1
|
Shin DJ, Jung Y, Kim D, Jo C, Nam KC, Lee JH, Choo HJ, Jang A. Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens. Poult Sci 2024; 103:103462. [PMID: 38281330 PMCID: PMC10840104 DOI: 10.1016/j.psj.2024.103462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 01/04/2024] [Accepted: 01/10/2024] [Indexed: 01/30/2024] Open
Abstract
This study was aimed to identify and compare the taste-related compounds (nucleotide-related compounds, free amino acid contents, and fatty acid composition) and aroma (volatile organic compounds [VOC]) compounds in the chicken breast meat from 3 kinds of Korean native chicken (KNC), namely Hanhyup 3 (HH3), Woorimatdag 1 (WRMD1) and Woorimatdag 2 (WRMD2). Among the 3 breeds, WRMD1 had significantly higher IMP and AMP contents than HH3. WRMD2 exhibited higher levels of umami and sweet-taste amino acids and oleic acid composition compared to HH3 (P < 0.05). HH3 showed a higher composition of unsaturated fatty acids than WRMD2 (P < 0.05). On their discrimination by flavor composition, some compounds including aspartic acid were analyzed as important compounds. Regarding aroma compounds, unique aroma compounds were detected for each breed and some compounds such as isopropyl myristate, p-cresol, (S)-(+)-3-Methyl-1-pentanol, and cyclic octa-atomic sulfur were expected to be utilized as key compounds in discrimination of the 3 breeds. From the result of this study, the differences on the flavor compounds of three breeds were elucidated and key compounds for their discrimination were presented.
Collapse
Affiliation(s)
- Dong-Jin Shin
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea; Institute of Animal Life Science Kangwon National, Kangwon National University, Chuncheon 24341, Korea
| | - Yousung Jung
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Dongwook Kim
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Jun-Heon Lee
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Hyo-Joon Choo
- Poultry Research Institute, National Institute of Animal Science, Pyengchang 25342, Korea
| | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea.
| |
Collapse
|
2
|
Chaiwang N, Marupanthorn K, Krutthai N, Wattanakul W, Jaturasitha S, Arjin C, Sringarm K, Setthaya P. Assessment of nucleic acid content, amino acid profile, carcass, and meat quality of Thai native chicken. Poult Sci 2023; 102:103067. [PMID: 37729681 PMCID: PMC10514457 DOI: 10.1016/j.psj.2023.103067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/22/2023] Open
Abstract
Functional foods are innovative products that hold health-enhancing potential. They are contributing to changing trends in both consumer behavior and the market. This study was conducted to investigate the effects of breed on the nucleic acid content, amino acid profile, carcass, and meat quality of different breeds of chickens. The outcomes of which could lead to the production of functional chicken meat. In this experiment, 4 genotypes of chicken, namely commercial broilers (CBR), Thai native chickens (Mae Hong Son; MHS), Thai native chickens (Pradu Hang Dam; PHD), and male layer chickens (MLC), were fed commercial feed and reared under identical conditions. All chickens were slaughtered at the market age, whereas the breasts and thighs were separated from the carcasses to determine chemical composition and meat quality. The results indicated that carcass and meat quality traits were significantly different (P < 0.05) among chicken breeds and meat parts. Notably, commercial breeds (CBR and MLC) were superior in performance and carcass quality when compared with the Thai native chickens (MHS and PHD). CBR had the highest growth performance and carcass quality traits (P < 0.01), whereas MHS exhibited the lowest weight gain (P < 0.05). However, Thai native chickens were lower in fat, cholesterol, triglycerides, purine, and uric acid (P < 0.05) contents than the commercial breeds. Interestingly, MHS contained the lowest purine and malondialdehyde levels when compared with the other breeds (P < 0.01). Moreover, MHS contained the highest amounts of glutamic acid in both the breasts and thighs (P < 0.05). Therefore, the meat of MHS may be classified as a functional chicken meat, as it was found to have a pleasant meaty taste and hold nutritional value, which positively influences consumers' health.
Collapse
Affiliation(s)
- Niraporn Chaiwang
- Division of Animal Sciences, Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Chiang Mai 50300, Thailand
| | - Kulisara Marupanthorn
- Division of Animal Sciences, Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Chiang Mai 50300, Thailand
| | - Nuttawut Krutthai
- Division of Animal Sciences, Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Chiang Mai 50300, Thailand
| | - Watcharapong Wattanakul
- Division of Animal Sciences, Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Chiang Mai 50300, Thailand
| | - Sanchai Jaturasitha
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Chaiwat Arjin
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Korawan Sringarm
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Phatthawin Setthaya
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand.
