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

Objective: The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant capacity within different breast meat.Methods: In this experiment, three genotypes of chicken, Thai indigenous, black-boned, and broiler (control), were reared with commercial feed under the same conditions. Thirty chickens were slaughtered at typical market age and the breasts were separated from the carcass to determine macronutrient content using the AOAC method. The antioxidant capacities of the chicken breasts were evaluated by in vitro antioxidant assays and the protein pattern was investigated using gel electrophoresis. Carnosine and anserine, which have antioxidant properties in animal tissue, were determined using high performance liquid chromatography.Results: The results showed that breast meat from Thai indigenous chickens had a greater macronutrient content and higher antioxidant capacity compared with the other genotypes (p<0.05). The protein pattern was similar between genotypes, however Thai indigenous chickens had the greatest myosin and actin content (p<0.05). In addition, carnosine and anserine values were greatest in the black-boned and Thai indigenous chickens compared with the broiler genotype (p<0.05).Conclusion: Thai indigenous chicken breast meat may be classified as a functional food as it has good nutritional value and is rich in antioxidant peptides.

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Carcass and meat quality characteristics of South African indigenous chickens

Indian Journal of Animal Research ◽

10.18805/ijar.11159 ◽

2016 ◽

Author(s):

Ramokone Motsepe ◽

Monnye Mabelebele ◽

David Norris ◽

David Brown ◽

Jones Ngambi ◽

...

Keyword(s):

Meat Quality ◽

Carcass Traits ◽

Quality Characteristics ◽

Chicken Breast ◽

Breast Meat ◽

Indigenous Chicken ◽

Male And Female ◽

Indigenous Chickens ◽

Commercial Grower ◽

Colour Parameters

The present study was performed to determine the carcass and meat quality characteristics of male and female Ovambo and Potchefstroom koekoek (PK) indigenous chickens. A total of 320 male and female day old Ovambo and PK were randomly assigned to a 2 (breed) × 2 (sex) factorial arrangement in a completely randomised design. The chickens were raised from day-old and fed on a commercial grower diet containing 11.5 MJ/ME kg DM and 20 % crude protein until 18 weeks of age. Carcass traits of the Ovambo and PK were similar; however, male chickens had higher carcass traits than their female counterparts. Breed, sex and time interactions influenced colour parameters of thigh and drumstick meat except redness (a*) and yellowness (b*) values of chicken breast meat. The pH varied significantly amongst the breeds, sex and time period. The sensory evaluations of the chicken breeds were observed to be similar. However, tenderness of the breast meat as measured by shear force was higher for PK than Ovambo chickens. Fatty acid profiles of the chickens were not affected by breed or sex. The ratios of n-6 and n-3 fatty acids were significantly lower in both breeds which are desirable in reducing the risk of many diseases. Ovambo and PK chickens showed good meat quality traits. This information can assist in promoting production of indigenous chicken lines in South Africa.

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Dietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage

PLoS ONE ◽

10.1371/journal.pone.0167339 ◽

2016 ◽

Vol 11 (12) ◽

pp. e0167339 ◽

Cited By ~ 17

Author(s):

Wen Kai Bai ◽

Fei Jing Zhang ◽

Tian Jin He ◽

Peng Wei Su ◽

Xiong Zhi Ying ◽

...

Keyword(s):

Bacillus Subtilis ◽

Oxidative Stability ◽

Antioxidant Capacity ◽

Chicken Breast ◽

Subtilis Strain ◽

Breast Meat ◽

Chicken Breast Meat

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Comparison of meat yield and quality characteristics between indigenous chicken and commercial broiler

Bangladesh Veterinarian ◽

10.3329/bvet.v34i2.49889 ◽

2018 ◽

Vol 34 (2) ◽

pp. 61-70

Author(s):

N Farzana ◽

M Habib ◽

MH Ali ◽

MA Hashem ◽

MS Ali

Keyword(s):

