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Munyaneza JP, Kim M, Cho E, Jang A, Choo HJ, Lee JH. Association of single-nucleotide polymorphisms in dual specificity phosphatase 8 and insulin-like growth factor 2 genes with inosine-5'-monophosphate, inosine, and hypoxanthine contents in chickens. Anim Biosci 2023; 36:1357-1366. [PMID: 37402464 PMCID: PMC10472161 DOI: 10.5713/ab.23.0080] [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: 03/08/2023] [Revised: 04/21/2023] [Accepted: 05/22/2023] [Indexed: 07/06/2023] Open
Abstract
OBJECTIVE This study aimed to identify the single-nucleotide polymorphisms (SNPs) in the dual-specificity phosphatase 8 (DUSP8) and insulin-like growth factor 2 (IGF2) genes and to explore their effects on inosine-5'-monophosphate (IMP), inosine, and hypoxanthine contents in Korean native chicken -red-brown line (KNC-R Line). METHODS A total sample of 284 (males, n = 127; females n = 157) and 230 (males, n = 106; females, n = 124) aged of 10 weeks old KNC-R line was used for genotyping of DUSP8 and IGF2 genes, respectively. One SNP (rs313443014 C>T) in DUSP8 gene and two SNPs (rs315806609A/G and rs313810945T/C) in IGF2 gene were used for genotyping by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and KASP methods, respectively. The Two-way analysis of variance of the R program was used to associate DUSP8 and IGF2 genotypes with nucleotide contents in KNC-R chickens. RESULTS The DUSP8 (rs313443014 C>T) was polymorphic in KNC-R line and showed three genotypes: CC, CT, and TT. The IGF2 gene (rs315806609A/G and rs313810945T/C) was also polymorphic and had three genotypes per SNP, including GG, AG, and AA for the SNP rs315806609A/G and genotypes: CC, CT, and TT for the SNP rs313810945T/C. Association resulted into a strong significant association (p<0.01) with IMP, inosine, and hypoxanthine. Moreover, the significant effect of sex (p<0.05) on nucleotide content was also observed. CONCLUSION The SNPs in the DUSP8 and IGF2 genes might be used as genetic markers in the selection and production of chickens with highly flavored meat.
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Affiliation(s)
- Jean Pierre Munyaneza
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134,
Korea
| | - Minjun Kim
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134,
Korea
| | - Eunjin Cho
- Department of Bio-AI Convergence, Chungnam National University, Daejeon 34134,
Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341,
Korea
| | - Hyo Jun Choo
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342,
Korea
| | - Jun Heon Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134,
Korea
- Department of Bio-AI Convergence, Chungnam National University, Daejeon 34134,
Korea
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Tan C, Selamat J, Jambari NN, Sukor R, Murugesu S, Muhamad A, Khatib A. 1H nuclear magnetic resonance-based metabolomics study of serum and pectoralis major for different commercial chicken breeds. Food Sci Nutr 2023; 11:2106-2117. [PMID: 37181311 PMCID: PMC10171504 DOI: 10.1002/fsn3.2968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 06/25/2022] [Accepted: 06/28/2022] [Indexed: 05/16/2023] Open
Abstract
This study aimed to characterize the metabolic composition of four types of commercially available chicken breeds [village chicken, colored broiler (Hubbard), broiler (Cobb), and spent layers (Dekalb)] by 1H NMR coupling and discriminate them using multivariate analysis. Five chickens were collected for each chicken breed based on the marketing age from the respective commercial farms. The orthogonal partial least squares discriminant analysis (OPLS-DA) results showed an obvious separation of local village chickens from the other breeds based on the metabolites present in their serum and meat (pectoralis major). The cumulative values of Q 2, R 2 X, and R 2 Y of the OPLS-DA model for chicken serum were 0.722, 0.877, and 0.841. For the pectoralis major muscle, the cumulative values of Q 2, R 2 X, and R 2 Y of the OPLS-DA model were reported as 0.684, 0.781, and 0.786, respectively. The quality of both OPLS-DA models was accepted by the cumulative values of Q 2 ≥ 0.5 and R 2 ≥ 0.65. The 1H NMR result with multivariate analysis has successfully distinguished local village chicken from the other three commercial chicken breeds based on serum and pectoralis major muscle. Nonetheless, colored broiler (Hubbard) was not distinguished from broiler (Cobb) and spent layers (Dekalb) in serum and pectoralis major, respectively. The OPLS-DA assessment in this study identified 19 and 15 potential metabolites for discriminating different chicken breeds in serum and pectoralis major muscle, respectively. Some of the prominent metabolites identified include amino acids (betaine, glycine, glutamine, guanidoacetate, phenylalanine, and valine), nucleotides (IMP and NAD+), organic acids (lactate, malate, and succinate), peptide (anserine), and sugar alcohol (myo-inositol).
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Affiliation(s)
- Chengkeng Tan
- Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food SecurityUniversiti Putra Malaysia (UPM)SerdangMalaysia
- National Public Health LaboratoryMinistry of Health MalaysiaSungai BulohMalaysia
| | - Jinap Selamat
- Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food SecurityUniversiti Putra Malaysia (UPM)SerdangMalaysia
- Department of Food Science, Faculty of Food Science and TechnologyUniversiti Putra Malaysia (UPM)SerdangMalaysia
| | - Nuzul Noorahya Jambari
- Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food SecurityUniversiti Putra Malaysia (UPM)SerdangMalaysia
- Department of Food Science, Faculty of Food Science and TechnologyUniversiti Putra Malaysia (UPM)SerdangMalaysia
| | - Rashidah Sukor
- Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food SecurityUniversiti Putra Malaysia (UPM)SerdangMalaysia
- Department of Food Science, Faculty of Food Science and TechnologyUniversiti Putra Malaysia (UPM)SerdangMalaysia
| | - Suganya Murugesu
- Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food SecurityUniversiti Putra Malaysia (UPM)SerdangMalaysia
| | - Azira Muhamad
- Malaysia Genome InstituteNational Institutes of Biotechnology Malaysia (NIBM)KajangMalaysia
| | - Alfi Khatib
- Department of Pharmaceutical Chemistry, Faculty of PharmacyInternational Islamic University MalaysiaKuantanMalaysia
- Faculty of PharmacyAirlangga UniversitySurabayaIndonesia
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Katemala S, Molee A, Thumanu K, Yongsawatdigul J. Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens. Poult Sci 2023; 102:102754. [PMID: 37276701 PMCID: PMC10276146 DOI: 10.1016/j.psj.2023.102754] [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: 01/07/2023] [Revised: 04/17/2023] [Accepted: 04/23/2023] [Indexed: 06/07/2023] Open
Abstract
This study determined the effect of water bath cooking (70°C and 90°C for 40 min) and the extreme heat treatment by an autoclave (121°C for 40 min) on the quality of breast meat of a fast-growing chicken, commercial broiler (CB), and slow-growing chickens, Korat chicken (KC), and Thai native chicken (NC) (Leung Hang Khao), by vibrational spectroscopic techniques, including synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy and Fourier transform Raman (FT-Raman) spectroscopy. Taste-enhancing compounds, including inosine-5'-monophosphate (IMP) and guanosine-5'-monophosphate (GMP), were better retained in cooked KC and NC meats than in cooked CB meat (P < 0.05). The high heat treatment at 121°C depleted the amount of insoluble collagen in all breeds (P < 0.05). Shear force values of slow-growing chicken meat were not affected by high heating temperatures (P > 0.05). In addition, the high heat treatment increased protein carbonyl (P < 0.05), while no effect on in vitro protein digestibility (P > 0.05). SR-FTIR microspectroscopy performed better in differentiating the meat quality of different chicken breeds, whereas FT-Raman spectroscopy clearly revealed differences in meat qualities induced by heating temperature. Based on principal component analysis (PCA), distinct characteristics of chicken meat cooked at 70°C were high water-holding capacity, lightness (L*), moisture content, and predominant α-helix structure, correlating with Raman spectra at 3,217 cm-1 (O-H stretching of water) and 1,651 cm-1 (amide I; α-helix). The high heating temperature at 90°C and 121°C exposed protein structure to a greater extent, as evidenced by an increase in β-sheets, which was well correlated with the Raman spectra at 2,968 and 2,893 cm-1 (C-H stretching), tryptophan (880 cm-1), tyrosine (858 cm-1), and 1,042, 1,020, and 990 cm-1 (C-C stretching; β-sheet). SR-FTIR and FT-Raman spectroscopy show potential for differentiation of chicken meat quality with respect to breeds and cooking temperatures. The marked differences in wavenumbers would be beneficial as markers for determining the quality of cooked meats from slow- and fast-growing chickens.
