Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens

Abstract

The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and influence the consumption of different chicken meat.

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

“…The major amino acids of plant protein both raw and TVP were glutamic acid, aspartic acid, proline, and leucine which were similar to that of extruded soybean/corn flour . Meanwhile, glutamic acid, aspartic acid, lysine, and leucine were identified as the major amino acids in meat samples, which were in agreement with the results for beef, pork, and chicken, where glutamic acid, aspartic acid, and leucine were the amino acids present at a higher level. The sulfur‐containing amino acids (methionine, cysteine), glutamic acid and proline of TVP were higher than that of raw material but the other amino acids were lower.…”

Changes in chicken meat proteins during microwave and electric oven cooking

“…The results obtained from the current study indicated that greater protein denaturation occurred in BM which is more sensitive to protein denaturation than TM. This difference in protein solubility of BM and TM could be attributed to the structural diversity between thigh and BM, particularly, lower collagen content and solubility in BM than TM (Chen et al, ).…”

Partial Substitution of Fermented Soybean Meal for Soybean Meal Influences the Carcass Traits and Meat Quality of Broiler Chickens

“…The different responses of breast and thigh muscles to FSBM treatments might be due to the higher contents of total amino acids in the breast muscle, which made it more sensitive. Chen et al [37] reported that breast muscle contained higher levels of total essential and non-essential amino acids than those of thigh muscle in commercial broilers. It was demonstrated that the growth of breast muscle required higher ideal ratios of digestible methionine and threonine than leg muscle in boilers [38], which indicated the inconsistent responses of breast and leg muscles.…”