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Fatty acid composition of chicken breast meat from conventional and animal welfare farms in Korea.
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In this study, we aimed to investigate the meat quality characteristics, bioactive compound content, and antioxidant activity during refrigerated storage of breast meat of Arbor Acres broilers (carcass weight: 1.1 kg, raised for 35 D) obtained from a conventional farm (BCF, n = 30) and an animal welfare farm (BAF, n = 30) in Korea. The BCF and BAF...
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... 3 major fatty acids in BCF and BAF were oleic acid (33.85 to 38.04%), palmitic acid (22.43 to 23.27%), and linoleic acid (16.01 to 17.52%). The fatty acid profiles of BAF and BCF did not show any significant differences throughout the entire storage period (Table 4). Our results are consistent with those of Nkukwana et al. (2014) who reported that the 3 most abundant fatty acids in chicken breast meat were oleic acid (28.04 to 33.55%), palmitic acid (21.64 to 25.31%), and linoleic acid (16.27 to 21.26%). ...Similar publications
We evaluated the quality, storage stability, and flavor-related compounds of breast meat from a novel Korean native chicken breed (Woorimatdag No. 2; WRMD2) and commercial broiler (CB) during seven days of aerobic cold storage. We found that pH and drip loss increased gradually during storage and WRMD2 exhibited a significantly lower pH and higher...
Citations
... Chicken meat constitutes a significant part of the total world meat consumption after pork, as it is an economically easily available and healthy food source with high protein content (Erge et al. 2018). Since chicken is the cheapest commercially produced meat, its consumption is increasing day by day (Kim et al. 2020;Sujiwo et al. 2018). Chicken meat, which is white meat, is preferred for its health, lower fat and cholesterol content, and ease of preparation (Lamri et al. 2021). ...
This study investigated the effects of marination with antioxidant‐rich fruit juices—pomegranate, black carrot, and red beet—on the textural, physicochemical, technological, and sensory properties of chicken breast meat. Key parameters, including color, pH, water‐holding capacity (WHC), marinade absorption, cooking loss (CL), textural properties, TBARS (thiobarbituric acid reactive substances), and sensory attributes, were evaluated. Among the tested juices, pomegranate had the highest acidity. Black carrot contained the highest total phenolic content (TPC) but showed the lowest ABTS and DPPH radical scavenging activity (p < 0.05). Marination resulted in a reduction in pH, with the lowest values observed in pomegranate‐marinated samples. Although marination influenced WHC, the changes were not statistically significant (p > 0.05). CL values were significantly reduced in marinated samples (p < 0.05). Marination also affected color, with red beet increasing the b* value and black carrot decreasing it (p < 0.05). Textural properties, such as hardness, significantly increased with pomegranate and red beet juices (p < 0.05), while other textural attributes remained unaffected (p > 0.05). Sensory evaluation revealed no significant differences in flavor and texture, although color was notably influenced by the marination process (p < 0.05). Control and RB gave the highest values in terms of general acceptability. These findings suggest that marination with pomegranate, black carrot, and red beet juices may contribute to improving antioxidative properties and improve the textural quality of chicken breast meat.
... Además, proporcionan viscosidad aportando tanto poder espesante como baja temperatura de gelatinización, baja tendencia a retrogradarse, resistencia a la degradación enzimática, bajo contenido residual de grasas y proteínas; haciendo a estas sustancias altamente aprovechables en aplicaciones alimentarias Vargas et al. (2016). También son agentes texturizantes que imparten características funcionales específicas al producto final, como: mejoran el rebanado, proveen una consistencia homogénea con buena cohesión y disminuyen la sinéresis (Hee-Jin et al., 2020;Hongfang et al., 2021). En el mismo sentido, los aislados de soya se usan principalmente para mejorar la textura de los productos cárnicos, pero también para incrementar el contenido proteico, mejorar el sabor y como emulgente (Hongfang et al., 2021). ...