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Affiliation(s)
- Sasikan Katemala
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Amonrat Molee
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute, 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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Kasperek K, Drabik K, Sofińska-Chmiel W, Karwowska M, Zięba G, Batkowska J. The sex impact on the technological and chemical characteristics of meat derived from the Polish native chicken breed. Sci Rep 2023; 13:6525. [PMID: 37085542 PMCID: PMC10121674 DOI: 10.1038/s41598-023-33430-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 04/12/2023] [Indexed: 04/23/2023] Open
Abstract
The aim of the study was to evaluate the birds' sex as well as the caponisation influence on the technological traits of obtained meat, fatty acids profile as well as main chemical compounds distribution. In this study, 40 hens, roosters and green-legged partridge capons each were used (4 replications each). At 24 weeks of age, 2 birds from each replication subgroup were selected and slaughtered. During dissection analysis, pectoral and femoral muscles were sampled. Acidity, colour, tenderness, water holding capacity, drip and cooking loss were determined in the obtained material. The fatty acid profile of the meat was also determined, as well as the distribution of components in the pressed meat samples using FTIR spectroscopy. Statistically significant differences in the colour lightness index (L*) of the breast muscles were recorded, with cockerel meat being the darkest and capon meat the lightest. The greatest natural water loss was recorded in the hens' pectoral muscle; cooking loss was also the greatest in these samples. Roosters showed significantly the lowest content of monounsaturated fatty acids, at the same time the highest proportion of the n3 fatty acids group was found in capons. Irrespective of muscle, meat from roosters showed the highest susceptibility to oxidation (PI index). The variation in the chemical composition of the meat was confirmed by FTIR mapping.
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Affiliation(s)
- Kornel Kasperek
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950, Lublin, Poland
| | - Kamil Drabik
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950, Lublin, Poland
| | - Weronika Sofińska-Chmiel
- Analytical Laboratory, Institute of Chemical Sciences, Faculty of Chemistry, Maria Curie Skłodowska University, 3 Maria Curie Skłodowska Sq., 20-031, Lublin, Poland
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 8 Skromna St., 20-704, Lublin, Poland
| | - Grzegorz Zięba
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950, Lublin, Poland
| | - Justyna Batkowska
- Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950, Lublin, Poland.
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Nutritional quality of meat from hen fed diet with full-fat black soldier fly (Hermetia illucens) larvae meal as a substitute to fish meal. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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Effect of Hop β-Acids Extract Supplementation on the Volatile Compound Profile of Roasted Chicken Meat. Processes (Basel) 2023. [DOI: 10.3390/pr11010153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
The increased interest in greener sources of antioxidants has spurred the research on natural alternatives to enhance poultry production. This study aimed to investigate the effects of natural antioxidant extracts’ (hop β-acids extract) diet supplementation at different concentrations (0, 30, 60, and 120 mg kg−1) on the volatile compound profile of roasted chicken meat. A method based on headspace solid-phase micro-extraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) was optimized by response surface design to extract the volatile compounds. The optimum extraction conditions were 80 °C and 45 min. A total of 95 volatile compounds were identified in roasted chicken meat, especially aldehydes, alkanes, alcohols, esters, and pyrazines. Principal component analysis (PCA) separated the samples as a function of β-acid supplementation, indicating that increased levels of supplementation lead to distinct volatile profiles in roasted chicken meat. Aldehydes such as octanal and hexanal (8.94% and 17.63%, respectively, for 30 mg kg−1 treatment) played an important role in distinguishing the samples. Those compounds are the main oxidation products of unsaturated fatty acids, which are possibly protected by the antioxidant properties of hop β-acid extracts. Some other compounds with odoriferous importance detected for this level of supplementation were: 2,6-dimethyl pyrazine (5.12%), 2-pentylfuran (2.94%), and 1-octen-3-ol (1.88%). This study significantly contributes to the elucidation of the impact of hops β-acids supplementation in the chicken meat aroma profile, opening new venues for its potential application.
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Data Mining as a Tool to Infer Chicken Carcass and Meat Cut Quality from Autochthonous Genotypes. Animals (Basel) 2022; 12:ani12192702. [PMID: 36230442 PMCID: PMC9559234 DOI: 10.3390/ani12192702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/26/2022] [Accepted: 10/05/2022] [Indexed: 11/29/2022] Open
Abstract
The present research aims to develop a carcass quality characterization methodology for minority chicken populations. The clustering patterns described across local chicken genotypes by the meat cuts from the carcass were evaluated via a comprehensive meta-analysis of ninety-one research documents published over the last 20 years. These documents characterized the meat quality of native chicken breeds. After the evaluation of their contents, thirty-nine variables were identified. Variables were sorted into eight clusters as follows; weight-related traits, water-holding capacity, colour-related traits, histological properties, texture-related traits, pH, content of flavour-related nucleotides, and gross nutrients. Multicollinearity analyses (VIF ≤ 5) were run to discard redundancies. Chicken sex, firmness, chewiness, L* meat 72 h post-mortem, a* meat 72 h post-mortem, b* meat 72 h post-mortem, and pH 72 h post-mortem were deemed redundant and discarded from the study. Data-mining chi-squared automatic interaction detection (CHAID)-based algorithms were used to develop a decision-tree-validated tool. Certain variables such as carcass/cut weight, pH, carcass yield, slaughter age, protein, cold weight, and L* meat reported a high explanatory potential. These outcomes act as a reference guide to be followed when designing studies of carcass quality-related traits in local native breeds and market commercialization strategies.
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Barido FH, Kim HJ, Shin DJ, Kwon JS, Kim HJ, Kim D, Choo HJ, Nam KC, Jo C, Lee JH, Lee SK, Jang A. Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens. Foods 2022; 11:foods11193006. [PMID: 36230082 PMCID: PMC9563284 DOI: 10.3390/foods11193006] [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: 07/23/2022] [Revised: 08/27/2022] [Accepted: 09/16/2022] [Indexed: 11/23/2022] Open
Abstract
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.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hye-Jin Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Dong-Jin Shin
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Ji-Seon Kwon
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hee-Jin Kim
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Dongwook Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Hyo-Jun Choo
- Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Jun-Heon Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Sung-Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
- Correspondence:
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González Ariza A, Navas González FJ, Arando Arbulu A, León Jurado JM, Delgado Bermejo JV, Camacho Vallejo ME. Variability of Meat and Carcass Quality from Worldwide Native Chicken Breeds. Foods 2022; 11:foods11121700. [PMID: 35741898 PMCID: PMC9223061 DOI: 10.3390/foods11121700] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/02/2022] [Accepted: 06/06/2022] [Indexed: 02/01/2023] Open
Abstract
The present research aimed to determine the differential clustering patterns of carcass and meat quality traits in local chicken breeds from around the world and to develop a method to productively characterize minority bird populations. For this, a comprehensive meta-analysis of 91 research documents that dealt with the study of chicken local breeds through the last 20 years was performed. Thirty-nine traits were sorted into the following clusters: weight-related traits, histological properties, pH, color traits, water-holding capacity, texture-related traits, flavor content-related nucleotides, and gross nutrients. Multicollinearity problems reported for pH 72 h post mortem, L* meat 72 h post mortem, a* meat 72 h post mortem, sex, firmness, and chewiness, were thus discarded from further analyses (VIF < 5). Data-mining cross-validation and chi-squared automatic interaction detection (CHAID) decision tree development allowed us to detect similarities across genotypes. Easily collectable trait, such as shear force, muscle fiber diameter, carcass/pieces weight, and pH, presented high explanatory potential of breed variability. Hence, the aforementioned variables must be considered in the experimental methodology of characterization of carcass and meat from native genotypes. This research enables the characterization of local chicken populations to satisfy the needs of specific commercial niches for poultry meat consumers.