| |
Collapse
|
3
|
Tantiyasawasdikul V, Chomchuen K, Loengbudnark W, Chankitisakul V, Boonkum W. Comparative study and relationship analysis between purine content, uric acid, superoxide dismutase, and growth traits in purebred and crossbred Thai native chickens. Front Vet Sci 2023; 10:1263829. [PMID: 37818389 PMCID: PMC10560991 DOI: 10.3389/fvets.2023.1263829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Accepted: 09/01/2023] [Indexed: 10/12/2023] Open
Abstract
The objective was to compare and analyze the relationship between growth, purine content, uric acid, and superoxide dismutase (SOD) in purebred and crossbred Thai native chickens. A total of 300 Thai native chickens were divided into 3 groups. Group 1 was purebred Thai native chickens (100%TN), Group 2 was 50% Thai native chickens (50%TN), and Group 3 was 25% Thai native chickens (25%TN). Data included the body weight (BW), average daily gain (ADG), and breast circumference (BrC). At 6, 8, and 10 weeks of age, 10 chickens from each group were randomly euthanized to collect breast meat, liver, and blood samples to analyze the purine content consisting of total purine, adenine, guanine, xanthine, and hypoxanthine, and uric acid, in breast meat and liver and SOD in blood. A general linear model, Pearson correlation and principal component analysis were used to analyze the significant differences and relationship between variables. The results showed the 25%TN group had the highest growth traits at every age, while the 100%TN group had the lowest (p < 0.05). Consistent with the analysis results of purine values, purine content and uric acid in breast meat and liver and SOD in blood decreased with age (p < 0.05). The correlations between purine content (total purine, adenine, guanine, xanthine, and hypoxanthine) and growth traits (BW, ADG, and BrC) ranged from moderate negative to moderate positive (-0.542 to 0.253)(p < 0.05). The correlations between uric acid and growth traits (0.348-0.760) and SOD and growth traits (0.132-0.516) were low to moderate positive with significant differences (p < 0.05). The principal component plot, which highlighted three principal components (PC 1, PC 2, and PC 3), explained 86.44 and 86.53% of the total information in breast meat and liver for selecting animals for optimal balance of the variation in the growth traits, purine content, uric acid, and SOD. Although purebred Thai native chickens showed the lowest growth traits, purine content, uric acid, and SOD were also lowest compared to crossbred Thai native chickens. Therefore, the development of genetics in Thai native chickens to produce healthy food could be possible.
Collapse
Affiliation(s)
| | - Kitsadee Chomchuen
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand
| | - Wipas Loengbudnark
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand
| | - Vibuntita Chankitisakul
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand
- Network Center of Animal Breeding and Omics Research, Khon Kaen University, Khon Kaen, Thailand
| | - Wuttigrai Boonkum
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, Thailand
- Network Center of Animal Breeding and Omics Research, Khon Kaen University, Khon Kaen, Thailand
| |
Collapse
|
4
|
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).
Collapse
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
| |
Collapse
|
5
|
Li WJ, Jiang YW, Cui ZY, Wu QC, Zhang F, Chen HW, Wang YL, Wang WK, Lv LK, Xiong FL, Liu YY, Aisikaer A, Li SL, Bo YK, Yang HJ. Dietary Guanidine Acetic Acid Addition Improved Carcass Quality with Less Back-Fat Thickness and Remarkably Increased Meat Protein Deposition in Rapid-Growing Lambs Fed Different Forage Types. Foods 2023; 12:foods12030641. [PMID: 36766172 PMCID: PMC9914891 DOI: 10.3390/foods12030641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
The aim of this study was to investigate whether guanidine acetic acid (GAA) yields a response in rapid-growing lambs depending on forage type. In this study, seventy-two small-tailed Han lambs (initial body weights = 12 ± 1.6 kg) were used in a 120-d feeding experiment after a 7-d adaptation period. A 2 × 3 factorial experimental feeding design was applied to the lambs, which were fed a total mixed ration with two forage types (OH: oaten hay; OHWS: oaten hay plus wheat silage) and three forms of additional GAA (GAA: 0 g/kg; UGAA: Uncoated GAA, 1 g/kg; CGAA: Coated GAA, 1 g/kg). The OH diet had a greater dry matter intake, average daily gain, and hot carcass weight than the OHWS diet. The GAA supplementation increased the final body weight, hot carcass weight, dressing percentage, and ribeye area in the longissimus lumborum. Meanwhile, it decreased backfat thickness and serum triglycerides. Dietary GAA decreased the acidity of the meat and elevated the water-holding capacity in mutton. In addition, the crude protein content in mutton increased with GAA addition. Dietary GAA (UGAA or CGAA) might be an effective additive in lamb fed by different forage types, as it has potential to improve growth performance and meat quality.