Storage Time ◽

Chicken Breast ◽

Thiobarbituric Acid Reactive Substance ◽

Breast Meat ◽

Indigenous Chicken ◽

Meat Yield ◽

Indigenous Chickens ◽

Yield And Quality ◽

Commercial Broiler ◽

Broiler Breast

Yield and quality of meats from commercial broiler and indigenous chickens weighing one kg each were studied during different periods of refrigeration. The chicken carcasses were stored at -20oC for 30 days and were analyzed on 0, 15 and 30 days. Carcass weight (%), shank weight (%), dressing (%), breast meat yield (%) were higher (P<0.05) in commercial broilers, but head (%), neck (%), thigh meat (%), drumstick meat (%) were higher (P<0.01) in indigenous chickens. Shank weight (%) decreased with storage time. Higher (P<0.01) percentage of dry matter (DM) and crude protein (CP) were found in indigenous chicken breast meat, while ether extract (EE) and total ash content were higher (P<0.01) in commercial broiler breast meat. Cooking loss (%) was higher in commercial broiler breast meat. The pH and CP (%) decreased, while DM (%), EE (%), Ash (%), Thiobarbituric acid reactive substance (TBARS) value, free fatty acid (FFA) value, and Peroxide value (POV) increased with storage time in both types of chicken. Sensory evaluation showed more juiciness in commercial broiler meat. Bangl. vet. 2017. Vol. 34, No. 2, 61-70

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Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat

Preventive Nutrition and Food Science ◽

10.3746/jfn.2005.10.4.311 ◽

2005 ◽

Vol 10 (4) ◽

pp. 311-315 ◽

Cited By ~ 1

Author(s):

Seong-Chun Jo ◽

Ki-Chang Nam ◽

Byoung-Rok Min ◽

Dong-Uk Ahn ◽

Sung-Hwan Cho ◽

...

Keyword(s):

Antioxidant Activity ◽

Methanolic Extract ◽

Chicken Breast ◽

Prunus Mume ◽

Breast Meat ◽

Chicken Breast Meat

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Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Animals ◽

10.3390/ani11020513 ◽

2021 ◽

Vol 11 (2) ◽

pp. 513

Author(s):

Rodrigo Fortunato de Oliveira ◽

Maísa Santos Fávero ◽

Juliana Lolli Malagoli de Mello ◽

Fábio Borba Ferrari ◽

Erika Nayara Freire Cavalcanti ◽

...

Keyword(s):

Protein Concentration ◽

Chicken Breast ◽

Moderate Degree ◽

Breast Meat ◽

Moisture Concentration ◽

Severe Degree ◽

Wooden Breast ◽

Taste And Smell ◽

Chicken Breast Meat

The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

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The effect of high pressure treatment on the quality of chicken breast meat

Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam ◽

10.31895/hcptbn.14.3-4.6 ◽

2020 ◽

Vol 14 (3-4) ◽

pp. 76-81

Author(s):

Nives Marušić Radovčić ◽

Damir Ježek ◽

Ksenija Markov ◽

Jadranka Frece ◽

Duška Ćurić ◽

...

Keyword(s):

High Pressure ◽

Treatment Time ◽

Elevated Pressure ◽

Quality Parameters ◽

High Pressure Processing ◽

Chicken Breast ◽

Moisture Uptake ◽

Breast Meat ◽

Chicken Breast Meat ◽

Cooking Yield

In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast fillets was investigated. The application of high hydrostatic pressure resulted in a modification of quality parameters of chicken breast meat. By increasing pressure and time of the treatment the moisture uptake was reduced: samples treated with 300 MPa for 10 min had the lowest moisture uptake values. Cooking yield was not affected by HPP treatments. Increased pressure affected the colour by increasing L*, a* and b* values (only HPP treatment of 100 MPa in duration of 5 and 10 minutes did not affect colour of chicken breast meat). Lower pressures (100 and 200 MPa) tenderized, whereas elevated pressure (300 MPa) increased hardness in chicken breast fillets. Higher level of pressure (300 MPa) reduced bacteria count by about 3.0 – 5.3 log (CFU/g), depending on the microorganism and duration of the process.

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