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Affiliation(s)
- Antonio González Ariza
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Cordoba, Spain; (A.G.A.); (A.A.A.); (J.V.D.B.)
| | - Francisco Javier Navas González
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Cordoba, Spain; (A.G.A.); (A.A.A.); (J.V.D.B.)
- Institute of Agricultural Research and Training (IFAPA), 14004 Cordoba, Spain;
- Correspondence: ; Tel.: +34-651-679-262
| | - Ander Arando Arbulu
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Cordoba, Spain; (A.G.A.); (A.A.A.); (J.V.D.B.)
| | | | - Juan Vicente Delgado Bermejo
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Cordoba, Spain; (A.G.A.); (A.A.A.); (J.V.D.B.)
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Lei J, Dong Y, Hou Q, He Y, Lai Y, Liao C, Kawamura Y, Li J, Zhang B. Intestinal Microbiota Regulate Certain Meat Quality Parameters in Chicken. Front Nutr 2022; 9:747705. [PMID: 35548562 PMCID: PMC9085416 DOI: 10.3389/fnut.2022.747705] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Accepted: 03/08/2022] [Indexed: 12/12/2022] Open
Abstract
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.
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Affiliation(s)
- Jiaqi Lei
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Yuanyang Dong
- College of Animal Science, Shanxi Agricultural University, Taigu, China
| | - Qihang Hou
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Yang He
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Yujiao Lai
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Chaoyong Liao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | | | - Junyou Li
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Ibaraki, Japan
| | - Bingkun Zhang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
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Liang HM, Chang TC, Lin DY, Yang KT, Cheng FY. A comparative study of acute heat tolerance and meat quality in three chicken breeds. Anim Sci J 2022; 93:e13722. [PMID: 35417082 DOI: 10.1111/asj.13722] [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: 07/06/2021] [Revised: 02/22/2022] [Accepted: 03/01/2022] [Indexed: 11/30/2022]
Abstract
In order to breed a strain that has heat tolerance and meat productivity, the commercial red-feathered Taiwan native chickens were male (F group), and heat stress resistant strain Taiwan native chickens (Taishu-9, bred by the Taiwan Livestock Research Institute) were female (TR9 group) to hybridize to generate offspring (F9 group). Three breeds of birds (male) were conducted to compare acute heat stress and meat quality. At 12 weeks of age, TR9 group showed the significantly lowest activity of plasma creatine kinase upon acute heat stress which indicated heat stress resistant in TR9 group as expected. In addition, only limited thermoregulation was obtained in F9 group, while F group exhibited almost no acute heat stress tolerance ability. After slaughtered at 16 weeks of age, the F group revealed poor meat quality in breast meat as pale, soft, and exudative (PSE)-like muscle samples according to CIE L* and pH value. The F9 group was an offspring of TR9 group with heat tolerance, but it only demonstrated limitation of heat resistance. However, the improve meat quality was obtained in F9 group compared to F group, and that may be contributed from better anti-stress as like as TR9 group during slaughtering process.
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Affiliation(s)
- Hsiao-Mei Liang
- Kaohsiung Animal Propagation Station, Livestock Research Institute, Council of Agriculture, Pingtung, Taiwan
| | - Ti-Chun Chang
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan
| | - Der-Yuh Lin
- Livestock Research Institute, Council of Agriculture, Tainan, Taiwan
| | - Kuo-Tai Yang
- Department of Animal Science, National Pingtung University of Science and Technology, Pingtung, Taiwan
| | - Fu-Yuan Cheng
- Department of Animal Science, National Pingtung University of Science and Technology, Pingtung, Taiwan
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Shafiq M, Khan MT, Rehman MS, Raziq F, Bughio E, Farooq Z, Gondal MA, Rauf M, Liaqat S, Sarwar F, Azad A, Asad T, Arslan M, Azhar M, Kamal RMA, Shakir M. Assessing growth performance, morphometric traits, meat chemical composition and cholesterol content in four phenotypes of naked neck chicken. Poult Sci 2022; 101:101667. [PMID: 35131639 PMCID: PMC8883059 DOI: 10.1016/j.psj.2021.101667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 12/07/2021] [Accepted: 12/09/2021] [Indexed: 11/18/2022] Open
Abstract
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.
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Affiliation(s)
- M Shafiq
- Livestock and Dairy Development Department, Poultry Research Institute, Rawalpindi 46300, Pakistan
| | - M T Khan
- Department of Poultry Science, Faculty of Animal Production and Technology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur 63100, Pakistan.
| | - M S Rehman
- Livestock and Dairy Development Department, Poultry Research Institute, Rawalpindi 46300, Pakistan
| | - F Raziq
- Department of Livestock and Dairy Development (Extension), KPK, Pakistan
| | - E Bughio
- Department of Poultry Production, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand 67210, Pakistan
| | - Z Farooq
- Department of Zoology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur 63100, Pakistan
| | - M A Gondal
- Institute of Continuing Education and Extension, Cholistan University of Veterinary and Animal Sciences, Bahawalpur 63100, Pakistan
| | - M Rauf
- Department of Pathology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur 63100, Pakistan
| | - S Liaqat
- Faculty of Veterinary and Animal Sciences, The Islamia University of Bahawalpur 63100, Pakistan
| | - F Sarwar
- Livestock and Dairy Development Department, Poultry Research Institute, Rawalpindi 46300, Pakistan
| | - A Azad
- Livestock and Dairy Development Department, Poultry Research Institute, Rawalpindi 46300, Pakistan
| | - T Asad
- Department of Poultry Science, Faculty of Animal Production and Technology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur 63100, Pakistan
| | - M Arslan
- Department of Poultry Science, Faculty of Animal Production and Technology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur 63100, Pakistan
| | - M Azhar
- Department of Poultry Science, Faculty of Animal Production and Technology, Cholistan University of Veterinary and Animal Sciences, Bahawalpur 63100, Pakistan
| | - R M A Kamal
- Livestock and Dairy Development Department, Poultry Research Institute, Rawalpindi 46300, Pakistan
| | - M Shakir
- Livestock and Dairy Development Department, Poultry Research Institute, Rawalpindi 46300, Pakistan
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13
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Zhang L, Hao Z, Zhao C, Zhang Y, Li J, Sun B, Tang Y, Yao M. Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review. Food Sci Nutr 2021; 9:5833-5853. [PMID: 34646550 PMCID: PMC8498081 DOI: 10.1002/fsn3.2501] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 06/29/2021] [Accepted: 07/14/2021] [Indexed: 11/29/2022] Open
Abstract
The taste of chicken soup is dependent upon various taste substances and human senses. More than 300 nonvolatile compounds reportedly exist in chicken/chicken soup. The primary purpose of this review was to elaborate on the prominent taste substances, the taste evaluation methods, and the factors affecting the taste of chicken soup. Most taste-active compounds with taste descriptions and thresholds in chicken soup were summarized. The application of sensory evaluation, liquid chromatography, electronic tongue, and other evaluation methods in chicken soup taste analysis were elaborated. The effects of genetic constitution, preslaughter, processing, and storage on chicken soup taste had been discussed. Nucleotides (especially inosine 5'-monophosphate), amino acids and their derivatives, organic acids, sugars, and peptides play a vital role in the taste attributes of chicken soup. Combining of liquid chromatography and mass spectrometry enables qualitative and quantitative analysis of taste-active compounds in chicken soup, aiding the exploration of key taste-active compounds. The electronic tongue application helps the overall taste perception of the soluble taste-active compounds present in chicken soup samples. Postmortem aging and stewing for a prolonged duration are effective techniques for improving the taste quality of chicken soup. The washing of preprocessing, the cooking temperature of processing, and the storage conditions also exert a significant impact on the taste of chicken soup.