Collapse
Affiliation(s)
- Wen-Juan Li
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Yao-Wen Jiang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Zhao-Yang Cui
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Qi-Chao Wu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Fan Zhang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - He-Wei Chen
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Yan-Lu Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Wei-Kang Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Liang-Kang Lv
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Feng-Liang Xiong
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Ying-Yi Liu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Ailiyasi Aisikaer
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Sheng-Li Li
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Yu-Kun Bo
- Zhangjiakou Animal Husbandry Technology Promotion Institution, Zhangjiakou 075000, China
| | - Hong-Jian Yang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
- Correspondence: ; Tel.: +86-139-1188-8062
| |
Collapse
|
6
|
Haunshi S, Devatkal S, Prince LLL, Ullengala R, Ramasamy K, Chatterjee R. Carcass Characteristics, Meat Quality and Nutritional Composition of Kadaknath, a Native Chicken Breed of India. Foods 2022; 11:foods11223603. [PMID: 36429195 PMCID: PMC9689593 DOI: 10.3390/foods11223603] [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: 09/12/2022] [Revised: 10/11/2022] [Accepted: 10/14/2022] [Indexed: 11/16/2022] Open
Abstract
The study was carried out to investigate the carcass and meat quality traits and nutritional profile of the meat of the Kadaknath, a unique native chicken breed in comparison with commercial broilers. The yield of the carcass, breast and giblets of the Kadaknath was lesser (p < 0.01), while that of the legs, wings, back, and neck was higher (p < 0.01) than broilers. The meat of the Kadaknath was significantly (p < 0.0001) darker (42.44, 50.92) and more yellow (6.23, 8.99) than broilers. The decline in pH of the meat was lower (p < 0.001) in the Kadaknath compared to broilers. Kadaknath meat had more protein and less fat, moisture and ash content than broilers (p < 0.01). Furthermore, it was richer (p < 0.01) in 11 amino acids, including those which are known to impart a sweet and umami taste, than the meat of broilers (3 amino acids). Both genotypes were almost similar in meeting the daily requirements of indispensable amino acids of adult human. The study concluded that the Kadaknath differed in carcass and meat quality characteristics from the broilers, and the nutritional quality of Kadaknath meat in terms of high protein and less fat and higher content of amino acids (tasty type) was better in Kadaknath meat as compared to broiler meat.
Collapse
Affiliation(s)
- Santosh Haunshi
- ICAR-Directorate of Poultry Research, Rajendranagar, Hyderabad 500030, India
- Correspondence:
| | - Suresh Devatkal
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad 500092, India
| | | | - Rajkumar Ullengala
- ICAR-Directorate of Poultry Research, Rajendranagar, Hyderabad 500030, India
| | - Kannaki Ramasamy
- ICAR-Directorate of Poultry Research, Rajendranagar, Hyderabad 500030, India
| | | |
Collapse
|
7
|
Harlina PW, Maritha V, Musfiroh I, Huda S, Sukri N, Muchtaridi M. Possibilities of Liquid Chromatography Mass Spectrometry
(LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat
Products: A Mini Review. Food Sci Anim Resour 2022; 42:744-761. [PMID: 36133639 PMCID: PMC9478982 DOI: 10.5851/kosfa.2022.e37] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/20/2022] [Accepted: 07/20/2022] [Indexed: 11/06/2022] Open
Affiliation(s)
- Putri Widyanti Harlina
- Department of Food Industrial Technology,
Faculty of Agro-Industrial Technology, Universitas
Padjadjaran, Bandung 45363, Indonesia
- Corresponding author: Putri
Widyanti Harlina, Department of Food Industrial Technology, Faculty of
Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia,
Tel: +62-22-7798844, E-mail:
| | - Vevi Maritha
- Department of Pharmaceutical Analysis and
Medicinal Chemistry, Faculty of Pharmacy, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Ida Musfiroh
- Department of Pharmaceutical Analysis and
Medicinal Chemistry, Faculty of Pharmacy, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Syamsul Huda
- Department of Food Industrial Technology,
Faculty of Agro-Industrial Technology, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Nandi Sukri
- Department of Food Industrial Technology,
Faculty of Agro-Industrial Technology, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Muchtaridi Muchtaridi
- Department of Pharmaceutical Analysis and
Medicinal Chemistry, Faculty of Pharmacy, Universitas
Padjadjaran, Bandung 45363, Indonesia
- Corresponding author:
Muchtaridi Muchtaridi, Department of Pharmaceutical Analysis and Medicinal
Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Bandung 45363,
Indonesia, Tel: +62-22-8784288888 (ext. 3210), E-mail:
| |
Collapse
|
8
|
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.
