, redness (a*) and lipid content, in both sexes (p ≤ 0.05). Regarding the nutritional properties, “Branca” meat revealed a good proportion of minerals and the female meat showed, in both pieces (p ≤ 0.05), significantly lower values for total saturated fatty acids (SFAs) and higher values for monounsaturated fatty acids (MUFAs). Breast meat was richer in n-3-PUFAs (C22:5n-3 and C22:6n-3) in both sexes (p ≤ 0.05). Considering the results obtained, it can be concluded that “Branca” breed meat is a healthy food characterized by a good general nutritional profile.

Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens

The physicochemical characteristics and flavor-related compounds of thigh meat derived from diverse Korean native chickens (KNC), namely Hanhyup No. 3 (HH3), Woorimatdag No 1 (WRMD 1), and Woorimatdag No 2 (WRMD 2), under fresh and frozen-thawed conditions were studied and compared with those of commercial broilers (CB). Regardless of the breed, KNC showed a higher (p < 0.05) percentage of linoleic and arachidonic acid. The highest proportion of docosahexaenoic acid was observed in WRMD 2. Despite having a higher collagen content, thigh meat derived from KNC maintained a similar texture profile in comparison to that of CB. The concentrations of most free amino acids (FAA), except for taurine, tryptophan, and carnosine, were higher in frozen-thawed meat than in fresh meat. Regarding volatile organic compounds (VOC), following freezing, the concentration of favorable VOCs increased in CB, but decreased in WRMD 1, suggesting a loss of pleasant flavor in frozen-thawed meat. This study indicated that changes in VOCs, including hydrocarbons (d-limonene, heptadecane, hexadecane, naphthalene, pentadecane, 3-methyl-, tridecane), esters (arsenous acid, tris(trimethylsilyl) ester, decanoic acid, ethyl ester, hexadecanoic acid, ethyl ester), alcohol (1-hexanol, 2-ethyl-), ketones (5,9-undecadien-2-one, 6,10-dimethyl-), and aldehydes (pentadecanal-, tetradecanal, tridecanal), may be a promising marker for distinguishing between fresh and frozen-thawed chicken thigh meat. These findings are of critical importance as preliminary data for developing high-quality chicken meat products.

Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness

We identified key metabolites reflecting microbial spoilage and differentiated unfrozen meat from frozen/thawed (FT) using 2D qNMR analysis. Unfrozen and FT chicken breasts were prepared, individually aerobically packaged, and stored for 16 days at 2 °C. Only volatile basic nitrogen (VBN) was significantly changed after 6 log CFU/g of total aerobic bacteria (p < 0.05). Extended storage resulted in an increase in organic acids, free amino acids, biogenic amines, and hypoxanthine and a decrease in N,N-dimethylglycine, inosine 5'-monophosphate, and proline. Acetic acid demonstrated the highest correlation with VBN (r = 0.97). Unfrozen and FT breast meat can be differentiated by uniform concentration of carnosine, β-alanine, and histidine levels, consistent changes in nucleotides by storage time, and changes in microbial metabolism patterns that are reflected by some free amino acids. Thus, NMR-based metabolomics can be used to evaluate chicken breast meat freshness and distinguish between unfrozen and FT meat.

Meat quality and flavor compounds of soft-boiled chickens: Effect of Chinese yellow-feathered chicken breed and slaughter age

The objective of this research was to investigate the effects of Mahuang and Tuer chickens, 2 representatives of the native chicken breed, and the slaughter age on meat quality and flavor compounds of soft-boiled chickens (SCs) in comparison to a commercial cross boiler. A total of 432 chicks were randomly allocated into the following groups: 817 groups raised for 55 d, and Mahuang and Tuer chickens raised for 60, 65, 70, and 75 days (d). After the completion of rearing period, the chickens were slaughtered, and 5 carcasses per group were randomly selected for SC manufacturing. Meat quality was determined based on product yield, pH, color, meat tenderness, and textural and sensorial attributes. The volatile compounds of chicken breast were identified by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the yellow-feathered chicken breed, especially Mahuang chicken, had a higher product yield, and lower shear force and sensorial scores than the cross broiler. The pH, L* and b* values in SC breast meat were not significantly influenced by breed (P > 0.05), while greater a* was observed in SC of yellow-feathered chickens compared to cross broilers. The slaughter age had a significant effect on the pH, color, shear force, and textural properties of SC (P < 0.05). The meat tenderness of SC was significantly decreased as the age of chicken increased from 65 d to 75 d (P < 0.05). The relatively young age of yellow-feathered chickens (60 d and 65 d) was rated to have a higher overall sensory score of SC (P < 0.05). A total of 65 organic volatile compounds were identified in SC, including 18 aldehydes, 16 alcohols, 10 ketones, 9 esters, 2 acids, 3 furans, 5 pyrazines, and 2 sulfur-containing compounds. Three chicken breeds were separately clustered in the plot of principal component analysis, indicating breed-specific flavor characteristics. Collectively, the present study provides valuable information for SC processing in terms of carcass selection of yellow-feathered chicken breeds and slaughter age.