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Affiliation(s)
- Lili Zhang
- College of Food Science and EngineeringTianjin University of Science and TechnologyTianjinChina
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Zhilin Hao
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Chao Zhao
- College of Food ScienceFujian Agriculture and Forestry UniversityFujianChina
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Jian Li
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Baoguo Sun
- College of Food Science and EngineeringTianjin University of Science and TechnologyTianjinChina
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Yizhuang Tang
- Beijing Key Laboratory of Flavor ChemistryBeijing Technology and Business UniversityBeijingChina
| | - Meixiang Yao
- Jiangxi Jiangzhong Diet Therapy Technology Co., LtdJiujiangChina
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14
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Güven SY, Karakaya M, Babaoğlu AS. Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15775] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sevim Yağmur Güven
- Department of Food Engineering, Agriculture Faculty Selçuk University Konya Turkey
| | - Mustafa Karakaya
- Department of Food Engineering, Agriculture Faculty Selçuk University Konya Turkey
| | - Ali Samet Babaoğlu
- Department of Food Engineering, Agriculture Faculty Selçuk University Konya Turkey
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15
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Lengkidworraphiphat P, Wongpoomchai R, Bunmee T, Chariyakornkul A, Chaiwang N, Jaturasitha S. Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction. Food Sci Anim Resour 2021; 41:237-246. [PMID: 33987546 PMCID: PMC8115010 DOI: 10.5851/kosfa.2020.e94] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 11/08/2020] [Accepted: 11/18/2020] [Indexed: 12/05/2022] Open
Abstract
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.
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Affiliation(s)
| | - Rawiwan Wongpoomchai
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Thanaporn Bunmee
- Division of Animal Sciences, School of Agriculture and Natural Resources, University of Phayao, Phayao 56000, Thailand
| | - Arpamas Chariyakornkul
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Niraporn Chaiwang
- Department of Agricultural Technology and Development, Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Chiang Mai 50300, 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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16
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Premathilaka KT, Nawarathne SR, Nambapana MN, Macelline SP, Wickramasuriya SS, Ang L, Jayasena DD, Heo JM. Partial or complete replacement of fishmeal with fermented soybean meal on growth performance, fecal composition, and meat quality in broilers. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:824-839. [PMID: 33987563 PMCID: PMC7721569 DOI: 10.5187/jast.2020.62.6.824] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/04/2020] [Accepted: 09/10/2020] [Indexed: 12/03/2022]
Abstract
The current study was aimed to examine the effect of partial or complete
replacement of fishmeal (FM) with fermented soybean meal (FSBM) on growth
performance, fecal composition, and meat quality in broiler chickens. A total
number of 240 one-day-old broiler chicks were randomly allotted into four
dietary treatments with six replications and ten birds per one pen. Dietary
treatments were followed as; 1) Diet incorporated with 4% FM without FSBM
(Control), 2) Diet incorporated with 3% FM and 2% FSBM (FSBM2), 3) Diet
incorporated with 2% FM and 3% FSBM (FSBM3) and 4) Diet incorporated with 4%
FSBM without FM (FSBM4). Body weight and feed intake were recorded weekly for 35
days of the experimental period. Moreover, fecal samples were collected to
evaluate moisture, ash, nitrogen, calcium and phosphorus content on day 21
post-hatch. On day 35, two birds were sacrificed from each pen to measure meat
quality parameters and visceral organ weights. Results revealed that, no dietary
treatment effect (p > 0.05) was observed either in both
body weight or average daily gain of broilers within the entire experimental
period while broilers fed FSBM2 increased (p < 0.05)
average daily feed intake by 10.07% whereas FSBM4 improved (p
< 0.05) feed efficiency ratio by 8.45% compared to birds fed other
dietary treatments on day 7 post-hatch. Besides, birds fed FSBM3 obtained the
improved (p < 0.05) feed conversion ratio over the birds
fed control diet by 7.51% from hatch to day 35 post-hatch (1.60 vs. 1.73).
Nevertheless, no difference (p > 0.05) was detected on
visceral organ weight, proximate composition and physicochemical characteristics
of meat while broilers offered FSBM4 obtained the lowest (p
< 0.05) calcium and phosphorous in faces (2.27% and 1.21% respectively)
over those offered control feed and other FSBM treatments. In conclusion, FSBM
would be a better replacement for ousting FM partially or completely in broiler
diet as it did not impair the growth performance and meat quality while reducing
the calcium and phosphorous excretion in broilers for 35 days post-hatch.
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Affiliation(s)
| | - Shan Randima Nawarathne
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka.,Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | | | - Shemil Priyan Macelline
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka.,School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Camden, NSW 2570, Australia
| | - Samiru Sudharaka Wickramasuriya
- Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka.,Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Li Ang
- New Hope Lanka, Ja-Ela 11350, Sri Lanka
| | | | - Jung Min Heo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
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17
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Cho S, Seol K, Kang S, Kim Y, Seo H, Lee W, Kim J, Van Ba H. Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles. Food Sci Anim Resour 2020; 40:908-923. [PMID: 33305276 PMCID: PMC7713775 DOI: 10.5851/kosfa.2020.e58] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 07/17/2020] [Accepted: 07/23/2020] [Indexed: 11/08/2022] Open
Abstract
The objective of this study was to compare tastes-related components and eating
quality properties between Hanwoo steer and cow meats. Longissimus
thoracis (LT) muscles with same quality grade (1+
grade) collected from left sides of the steer and cow carcasses were used for
analyses of technological quality traits, free amino acids (FAAs), metabolites,
nucleotides, fatty acids and sensory attributes. there were no differences
occurring in the chemical composition (fat, protein, moisture and collagen) and
technological quality traits (cooking loss, water holding capacity, shear force
and color) between the two beef types (p>0.05). The cow meat exhibited
significantly higher amounts of some FAAs associated with umami (e.g., glutamic
acid and lysine), sweetness (e.g., proline and glutamic acid) and saltiness
(e.g., histidine and glutamic acid) compared to the steer meat (p<0.05).
Regarding the nucleotides, no differences occurred in all the identified
nucleotides between the two beef types (p>0.05). A total of 27
metabolites were identified, however, only some compounds (e.g., acetate,
creatine, creatinine, glucose and inosine, etc.) showed their significantly
higher amounts in the cow meat compared with those in the steer meat
(p<0.05). In terms of sensory aspects, the panelists found no differences
in scores of all the eating quality traits between the two sex types of beef
(p>0.05). Overall, excepts some variations in tastes-active compounds,
there were no differences in the quality characteristics in general and eating
quality in particular between the cow and steer meats when they were in the same
quality grade.
