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Mussa NJ, Kibonde SF, Boonkum W, Chankitisakul V. The Comparison between Tanzanian Indigenous (Ufipa Breed) and
Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics,
Collagen and Nucleic Acid Contents. Food Sci Anim Resour 2022; 42:833-848. [PMID: 36133634 PMCID: PMC9478975 DOI: 10.5851/kosfa.2022.e35] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/06/2022] [Accepted: 07/06/2022] [Indexed: 11/27/2022] Open
Abstract
The objective of this study was to characterize the meat quality traits that
affect the texture and savory taste of Ufipa indigenous chickens by comparing
the proximate composition, physical characteristics, collagen, and nucleic acid
contents with those of commercial broilers. It was found that Ufipa chicken
breast and thigh meat had a higher protein content (p<0.05) than broiler
chicken meat, whereas the fat content was lower (p<0.01). The moisture
content of thigh meat was lower in Ufipa chicken meat than in broiler chicken
meat (p<0.05). Regarding meat color, broiler chickens had considerably
higher L* and b* than Ufipa chickens in both the breast and the thigh meat,
except for a* (p<0.01). Regarding water holding capacity, Ufipa chicken
breast exhibited higher drip loss but lower thawing and cooking losses than
broiler chicken (p<0.01). In contrast, its thigh meat had a much lower
drip and thawing losses but higher cooking losses (p<0.01). The shear
force of Ufipa chickens’ breasts and thighs was higher than that of
broiler chickens (p<0.05), while the amount of total collagen in the
thigh meat was higher than that of broiler chickens (p<0.05).
Additionally, the inosine-5’-monophosphate (IMP) of Ufipa chicken breast
and thigh meat was higher than that of broiler meat (p<0.05). The
principal component analysis of meat quality traits provides a correlation
between the proximate and physical-chemical prosperties of both breeds with some
contrast. In conclusion, the present study provides information on healthy food
with good-tasting Ufipa indigenous chickens, which offer a promising market due
to consumers’ preferences.
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Affiliation(s)
- Ngassa Julius Mussa
- Technical Advisor in Livestock Sector,
Rukwa Region Commissioner’s Office, Sumbawanga 55108,
Tanzania
| | - Suma Fahamu Kibonde
- Department of Physical Science, Faculty of
Science Sokoine University of Agriculture, Morogoro 67115,
Tanzania
| | - Wuttigrai Boonkum
- Department of Animal Science, Faculty of
Agriculture, Khon Kaen University, Khon Kaen 40002,
Thailand
- Network Center for Animal Breeding and
Omics Research, Faculty of Agriculture, Khon Kaen University,
Khon Kaen 40002, Thailand
| | - Vibuntita Chankitisakul
- Department of Animal Science, Faculty of
Agriculture, Khon Kaen University, Khon Kaen 40002,
Thailand
- Network Center for Animal Breeding and
Omics Research, Faculty of Agriculture, Khon Kaen University,
Khon Kaen 40002, Thailand
- Corresponding author: Vibuntita
Chankitisakul, Department of Animal Science, Faculty of Agriculture, Khon Kaen
University, Khon Kaen 40002, Thailand, Tel: +66-43-202-362, Fax:
+66-43-202-362, E-mail:
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2
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Potue P, Chiangsaen P, Maneesai P, Khamseekaew J, Pakdeechote P, Chankitisakul V, Boonkum W, Duanghaklang N, Duangjinda M. Effects of Thai native chicken breast meat consumption on serum uric acid level, biochemical parameters, and antioxidant activities in rats. Sci Rep 2022; 12:14056. [PMID: 35982129 PMCID: PMC9388516 DOI: 10.1038/s41598-022-18484-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Accepted: 08/12/2022] [Indexed: 11/18/2022] Open
Abstract
This study aimed to evaluate the effect of a high protein diet comprising breast meat from commercial broiler (BR), Thai native (PD), and commercial broiler × Thai native crossbred (KKU-ONE) chicken on serum uric acid, biochemical parameters, and antioxidant activities in rats. Male Sprague–Dawley rats were divided into four groups. The control group received a standard chow diet, and the other three groups were fed a high protein diet (70% standard diet + 30% BR, PD, or KKU-ONE chicken breast) for five weeks. The PD- and KKU-ONE-fed rats had lower plasma total cholesterol and triglyceride levels than the control rats. A decrease in HDL-c was also observed in rats fed a diet containing BR. Liver weight, liver enzyme, plasma ALP, xanthine oxidase activity, serum uric acid, creatinine, superoxide production, and plasma malondialdehyde levels increased in BR-fed rats. The findings of this study might provide evidence to support the use of Thai native and Thai native crossbred chicken breast meat as functional foods.