La carne de gallina es reconocida a nivel mundial por sus beneficios a la salud y su bajo costo, comparada con la de cerdo, ternera y cordero. La presente investigación tuvo como objetivo evaluar el efecto de la variación en las proporciones de agua (15, 20 y 25 %), proteína aislada de soya (1, 2 y 3 %) y almidón de papa (1,5; 2 y 2,5 %) en la elaboración de una boloña de gallina, generando un producto con aceptabilidad frente a una marca comercial. Para ello, se establecieron 30 combinaciones diferentes según el diseño de superficie de respuesta tipo Box-Behnken; el tamaño de cada unidad experimental fue de 400 g y se realizaron dos repeticiones por tratamiento para determinar textura, color y actividad de agua. Los datos obtenidos se analizaron mediante un modelo cuadrático completo, observándose la formulación óptima con una deseabilidad de 0,8350. Se caracterizó químicamente el producto, consiguiéndose una humedad de 67,97 %; contenido de proteínas de 21,16 %; de grasas de 23,13 % y de cenizas de 1 %. El producto elaborado se presenta como una alternativa confiable al consumidor y a la industria procesadora de gallinas ponedoras, por su alto contenido de proteínas, minerales y sin mostrar sinéresis
... Breast fillets of birds (two from each replicate) were evaluated for the meat quality as follows: the pH was measured by homogenizing 10 g of breast muscle with 90 ml of distilled water for 30 s, and then, the homogenates were obtained. The pH of each sample was measured with a pH meter (ADWA, AD 11) at 25 °C [26]. After every five measurements, the pH meter was calibrated using standard pH solutions (pH = 4 and 7). ...
A 35-day trial was set to explore the effects of different dietary zinc sources on growth, insulin-like growth factor I (IGF-I) mRNA expression, meat quality, immune response, antioxidant activity, and immunohistochemistry of nuclear factor kappa B (NF-κ7B) of broiler chickens. Ross 308 broiler chicks ( n = 156) were randomly assigned into four experimental groups. The G1 received the basal control diet without zinc supplementation; the G2, G3, and G4 were supplemented with zinc oxide, zinc lysine, and nano zinc oxide, respectively, at a level of 40 mg Zn/kg diet. The data revealed that nano zinc oxide linearly improved the overall growth performance parameters. Nano zinc oxide linearly elevated ( P < 0.001) mRNA expression of IGF-I followed by G3. The pH value of breast muscle in G4 shows a linearly decreasing value ( P < 0.001). Also, the linearly highest expressible release volume percentage and lightness (L*) value with the lowest redness (a*) value ( P < 0.05) were recorded in G4 and G3. A numerical increase in the total antibody titer was recorded on the 35 th day in the G3 and G4. A numerical elevation in the superoxide dismutase (SOD) and a numerical reduction in the serum malondialdehyde (MDA) were recorded in the G4. The section of the liver from G4 revealed significantly very low expression of NF-κB staining. It is concluded that nano zinc oxide is considered the more trending zinc source. It had no negative effects on the health status and can be used in broiler diet premix.
... The concentrations of carnosine, histidine, and β-alanine were relatively consistent throughout the storage period. Contrasting results have also been reported for increasing or consistent trends in carnosine levels during storage, and this difference might result from carnosinase activity levels 46 . Based on these results, proteolysis and microbial changes were not relevant to changes in carnosine levels. ...