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Affiliation(s)
- Soohyun Cho
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Kukhwan Seol
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Sunmoon Kang
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Yunseok Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Hyunwoo Seo
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Wangyeol Lee
- Research & Development Division, Korea Institute of Animal Products Quality Evaluation, Sejong 30100, Korea
| | - Jinhyoung Kim
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
| | - Hoa Van Ba
- Animal Products Utilization Division, National Institute of Animal Science, RDA, Wanju 55365, Korea
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18
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19
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20
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Sokoya OO, Babajide JM, Shittu TA, Sanwo KA, Adegbite JA. Chemical and color characterization of breast meat from FUNAAB indigenous and marshal broiler chickens. Trop Anim Health Prod 2019; 51:2575-2582. [PMID: 31230254 DOI: 10.1007/s11250-019-01974-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Accepted: 06/07/2019] [Indexed: 11/26/2022]
Abstract
The study was conducted to evaluate breast meat quality attributes of Marshal and FUNAAB Indigenous (Alpha C13 and Alpha C14) Broiler (FIB) chickens. Birds of average live weights (1.8 to 2.0 kg) were selected from flock fed same concentrate diet and managed under deep litter system. Birds were slaughtered, scalded in hot water at 65 °C, de-feathered, and frozen-stored. Proximate, mineral, cholesterol contents, pH, color, and fatty acid profile of the chickens' meat were determined. Data were subjected to ANOVA (p < 0.05). Moisture (73.87%) and fat (2.82%) contents of Marshal were higher than FIB. Protein (23.65%) and ash (1.56%) were highest (p < 0.05) for Alpha C14. pH ranged between 5.94 and 6.58. Lightness (L*) and redness (a*) values were 69.37-75.52 and 8.77-7.96. Alpha C13 had significantly higher L* and a* than Marshal. Potassium was most abundant mineral observed across breeds. Saturated (SFA, 38.03-57.10%), monounsaturated (MUFA, 29.78-41.55%), and polyunsaturated (PUFA, 10.91-20.29%) fatty acid compositions differed significantly among breeds. Cholesterol contents of Alpha C14 (4.23 mg/kg) was significantly lower, while Marshal (5.67 mg/kg) chicken showed significantly higher value. Conclusively, FIB chickens are valuable nutritional meat sources with desirable chemical composition and can constitute alternative chicken meats with human health benefit.
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Affiliation(s)
- O O Sokoya
- Food Processing and Value Addition Programme, World Bank Africa Centre of Excellence in Agricultural Development and Sustainable Environment (CEADESE), Federal University of Agriculture, Abeokuta, PMB, Abeokuta, Ogun State, 2240, Nigeria.
| | - J M Babajide
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, PMB 2240, Abeokuta, Ogun State, Nigeria
| | - T A Shittu
- Food Processing and Value Addition Programme, World Bank Africa Centre of Excellence in Agricultural Development and Sustainable Environment (CEADESE), Federal University of Agriculture, Abeokuta, PMB, Abeokuta, Ogun State, 2240, Nigeria
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, PMB 2240, Abeokuta, Ogun State, Nigeria
| | - K A Sanwo
- Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, PMB 2240, Abeokuta, Ogun State, Nigeria
| | - J A Adegbite
- Department of Animal Production and Health, Federal University of Agriculture, Abeokuta, PMB 2240, Abeokuta, Ogun State, Nigeria
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21
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CHOI SOYOUNG, SINGH NARESHKUMAR, YANG SONGYI, HONG MINWOOK, JEONG DONGKEE, LEE KYUNGBAEK, HONG YEONGHO, LEE SUNGJIN. Genetic analysis of SNPs in the MLF2 and TCR-β genes for growth traits in Korean native chickens. THE INDIAN JOURNAL OF ANIMAL SCIENCES 2018. [DOI: 10.56093/ijans.v88i12.85766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The myeloid leukemia factor 2 (MLF2) and T-cell receptor β (TCR-β) genes are associated the development of resistance towards coccidiosis infection. Five single-nucleotide polymorphisms (SNPs) located on these genes (SNP_892 and intron 7 (10) of MLF2 and SNP_88, 434, and 561 of TCR-β) were identified and considered to be the genetic markers for resistance to coccidiosis. In this study, we investigated the association between these SNPs and the body weight of Korean native chicken (KNC) and the possibility of using these SNPs as genetic markers for improving growth in KNCs. KNC specimens (798) were genotyped using high-resolution melting analysis, and single-marker association tests were performed; body weights of KNC were also measured every 2 weeks. Three SNPs [892 and intron 7 (10) of MLF2 and 88 of TCR-β] had significant associations with body weight in some period of growth of KNC. Further, 2 SNPs (434 and 561) of TCR-β were linked and significantly associated with the overall growth of KNCs. Conclusively, the findings of the present study suggested that SNPs in the MLF2 and TCR-β genes could be used as combinations of genetic markers for selecting high growth performance specimens of KNCs.
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22
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Park B, Yong HI, Choe J, Jo C. Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties. Korean J Food Sci Anim Resour 2018; 38:1019-1028. [PMID: 30479508 PMCID: PMC6238043 DOI: 10.5851/kosfa.2018.e35] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 08/09/2018] [Accepted: 08/10/2018] [Indexed: 11/30/2022] Open
Abstract
The crust that inevitably forms on dry-aged beef is usually trimmed and discarded
before sale. The aim of this study was to explore methods for utilizing this
crust in processed meat products. Four sirloins were dry-aged for 28 d at
4℃ (75% relative humidity). The crust obtained from the surface of the
sirloins after completion of dry aging was lyophilized. Patties were prepared
without added crust (control) or with 5% w/w crust, aerobically packaged, and
stored at 4℃ for 7 d. Electronic nose analysis indicated that the
volatile profile differed significantly between the patties with and without
crust. Compared to the control patties, patties containing crust had higher
flavor, tenderness, juiciness, and acceptability scores in a sensory panel
evaluation (all p<0.05). In addition, patties with crust were less hard,
gummy, and chewy than the control patties after 3 and 7 d of storage (all
p<0.05). The number of total aerobic bacteria was higher in raw patties
with crust than in the control patties during the storage (p<0.05).
However, no pathogens were detected. 2-Thiobarbituric acid reactive substance
values of patties containing crust were significantly lower than those of
control patties after 2 and 6 d of storage (both p<0.05). Thus, crust
from dry-aged beef can enhance the flavor by providing beefy and palatable
flavor without a long period of dry aging.
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Affiliation(s)
- Bumjin Park
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Hae In Yong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.,Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
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23
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Aykin-Dinçer E, Koç A, Erbas M. Extraction and physicochemical characterization of broiler (Gallus gallus domesticus) skin gelatin compared to commercial bovine gelatin. Poult Sci 2018; 96:4124-4131. [PMID: 29050430 DOI: 10.3382/ps/pex237] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Accepted: 08/09/2017] [Indexed: 11/20/2022] Open
Abstract
Gelatin was extracted from broiler (Gallus gallus domesticus) skins and analyzed to compare its physicochemical properties with those of commercial bovine gelatin. The average yield of broiler skin gelatin was 6.5% on a wet weight basis. Broiler skin gelatin had more α1-and α2-chains than β-chain and contained high molecular weight (γ-chain) polymers. Glycine was the dominant amino acid in broiler skin gelatin (20.26%), followed by proline (Pro) (15.12%) then hydroxyproline (Hyp) (11.36%). Compared to commercial bovine gelatin, broiler skin gelatin had less total imino acids (Pro and Hyp) but a higher (33.65 vs. 31.38°C) melting temperature (P < 0.01). The differences in physical properties between the broiler and commercial bovine gelatins appeared to be associated with differences in their amino acid composition and molecular weight distribution. The sensory evaluation results revealed that broiler skin gelatin could be a potential alternative to commercial bovine gelatin, useful in various food products.