Collapse
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.
| |
Collapse
|
9
|
Growth Performance and Meat Quality of Growing Pigs Fed with Black Soldier Fly (Hermetia illucens) Larvae as Alternative Protein Source. Processes (Basel) 2022. [DOI: 10.3390/pr10081498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Insects have been used as animal feed protein sources in livestock and poultry breeding, and their impact on pork quality needs to be studied. This experiment mainly explores the effect of adding black soldier flies to the feed on the growth performance and meat quality of pigs. All 24 weaned piglets were randomly divided into three groups, one group was given a normal diet as the control group (C), and the other two groups were supplemented with 4% (T1) and 8% (T2) black soldier flies as an alternative protein source, respectively. Pig growth performance and carcass traits were measured at the end of the 113-day experiment. After euthanizing the pigs, we used metabolomics to detect pig dorsal muscle and qPCR to detect gene expression in dorsal muscle and adipose tissue. For the average daily gain and backfat thickness, T2 group was significantly higher than T1 group and C group (p < 0.05). Intramuscular fat content was significantly elevated in the T1 and T2 groups (p < 0.05). The metabolomics results showed that there were significant differences in metabolites among the three groups (p < 0.05). The addition of black soldier flies could increase the content of some free amino acids, and the content of lipid metabolites also changed significantly (p < 0.05). The gene expression of type 1 muscle fibers in the T1 group and the PGC-1α gene expression in the T1 and T2 groups were significantly increased in the dorsal muscle (p < 0.05). The results of the present study showed that adding 4% black soldier fly instead of fish meal in the diet of growing pigs can significantly improve meat quality and supplementation of 8% black soldier flies has beneficial effects on growth performance of pigs.
Collapse
|
10
|
Trithavisup T, Sanpinit P, Sakulwech S, Klamchuen A, Malila Y. In Vitro Protein Digestion of Cooked Spent Commercial Laying Hen and Commercial Broilers Breast Meat. Foods 2022; 11:foods11131853. [PMID: 35804668 PMCID: PMC9266113 DOI: 10.3390/foods11131853] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/19/2022] [Accepted: 06/21/2022] [Indexed: 02/01/2023] Open
Abstract
Chicken meat from spent laying hens (SHs) has been considered as nutritive as the meat of commercial broilers (CBs) based on chemical composition. High insoluble collagen in SH meat might reduce protein digestibility and bio-accessibility compared to CB meat. This study aimed at comparing the in vitro protein digestibility of CB and SH cooked breast meat. In the first part, CB samples were digested using two static in vitro digestion methods and collected at different digestion points for determining the degree of hydrolysis (DH). The method providing a greater DH value was chosen for comparing protein digestibility between CB and SH samples. The activities of used enzymes during in vitro digestion were evaluated based on bicinchoninic acid assay 2,4,6-trinitrobenzenesulfonic acid colorimetric method, gas chromatography-mass spectrometry, and sodium dodecyl sulfate-polyacrylamide electrophoresis. Particle size distribution of solid content collected from hydrolysate was also determined. The results showed that after digestion, CB showed 1−3 mg/mL protein concentration lower, while 7−13% DH and 50−96 µmoL/g protein-free NH2 groups higher when compared to those of SH. Based on sodium dodecyl sulfate-polyacrylamide electrophoresis, CB samples exhibited greater intensity of band at MW < 15 kDa than that of SH. Regarding particle size in terms of volume weighted mean (D[4,3]), at the end of the oral phase, the end of the gastric phase, and the beginning of the intestinal phase, D[4,3] of the SH samples were 133.17 ± 2.16, 46.52 ± 2.20, and 112.96 ± 3.63 µm, respectively, which were greater than those of CB (53.28 ± 1.23, 35.59 ± 1.19, and 51.68 ± 1.25 µm). However, at the end of the intestinal phase, D[4,3] of SH and CB, which were 17.19 ± 1.69 and 17.52 ± 2.46 µm, respectively, did not significantly differ from each other. The findings suggested a greater in vitro protein digestibility of cooked CB breast meats than that of SH ones.
Collapse
Affiliation(s)
- Thanatorn Trithavisup
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Tambon Khlong Nung 12120, Thailand; (T.T.); (P.S.)
| | - Pornnicha Sanpinit
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Tambon Khlong Nung 12120, Thailand; (T.T.); (P.S.)
| | - Sakhiran Sakulwech
- National Nanotechnology Center (NANOTEC), Thailand Science Park, Tambon Khlong Nung 12120, Thailand; (S.S.); (A.K.)
| | - Annop Klamchuen
- National Nanotechnology Center (NANOTEC), Thailand Science Park, Tambon Khlong Nung 12120, Thailand; (S.S.); (A.K.)
| | - Yuwares Malila
- National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Tambon Khlong Nung 12120, Thailand; (T.T.); (P.S.)
