Taste-Active and Nutritional Components of Thai Native Chicken Meat:
                    A Perspective of Consumer Satisfaction

Lengkidworraphiphat, Phatthawin; Wongpoomchai, Rawiwan; Bunmee, Thanaporn; Chariyakornkul, Arpamas; Chaiwang, Niraporn; Jaturasitha, Sanchai

doi:10.5851/kosfa.2020.e94

Cited by 14 publications

(7 citation statements)

References 35 publications

(65 reference statements)

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“…At P1, the predominant free amino acid of both cooked CB and SH was glutamic acid. The findings were in agreement with previous studies addressing that glutamic acid was the predominant essential amino acid in raw broiler and spent hen meats, whereas the predominant non-essential amino acid was alanine [31]. Free amino acids have been involved in the characteristic tastes of food [32].…”

Section: Protein Digestibility Of Cooked Sh and Cb Breast Samples Dur...supporting

confidence: 92%

In Vitro Protein Digestion of Cooked Spent Commercial Laying Hen and Commercial Broilers Breast Meat

Trithavisup

Sanpinit

Sakulwech

et al. 2022

Foods

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Chicken meat from spent laying hens (SHs) has been considered as nutritive as the meat of commercial broilers (CBs) based on chemical composition. High insoluble collagen in SH meat might reduce protein digestibility and bio-accessibility compared to CB meat. This study aimed at comparing the in vitro protein digestibility of CB and SH cooked breast meat. In the first part, CB samples were digested using two static in vitro digestion methods and collected at different digestion points for determining the degree of hydrolysis (DH). The method providing a greater DH value was chosen for comparing protein digestibility between CB and SH samples. The activities of used enzymes during in vitro digestion were evaluated based on bicinchoninic acid assay 2,4,6-trinitrobenzenesulfonic acid colorimetric method, gas chromatography-mass spectrometry, and sodium dodecyl sulfate-polyacrylamide electrophoresis. Particle size distribution of solid content collected from hydrolysate was also determined. The results showed that after digestion, CB showed 1–3 mg/mL protein concentration lower, while 7–13% DH and 50–96 µmoL/g protein-free NH2 groups higher when compared to those of SH. Based on sodium dodecyl sulfate-polyacrylamide electrophoresis, CB samples exhibited greater intensity of band at MW < 15 kDa than that of SH. Regarding particle size in terms of volume weighted mean (D[4,3]), at the end of the oral phase, the end of the gastric phase, and the beginning of the intestinal phase, D[4,3] of the SH samples were 133.17 ± 2.16, 46.52 ± 2.20, and 112.96 ± 3.63 µm, respectively, which were greater than those of CB (53.28 ± 1.23, 35.59 ± 1.19, and 51.68 ± 1.25 µm). However, at the end of the intestinal phase, D[4,3] of SH and CB, which were 17.19 ± 1.69 and 17.52 ± 2.46 µm, respectively, did not significantly differ from each other. The findings suggested a greater in vitro protein digestibility of cooked CB breast meats than that of SH ones.

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Section: Protein Digestibility Of Cooked Sh and Cb Breast Samples Dur...supporting

confidence: 92%

In Vitro Protein Digestion of Cooked Spent Commercial Laying Hen and Commercial Broilers Breast Meat

Trithavisup

Sanpinit

Sakulwech

et al. 2022

Foods

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“…In a previous comparison study between commercial broiler and Korean native chicken, the content of betaine in broiler muscle was reported significantly higher than in Korean native chicken (Jayasena, Jung, Bae, et al, 2015;Jayasena, Jung, Kim, et al, 2015). Similarly, Lengkidworraphiphat et al (2021) also reported that broiler breast muscle had a higher betaine content than other native chicken breeds in Thailand. In the present study, PM muscle of CBC had betaine content of approximately 4-, 3-, and 6-fold higher than AVC, HCB, and DSL, respectively.…”

Section: Discussionmentioning

confidence: 90%

“…Therefore, consistent with expectation, all four breeds fed with similar corn and soybean‐based commercial feeds were detected with myo‐inositol in chicken serum and PM muscle, respectively. Meanwhile, betaine is an alpha‐amino acid that naturally occurs in chickens, and plays an essential role in chicken metabolism (Jayasena, Jung, Bae, et al, 2015 ; Jayasena, Jung, Kim, et al, 2015 ; Lengkidworraphiphat et al, 2021 ; Saeed et al, 2017 ). In a previous comparison study between commercial broiler and Korean native chicken, the content of betaine in broiler muscle was reported significantly higher than in Korean native chicken (Jayasena, Jung, Bae, et al, 2015 ; Jayasena, Jung, Kim, et al, 2015 ).…”