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Affiliation(s)
- E Aykin-Dinçer
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, 07058, Turkey
| | - A Koç
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, 07058, Turkey
| | - M Erbas
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, 07058, Turkey
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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: 240] [Impact Index Per Article: 34.3] [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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Jin S, Lee JH, Seo DW, Cahyadi M, Choi NR, Heo KN, Jo C, Park HB. A Major Locus for Quantitatively Measured Shank Skin Color Traits in Korean Native Chicken. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:1555-1561. [PMID: 27383802 PMCID: PMC5088374 DOI: 10.5713/ajas.16.0183] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 04/19/2016] [Accepted: 06/18/2016] [Indexed: 11/27/2022]
Abstract
Shank skin color of Korean native chicken (KNC) shows large color variations. It varies from white, yellow, green, bluish or grey to black, whilst in the majority of European breeds the shanks are typically yellow-colored. Three shank skin color-related traits (i.e., lightness [L*], redness [a*], and yellowness [b*]) were measured by a spectrophotometer in 585 progeny from 68 nuclear families in the KNC resource population. We performed genome scan linkage analysis to identify loci that affect quantitatively measured shank skin color traits in KNC. All these birds were genotyped with 167 DNA markers located throughout the 26 autosomes. The SOLAR program was used to conduct multipoint variance-component quantitative trait locus (QTL) analyses. We detected a major QTL that affects b* value (logarithm of odds [LOD] = 47.5, p = 1.60×10−49) on GGA24 (GGA for Gallus gallus). At the same location, we also detected a QTL that influences a* value (LOD = 14.2, p = 6.14×10−16). Additionally, beta-carotene dioxygenase 2 (BCDO2), the obvious positional candidate gene under the linkage peaks on GGA24, was investigated by the two association tests: i.e., measured genotype association (MGA) and quantitative transmission disequilibrium test (QTDT). Significant associations were detected between BCDO2 g.9367 A>C and a* (PMGA = 1.69×10−28; PQTDT = 2.40×10−25). The strongest associations were between BCDO2 g.9367 A>C and b* (PMGA = 3.56×10−66; PQTDT = 1.68×10−65). However, linkage analyses conditional on the single nucleotide polymorphism indicated that other functional variants should exist. Taken together, we demonstrate for the first time the linkage and association between the BCDO2 locus on GGA24 and quantitatively measured shank skin color traits in KNC.
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Affiliation(s)
- S Jin
- Division of Animal and Dairy Science, Chungnam National University, Deajeon 34134, Korea
| | - J H Lee
- Division of Animal and Dairy Science, Chungnam National University, Deajeon 34134, Korea
| | - D W Seo
- Division of Animal and Dairy Science, Chungnam National University, Deajeon 34134, Korea
| | - M Cahyadi
- Division of Animal and Dairy Science, Chungnam National University, Deajeon 34134, Korea.,Department of Animal Science, Faculty of Agriculture, Sebelas Maret University, Surakarta 57126, Indonesia
| | - N R Choi
- Division of Animal and Dairy Science, Chungnam National University, Deajeon 34134, Korea
| | - K N Heo
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Cheonan 31000, Korea
| | - C Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - H B Park
- Division of Animal and Dairy Science, Chungnam National University, Deajeon 34134, Korea.,Subtropical Livestock Research Institute, National Institute of Animal Science, Jeju 63242, Korea
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Lakshani P, Jayasena DD, Jo C. Comparison of Quality Traits of Breast Meat from Commercial Broilers and Spent Hens in Sri Lanka. ACTA ACUST UNITED AC 2016. [DOI: 10.5536/kjps.2016.43.2.55] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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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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Jung S, Bae YS, Yong HI, Lee HJ, Seo DW, Park HB, Lee JH, Jo C. Proximate Composition, and l-Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 28:1760-6. [PMID: 26580444 PMCID: PMC4647085 DOI: 10.5713/ajas.15.0250] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/22/2015] [Revised: 05/08/2015] [Accepted: 05/22/2015] [Indexed: 01/28/2023]
Abstract
This study investigated the proximate composition and l-carnitine and betaine content of meats from 5 lines of Korean indigenous chicken (KIC) for developing highly nutritious meat breeds with health benefits from the bioactive compounds such as l-carnitine and betaine in meat. In addition, the relevance of gender (male and female) and meat type (breast and thigh meat) was examined. A total of 595 F1 progeny (black [B], grey-brown [G], red-brown [R], white [W], and yellow-brown [Y]) from 70 full-sib families were used. The moisture, protein, fat, and ash contents of the meats were significantly affected by line, gender, and meat type (p<0.05). The males in line G and females in line B showed the highest protein and the lowest fat content of the meats. l-carnitine and betaine content showed effects of meat type, line, and gender (p<0.05). The highest l-carnitine content was found in breast and thigh meats from line Y in both genders. The breast meat from line G and the thigh meat from line R had the highest betaine content in males. The female breast and thigh meats showed the highest betaine content in line R. These data could be valuable for establishing selection strategies for developing highly nutritious chicken meat breeds in Korea.
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Affiliation(s)
- Samooel Jung
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Young Sik Bae
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Hae In Yong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Hyun Jung Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Dong Won Seo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Hee Bok Park
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Jun Heon Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
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Seong PN, Cho SH, Park KM, Kang GH, Park BY, Moon SS, Ba HV. Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions. Korean J Food Sci Anim Resour 2015; 35:179-88. [PMID: 26761826 PMCID: PMC4682518 DOI: 10.5851/kosfa.2015.35.2.179] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2014] [Revised: 01/07/2015] [Accepted: 01/14/2015] [Indexed: 01/23/2023] Open
Abstract
Though a great amount of chicken by-products are consumed everyday in many countries worldwide, however, no attention has been paid to the investigation of nutritional composition of these by-products. In the present work, the basic information regarding the aspects of nutritional composition of chicken by-products such as; liver, gizzard, heart, lung, crop, small intestines, cecum and duodenum was studied. Our results revealed that the approximate composition range (minimum to maximum) of these by-products was found as such: moisture 76.68-83.23%; fat 0.81-4.53%, protein 10.96-17.70% and calories 983.20-1,426.0 cal/g tissue, in which liver and gizzard had the highest protein content. Liver had higher (p<0.05) vitamin A, B1, B2, B3, B5 and B6 contents in comparison to other remaining by-products. Total saturated fatty acids (SFA), unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 31.82% to 43.96%, 56.04% to 68.19%, and 18.27% to 32.05%, respectively. Remarkably, all of by-products showed desirable PUFA/SFA ratios. Furthermore, all of chicken by-products, especially liver, contained higher levels of trace elements (e.g., Fe, Mn and Zn) in comparison with those from muscle tissues published in literature. Overall, the study indicated that most of chicken by-products examined are good sources of essential nutrients and these obtained results will be the useful information to consumers and meat processors.