- Correspondence: ; Tel.: +66-564-6700
| |
Collapse
|
11
|
An attempt to valorize the only black meat chicken breed of India by delineating superior functional attributes of its meat. Sci Rep 2022; 12:3555. [PMID: 35241766 PMCID: PMC8894494 DOI: 10.1038/s41598-022-07575-9] [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: 07/17/2021] [Accepted: 02/21/2022] [Indexed: 11/23/2022] Open
Abstract
Kadaknath, the only black chicken indigenous to India, faces the threat of extinction due to declining numbers. Its meat is used in tribal medicine for invigorating and health-promoting properties. Expectations of immune-boosting and therapeutic properties in its meat are creating a buzz these days. Thus, Kadaknath meat was explored and further compared with the commercial Cobb 400 broiler (Cobb) for the functional traits that might be contributing towards proclaimed pharmacological benefits. Birds (n = 20/ group) were raised under similar management conditions and the two primal chicken meat cuts (breast and thigh) were collected at the marketing age. Kadaknath meat was found to be an enriched source of functional biomolecules (carnosine, anserine, creatine). Its breast meat carnosine content was more than double of the Cobb broiler, 6.10 ± 0.13 and 2.73 ± 0.1 mg/ g of wet tissue, respectively. Similarly, the thigh meat of Kadaknath was a significantly (P < 0.05) richer source of carnosine. The genetic background was a key determinant for muscle carnosine content as a significant abundance of CARNS1 and SLC36A1 expression was identified in the Kadaknath breast. The superior functional property of Kadaknath meat was established by the antioxidant capacity established by the Oxygen radical absorbance capacity assay and a stronger ability to inhibit the formation of advanced glycation end products (AGEs). The identification of fairly unknown nutritional and functional advantages of Kadaknath meat could potentially change the paradigm with its meat consumption. It will help in developing a brand name for Kadaknath products that will propel an increase in its market share and ultimately conservation of this unique but endangered poultry germplasm.
Collapse
|
12
|
Ali M, Lee SY, Park JY, Nam KC. Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages. Food Sci Anim Resour 2021; 41:788-801. [PMID: 34632399 PMCID: PMC8460333 DOI: 10.5851/kosfa.2021.e36] [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: 06/02/2021] [Revised: 06/30/2021] [Accepted: 07/07/2021] [Indexed: 11/06/2022] Open
Abstract
This study examined biochemical components, fatty acids, antioxidant dipeptides,
and muscle fiber density of breast and thigh muscles from Korean new native
chicken strains (A and B) at two slaughter ages, compared with white
semi-broiler (W) or broilers. The pH values were different by chicken breed. The
new native strains had the lowest fat content in the breast at 12 wk
(p<0.05). Regardless of the muscles, A and B at 12 wk had higher levels
of arachidonic acid (ARA; C20:4), docosahexaenoic acid (DHA; C22:6), and
nervonic acid (C24:1) than broilers (p<0.05). A similar result was
observed for the polyunsaturated fatty acids (PUFAs) and polyunsaturated and
saturated fatty acids ratio (P/S) content in the breast. Irrespective of the
muscles, A and B enriched with omega-3 fatty acids had a lower
ω-6/ω-3 PUFA ratio than broilers (p<0.05) at 12 wk. Of the
antioxidant di-peptides, the anserine contents were highest in A and B than in
the W or broilers (p<0.05), regardless of the muscles and slaughter ages.
Furthermore, the breast meat from A and B contained a higher muscle fiber
density for both slaughter ages than the W and broilers (p<0.05). Based
on these findings, even if the commercial birds (broilers or W) are raised under
the similar environmental conditions as A and B, the new native chicken strains
have distinct meat quality attributes, particularly higher ARA and DHA levels,
lower ω-6/ω-3 PUFA ratio, and higher anserine contents.
Collapse
Affiliation(s)
- Mahabbat Ali
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.,Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh
| | - Seong-Yun Lee
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ji-Young Park
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| |
Collapse
|
13
|
Hu X, Wan L, Liu S, Chen B, Li W, Wu C, Xiong T, Xi S, Mao H, Liu S. Comparative analysis of meat quality and chemical composition among three weight groups of Chinese Ningdu yellow chicken: Implications for customer choice. Anim Sci J 2021; 92:e13638. [PMID: 34585472 DOI: 10.1111/asj.13638] [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: 04/08/2021] [Revised: 07/26/2021] [Accepted: 08/12/2021] [Indexed: 11/25/2022]
Abstract
The aim of this study was to compare the meat quality and evaluate the chemical composition of Chinese Ningdu yellow chicken of different weights once they have reached market age. Thirty hens at the day of age 118 were selected and divided into three groups according to their weight: light weight (1288.00 ± 69.78 g, n = 10), medium weight (1407.17 ± 39.40 g, n = 10), heavy weight (1581.6 ± 46.59 g, n = 10), and the differences in weight among these three groups are significant. Biochemical, histological, and metabonomic approaches were used to obtain index values of meat quality and chemical composition. Compared with meat from lighter chickens, muscle fiber density was significantly lower in heavier chickens, and meat pH was positively correlated with chicken weight. Though the amount of all measured amino acids were not different among three weight groups of chicken, the levels of several kinds of fatty acids exhibited significant differences or correlations, including linolenic acid, arachidonic acid, myristic acid, oleic acid, and docosahexaenoic acid (DHA). These results contribute to help customers choose the optimal chicken weight depending upon the food to be cooked.
