Carnosine, anserine, creatine, and inosine 5′-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken

Abstract

The aim of this study was to examine the effect of chicken line on the contents of endogenous compounds, including carnosine, anserine, creatine, and inosine 5'-monophosphate (IMP), in breast and thigh meats from 5 lines of Korean native chicken for the development of high-quality meat breeds. Additionally, the effects of sex (male or female) and meat type (breast or thigh meat) were examined. In total, 595 F1 progeny [black: 90 (male: 45, female: 45); gray-brown: 110 (male: 52, female: 58); red-brown: 136 (male: 68, female: 68); white: 126 (male: 63, female: 63); and yellow-brown: 133 (male: 62, female: 71)] from 70 full-sib families were used. The male chicken from the red-brown line and the female chicken from the black line showed the highest BW among the 5 lines. Carnosine content was higher in female chicken and breast meat than in male chicken and thigh meat, respectively. Breast meat contained higher anserine content compared with thigh meat. The sex effect on anserine was not consistent between breast and thigh meat. Creatine content was not consistently influenced by sex between breast and thigh meat, and no meat type effect was observed. The IMP contents were higher in female chicken and breast meat compared with male chicken and thigh meat, respectively. In addition, we clearly observed line effects by the comparison of the contents of carnosine, anserine, creatine, and IMP for each meat type according to each sex. These data are useful for selection and development of high-quality, meat-type chicken breeds.

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

“…pH value also has an influence in degradation rate for nucleotide contents as acidic pH inhibits the activities of AMP deaminase and promotes degradation rate of IMP to inosine (Jung et al, 2013;Vani et al, 2006), however, no significant differences were observed for both breeds and sexes in pH of 5.90∼5.93 (data not shown).…”

“…In addition, these compounds are varied with breed, sex, age, meat portion and cooking state, etc (Joo et al, 2013;Jung et al, 2013;Karasawa et al, 1989;Vani et al, 2006). Duck meat is getting attention from the consumers, in particular, in Asia.…”

The effect of aging on the quality of Semimembranosus muscle from Hanwoo

“…Betaine 은 삼투압조절 효과를 갖고 있으며 조직내의 methyl donor 로서 methionine 합성을 유도하는 역할을 한다 (Alirezaei et al, 2012). 따라서 이러한 생리활성 물질을 많이 함유하고 있는 식 육은 영양학적 품질이 우수한 것으로 여겨지고 있다 (Jung et al, 2013).…”

“…또한 숙성은 식육 내 함유되어 있는 효소들의 작용을 통해 탄수화물. 단백 질 및 핵산 등의 성분들을 저분자 물질로 분해시킴으로써 유리 아미노산, 펩타이드, 비단백태 질소 화합물, 단 당류 및 인산 화합물 등과 같은 저분자 풍미 전구물질들을 생성시켜 고기의 풍미를 증진시킨다 (Reina et al, 2014 (Jung et al, 2013;Humada et al, 2014). 또한 산화로 인하여 생성되 는 alcohol, aldehyde 및 ketone 등의 물질들이 체내 DNA를 손상시키거나 암을 유발하며 노화와도 관련이 있다고 보고되고 있다 (Lee et al, 1999;Kang et al, 2013).…”

Comparison of pH, Water Holding Capacity and Color among Meats from Korean Native Chickens

“…There is a growing interest in the use of native chicken breeds for the production of chicken meat in many countries because native chicken meats have properties such as high protein content, low fat content, unique flavor and texture compared with those of broiler chicken meat (Fanatico et al, 2007;Jaturasitha et al, 2008;Jayasena et al, 2013;Jung et al, 2013). In addition, the conservation of native chicken breeds is considered important because the increasing use of broiler chickens with rapid growth properties has resulted in the loss of genetic diversity among chicken breeds (Zanetti et al, 2010).…”