The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents

The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those of commercial broilers. It was found that Ufipa chicken breast and thigh meat had a higher protein content (p<0.05) than broiler chicken meat, whereas the fat content was lower (p<0.01). The moisture content of thigh meat was lower in Ufipa chicken meat than in broiler chicken meat (p<0.05). Regarding meat color, broiler chickens had considerably higher L* and b* than Ufipa chickens in both the breast and the thigh meat, except for a* (p<0.01). Regarding water holding capacity, Ufipa chicken breast exhibited higher drip loss but lower thawing and cooking losses than broiler chicken (p<0.01). In contrast, its thigh meat had a much lower drip and thawing losses but higher cooking losses (p<0.01). The shear force of Ufipa chickens’ breasts and thighs was higher than that of broiler chickens (p<0.05), while the amount of total collagen in the thigh meat was higher than that of broiler chickens (p<0.05). Additionally, the inosine-5’-monophosphate (IMP) of Ufipa chicken breast and thigh meat was higher than that of broiler meat (p<0.05). The principal component analysis of meat quality traits provides a correlation between the proximate and physical-chemical prosperties of both breeds with some contrast. In conclusion, the present study provides information on healthy food with good-tasting Ufipa indigenous chickens, which offer a promising market due to consumers’ preferences.

Muscle oxidative stability, fatty acid and amino acid profiles, and carcass traits of broiler chickens in comparison to spent laying hens

This research compared muscle oxidative stability, meat composition, and carcass traits in commercial broilers and spent laying hens. At week 65 of age, 40 ISA Brown laying hens were randomly selected to create 10 replicate cages (4 birds per cage). Also, 60 day-old Ross chicks were equally divided into six replicates (10 chicks each). Broiler chickens had a higher dressing percentage than spent hens (P = 0.027), but a lower abdominal fat percentage (P = 0.009). Spent hens had higher level of malondialdehyde (MDA) in the breast muscles (P = 0.001). Meanwhile, the MDA levels in thigh muscles did not differ in both groups (P = 0.328). Broiler chickens showed greater concentrations of saturated fatty acids (palmitic and stearic) in the breast (P = 0.012 and 0.006, respectively) and thigh (P = 0.033 and 0.038, respectively) muscles as compared to spent hens. Meanwhile, broiler chickens had lower concentrations of palmitoleic, oleic and eicosapentaenoic in the breast muscles (P = 0.002, 0.004 and 0.001, respectively). Also, spent hens had greater concentrations of linoleic in the breast and thigh muscles (P = 0.018 and 0.035, respectively). When compared to broiler chickens, spent hens had greater essential amino acids (isoleucine, methionine and tyrosine) concentrations in the breast muscles (P = 0.002, 0.001 and 0.036, respectively). Finally, while broiler chickens had superior carcass traits, spent hens showed better meat composition (higher polyunsaturated fatty acids and essential amino acids). Furthermore, the oxidative stability of the breast muscles of spent hens was lower than that of broilers. Spent hens can be used as an attractive source of chicken meat if certain precautions are adopted.

Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets

The current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in nutritional value. For this purpose, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) assays were performed to check the potential antioxidant activity of chicken nuggets; microbial control, including total aerobic count and coliforms population, was performed for quality and safety purposes; and thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were performed to determine the oxidative stability of chicken nuggets. Different treatments were applied at different storage periods (0th, 7th, 14th and 21st day). The higher value of total aerobic count (5.09 ± 0.05 log CFU/g) and coliforms (3.91 ± 0.06 log CFU/g) were obtained for the uncoated samples, while the lower population was enumerated in the combination of sodium alginate (SA) and pomegranate peel powder (PPP). However, DPPH (64.65 ± 2.15%) and TPC (135.66 ± 3.07 GAE/100 g) values were higher in the coated chicken nuggets (SA (1.5%) and PPP (1.5%)) and lowest in the control samples. The higher value of TBARS (1.62 ± 0.03 MDA/kg) and POV (0.92 ± 0.03 meq peroxide/kg) were observed in the uncoated chicken nuggets. In the Hunter color system, L*, a*, and b* peak values were determined in the coated chicken nuggets with SA (1.5%) + PPP (1.5%) at the 21st day of storage. The uncoated chicken nuggets had different sensory characteristics (appearance, color, taste, texture, and overall acceptability) compared to the coated samples. Conclusively, coating based on the combination of SA (1.5%) and PPP (1.5%) increased the quality, safety, and nutritional properties of chicken nuggets.

