Muscle fatty acid composition and thiobarbituric acid-reactive substances of broilers fed different cultivars of sorghum

Cherian, Gita; Selvaraj, Ramesh K.; Goeger, M. P.; Stitt, P. A.

doi:10.1093/ps/81.9.1415

Cited by 69 publications

(38 citation statements)

References 15 publications

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“…Thus, relatively high arachidonic acid content of WM is also an attractive nutritional quality factor. The difference in fatty acid composition is possibly due to dietary differences (Cherian et al, 2002) as well as due to the differences in feeding behavior between the breeds (Wattanachant et al, 2004). In addition, this study also showed that genetic strain is an important factor affecting fatty acid composition among samples at different production stages.…”

Section: Fatty Acid Compositionmentioning

confidence: 54%

Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers

Jung¹,

Jeon²,

Jung³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The quality attributes of thigh meat from a certified meat-type commercial Korean native chicken (Woorimatdag T M, WM) and a commercial broiler (Ross, CB) raised under the same environmental conditions, were compared. One-d-old, mixedsex WM (200), and 200 broilers (Ross, CB) each were randomly assigned to floor pens (20 chickens per pen). The production stages (I, II, and III) were selected based on similar live weight. The crude fat contents of WM thigh meat were lower than those of CB. WM thigh meat contained higher stearic and arachidonic acid contents but lower palmitoleic and oleic acid contents compared to those of CB. The thigh meat color CIE L*-and CIE b*-values of WM were lower, but inosine-5'-monophosphate content was higher in WM than CB in whole production stages. WM thigh meat showed higher collagen content, hardness, springiness, gumminess, and chewiness than CB. In sensory evaluation, odor, taste, and overall acceptance were higher while color was lower in WM. Based on these results, it can be concluded that even if commercial broilers are raised under the same environmental conditions as WM, the unique quality attributes of WM thigh meat are distinctively unique.

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Section: Fatty Acid Compositionmentioning

confidence: 54%

Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers

Jung¹,

Jeon²,

Jung³

et al. 2011

Korean Journal for Food Science of Animal Resources

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“…19 TBARS values have been reported to be 1.82 mg MDA kg −1 in breast and 2.58 mg MDA kg −1 in drumstick obtained from fresh broiler carcasses. 19 Cherian et al 20 Table 2). This is because of the high oxygen levels in the aerobic package.…”

Section: Resultsmentioning

confidence: 99%

Effect of dietary humate on the pH, TBARS and microbiological properties of vacuum‐ and aerobic‐packed breast and drumstick meats of broilers

et al. 2005

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The current trial determined the influence of dietary humate, including humic, fulvic and ulmic acids and some microminerals on the pH, TBARS and microbiological properties of vacuum-packed and aerobic-packed breast fillets and drumsticks of broilers. A total of 240 male broiler chicks (Ross-308) were randomly allocated into four dietary treatments (H 0 , H 1 , H 2 and H 3 groups). A basal diet (H 0 ), basal diet plus 0.1 (H 1 ), 0.2 (H 2 ) and 0.3% (H 3 ) humate (Farmagulator DRY  , Humate, Farmavet International Inc, Kocaeli 41 400, Turkey) were offered during the experimental feeding period. At the end of the trial all chicks were slaughtered. After standard dissection of carcasses, the breasts and drumsticks were divided into two groups for vacuum packaging or aerobic packaging. Packed breasts and drumsticks were stored at 3 • C for 12 days. The breasts and drumsticks were analyzed for pH, TBARS, total mesophilic, total psychrotrophic, lactic acid bacteria and Enterobacteriacea counts at 0, 2, 4, 6, 8, 10 and 12 days of storage. The feeding of humate decreased pH values of breast fillets and drumstick muscles (p < 0.01), especially at the 0.1% level. The TBARS value decreased (p < 0.01) when compared with the without-humate group (H 0 ). Total aerobic mesophilic (p < 0.01), total aerobic psychrotrophic (p < 0.01) and lactic acid bacteria (p < 0.05) counts were lower in the H 3 group than the other groups. The effect of meat type on pH, TBARS, total aerobic mesophilic (p < 0.01) and lactic acid bacteria (p < 0.05) and Enterobacteriacea counts was significant. While the pH and TBARS values of breast fillets were lower than those of drumstick meats, the total mesophilic, total psychrotrophic, lactic acid bacteria and Enterobacteriacea counts of drumstick meats were higher than those of breast fillets. The effect of packaging type on pH (p < 0.01), TBARS (p < 0.01), total aerobic psychrotrophic bacteria (p < 0.01) and Enterobacteriacea counts (p < 0.01) was found statistically significant and the maximum values were determined in the aerobic-packed samples. In addition, investigated parameters were also affected by storage period. While the total aerobic mesophilic count decreased, the other parameters increased when compared with zero day of storage.

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“…Similarly, several other studies also indicated that the indigenous chicken meat such as KNC (Jeon et al, 2010;Jung et al, 2011;Jayasena et al, 2013c) and Hinai-jidori chickens (Rikimaru and Takahashi 2010) contained significantly higher content of arachidonic acid in their meat than CB. Differences in diet (Cherian et al, 2002) and feeding behavior between the breeds (Wattanachant et al, 2004) may be responsible for the differences in the fatty acid composition of lipid layers separated during DFDS preparation in addition to the breed effect. The fat layer of soup made with KNC showed 6 times higher content of DHA as that made with CB (Table 3).…”

Section: Fatty Acid Composition Of Lipid Layers Separated From Soupsmentioning

confidence: 99%

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

et al. 2015

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The aim of this study was to compare the bioactive and taste-related compounds in defatted freeze-dried chicken soup (DFDS) made from Korean native chickens (Woorimatdag TM , KNC) and commercial broilers (CB) available at retail. The betaine, carnitine, histidine dipeptide, creatine, nucleotide, free amino acid content, and fatty acid composition were analyzed in six DFDS samples from each breed. Histidine dipeptides were not detected in any DFDS samples. DFDS made with KNC had significantly higher betaine, carnitine, inosine-5′ -monophosphate, inosine, and cysteine content compared to that prepared from CB. Furthermore, lipid layer separated from soup made with KNC showed a significantly higher linoleic, α-linolenic, arachidonic, and docosahexaenoic acid content, and lower saturated fatty acid content. In addition, DFDS from CB possessed a higher valine, isoleucine, leucine, phenyalanine, methionine, creatine, and hypoxanthine content than that from KNC. Our findings suggest that DFDS from KNC was qualitatively superior due to enhanced nutritional and taste-related factors compared to that made with CB.

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Muscle fatty acid composition and thiobarbituric acid-reactive substances of broilers fed different cultivars of sorghum

Cited by 69 publications

References 15 publications

Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers

Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers

Effect of dietary humate on the pH, TBARS and microbiological properties of vacuum‐ and aerobic‐packed breast and drumstick meats of broilers

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

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