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Affiliation(s)
- Pil Nam Seong
- Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
| | - Soo Hyun Cho
- Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
| | - Kuyng Mi Park
- Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
| | - Geun Ho Kang
- Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
| | - Beom Young Park
- Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
| | | | - Hoa Van Ba
- Animal Products and Processing Division, National Institute of Animal Science, Wanju 565-851, Korea
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Alahakoon AU, Jayasena DD, Jung S, Kim SH, Kim HJ, Jo C. Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12480] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Amali U. Alahakoon
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Dinesh D. Jayasena
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
- Department of Animal Science; Uva Wellassa University; Badulla Sri Lanka
| | - Samooel Jung
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Sun Hyo Kim
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Hyun Joo Kim
- Department of Agricultural Biotechnology; Center for Food and Bioconvergence; Research Institute for Agriculture and Life Science; Seoul National University; Seoul 151-921 Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology; Center for Food and Bioconvergence; Research Institute for Agriculture and Life Science; Seoul National University; Seoul 151-921 Korea
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31
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Yong HI, Kim HJ, Park S, Kim K, Choe W, Yoo SJ, Jo C. Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.12.008] [Citation(s) in RCA: 90] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Choi NR, Seo DW, Jemaa SB, Sultana H, Heo KN, Jo C, Lee JH. Discrimination of the commercial Korean native chicken population using microsatellite markers. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2015; 57:5. [PMID: 26290725 PMCID: PMC4540261 DOI: 10.1186/s40781-015-0044-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2014] [Accepted: 01/20/2015] [Indexed: 12/03/2022]
Abstract
Background Korean native chicken (KNC) is a well-known breed due to its superior meat taste. This breed, however, owing to a low growth rate, has a high market price. In order to overcome this disadvantage, the National Institute of Animal Science (NIAS) in Korea developed a commercial KNC breed, named Woorimatdag version 2 (WM2), an upgraded version of the Woorimatdag (WM1) breed and the WM2 was created by crossing the KNC with meat type breeds. This study aims to discriminate between WM2 and other chicken breeds using microsatellite (MS) markers. Methods A total of 302 individuals from eight Korean chicken populations were examined. The genetic diversity and population structure analysis were investigated using Cervus, API-CALC, STRUCTURE, PowerMarker programs. Results Based on heterozygosity and polymorphic information content (PIC) values, 30 MS markers were initially selected from 150 markers. The identified average number of alleles (Na), expected heterozygosity, and PIC values for the WM2 samples were 7.17, 0.741, and 0.682, respectively. Additionally, the paternity of individuals was assigned with a success rate of greater than 99% using 12 markers, the best minimum number of markers. The 12 selected markers contained heterozygosity and PIC values above 0.7 and probability of identity values around zero. Using these markers, the determined probability of identity (PI), PIhalf-sibs, and PIsibs values were 3.23E-33, 5.03E-22, and 8.61E-08, respectively. Conclusions WM2 is well differentiated with respect to other chicken breeds based on estimated genetic distances. The results presented here will contribute to the identification of commercial WM2 chicken in the market. Electronic supplementary material The online version of this article (doi:10.1186/s40781-015-0044-6) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Nu Ri Choi
- Department of Animal Science and Biotechnology, College of Agriculture and Life Sciences, Chungnam National University, Daejeon, 305-764 Republic of Korea
| | - Dong Won Seo
- Department of Animal Science and Biotechnology, College of Agriculture and Life Sciences, Chungnam National University, Daejeon, 305-764 Republic of Korea
| | - Slim Ben Jemaa
- Department of Animal Science and Biotechnology, College of Agriculture and Life Sciences, Chungnam National University, Daejeon, 305-764 Republic of Korea ; INRA-Tunisie, Laboratoire des Productions Animales et Fourragères, Rue Hédi Karray, 2049 Ariana Tunisia
| | - Hasina Sultana
- Department of Animal Science and Biotechnology, College of Agriculture and Life Sciences, Chungnam National University, Daejeon, 305-764 Republic of Korea
| | - Kang Nyeong Heo
- Poultry Science Division, National Institute of Animal Science, RDA, Cheonan, 331-801 Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul, 151-921 Republic of Korea
| | - Jun Heon Lee
- Department of Animal Science and Biotechnology, College of Agriculture and Life Sciences, Chungnam National University, Daejeon, 305-764 Republic of Korea
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Jayasena DD, Nam KC, Kim JJ, Ahn H, Jo C. Association of carcass weight with quality and functional properties of beef from Hanwoo steers. ANIMAL PRODUCTION SCIENCE 2015. [DOI: 10.1071/an13411] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The association of carcass weight with quality and functional properties of Hanwoo (Korean native cattle) beef was investigated. The carcasses of 250 Hanwoo steers were categorised into light (<375 kg; n = 74), medium (375–425 kg; n = 76) and heavy (>425 kg; n = 100) groups and were evaluated for back fat thickness, rib eye area, and beef marbling score 24 h postmortem using the Korean carcass grading system. Rib eye area, back fat thickness, and marbling score significantly increased (P < 0.05) with increasing carcass weight. However, marbling score and intramuscular fat content showed only a little increase (P < 0.05) beyond a limit of 375 kg. Inosine-5′-monophosphate concentration was significantly higher (P < 0.05) in medium and heavy carcasses. Carnosine concentration was significantly higher in medium carcasses. Total saturated fatty acid content and n-6 : n-3 ratio decreased as carcass weight increased (P < 0.05). Medium and heavy carcasses had significantly higher (P < 0.05) scores for sensory quality parameters. Overall, medium carcasses of Hanwoo displayed optimal sensory and health benefits while minimising the economic disadvantages of growing cattle to heavier weights.
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Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail. J Poult Sci 2015. [DOI: 10.2141/jpsa.0140093] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Choo YK, Oh ST, Lee KW, Kang CW, Kim HW, Kim CJ, Kim EJ, Kim HS, An BK. The Growth Performance, Carcass Characteristics, and Meat Quality of Egg-Type Male Growing Chicken and White-Mini Broiler in Comparison with Commercial Broiler (Ross 308). Korean J Food Sci Anim Resour 2014; 34:622-9. [PMID: 26761496 PMCID: PMC4662224 DOI: 10.5851/kosfa.2014.34.5.622] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 08/14/2014] [Accepted: 08/24/2014] [Indexed: 12/03/2022] Open
Abstract
The present study was conducted to compare the growth performance, carcass characteristics, and meat quality of the egg-type male growing chicken (EM), white-mini broiler (WB), and commercial broiler (Ross 308, CB). A total of 360 1-d-old chicks were reared together using a completely randomized design with 4 replicates for each group under the identical feeding and rearing conditions. The ADG and gain:feed were the highest in CB, intermediate in WB, and the lowest in EM (p<0.05), and the live and carcass weights of CB and EM were significantly higher than those of WB (p<0.05). The pH of breast meat from WB and CB was significantly higher (p<0.05) than that from EM with a similar body weight. The EM had the lowest moisture (p<0.05) and the highest protein content (p<0.05), whereas the fat and ash contents were not different among groups. The mystiric acid (C14:0), palmitoleic acid (C16:1 ω7), and oleic acid (C18:1 ω9) levels were significantly higher in breast meat from CB (p<0.05). The monounsaturated fatty acid (MUFA) content showed the highest (p<0.05) levels in CB. In contrast, the polyunsaturated fatty acid (PUFA) contents of breast meat, including linoleic acid (C18:2 ω6) and arachidonic acid (C20:4 ω6), were higher (p<0.05) in EM and WB than in CB. In conclusion, the EM and WB had less growth performances in comparison with CB, but they each had some unique features (taste, flavor, and physiological characteristics) when raised under the identical rearing and feeding conditions.
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Affiliation(s)
- Yun-Kyung Choo
- Department of Animal Science and Technology, Konkuk University, Seoul 143-701, Korea
| | - Sung-Taek Oh
- Department of Animal Science and Technology, Konkuk University, Seoul 143-701, Korea
| | - Kyung-Woo Lee
- Department of Animal Science and Technology, Konkuk University, Seoul 143-701, Korea
| | - Chang-Won Kang
- Department of Animal Science and Technology, Konkuk University, Seoul 143-701, Korea
| | - Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Eun-Jib Kim
- Division of Animal Husbandry, CheonanYonam College, Cheonan 330-709, Korea
| | | | - Byoung-Ki An
- Department of Animal Science and Technology, Konkuk University, Seoul 143-701, Korea
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Jung S, Lee KH, Nam KC, Jeon HJ, Choe JH, Jo C. Quality Assessment of the Breast Meat from Woorimatdag (TM) and Broilers. Korean J Food Sci Anim Resour 2014; 34:709-16. [PMID: 26761506 PMCID: PMC4662234 DOI: 10.5851/kosfa.2014.34.5.709] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2014] [Revised: 10/01/2014] [Accepted: 10/01/2014] [Indexed: 12/02/2022] Open
Abstract
The objective of this study was to compare the characteristics that define the quality of WoorimatdagTM (WM, a certified meat-type commercial Korea indigenous chicken breed) and a commercial broiler breed (Ross, CB). Two hundred WM and 200 CB chickens that were 1-d-old and mixed sex were obtained from a commercial hatchery and randomly assigned to floor pens (20 chickens per pen, 3.0×2.0 m) and raised under the same environmental conditions. WM breast meat contained significantly higher crude protein and ash as well as lower crude fat than CB breast meat (p<0.05). WM breast meat had slightly higher alanine, histidine, isoleucine, and glycine as well as lower phenylalanine content than CB breast meat (p<0.05), and the WM breast meat had a low ratio of unsaturated to saturated fatty acid composition (p<0.05). However, arachidonic acid composition was higher in the WM than the CB breast meat. In addition, the inosin-5’-monophosphate content was also higher in the WM compared with the CB breast (p<0.05). The WM breast meat had higher total collagen content compared with CB breast meat. WM soup taste received higher scores with regard to sensory evaluation compared with CB soup (p<0.05). From these results, we conclude that higher amount of protein and flavor precursors and lower amount of fat in the breast meat of WM could be attractive by consumer when compared with CB.