Intestinal Microbiota Regulate Certain Meat Quality Parameters in Chicken

Growing evidence of intestinal microbiota-muscle axis provides a possibility to improve meat quality of broilers through regulating intestinal microbiota. Water-holding capacity is a crucial factor to evaluate the meat quality. High quality of water-holding capacity is usually described as a low drip-losing rate. This study aimed to explore the relationship between intestinal microbiota and water-holding capacity of muscle in broilers. According to our results, two native breeds of broilers (the Arbor Acres broilers and the Beijing-You broilers) exhibited remarkable differences in microbiota composition. However, the regular of gut bacteria compositions gradually became similar when the two breeds of broiler were raised in a same feeding environment. Therefore, this similar regular of intestinal microbiota induced similar water-holding capacity of the muscle from the two breeds. In subsequent fecal microbiota transplantation (FMT) experiments, the intestinal microbiota community of the Arbor Acres broilers was remodeling by oral gavage of bacterial suspension that was derived from the Beijing-You broilers. Then, not only body weight and abdominal fat rate were increased, but also drip loss of muscle was decreased in the Arbor Acres broilers. Additionally, muscle fiber diameter of biceps femoris muscle and expression of MyoD1 were notably enlarged. Muscle fiber diameter and related genes were deemed as important elements for water-holding capacity of muscle. Simultaneously, we screened typical intestinal bacteria in both the two native breeds of broilers by 16S rDNA sequencing. Lachnoclostridium was the only bacteria genus associated with drip-losing rate, meat fiber diameter, body weight, and abdominal fat rate.

Meat Quality Parameters, Sensory Properties and Consumer Acceptance of Chicken Meat from Dual-Purpose Crossbreeds Fed with Regional Faba Beans

Consumers’ concerns regarding the ethical and environmental practices of the current poultry production system have led to the search for an alternative production method. This study evaluated samples of three dual-purpose chicken crossbreeds: Vorwerkhuhn × Bresse Gauloise (VBG), Vorwerkhuhn × White Rock (VWR), and Bresse Gauloise × White Rock (BWR), fed with two variants of faba beans (vicin/convicin-rich and -poor: VC+ and VC−, respectively) and soybeans to examine whether the FB-based diets affected the meat quality of the crossbreeds. pH, color, water holding capacity, tenderness, nucleotide content and proximal composition were analyzed instrumentally, whereas sensory properties were identified by a trained panel and product acceptance was evaluated by frequent chicken consumers. Results showed that from instrumental measurements, the yellowness of the samples was affected by the type of feedstuff, whereas most other parameters were affected by the crossbreed, particularly color and nucleotide content. Sensory attributes, specifically, overall chicken aroma as well as firmness and crumbliness, were affected by an interaction of the feedstuff and crossbreed. Consumer preference did not show significant differences between samples. Overall, a faba-bean-based diet appeared to be a suitable alternative to a soybean-based diet on the crossbreeds VBG, VWR, and BWR when assessing the overall quality and taste of chicken breasts.

The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken

The objective of this study was to reveal the secrets of the unique meat characteristics of Beijing-you chicken (BJY) and to compare the difference of quality and flavor with Luhua chicken (LH) and Arbor Acres broiler (AA) at their typical market ages. The results showed the meat of BJY was richer in essential amino acids, arachidonic acid contents, inosine monophosphate (IMP), and guanosine monophosphate (GMP). The total fatty acid and unsaturated fatty acid contents of BJY chicken and LH chicken were lower than that of AA broilers, whereas the ratios of unsaturated fatty acids/saturated fatty acids (2.31) and polyunsaturated fatty acids/monounsaturated fatty acids (1.52) of BJY chicken were the highest. The electronic nose and SPME-GC/MS analysis confirmed the significant differences among these three chickens, and the variety and relative content of aldehydes might contribute to a richer flavor of BJY chicken. The meat characteristics of BJY were fully investigated and showed that BJY chicken might be favored among these three chicken breeds with the best flavor properties and the highest nutritional value. This study also provides an alternative way to identify BJY chicken from other chickens.