Collapse
Affiliation(s)
- Xiaolong Hu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Lei Wan
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Shuibing Liu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Biao Chen
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Wen Li
- Agriculture and Rural Affairs Bureau of Ningdu County, Ganzhou, China
| | - Chonghua Wu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Ting Xiong
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Suwang Xi
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Huirong Mao
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Sanfeng Liu
- Poultry Institute, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| |
Collapse
|
14
|
Park SY, Kim HY. Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat. Foods 2021; 10:foods10092152. [PMID: 34574262 PMCID: PMC8470794 DOI: 10.3390/foods10092152] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/07/2021] [Accepted: 09/10/2021] [Indexed: 11/28/2022] Open
Abstract
This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The samples’ uncooked and cooked pH values, WHC, and cooking yield increased with increasing marketing age; however, the WHC and cooking yield were not significantly different between the 32 and 34 day samples (p > 0.05). In the case of the color, the 34 day samples were significantly lower in terms of lightness, but significantly higher in redness and yellowness compared to the other samples (p < 0.05). Although the shear forces of the 28–32 day samples were not significantly different (p > 0.05), those of the 28 and 30 day samples were significantly lower than those of the 34 day sample (p < 0.05). Furthermore, the aromatic profile (determined by principal component analysis) of the 34 day sample differed from that of the 28–32 day samples. Flavor evaluation of the cooked 30 and 32 day samples showed significant differences compared to the 28 and 34 day samples (p < 0.05), and the texture evaluation showed that the 34 day sample obtained a significantly lower score than the 28 day sample (p < 0.05). Overall, these results suggest that the current broiler marketing age of 32 day results in suitable quality properties for broiler cured chicken breast.
Collapse
|
15
|
Carnosine Content and Its Association with Carnosine-Related Gene Expression in Breast Meat of Thai Native and Black-Bone Chicken. Animals (Basel) 2021; 11:ani11071987. [PMID: 34359114 PMCID: PMC8300356 DOI: 10.3390/ani11071987] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/30/2021] [Accepted: 06/30/2021] [Indexed: 12/11/2022] Open
Abstract
This study aimed to investigate the carnosine content and ATP-grasp domain-containing protein 1 (CARNS1) gene expression and their relationship with breast meat of Black Chinese (BC), KU-Phuparn (KP), Pradu Hang Dam (PD), and Black Chinese × Pradu Hang Dam (Sri Mok: SM) to aid in the selection and mating programs for developing functional meat in Thai chicken populations. The results show that the carnosine content in each breed and breed group varied from 428.08 to 553.93 mg/100 g, whereas the relative expression of CARNS1 ranged from 0.84 to 1.56. The BC and KP chicken breeds had a higher carnosine content (p < 0.01) and higher CARNS1 expression level (p < 0.05) than the SM and PD chicken breeds. The carnosine content and relative gene expression for each age ranged from 423.02 to 577.83 mg/100 g and 0.68 to 1.83, respectively. At 4 weeks of age, the carnosine content (p < 0.01) and gene expression (p < 0.05) were the highest. However, they decreased as chicken age increased further. The carnosine content and gene expression linearly decreased as chicken age increased (p < 0.01). The correlation coefficient between the level of gene expression and carnosine content was moderately positive. The results from this study showed that different breeds and ages of chickens have different amounts of carnosine, and CARNS1 could act as a biomarker to study marker-assisted selection to improve functional meat in the chicken population in Thailand.
Collapse
|
16
|
Kim HC, Yim DG, Kim JW, Lee D, Jo C. Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds. Food Sci Anim Resour 2021; 41:312-323. [PMID: 33987551 PMCID: PMC8115009 DOI: 10.5851/kosfa.2020.e102] [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: 12/17/2020] [Revised: 12/24/2020] [Accepted: 12/28/2020] [Indexed: 12/04/2022] Open
Abstract
The purpose of this study was to use 1H nuclear magnetic resonance
(1H NMR) to quantify taste-active and bioactive compounds in
chicken breasts and thighs from Korean native chicken (KNC) [newly developed
KNCs (KNC-A, -C, and -D) and commercial KNC-H] and white-semi broiler (WSB) used
in Samgye. Further, each breed was differentiated using
multivariate analyses, including a machine learning algorithm designed to use
metabolic information from each type of chicken obtained using
1H-13C heteronuclear single quantum coherence (2D
NMR). Breast meat from KNC-D chickens were superior to those of conventional
KNC-H and WSB chickens in terms of both taste-active and bioactive compounds. In
the multivariate analysis, meat portions (breast and thigh) and chicken breeds
(KNCs and WSB) could be clearly distinguished based on the outcomes of the
principal component analysis and partial least square-discriminant analysis
(R2=0.945; Q2=0.901). Based on this, we
determined the receiver operating characteristic (ROC) curve for each of these
components. AUC analysis identified 10 features which could be consistently
applied to distinguish between all KNCs and WSB chickens in both breast (0.988)
and thigh (1.000) meat without error. Here, both 1H NMR and 2D NMR
could successfully quantify various target metabolites which could be used to
distinguish between different chicken breeds based on their metabolic
profile.
