Effect of genotypes on macronutrients and antioxidant capacity of chicken breast meat

Abstract

Objective: The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant capacity within different breast meat.Methods: In this experiment, three genotypes of chicken, Thai indigenous, black-boned, and broiler (control), were reared with commercial feed under the same conditions. Thirty chickens were slaughtered at typical market age and the breasts were separated from the carcass to determine macronutrient content using the AOAC method. The antioxidant capacities of the chicken breasts were evaluated by in vitro antioxidant assays and the protein pattern was investigated using gel electrophoresis. Carnosine and anserine, which have antioxidant properties in animal tissue, were determined using high performance liquid chromatography.Results: The results showed that breast meat from Thai indigenous chickens had a greater macronutrient content and higher antioxidant capacity compared with the other genotypes (p<0.05). The protein pattern was similar between genotypes, however Thai indigenous chickens had the greatest myosin and actin content (p<0.05). In addition, carnosine and anserine values were greatest in the black-boned and Thai indigenous chickens compared with the broiler genotype (p<0.05).Conclusion: Thai indigenous chicken breast meat may be classified as a functional food as it has good nutritional value and is rich in antioxidant peptides.

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications

“…In this way, they obtained that the Thai indigenous genotype had breast meat with the highest antioxidant capacity compared to the other genotypes. Furthermore, in this study Lengkidworraphiphat et al [ 39 ] concluded that the DPPH • assay was more selective than ABTS •+ test in relation to proton donors. Additionally, they observed that the results of the FRAP and DPPH • tests were consistent with each other.…”

“…Moreover, the extracting solvent to be utilized also differs according to the work. For example, Perna et al [ 52 ] and Simonetti et al [ 38 ] used 0.05 M phosphate buffer to extract the antioxidant compounds, while other authors utilized 80% methanol [ 35 ], 100% methanol [ 14 , 42 ], water and chloroform [ 27 ], 0.01 N hydrochloric acid [ 39 ], and 100% ethanol [ 41 , 53 ] in meat or its derivatives. Additionally, the operations followed in the extraction of antioxidant compounds also differ according to the research consulted.…”

“…Specifically, they found that Italian autochthonous breed (Suino Nero Lucano) showed a higher content of endogenous total phenols than a modern crossbred pig, both in raw and cooked meat ( Longissimus lumborum muscle). For their part, Lengkidworraphiphat et al [ 39 ] studied the influence of the chicken genotype on the antioxidant capacity of the breast of three different chickens (Thai indigenous, black–boned, and broiler). Specifically, they combined the techniques of FRAP, DPPH • , and ABTS •+ to determine which chickens had a better antioxidant status.…”

“…Nonetheless, due to the current trends of consumers who reject the use of synthetic antioxidants [ 30 , 31 , 32 ], on account of their association with risks to human health, and their possible carcinogenic effects [ 33 , 34 ], the food industry has opted for different strategies to increase the antioxidant substances of meat and meat products in order to improve their oxidative stability [ 16 ]. Thus, in fresh meat, the possible enhancement of oxidative status has been studied through the use of different natural diets in animal husbandry [ 35 , 36 , 37 ], or via the use of different native breeds [ 38 , 39 ], meanwhile, in meat products, there have been attempts to improve this parameter by the addition of different natural antioxidants [ 40 , 41 , 42 , 43 , 44 ].…”

RNA Profiles of the Korat Chicken Breast Muscle with Increased Carnosine Content Produced through Dietary Supplementation with β-Alanine or L-Histidine

“…Tian et al [ 23 ] found that the carnosine content observed in the breast meat of Black-Bone Silky Fowl—a unique breed of chicken native to South China—was approximately 1.8-fold higher than that observed in the meat of White Plymouth Rock reared under the same conditions ( p < 0.01). A recent study has reported significantly higher carnosine content in the breast muscles of Thai indigenous slow-growing chickens than in broiler chickens [ 24 ]. KRC is a crossbred chicken with Thai indigenous chickens and has a slow growth rate.…”