Assessing growth performance, morphometric traits, meat chemical composition and cholesterol content in four phenotypes of naked neck chicken

The present study was conducted to assess the growth performance, morphometric traits, muscle chemical composition and cholesterol content in four phenotypes of naked neck chicken (black, white-black, light brown and dark brown). A total of 320-day-old chicks, 80 from each phenotype, were randomly stratified into 20 replicates (16/replicate), according to a completely randomized design. The results showed higher final body weight, weight gain, and better FCR in both light brown and dark brown phenotypes whereas time of gains was found to be greater in dark brown phenotype. Keel length and shank circumference were greater in dark brown whereas wing spread was found to be higher in light brown phenotype. Drumstick circumference and body length did not show any significant differences (P > 0.05) across the phenotypes. Dry matter was found to be higher in white black, crude protein in black, white black and dark brown, moisture in light brown, and cholesterol content in black whereas ether extract and ash content were found to be greater in black and white black phenotypes. In conclusion, both light brown and dark brown phenotypes showed superior growth performance and morphometric traits. Similarly, from a health point of view, the dark brown and light brown phenotypes seem superior because their cholesterol content was low. Thus, it is strongly recommended that there should be a conscious effort to improve economically important traits of the light and dark brown birds to be used as dual-purpose slow growing chicken, especially in developing countries.

The Effect of Breed and Age on the Growth Performance, Carcass Traits and Metabolic Profile in Breast Muscle of Chinese Indigenous Chickens

Indigenous chickens possess desirable characteristics and account for considerable proportions of the total chicken production in China. The current study examined the growth performance, carcass characteristics and muscle metabolites among a crossbred broiler and two indigenous, yellow-feathered chickens (Mahuang and Tuer) with different ages (60 and 75 days). Results indicated that the crossbred broiler had better feed efficiency, higher breast and thigh muscle yield, as well as a lower abdominal fat percentage than Mahuang and Tuer chickens (p < 0.05). Gas chromatography–mass spectrometry-based metabolomics and multivariate analysis revealed sugars, amino acids and organic acids were the predominant metabolites that differed among the three chicken breeds. Growth performance and carcass traits of yellow-feathered chickens exhibited significant differences with the extension of the feeding period (p < 0.05). Moreover, differential metabolites reflected altered aminoacyl-tRNA biosynthesis, ATP-binding cassette transporters, pantothenate and CoA biosynthesis, as well as glutathione metabolism in yellow-feathered chickens affected by age. Collectively, this study contributes to a deeper understanding of the production efficiency and chemical composition of precursor flavor in Chinese indigenous, yellow-feathered chicken.

The Effect of Korean Native Chicken Breed Information on Consumer Sensory Evaluation and Purchase Behavior

This study examined how chicken breed affects consumer behavior. The breeds evaluated were a Korean native chicken (KNC) and a commercial broiler (CB). Consumer behavior was measured by evaluating sensory attributes (taste, odor, and texture) and purchase behaviors [satisfaction, purchase intention, and willingness to pay (WTP)]. The sensory evaluation was conducted using healthy Korean consumers (n=100). The chicken was cooked in baeksuk (Korean traditional chicken soup), which is a seasonal summer health food in Korea. The participants evaluated sensory attributes and purchase behaviors between blinded samples of baeksuk (CB) and unblinded samples of baeksuk (KNC). The sensory evaluation involved chicken breasts and legs. The participants considered KNC as having a more umami taste, a chewier and juicer texture, and a less metallic odor than CB. Moreover, when participants were given KNC breed information, they expressed higher satisfaction, purchase intention, and WTP. The results of this study contribute to consumer behavior literature by revealing the effects of breed information on consumer sensory perceptions and purchase behaviors. Furthermore, the findings provide evidence that branding KNC is one way to increase its demand and low market share while contributing to sustainable consumption.

Revealing Pathways Associated with Feed Efficiency and Meat Quality Traits in Slow-Growing Chickens

Simple Summary

Korat is a new chicken breed with high-protein meat, low fat, and low purine content. However, the effects of improving the breed’s feed efficiency, which would enhance production, on meat quality are unknown. Hence, understanding the genetic architecture underlying feed efficiency and meat quality traits in chicken offers new opportunities toward genetic improvement. Through a weighted gene co-expression network analysis on Korat chickens, the presented results provide new information on the molecular pathways that play important roles in FE and meat quality that could help achieve the optimum feed efficiency while maintaining meat quality in Korat chickens.