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Affiliation(s)
- Prapassorn Potue
- Department of Physiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, 40002, Thailand
| | | | - Putcharawipa Maneesai
- Department of Physiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Juthamas Khamseekaew
- Department of Physiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Poungrat Pakdeechote
- Department of Physiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Vibuntita Chankitisakul
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand.,Network Center for Animal Breeding and Omics Research, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Wuttigrai Boonkum
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand.,Network Center for Animal Breeding and Omics Research, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Natthaya Duanghaklang
- Network Center for Animal Breeding and Omics Research, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Monchai Duangjinda
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand. .,Network Center for Animal Breeding and Omics Research, Khon Kaen University, Khon Kaen, 40002, Thailand.
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3
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A comparative study of meat quality and vibrational spectroscopic properties of different chicken breeds. Poult Sci 2022; 101:101829. [PMID: 35385823 PMCID: PMC9170932 DOI: 10.1016/j.psj.2022.101829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 02/27/2022] [Accepted: 03/03/2022] [Indexed: 11/22/2022] Open
Abstract
Chicken breed is one of the key factors that influence meat quality. The quality attributes of breast meat from commercial broiler (CB), Thai native chicken (NC, Leung Hang Khao), and the crossbred Korat chicken (KC) were investigated via synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy, Fourier transform Raman (FT-Raman) spectroscopy, and physicochemical analysis. The protein and carbonyl contents of KC and NC meats were higher than that of CB meat, but the lipid content was lower (P < 0.05). CB meat was characterized by high moisture, lightness (L*), and presence of taste-active nucleotides, namely, inosine 5′-monophosphate (IMP) and guanosine 5′-monophosphate (GMP). Moreover, NC meat had the highest insoluble collagen and inosine contents (P < 0.05). The predominant protein secondary structures of KC and NC meats were β-turns and random coils, whereas α-helices were mainly found in CB meat. Based on principal component analysis, the meat quality and spectra were clearly separated by breeds. The high moisture and lipid content of meat corresponded to O–H stretching (3,203 cm−1) and C–H stretching (2,854 cm−1) in the FT-Raman spectra, whereas PO2− stretching (1,240 cm−1), measured via SR-FTIR, was well correlated with the IMP content. In addition, the FT-Raman wavenumber of 934 cm−1, indicating C–C stretching, was correlated with high water-holding capacity (WHC) in KC meat. The quality of meat from slow- and fast-growing chickens significantly varies. Vibrational spectroscopy is a powerful technique that provides insightful molecular information correlated with various meat attributes.
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4
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The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken. Foods 2022; 11:foods11060782. [PMID: 35327204 PMCID: PMC8953052 DOI: 10.3390/foods11060782] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/20/2022] [Accepted: 02/14/2022] [Indexed: 02/01/2023] Open
Abstract
The objective of this study was to reveal the secrets of the unique meat characteristics of Beijing-you chicken (BJY) and to compare the difference of quality and flavor with Luhua chicken (LH) and Arbor Acres broiler (AA) at their typical market ages. The results showed the meat of BJY was richer in essential amino acids, arachidonic acid contents, inosine monophosphate (IMP), and guanosine monophosphate (GMP). The total fatty acid and unsaturated fatty acid contents of BJY chicken and LH chicken were lower than that of AA broilers, whereas the ratios of unsaturated fatty acids/saturated fatty acids (2.31) and polyunsaturated fatty acids/monounsaturated fatty acids (1.52) of BJY chicken were the highest. The electronic nose and SPME-GC/MS analysis confirmed the significant differences among these three chickens, and the variety and relative content of aldehydes might contribute to a richer flavor of BJY chicken. The meat characteristics of BJY were fully investigated and showed that BJY chicken might be favored among these three chicken breeds with the best flavor properties and the highest nutritional value. This study also provides an alternative way to identify BJY chicken from other chickens.
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5
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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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6
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Katemala S, Molee A, Thumanu K, Yongsawatdigul J. Meat quality and Raman spectroscopic characterization of Korat hybrid chicken obtained from various rearing periods. Poult Sci 2020; 100:1248-1261. [PMID: 33518082 PMCID: PMC7858038 DOI: 10.1016/j.psj.2020.10.027] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 10/17/2020] [Accepted: 10/27/2020] [Indexed: 11/27/2022] Open
Abstract
Meat quality attributes vary with chicken age. Understanding the relationship between poultry age and the quality of the meat would be beneficial for efficient poultry farming to meet market needs. The Korat hybrid chicken (KC) is a new crossbred chicken whose meat quality is distinct from that of commercial broiler (CB) chickens and has not been well characterized. In this study, we characterized the physico-chemical properties of KC meat and correlate the findings with Raman spectral data. The protein content of KC breast and thigh meat increased with age. The pH of thigh meat decreased, while the water-holding capacity of breast meat increased as the age of the chickens increased. The amount of cholesterol in breast meat decreased as the rearing period was extended. Inosine 5′-monophosphate and guanosine 5′-monophosphate of breast meat decreased as KC grew older. The shear force values of meat from older birds increased concomitantly with an increase in total collagen. Principle component analysis revealed that the meat quality of CB was greatly different from that of KC meat. High shear force values of KC meat at 20 wk of age were well correlated with an increase in the β-sheet structure (amide I) and amide III of collagen. Raman spectra at 3,207 cm−1 and relative α-helical content were negatively correlated with shear force values of KC breast meat. These could be used as markers to evaluate KC meat quality.