Collapse
Affiliation(s)
- Hyun Cheol Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Dong-Gyun Yim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Ji Won Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
| | - Dongheon Lee
- 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
| |
Collapse
|
17
|
Islam MS, Hongxin W, Ali Mahdi A, Islam M, Noman A, an Wei F. Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle (Chinemys reevesii). CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1885498] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Md. Serajul Islam
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh
| | - Wang Hongxin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Amer Ali Mahdi
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Monirul Islam
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, P.R. China
| | - Anwar Noman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Fu an Wei
- Department of Biotechnology, Guangxi Zhongtaikang Technology Industry Co., Ltd, Nanning, Guangxi, P.R. China
| |
Collapse
|
18
|
Charoensin S, Laopaiboon B, Boonkum W, Phetcharaburanin J, Villareal MO, Isoda H, Duangjinda M. Thai Native Chicken as a Potential Functional Meat Source Rich in Anserine, Anserine/Carnosine, and Antioxidant Substances. Animals (Basel) 2021; 11:902. [PMID: 33809894 PMCID: PMC8004088 DOI: 10.3390/ani11030902] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 03/07/2021] [Accepted: 03/08/2021] [Indexed: 01/19/2023] Open
Abstract
This study identified anserine and anserine/carnosine in chicken breast of Thai native chicken (TNC; 100% Thai native), Thai synthetic chicken (TSC; 50% Thai native), and Thai native crossbred chicken (TNC crossbred; 25% Thai native) compared with commercial broiler chicken (BR; 0% Thai native) using nuclear magnetic resonance (NMR) spectroscopy and the effect on antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl assay (DPPH). We conducted experiments with a completely randomized design and explored principal components analysis (PCA) and orthogonal projection to latent structure-discriminant analysis (OPLS-DA) to identify the distinguishing metabolites and relative concentrations from 1H NMR spectra among the groups. The relative concentrations and antioxidant properties among the groups were analyzed by analysis of variance (ANOVA) using the general linear model (GLM). This study revealed seven metabolites alanine, inositol monophosphate (IMP), inosine, and anserine/carnosine, lactate, anserine, and creatine. Lactate, anserine, and creatine were major components. In terms of PCA, the plots can distinguish BR from other groups. OPLS-DA revealed that anserine and anserine/carnosine in the chicken breast were significantly higher in TNC, TSC, and TNC crossbred than BR according to their relative concentrations and antioxidant properties (p < 0.01). Therefore, TNCs and their crossbreeds might have the potential to be functional meat sources.
Collapse
Affiliation(s)
- Sukanya Charoensin
- Department of Animal Science, Faculty of Agricultural, Khon Kaen University, Khon Kaen 40002, Thailand; (S.C.); (B.L.); (W.B.)
| | - Banyat Laopaiboon
- Department of Animal Science, Faculty of Agricultural, Khon Kaen University, Khon Kaen 40002, Thailand; (S.C.); (B.L.); (W.B.)
| | - Wuttigrai Boonkum
- Department of Animal Science, Faculty of Agricultural, Khon Kaen University, Khon Kaen 40002, Thailand; (S.C.); (B.L.); (W.B.)
- Network Center for Animal Breeding and Omics Research, Faculty of Agricultural, Khon Kaen University, Khon Kaen 40000, Thailand
| | - Jutarop Phetcharaburanin
- Department of Biochemistry, Faculty of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand;
| | - Myra O. Villareal
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba City 305-8572, Japan;
- Alliance for Research on North Africa (ARENA), University of Tsukuba, Tsukuba City 305-8572, Japan
| | - Hiroko Isoda
- Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba City 305-8572, Japan;
- Alliance for Research on North Africa (ARENA), University of Tsukuba, Tsukuba City 305-8572, Japan
| | - Monchai Duangjinda
- Department of Animal Science, Faculty of Agricultural, Khon Kaen University, Khon Kaen 40002, Thailand; (S.C.); (B.L.); (W.B.)
- Network Center for Animal Breeding and Omics Research, Faculty of Agricultural, Khon Kaen University, Khon Kaen 40000, Thailand
| |
Collapse
|
19
|
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.
Collapse
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
| |
Collapse
|
20
|
Kim HC, Ko YJ, Jo C. Potential of 2D qNMR spectroscopy for distinguishing chicken breeds based on the metabolic differences. Food Chem 2020; 342:128316. [PMID: 33092924 DOI: 10.1016/j.foodchem.2020.128316] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 09/04/2020] [Accepted: 10/04/2020] [Indexed: 02/06/2023]
Abstract
Two-dimensional quantitative NMR spectroscopy (2D qNMR) was set up and multivariate analyses were performed on metabolites obtained from breast meat extracts of broilers and four native chicken (KNC) strains. It can accurately identify more metabolites than 1D 1H NMR via separation of peak overlap by dimensional expansion with good linearity, but has a problem of numerical quantification; Complementation of 1D and 2D qNMR is necessary. Among breeds, KNC-D had higher amounts of free amino acids, sugars, and bioactive compounds than others. Noticeable differences between KNCs and broilers were observed; KNCs contained higher amounts of inosine 5'-monophosphate, α-glucose, anserine, and lactic acid, and lower amounts of free amino acids and their derivatives. The 2D qNMR combined with multivariate analyses distinguished the breast meat of KNCs from broilers but showed similarities among KNCs. Also, 2D qNMR may provide fast metabolomics information compared to conventional analysis.