Abstract

Here, molecular pathways and genes involved in the feed efficiency (FE) and thigh-meat quality of slow-growing Korat chickens were investigated. Individual feed intake values and body weights were collected weekly to the calculate feed conversion ratios (FCR) and residual feed intake. The biochemical composition and meat quality parameters were also measured. On the basis of extreme FCR values at 10 weeks of age, 9 and 12 birds from the high and the low FCR groups, respectively, were selected, and their transcriptomes were investigated using the 8 × 60 K Agilent chicken microarray. A weighted gene co-expression network analysis was performed to determine the correlations between co-expressed gene modules and FE, thigh-meat quality, or both. Groups of birds with different FE values also had different nucleotide, lipid, and protein contents in their thigh muscles. In total, 38 modules of co-expressed genes were identified, and 12 were correlated with FE and some meat quality traits. A functional analysis highlighted several enriched functions, such as biological processes, metabolic processes, nucleotide metabolism, and immune responses. Several molecular factors were involved in the interactions between FE and meat quality, including the assembly competence domain, baculoviral IAP repeat containing 5, cytochrome c oxidase assembly factor 3, and myosin light chain 9 genes.

Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang

Sodium chloride (NaCl) replacement with calcium chloride (CaCl₂) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl₂ at 0%, 25%, 50%, 75%, and 100% at 4±2°C for 20 h. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100°C and retorting at 121°C, 1.5 kgf/cm² for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl₂ within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl₂ at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.

Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages

This study examined biochemical components, fatty acids, antioxidant dipeptides, and muscle fiber density of breast and thigh muscles from Korean new native chicken strains (A and B) at two slaughter ages, compared with white semi-broiler (W) or broilers. The pH values were different by chicken breed. The new native strains had the lowest fat content in the breast at 12 wk (p<0.05). Regardless of the muscles, A and B at 12 wk had higher levels of arachidonic acid (ARA; C20:4), docosahexaenoic acid (DHA; C22:6), and nervonic acid (C24:1) than broilers (p<0.05). A similar result was observed for the polyunsaturated fatty acids (PUFAs) and polyunsaturated and saturated fatty acids ratio (P/S) content in the breast. Irrespective of the muscles, A and B enriched with omega-3 fatty acids had a lower ω-6/ω-3 PUFA ratio than broilers (p<0.05) at 12 wk. Of the antioxidant di-peptides, the anserine contents were highest in A and B than in the W or broilers (p<0.05), regardless of the muscles and slaughter ages. Furthermore, the breast meat from A and B contained a higher muscle fiber density for both slaughter ages than the W and broilers (p<0.05). Based on these findings, even if the commercial birds (broilers or W) are raised under the similar environmental conditions as A and B, the new native chicken strains have distinct meat quality attributes, particularly higher ARA and DHA levels, lower ω-6/ω-3 PUFA ratio, and higher anserine contents.

Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds

The purpose of this study was to use ¹H nuclear magnetic resonance (¹H NMR) to quantify taste-active and bioactive compounds in chicken breasts and thighs from Korean native chicken (KNC) [newly developed KNCs (KNC-A, -C, and -D) and commercial KNC-H] and white-semi broiler (WSB) used in Samgye. Further, each breed was differentiated using multivariate analyses, including a machine learning algorithm designed to use metabolic information from each type of chicken obtained using ¹H-¹³C heteronuclear single quantum coherence (2D NMR). Breast meat from KNC-D chickens were superior to those of conventional KNC-H and WSB chickens in terms of both taste-active and bioactive compounds. In the multivariate analysis, meat portions (breast and thigh) and chicken breeds (KNCs and WSB) could be clearly distinguished based on the outcomes of the principal component analysis and partial least square-discriminant analysis (R²=0.945; Q²=0.901). Based on this, we determined the receiver operating characteristic (ROC) curve for each of these components. AUC analysis identified 10 features which could be consistently applied to distinguish between all KNCs and WSB chickens in both breast (0.988) and thigh (1.000) meat without error. Here, both ¹H NMR and 2D NMR could successfully quantify various target metabolites which could be used to distinguish between different chicken breeds based on their metabolic profile.

The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat

Objective

This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens.

Methods

The feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual residual feed intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity [WHC], drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier transform infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III, and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and principal component analysis to classify thigh meat samples into LRFI and HRFI KR chickens.

Results

The physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5).

Conclusion

The thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI.

Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction

The taste-active and nutritional components of Thai native, broilers, black-boned, and spent hen chickens were analyzed. The amounts of tasty amino acids especially glutamic acid were the highest in Thai native chicken. The black-boned chicken had the highest arginine content, related to the least amount of consumer satisfaction. Concerning nutritional quality, choline, and taurine were deemed important for brain function. The black-boned chicken showed the highest choline and taurine contents, unlike that of the spent hens. In contrast, broilers presented the highest betaine content, which might be attributed to their lipid metabolism. L-carnitine content was abundant in black-boned and Thai native chickens. Moreover, the amounts of essential amino acids were high in Thai native chicken. In conclusion, black-boned chicken proved to be an excellent nutritional source for health-conscience consumers, whereas the Thai native chickens were flavourful and delicious.

