Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from commercial broilers and indigenous chickens

Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail

“…This observation is consistent with the considerable amount of betaine detected in the DFDS samples of KNC and CB in this study. In addition, Jayasena et al (2015) observed a higher retention of betaine in the cooked meat of CB (82%) compared to that of KNC (63%). This higher depletion of betaine from KNC meat could be the reason for the greater content of this bioactive compound in the DFDS samples derived from KNC than that of CB.…”

“…Cambero et al (2000) showed that the creatine content of beef broth ranged between 6,112 and 6,600 μmol/L. Jayasena et al (2015) found that CB meat contained a significantly higher level of creatine than did KNC meat, which is likely to be due to the distinctive muscle fiber composition of the former breed compared with that of the latter. Jurie et al (1995) and Jaturasitha et al (2008) explained that the CB mainly possess more type IIB glycolytic muscle fibers compared to the indigenous breeds such as KNC, which eventually facilitate a much higher creatine content in CB meat.…”

“…Recently, Jayasena et al (2015) revealed that the carnosine content in raw and cooked meat from KNC and CB differed significantly. Carnosine and anserine contents significantly decreased after cooking, with average values of 94.771 and 319.850 mg/100 g in cooked meat, respectively compared to average values of 115.740 and 383.793 mg/100 g in raw meat, respectively (p ＜0.05; Jayasena et al, 2015). Hence, it can be suggested that a depletion of carnosine and anserine into liquor (soup) has been taken place.…”

“…Zeisel et al (2003) and Patterson et al (2008) reported that chicken noodle soup contained 11.87 to 12.00 mg of betaine/100 g. These authors further found the same bioactive compound in New England clam chowder soup (23.93 to 24.00 mg/100 g). Jayasena et al (2015) recently demonstrated that betaine content of raw KNC and CB meat was depleted significantly during cooking due to its high water solubility (de Zwart et al, 2003). This observation is consistent with the considerable amount of betaine detected in the DFDS samples of KNC and CB in this study.…”

Metabólitos polares e a estabilidade REDOX em carne de frangos suplementados com erva-mate (<i>Ilex paraguariensis</i>)

“…Tratam-se de conhecidos antioxidantes endógenos, que atuam como captores de radicais (GUIOTTO, 2005), além de possuírem propriedades como eficientes agentes quelantes de íons cobre no organismo (BEAUCLERCQ et al, 2016;KOHEN, 1988) e proteção contra radiação gama, esta que pode acarretar danos oxidativos ao DNA (KOHEN, 1988;SHANKEL, 2013). Pesquisas demonstraram que a carnosina é um eficiente desativador de oxigênio singlete, além de reduzir determinadas reações proteolíticas associadas ao envelhecimento celular (JAYASENA et al, 2015). A carnosina é um dipeptídeo constituído de histidina e betaalanina.…”