Collapse
Affiliation(s)
- Hyun Cheol Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea
| | - Yoon-Joo Ko
- National Center for Inter-University Research Facilities, Seoul National University, Seoul 08826, Republic of 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, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
| |
Collapse
|
21
|
Choi YS, Jo K, Lee S, Yong HI, Jung S. Quality characteristics of the enhanced beef using winter mushroom juice. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:396-408. [PMID: 32568260 PMCID: PMC7288239 DOI: 10.5187/jast.2020.62.3.396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 03/16/2020] [Accepted: 03/23/2020] [Indexed: 12/20/2022]
Abstract
This study investigated the quality properties of enhanced beef, manufactured by
injecting the beef with a brine containing winter mushroom juice powder (WMJP).
The enhanced beef was manufactured by injecting the eye of round with brine (15%
by green weight). Four treatments consisted of control (no injection of brine)
and three enhanced beef, EBS (brine containing 5 g sodium chloride per kg beef),
EBW 0.2 (brine containing 5 g sodium chloride and 2 g WMJP per kg beef), and EBW
0.5 (brine containing 5 g sodium chloride and 5 g WMJP per kg beef), were
tested. The effect of enhancement or WMJP on the quality properties of beef was
evaluated during storage at 4°C for 1, 5, and 10 days. Total aerobic
bacteria counts between the control and the enhanced beef, and among EBS, EBW
0.2, and EBW 0.5 were not significantly different after any storage period
(p > 0.05). The pH of beef was not different between
the control and the enhanced beef, and among enhanced beef at 1 and 5 days of
storage (p > 0.05). However, it was higher in the
enhanced beef than control, and EBW 0.2 and EBW 0.5 had higher pH than EBS after
10 days of storage (p < 0.05). The enhanced beef showed
a high total loss at all storage days (p < 0.05). There
were no differences in total loss among enhanced beef after any storage period
(p > 0.05). The enhanced beef had no consistent
differences in L*, a*, and b* values with control during storage, however, EBW
0.5 showed high color stability. The hardness of the enhanced beef was
significantly lower than that of the control after 10 days of storage, although
the values were lower at all storage stages. EBS 0.5 had the lowest
thiobarbituric acid reactive substance (TBARS) value among cooked beef of all
treatments at all storage days. The enhanced beef received higher scores in all
sensory properties than control, and no negative effect of WMJP was found in the
sensory quality of the enhanced beef. The use of winter mushroom juice can
result in quality improvement in enhanced beef.
Collapse
Affiliation(s)
- Yun-Sang Choi
- Researcher Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Hae In Yong
- Researcher Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| |
Collapse
|
22
|
Yim DG, Choi YS, Nam KC. Sea tangle ( Laminaria japonica) supplementation on meat quality of Korean native black goat. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2019; 61:352-358. [PMID: 31844545 PMCID: PMC6906126 DOI: 10.5187/jast.2019.61.6.352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 10/22/2019] [Accepted: 10/24/2019] [Indexed: 11/20/2022]
Abstract
The supplementation effects of sea tangle powders were determined for the meat
quality in Korean native black goats. A total 90 castrated male black goats at
3-month age were divided into 3 dietary treatment groups: control (basal diet +
mineral block), T1 (0.3% sea tangle feeding with the basal diet), T2 (0.9% sea
tangle feeding with the basal diet). At 9-months feeding, 10 goats per treatment
group were slaughtered, and the longissimus dorsi muscle
samples were vacuum-packed, and subsequently analyzed for physicochemical
evaluations. Analysis revealed decrease in the shear force and TBARS values of
meat in the sea tangle dietary groups (p < 0.05). The T2
group exhibited increased levels of unsaturated fatty acids such as C16:1,
C18:1, C18:2, and C20:4 (p < 0.05). The content of free
amino acids with desirable taste such as aspartic acid, glutamic acid, glycine,
histidine, and serine were higher in T2, whereas alanine content was higher in
both sea tangle dietary groups, as compared to control (p <
0.05). These data indicate that feeding dietary sea tangle as an alternative
mineral source results in an improvement in the physicochemical profiles of goat
meat.
Collapse
Affiliation(s)
- Dong-Gyun Yim
- Department of Animal Science, Sangji University, Wonju 26339, Korea
| | - Young-Sun Choi
- Jeollanamdo Agricultural Research and Extension Services, Gangin 59213, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Sunchon 57922, Korea
| |
Collapse
|