Potential of 2D qNMR spectroscopy for distinguishing chicken breeds based on the metabolic differences

Two-dimensional quantitative NMR spectroscopy (2D qNMR) was set up and multivariate analyses were performed on metabolites obtained from breast meat extracts of broilers and four native chicken (KNC) strains. It can accurately identify more metabolites than 1D ¹H NMR via separation of peak overlap by dimensional expansion with good linearity, but has a problem of numerical quantification; Complementation of 1D and 2D qNMR is necessary. Among breeds, KNC-D had higher amounts of free amino acids, sugars, and bioactive compounds than others. Noticeable differences between KNCs and broilers were observed; KNCs contained higher amounts of inosine 5'-monophosphate, α-glucose, anserine, and lactic acid, and lower amounts of free amino acids and their derivatives. The 2D qNMR combined with multivariate analyses distinguished the breast meat of KNCs from broilers but showed similarities among KNCs. Also, 2D qNMR may provide fast metabolomics information compared to conventional analysis.

Meat Quality Parameters and Sensory Properties of One High-Performing and Two Local Chicken Breeds Fed with Vicia faba

The current practices of the poultry industry have raised concerns among consumers. Among these is the culling of day-old male chicks of laying hybrids; a suitable alternative for this could be the use of dual-purpose breeds where both sexes are used. Another practice that causes concern is the import of large quantities of soybeans for feedstuff production. Substitutes for these soybean-based products are regional protein crops, such as faba beans (Vicia faba L.; FBs). The objective of this study was to test the suitability of FB as a locally produced soybean meal replacement for two local dual-purpose chicken breeds and one high-performing layer line. The breast and leg meat of male Bresse Gauloise (BG), Vorwerkhuhn (VH), and White Rock (WR) animals was evaluated for different meat quality parameters: pH, color, water holding capacity, and tenderness. Sensory properties of the samples were evaluated by a trained panel with a conventional descriptive analysis. Results show different effects of FB diets on meat quality parameters in the different breeds. The attributes mostly affected by the diet are related to aroma, flavor, and texture, particularly in VH and WR. Overall, faba beans appear to be an acceptable dietary protein source for rearing these breeds for meat production.

Effect of the application of an edible film with turmeric (Curcuma longa L.) on the oxidative stability of meat

The aim of this study was to develop an edible alginate-based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, structural, and antioxidant properties. Meat samples with and without EFT were stored at 4°C and analyzed at 2-day intervals. The meat samples with EFT showed significant differences (p < .05) in color (CIE L*a*b*) and exhibited lower TBARS values compared with those without EFT. The addition of turmeric in the film, besides affecting its physicochemical and structural properties, contributed an important antioxidant effect for the meat.

Effect of Alternative Protein Feeds on the Content of Selected Endogenous Bioactive and Flavour-Related Compounds in Chicken Breast Meat

Currently, soybean meal constitutes the main protein source for poultry production. However, the environmental and social issues related to soybean production are calling for more sustainable protein sources that can offset soybean requirements in animal production. Hermetia illucens larvae and the microalga spirulina (Arthrospira platensis) have proven to be effective alternatives to soybean meal for poultry production. In this study, the effect of 100% replacement of soy with partially defatted Hermetia illucens larvae and spirulina on the contents of selected endogenous bioactive (anserine, creatine and carnosine) and flavour-related (inosine and inosine-5´-monophosphate, IMP) compounds in chicken breast meat was evaluated. The results showed that the spirulina-based diet lowered the levels of anserine, carnosine and creatine compared to the control diet (3.3 vs. 4.1 mg/g, 0.15 vs. 0.72 mg/g and 1.49 vs. 2.49 mg/g, respectively) while IMP levels tended to be higher in spirulina-fed samples. Compared to the control group, Hermetia illucens-fed samples showed a lower content of bioactive peptides (anserine: 3.6 vs. 4.1 mg/g; carnosine: 0.39 vs. 0.72 mg/g; creatine: 2.03 vs. 2.49 mg/g), albeit to a lesser extent than the spirulina treatment group.

Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

The influence of temperature-time combinations on non-volatile compound and taste traits of beef semitendinosus muscles tested by the electronic tongue was studied. Single-stage sous-vide at 60 and 70 °C (6 and 12 h), and two-stage sous-vide that sequentially cooked at 45 °C (3 h) and 60 °C (either 3 or 9 h) were compared with traditional cooking at 70 °C (30 min). Umami was better explained in the given model of partial least squares regression than astringency, sourness, saltiness, bitterness, and richness. Sous-vide at 70 °C for 12 h characterized the most umami, likely adenosine-5'-monophosphate (AMP) and guanosine-5'-monophosphate (GMP) as significant contributors. Two-stage sous-vide projected higher histidine, leucine, inosine, and hypoxanthine with the astringent and sour taste significant after 6 and 12 h cooking, respectively. Equivalent umami concentration (EUC) between umami amino acids and umami nucleotides showed a strong relationship to umami taste assessed by the electronic tongue.

Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef semitendinosus. The identification was based on the taste-enhancing synergism between umami compounds 5’-nucleotides (IMP, GMP, AMP, inosine, and hypoxanthine) and free amino acids (glutamic and aspartic acid) using the estimation of equivalent umami concentration (EUC) and electronic tongue system. Sous-vide cooked at 60 and 70 °C for 6 and 12 h and cooked using the conventional method at 70 °C for 30 min (as control) were compared. The temperature had a significant effect on 5’-nucleotides, but aspartic and glutamic acid were not influenced by any treatments applied. Sous-vide cooked at 60 °C tended to have higher inosine and hypoxanthine. Meanwhile, desirable 5’-nucleotides IMP, AMP, and GMP were more intensified at the temperature of 70 °C. The principal component analysis predicted a good correlation between EUC and the electronic tongue, with sous-vide at 70 °C for 12 h presenting the most umami. Therefore, the electronic tongue system is a useful tool in food processing, particularly in determining complex sensory properties such as umami, which cannot be evaluated objectively.

Effects of Adding Phytase from Aspergillus niger to a Low Phosphorus Diet on Growth Performance, Tibia Characteristics, Phosphorus Excretion, and Meat Quality of Broilers 35 days after hatching

This study was designed to determine the effect of phytase extracted from Aspergillus niger (Natuphos^® E) on growth performance, bone mineralization, phosphorous excretion, and meat quality parameters in broilers fed available phosphorous (aP)-deficient diet. In total, 810 one-day-old Indian River broilers were randomly allotted into one of three dietary treatments, with six replicates per treatment. The three dietary treatments were 1) control group (CON: basal diet with sufficient aP), 2) low phytase (LPY: available phosphorus-deficient diet supplemented with 0.01% phytase), and 3) high phytase (HPY: available phosphorus-deficient diet supplemented with 0.02% phytase). Average daily gain and, feed intake, and feed conversion ratio were measured for 35 days. Excreta were collected from each pen on day 35. One broiler from each cage was euthanized to collect visceral organs and tibia samples. Broiler chickens fed LPY and HPY showed improved (P<0.05) growth performance compared to broilers fed CON on day 35. The tibia length of HPY-fed broilers was more than those of broilers fed other diets on day 35 (P<0.05). However, tibia calcium and phosphorous contents in LPY-fed broilers was higher (P<0.05) than in CON and HPY-fed broilers. Tibia length and calcium and phosphorous content showed a positive correlation (P<0.05) with the weight gain of broilers on day 35. Phosphorous level in the excreta of LPY- and HPY-fed broilers was lesser than those of CON broilers on day 35 (P<0.05). Furthermore, HPY-fed broilers showed lower (P<0.05) phosphorous content in the excreta than LPY-fed broilers. LPY- and HPY-fed broilers showed higher (P<0.05) liver weight than the CON broilers. In conclusion, broilers fed aP-deficient diet supplemented with phytase from Aspergillus excreted less phosphorus, which enhanced growth performance and tibia development from time of hatching to day 35 post-hatching.

Effect of genotypes on macronutrients and antioxidant capacity of chicken breast meat

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.

Carcass and meat quality of crossbreds of Thai indigenous chickens and Rhode Island Red layer chickens as compared with the purebreds and with broilers