We identified key metabolites reflecting microbial spoilage and differentiated unfrozen meat from frozen/thawed (FT) using 2D qNMR analysis. Unfrozen and FT chicken breasts were prepared, individually aerobically packaged, and stored for 16 days at 2 °C. Only volatile basic nitrogen (VBN) was significantly changed after 6 log CFU/g of total aerobic bacteria (p < 0.05). Extended storage resulted in an increase in organic acids, free amino acids, biogenic amines, and hypoxanthine and a decrease in N,N-dimethylglycine, inosine 5′-monophosphate, and proline. Acetic acid demonstrated the highest correlation with VBN (r = 0.97). Unfrozen and FT breast meat can be differentiated by uniform concentration of carnosine, β-alanine, and histidine levels, consistent changes in nucleotides by storage time, and changes in microbial metabolism patterns that are reflected by some free amino acids. Thus, NMR-based metabolomics can be used to evaluate chicken breast meat freshness and distinguish between unfrozen and FT meat.
... Serum creatinine of BR group rats was higher than that of the control group rats, and there were no differences between that in the control and PD or KKU-ONE group rats. This might be due to changes in muscle mass, dietary protein intake, or creatine supplementation 40 , as well as creatine and creatinine content in chicken breast meat 41 . Dietary protein can contribute to increased creatine and creatinine intake, thus increasing serum creatinine levels 42,43 . ...
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.
... Para obtener dichas características, la industria cárnica utiliza las carrageninas que son coloides que forman parte de los tejidos de las algas rojas y que poseen numerosas ventajas; como la capacidad de retención de agua, dando lugar a la formación de un gel que engloba moléculas de agua. Son agentes texturizante que imparten características funcionales específicas al producto final: mejoran el rebanado, proveen una consistencia homogénea con buena cohesión y disminuyen la sinéresis (Hee-Jin et al., 2020;Hongfang et al., 2021). En el mismo sentido, los aislados de soya se usan principalmente para mejorar la textura de los productos cárnicos, pero también para incrementar el contenido proteico, mejorar el sabor y como emulgente (Hongfang et al., 2021). ...
La carne de pollo es reconocida a nivel mundial por sus beneficios a la salud y su bajo costo comparada con la de cerdo, ternera y cordero. La presente investigación tuvo como objetivo determinar el nivel óptimo de carragenatos (0,5; 1,0 y 1,5 %), proteína aislada de soya (0, 1 y 2 %) y carmín (0; 0,1 y 0,2 %) para la elaboración de pechuga de pollo cocida estándar, generando un producto con aceptabilidad frente a marcas comerciales. Para ello, se establecieron 15 diferentes combinaciones según el diseño de superficie de respuesta de tipo Box-Behnken; el tamaño de cada unidad experimental fue de 400 g y se realizaron dos repeticiones por tratamiento, seguidamente a cada tratamiento, se le determinó la textura, color y actividad de agua. Los datos obtenidos se analizaron mediante un modelo lineal + interacción y se obtuvo la formulación óptima con una deseabilidad de 0,9239. Luego, se caracterizó químicamente el producto, obteniéndose una humedad de 78,67 %, proteína 15,18 %, grasa 0,55 % y cenizas 2,78 %. Adicionalmente, la formulación optimizada se caracterizó sensorialmente mediante comparación con dos marcas comerciales, usando los parámetros de color, olor, sabor, textura y aceptación, con una escala estructurada de 5 puntos. El producto optimizado se presenta como una alternativa confiable para los consumidores y la industria procesamiento de pollo, debido a que presenta alto contenido de proteínas, bajo de grasas, rico en minerales y no presentó sinéresis.
... Then, 50 µL 7.2% BHA was added to 5 g of sample, 15 mL of distilled water was added, and a homogenizer was used for homogenization [38], and 2 mL of a 20 mM TBA (15% TCA dissolution) reagent was added to 1 mL of the homogenate. After mixing, the mixture was heated at 90 • C for 15 min. ...
