Effect of Cooking on Cholesterol and Proximate Composition on Breast and Thigh Muscles of Chicken and Quail Meat

Devi, T. Nandini; Ramani, R.; Babu, R. Narendra; Rao, V. Appa; Ramesh, J.; Abraham, Robinson J.J.

doi:10.20546/ijcmas.2017.610.434

Cited by 2 publications

(3 citation statements)

References 3 publications

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“…However, the quail breast meat cholesterol levels reported by Maiorano et 79.0 mg/100 g) are higher. Although the cholesterol levels in the present study in the groups that received OCM did not exceed the levels in control animals in previous studies (Fakolade, 2015;Devi et al, 2017;Pavelková et al, 2020), Because T5 and T7.5 increased breast meat cholesterol levels when compared with the control group, it is important to elucidate the underlying mechanism of this increase to ensure the production of healthy meat.…”

Section: Resultscontrasting

confidence: 65%

Effects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail

Özcan¹,

Çimrin²,

Yakar³

et al. 2021

SA J. An. Sci.

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This study was aimed at determining the effects of various levels of dietary olive cake meal (OCM) on certain blood parameters and breast muscle fatty acid and cholesterol levels. For this purpose, 400 day-old Japanese quail (Coturnix coturnix japonica) chicks of both sexes were randomly assigned to four trial groups, each including five replicates of 20 animals. The quail were fed on a maize and soybean meal-based basal diet supplemented with 0%, 2.5%, 5% and 7.5% of OCM for six weeks. Dietary supplementation with 5% and 7.5% of OCM decreased total cholesterol and low-density lipoprotein cholesterol levels in the blood serum, and increased cholesterol levels in the breast muscle. Dietary supplementation with various levels of OCM decreased saturated fatty acid and polyunsaturated fatty acid levels, and increased monounsaturated fatty acid and total unsaturated fatty acid levels in the breast muscle. As a result, it was concluded that, olive cake meal, which contains a high level of olive oil, could be incorporated in poultry feed at a level of 5%, owing to its beneficial effects of decreasing serum LDL cholesterol, which plays a major role in the aetiology of cardiovascular diseases, and in reducing saturated fatty acid levels in breast muscle.

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Section: Resultscontrasting

confidence: 65%

Effects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail

Özcan¹,

Çimrin²,

Yakar³

et al. 2021

SA J. An. Sci.

View full text Add to dashboard Cite

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“…As the air pressure inside the pot rises, the boiling point of water rises and can even surpass 100 ºC (Atmoko and Krestanto 2017 ). Tenderness, collagen, texture, taste, acceptability, meat color, ash content, and protein content all rise as a result of the high-pressure cooking method (Devi et al 2017 ). According to studies conducted by Devi et al ( 2017 ) and Głuchowski et al ( 2020 ), pressure-cooked chicken samples had a higher protein content than raw chicken samples.…”

Section: Methods To Cook Ayam Cemani Chicken Meatmentioning

confidence: 99%

“…Tenderness, collagen, texture, taste, acceptability, meat color, ash content, and protein content all rise as a result of the high-pressure cooking method (Devi et al 2017 ). According to studies conducted by Devi et al ( 2017 ) and Głuchowski et al ( 2020 ), pressure-cooked chicken samples had a higher protein content than raw chicken samples. This is brought on by the greater moisture loss during cooking.…”

Section: Methods To Cook Ayam Cemani Chicken Meatmentioning

confidence: 99%

A comparative review on Ayam Cemani chicken — A comparison with the most common chicken species in terms of nutritional values, LCA, price and consumer acceptance

Siddiqui,

Toppi,

Syiffah

2024

Trop Anim Health Prod

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Chickens are definitely among the most prevalent and broadly distributed domestic species. Among these, Ayam Cemani, also known as black chicken, is a rare Indonesian chicken breed originating from the island of Java. The main characteristic of this breed is that the body, both internally and externally, is entirely black. This is due to a condition named fibro melanosis, in which there is an over accumulation of melanin pigment in body tissues. In addition to this, Ayam Cemani meat results to be also higher in protein content and lower in fat. Moreover, Ayam Cemani meat is also known to have antioxidant and glucose-binding capacities. These properties make it very desirable within the market and consequently very expensive. Their meat is also used traditionally by tribal healers in the treatment of some chronic illnesses. In general, compared to other chicken species, the Ayam Cemani showed an higher genetic resistance to some infectious diseases commonly affecting poultry species. As regard the breeding, Ayam Cemani is a unique breed which may only be raised in specific locations, characterized to be a slowly growing breed with a lower body weight in comparison to the other poultry breeds. Nowadays, due to an improvement in the management, the nutrition and diseases control, it is possible to enhance their productivity. To date, there are not many studies in the literature on the specific breed of Ayam Cemani. For this reason, this review aims to provide a comprehensive overview of all the knowledge of the Ayam Cemani breed, the nutritional composition of the meat and consumer acceptance. Graphical abstract Overview of Ayam Cemani origin and uses

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Effect of Cooking on Cholesterol and Proximate Composition on Breast and Thigh Muscles of Chicken and Quail Meat

Cited by 2 publications

References 3 publications

Effects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail

Effects of olive cake meal on serum constituents and fatty acid levels in breast muscle of Japanese quail

A comparative review on Ayam Cemani chicken — A comparison with the most common chicken species in terms of nutritional values, LCA, price and consumer acceptance

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