Context In order to maintain the availability of meat from indigenous chicken types in remote Asian regions with their special meat quality, novel ways of increasing efficiency are needed. One way could consist of crossbreeding with layer type chickens that are genetically quite distant from indigenous breeds. Aim The three hypotheses tested were as follows: that the meat quality of indigenous chickens differs from that of broilers; that the meat quality of male layer chickens resembles that of indigenous chickens rather than that of broilers; and that crossbreds of indigenous chickens and layer types overall are superior to the respective purebreds. Methods We studied carcass and meat quality of crossbreds of Thai indigenous Pradu Hang Dam (PD) and Rhode Island Red (RR) layers, and compared them with the corresponding purebreds and a commercial broiler type (Ross) in a complete randomised design. Chickens were reared in 4 × 5 pens with 10 chickens each for 120 days (Ross: 45 days). Key results The crossbreds were superior to PD and RR in body and carcass weight, as well as breast meat percentage, but in Ross the latter was 1.7 times higher. The Ross meat was lighter, more yellow and less red and had a higher intramuscular fat content and drip loss and a lower thawing loss and shear force than that of the three other types. Nucleotide content was either similar in all chicken types or lower in Ross meat. Ross meat was more susceptible to lipid oxidation than that of the three other types although the Ross muscles lipids contained less polyunsaturated fatty acids. Conclusion Considering the better carcass yield and breast meat proportion, crossbreeding of indigenous chickens with a layer breed likely is be economically advantageous. Implications Overall, fattening of crossbreds turned out to be a valid alternative to improve fattening systems and to preserve the specific meat quality of indigenous chickens.

Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage

The objective of this study was to investigate the effects of rigor state on physicochemical characteristics and the oxidative stability of chicken leg and breast muscles as a function of freezing time. Breast and leg muscles were excised from 24 broiler chickens at 30 min or 1.5 h postmortem (PM), frozen overnight at - 75 °C immediately, and then stored at - 20 °C for 90 days to measure the meat quality traits. Results showed that longer freezing led to deterioration of meat quality with higher deterioration for post-rigor frozen muscles. Pre-rigor frozen muscles had higher pH, water holding capacity (around 90%), and sarcomere length with a lower thaw and cook loss than post-rigor frozen muscles. The Warner-Bartzler shear force (WBSF) values for chicken leg and breast muscles were insignificant (except pre-rigor leg muscles which had significantly higher WBSF value only at 90th day of storage). The lightness (L*) value increased significantly with increasing storage for all samples. Post-rigor muscles had significantly higher TBARS values (0.62 mg MDA/kg) than the pre-rigor muscles. The leg muscles had better physicochemical characteristics compared to breast muscles, except for the cook loss. Therefore, immediate freezing (prior to onset of rigor) could be an effective way to minimize the quality deterioration of frozen chicken muscles.

Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens

Objective

The aim of this study was to compare the quality characteristics of retorted Samgyetang (Korean ginseng chicken soup) made from white semi-broilers (WSB; Ross× Hyline white, 3 weeks old), commercial broilers (CB; Ross, 4 weeks old), Korean native chickens (KNC; Hanhyup-3-ho, 12 weeks old) and old laying hens (OLH; Hyline white, 72 weeks old) and to explore the possibility of using the carcasses of KNCs and OLHs as raw material for product diversification.

Methods

Raw and cooked meat quality, fatty acid composition and consumer acceptance were analyzed.

Results

Among the chicken breeds, OLH and KNC showed a higher shear force value than WSB and CB due to high insoluble collagen contents. However, the meat of KNC was more tender than that of OLH. The meat of OLH was characterized by the lowest moisture content and highest crude fat content. The meat of KNC was characterized by a higher proportion of saturated fatty acids, α-linolenic acid and arachidonic acid than that of OLH. The meat of OLH showed the highest content of unsaturated fatty acid, particularly linoleic acid, in its thigh meat. Electronic nose readings revealed that the meat aroma pattern was clearly different across breeds. OLH had the lowest overall acceptance score, while no differences were found in flavor, texture, juiciness and appearance among WSB, CB, and KNC.

Conclusion

KNC shows potential as raw material for Samgyetang, while additional preprocessing methods, such as tenderization and fat removal, are required for the utilization of OLH as raw material for retorted Samgyetang.

Comparison of antioxidant compounds in pig meat from Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig before and after cooking

This study aimed to evaluate and compare the antioxidant compounds of raw and cooked Longissimus lumborum muscles from Suino Nero Lucano (SNL) and a modern crossbred (CG) pig. Vitamin E, phenols, histidine-containing peptides, and superoxide dismutase (SOD) activity have been detected in the raw and cooked meat of both genetic types. Cooking process decreased the content of all considered antioxidant compounds (P < 0.05). The antioxidant compounds of meat were significantly influenced by genetic type (P < 0.001). Autochthonous SNL raw and cooked meat showed a higher endogenous antioxidants content (P < 0.001) and SOD activity (P < 0.02) compared to CG meat. The results of this research highlighted that the pig meat, in particular autochthonous pig meat, showed good concentrations of endogenous antioxidant compounds that could confer functional properties to the product.