This study presents a system for assessing the freshness of meat with electrical impedance spectroscopy (EIS) in the frequency range of 125 Hz to 128 kHz combined with an image classifier for non-destructive and low-cost applications. The freshness standard is established by measuring the aerobic plate count (APC), 2-thiobarbituric acid reactive substances (TBARS), and composition analysis (crude fat, crude protein, and moisture) values of the microbiological detection to represent the correlation between EIS and meat freshness. The EIS and images of meat are combined to predict the freshness with the Adaboost classification and gradient boosting regression algorithms. As a result, when the elapsed time of beef storage for 48 h is classified into three classes, the time prediction accuracy is up to 85% compared to prediction accuracy of 56.7% when only images are used without EIS information. Significantly, the relative standard deviation (RSD) of APC and TBARS value predictions with EIS and images datum achieves 0.890 and 0.678, respectively.
... Poultry particularly chickens are the most widely kept and most numerous livestock species in the world [1]. Chicken meat is recognized for its several health benefits due to its high nutritional value and high protein content, and low cholesterol, calorie, and fat contents [2]. Human health, nutrition, and animal welfare are increasingly attracting consumer attention. ...
The study was conducted to determine the effect of rearing system and genotypes on carcass characteristics of chicken. Birds under semi-intensive system had free access to outside the house for taking natural feeds and supplement 50g balanced feed per bird per day. Birds were reared intensive and on an average 100 grams of feed was offered per day to each bird. In the study, 24 chicken from the farming system and 24 chicken from the semi scavenging system were used and slaughtered at 48 weeks of age by the following standard procedures and carcass characteristics were recorded. The results revealed that live weight, dark meat (%), breast meat(%), thigh meat (%), drumstick meat (%), skin (%), neck(%) and wing meat(%) of chicken from the farm were significantly higher to those kept in the semi scavenging system and rest were higher in semi scavenging system. Deshi chicken of semi scavenging were 20.24% heavier than that of farm. Deshi and Sonali chicken under farming system had higher in dressing (%), dark meat (%), breast meat (%), thigh meat (%), drumstick meat (%), wing meat (%) compared to semi scavenging counterpart. On the other hand, semi scavenging reared RIR and Fayoumi had higher in dressing (%), breast meat (%), breast: dark meat, neck (%), gizzard (%), liver (%) and spleen (%) than from farm chicken. From the study, it is concluded that higher and better carcass characteristics were obtained in farm but performance of Deshi chicken was better indicating higher meat both in farm and semi scavenging system. Better non-carcass components were found under semi scavenging system as compared to farming system of management.
This study evaluated the effectiveness of antibiotic, probiotic, and antimicrobial peptide (AMP) supplements in mitigating adverse consequences of necrotic enteritis (NE) in broilers. In total, 720 one-day-old (Ross-308) male broiler chicks were randomly assigned to five distinct feeding regimens (each treatment consisting of six replicates of 24 birds) including: (1) negative control (NC), fed only basal diet; (2) positive control (PC); with C. perfringens challenge + basal diet; (3) CP-Ab: challenged + virginiamycin (Stafac® 500) at 200 g/ton, (4) CP-Pro: challenged + 200 g/ton B. subtilis PB6 (Clostat dry®) probiotic additive, and (5) CP-LS2: challenged and fed an antimicrobial peptide (LassoTide Plus®) at 200 g/ton. The NE challenge was induced by administering 10X coccidia vaccine on day 15 followed by inoculation with a pathogenic field strain of C. perfringens type G (1 × 10⁸ CFU/ml/ bird; 1 ml) on days 19 and 20 through oral gavage. Feeding AMP and probiotic to the NE-affected broilers resulted in 23.93% and 19.70% respectively higher body weight gain and 76.59% and 70.27% lower mortality compared to the PC. Similarly, supplementation with AMP improved (P < 0.05) gut morphology, carcass yield (5.82%), meat water holding capacity (14.73%), and reduced cooking loss (10.01%), dripping loss (20.87%), and shear force (25%) as compared to the PC. Additionally, the excreta score, litter quality and welfare attributes were significantly ameliorated (P < 0.05) with AMP addition. In conclusion, the findings suggest that AMP outperformed both virginiamycin and probiotic, demonstrating its potential as a superior substitute for AGPs in broilers.