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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
- Research and Facility Department, Beamline Operation Division, Synchrotron Light Research Institute (Plublic Organization), 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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7
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The amino acid profile of broiler chicken meat after dietary administration of bee products and probiotics. Biologia (Bratisl) 2020. [DOI: 10.2478/s11756-020-00451-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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8
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El-Attrouny MM, Iraqi MM, Sabike II, Abdelatty AM, Moustafa MM, Badr OA. Comparative evaluation of growth performance, carcass characteristics and timed series gene expression profile of GH and IGF-1 in two Egyptian indigenous chicken breeds versus Rhode Island Red. J Anim Breed Genet 2020; 138:463-473. [PMID: 33098598 DOI: 10.1111/jbg.12517] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 09/28/2020] [Accepted: 10/05/2020] [Indexed: 12/01/2022]
Abstract
Indigenous chicken breeds in developing countries have diverse benefits to rural economy as a source of high-quality animal protein. However, there are few reports on the evaluation of economic traits in Egyptian indigenous breeds. Hence, this study aimed to investigate growth performance, carcass characteristics, body measurements and meat quality traits in two indigenous breeds of chickens (Benha line and Golden Montazah) versus Rhode Island Red as a reference worldwide breed. Besides, a time series expression profile of somatotropic axis genes including GH and IGF-1 and their plasma level concentrations were investigated. Benha line chickens (BL) revealed the highest improved estimates of growth performance, carcass characteristics and meat quality traits. In the same manner, it displayed the highest levels of hepatic GH and IGF-1 and muscle IGF-1 gene expression compared to Rhode Island Red (RIR) and Golden Montazah (GM) chickens. Accordingly, BL exhibited the highest levels of plasma IGF-1 and the lowest levels of plasma GH. This result suggests the direct association between growth performance, carcass characteristics and levels of IGF-1 gene expression in the selected chicken breeds. BL is a superior Egyptian genotype with candidate productive traits and competing characteristics, it could be used widely as a proven ancestor of commercial hybrid breeds.
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Affiliation(s)
- Mahmoud M El-Attrouny
- Department of Animal Production, Faculty of Agriculture at Moshtohor, Benha University, Qalyubia, Egypt
| | - Mahmoud M Iraqi
- Department of Animal Production, Faculty of Agriculture at Moshtohor, Benha University, Qalyubia, Egypt
| | - Islam I Sabike
- Department of Food Hygiene, Faculty of Veterinary Medicine, Benha University, Qalyubia, Egypt
| | - Alzahraa M Abdelatty
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Mahmoud M Moustafa
- Department of Genetics and Genetic Engineering, Faculty of Agriculture, Benha University, Qalyubia, Egypt
| | - Omnia A Badr
- Department of Genetics and Genetic Engineering, Faculty of Agriculture, Benha University, Qalyubia, Egypt
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9
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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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10
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Jayasena DD, Jung S, Kim HJ, Yong HI, Nam KC, Jo C. Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process. Poult Sci 2015; 94:1964-72. [PMID: 26049798 DOI: 10.3382/ps/pev154] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/20/2015] [Indexed: 11/20/2022] Open
Abstract
The effects of bird age and the cooking process on the levels of several taste-active compounds, including inosine 5'-monophosphate (IMP), glutamic acid, cysteine, reducing sugars, as well as oleic, linoleic, arachidonic, and docosahexaenoic acids (DHA), in the breast and leg meats from a certified meat-type commercial Korean native chicken (KNC) strain (Woorimatdag) were investigated. KNC cocks were raised under similar standard conditions at a commercial chicken farm, and breast and leg meats from birds of various ages (10, 11, 12, 13, and 14 wk; 10 birds/age group) were obtained. After raw and cooked meat samples were prepared, they were analyzed for the aforementioned taste-active compounds. Compared to the leg meat, KNC breast meat had higher levels of IMP, arachidonic acid, and DHA, but lower levels of the other taste-active compounds (P < 0.05). KNC meat lost significant amounts of all the taste-active compounds, excluding oleic and linoleic acids, during the cooking process (P < 0.05). However, bird age only had a minor effect on the levels of these taste-active compounds. The results of this study provide useful information regarding the levels of taste-active compounds in KNC meat from birds of different ages, and their fate during the cooking process. This information could be useful for selection and breeding programs, and for popularizing native chicken meat.
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Affiliation(s)
- Dinesh D Jayasena
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka
| | - Samooel Jung
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea
| | - Hyun Joo Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea
| | - Hae In Yong
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea
| | - Ki Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Republic of 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, Republic of Korea
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