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Affiliation(s)
- Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764, Korea
| | - Kyung Haeng Lee
- Department of Food and Nutrition, Korea University of Transportation, Jeungpyung 368-701, Korea
| | - Ki Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
| | | | | | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Korea
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Seo DW, Oh JD, Jin S, Song KD, Park HB, Heo KN, Shin Y, Jung M, Park J, Jo C, Lee HK, Lee JH. Single nucleotide polymorphism analysis of Korean native chickens using next generation sequencing data. Mol Biol Rep 2014; 42:471-7. [PMID: 25304812 DOI: 10.1007/s11033-014-3790-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2013] [Accepted: 10/03/2014] [Indexed: 10/24/2022]
Abstract
There are five native chicken lines in Korea, which are mainly classified by plumage colors (black, white, red, yellow, gray). These five lines are very important genetic resources in the Korean poultry industry. Based on a next generation sequencing technology, whole genome sequence and reference assemblies were performed using Gallus_gallus_4.0 (NCBI) with whole genome sequences from these lines to identify common and novel single nucleotide polymorphisms (SNPs). We obtained 36,660,731,136 ± 1,257,159,120 bp of raw sequence and average 26.6-fold of 25-29 billion reference assembly sequences representing 97.288 % coverage. Also, 4,006,068 ± 97,534 SNPs were observed from 29 autosomes and the Z chromosome and, of these, 752,309 SNPs are the common SNPs across lines. Among the identified SNPs, the number of novel- and known-location assigned SNPs was 1,047,951 ± 14,956 and 2,948,648 ± 81,414, respectively. The number of unassigned known SNPs was 1,181 ± 150 and unassigned novel SNPs was 8,238 ± 1,019. Synonymous SNPs, non-synonymous SNPs, and SNPs having character changes were 26,266 ± 1,456, 11,467 ± 604, 8,180 ± 458, respectively. Overall, 443,048 ± 26,389 SNPs in each bird were identified by comparing with dbSNP in NCBI. The presently obtained genome sequence and SNP information in Korean native chickens have wide applications for further genome studies such as genetic diversity studies to detect causative mutations for economic and disease related traits.
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Affiliation(s)
- Dong-Won Seo
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764, 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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Alahakoon AU, Jayasena DD, Jung S, Kim HJ, Kim SH, Jo C. Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat. Korean J Food Sci Anim Resour 2014; 34:221-9. [PMID: 26760942 PMCID: PMC4597849 DOI: 10.5851/kosfa.2014.34.2.221] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2013] [Revised: 03/14/2014] [Accepted: 03/25/2014] [Indexed: 12/04/2022] Open
Abstract
Chicken breast meat was injected with calcium chloride alone and in combination with lactic acid (0.01% and 0.002%, respectively). The inhibitory effects of the treatments on microbial growth were determined in the injected chicken breast meat stored at 4°C under aerobic packaging condition for 0, 3, and 7 d. Calcium chloride combined with 0.002% and 0.01% lactic acid reduced microbial counts by 0.14 and 1.08 Log CFU/g, respectively, however, calcium chloride alone was unable to inhibit microbial growth. Calcium chloride combined with 0.01% lactic acid was the most effective antimicrobial treatment and resulted in the highest initial redness value. Calcium chloride alone and combined with lactic acid suppressed changes in pH and the Hunter color values during storage. However, injection of calcium chloride and lactic acid had adverse effects on lipid oxidation and sensory characteristics. The higher TBARS values were observed in samples treated with calcium chloride and lactic acid when compared to control over the storage period. Addition of calcium chloride and lactic acid resulted in lower sensory scores for parameters tested, except odor and color, compared to control samples. Therefore, the formulation should be improved in order to overcome such defects prior to industrial application.
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Affiliation(s)
- Amali U Alahakoon
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - 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 Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
| | - Sun Hyo Kim
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Korea
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Jung S, Bae YS, Kim HJ, Jayasena DD, Lee JH, Park HB, Heo KN, Jo C. Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken. Poult Sci 2014; 92:3275-82. [PMID: 24235239 DOI: 10.3382/ps.2013-03441] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to examine the effect of chicken line on the contents of endogenous compounds, including carnosine, anserine, creatine, and inosine 5'-monophosphate (IMP), in breast and thigh meats from 5 lines of Korean native chicken for the development of high-quality meat breeds. Additionally, the effects of sex (male or female) and meat type (breast or thigh meat) were examined. In total, 595 F1 progeny [black: 90 (male: 45, female: 45); gray-brown: 110 (male: 52, female: 58); red-brown: 136 (male: 68, female: 68); white: 126 (male: 63, female: 63); and yellow-brown: 133 (male: 62, female: 71)] from 70 full-sib families were used. The male chicken from the red-brown line and the female chicken from the black line showed the highest BW among the 5 lines. Carnosine content was higher in female chicken and breast meat than in male chicken and thigh meat, respectively. Breast meat contained higher anserine content compared with thigh meat. The sex effect on anserine was not consistent between breast and thigh meat. Creatine content was not consistently influenced by sex between breast and thigh meat, and no meat type effect was observed. The IMP contents were higher in female chicken and breast meat compared with male chicken and thigh meat, respectively. In addition, we clearly observed line effects by the comparison of the contents of carnosine, anserine, creatine, and IMP for each meat type according to each sex. These data are useful for selection and development of high-quality, meat-type chicken breeds.
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Affiliation(s)
- Samooel Jung
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Republic of Korea
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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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De Liu X, Jayasena DD, Jung Y, Jung S, Kang BS, Heo KN, Lee JH, Jo C. Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial Broilers. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2012; 25:895-902. [PMID: 25049642 PMCID: PMC4093099 DOI: 10.5713/ajas.2011.11374] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2011] [Revised: 02/02/2012] [Accepted: 01/11/2012] [Indexed: 11/27/2022]
Abstract
The Korean native chickens (Woorimotdak™, KNC) and commercial broilers (Ross, CB) show obvious differences in meat flavor after cooking. To understand the contribution of protein and peptide for meat flavor, 2-dimensional (2-D) gel electrophoresis and matrix-assisted laser desorption-ionization time-of-flight (MALDI-TOF) mass spectrometry was performed. A total of 16 protein spots were differentially expressed in the breast and thigh meat between the two breeds. A total of seven protein spots were represented by different levels between KNC and CB for breast meat. Among them three protein spots (TU39149, TU40162 and TU39598) showed increases in their expressions in KNC while other four protein spots (BU40125, BU40119, BU40029 and BU39904) showed increases in CB. All nine protein spots that were represented by different levels between KNC and CB for thigh meat showed increases in their expression in KNC. Phosphoglucomutase 1 (PGM 1), myosin heavy chain (MyHC), heat shock protein B1 (HSP27), cytochrome c reductase (Enzyme Q), Glyoxylase 1, DNA methyltransferase 3B (DNA MTase 3) were identified as the main protein spots by MALDI-TOF mass spectrometry. These results can provide valuable basic information for understanding the molecular mechanism responsible for breed specific differences in meat quality, especially the meat flavour.
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Affiliation(s)
| | - Dinesh D. Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764,
Korea
| | - Yeonkuk Jung
- 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
| | - Bo Seok Kang
- Department of Poultry Science, National Institute of Animal Science, RDA, Sunghwan, 331-801,
Korea
| | - Kang Nyeong Heo
- Department of Poultry Science, National Institute of Animal Science, RDA, Sunghwan, 331-801,
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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Kang MG, Kim HJ, Lee HJ, Jang AR, Yun GS, Jo CR. Effect of Dietary KocetinTMon Meat Quality of Hanwoo Loin. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2011. [DOI: 10.5187/jast.2011.53.6.541] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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