Section: Discussionmentioning

confidence: 99%

¹H nuclear magnetic resonance‐based metabolomics study of serum and pectoralis major for different commercial chicken breeds

Tan

Selamat

Jambari

et al. 2023

Food Science & Nutrition

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This study aimed to characterize the metabolic composition of four types of commercially available chicken breeds [village chicken, colored broiler (Hubbard), broiler (Cobb), and spent layers (Dekalb)] by 1 H NMR coupling and discriminate them using multivariate analysis. Five chickens were collected for each chicken breed based on the marketing age from the respective commercial farms. The orthogonal partial least squares discriminant analysis (OPLS‐DA) results showed an obvious separation of local village chickens from the other breeds based on the metabolites present in their serum and meat (pectoralis major). The cumulative values of Q 2 , R 2 X , and R 2 Y of the OPLS‐DA model for chicken serum were 0.722, 0.877, and 0.841. For the pectoralis major muscle, the cumulative values of Q 2 , R 2 X , and R 2 Y of the OPLS‐DA model were reported as 0.684, 0.781, and 0.786, respectively. The quality of both OPLS‐DA models was accepted by the cumulative values of Q 2 ≥ 0.5 and R 2 ≥ 0.65. The 1 H NMR result with multivariate analysis has successfully distinguished local village chicken from the other three commercial chicken breeds based on serum and pectoralis major muscle. Nonetheless, colored broiler (Hubbard) was not distinguished from broiler (Cobb) and spent layers (Dekalb) in serum and pectoralis major, respectively. The OPLS‐DA assessment in this study identified 19 and 15 potential metabolites for discriminating different chicken breeds in serum and pectoralis major muscle, respectively. Some of the prominent metabolites identified include amino acids (betaine, glycine, glutamine, guanidoacetate, phenylalanine, and valine), nucleotides (IMP and NAD+), organic acids (lactate, malate, and succinate), peptide (anserine), and sugar alcohol (myo‐inositol).

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“…In this study, the quantification and semi-quantification results showed that these amino acids’ content in VC was significantly higher than other chicken breeds. In previous studies, indigenous/native chickens of Thailand and Bali, Indonesia, were reported to have a high content of glutamic acid [ 38 , 39 ]. Moreover, slow-growing chicken breeds were also reported to have higher protein content and better amino acid profiles than fast-growing broilers [ 36 ].…”

Section: Discussionmentioning

confidence: 99%

Muscle and Serum Metabolomics for Different Chicken Breeds under Commercial Conditions by GC–MS

Tan

Selamat

Jambari

et al. 2021

Foods

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Globally, village chicken is popular and is known as a premium meat with a higher price. Food fraud can occur by selling other chicken breeds at a premium price in local markets. This study aimed to distinguish local village chicken from other chicken breeds available in the market, namely, colored broiler (Hubbard), broiler (Cobb), and spent laying hen (Dekalb) in pectoralis major and serum under commercial conditions using an untargeted metabolomics approach. Both pectoralis major and serum were analyzed using gas chromatography–mass spectrometry (GC–MS). The principal component analysis (PCA) results distinguished four different chicken breeds into three main groups for pectoralis major and serum. A total of 30 and 40 characteristic metabolites were identified for pectoralis major and serum, respectively. The four chicken breeds were characterized by the abundance of metabolites such as amino acids (L−glutamic acid, L−threonine, L−serine, L−leucine), organic acids (L−lactic acid, succinic acid, 3−hydroxybutyric acid), sugars (D−allose, D−glucose), sugar alcohols (myo−inositol), and fatty acids (linoleic acid). Our results suggest that an untargeted metabolomics approach using GC–MS and PCA could discriminate chicken breeds for pectoralis major and serum under commercial conditions. In this study, village chicken could only be distinguished from colored broiler (Hubbard) by serum samples.

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Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction

Abstract: This research article was done by a group of scientists from 6 different departments and 4 universities. We have equally contributed.

Cited by 14 publications

References 35 publications

In Vitro Protein Digestion of Cooked Spent Commercial Laying Hen and Commercial Broilers Breast Meat

In Vitro Protein Digestion of Cooked Spent Commercial Laying Hen and Commercial Broilers Breast Meat

¹H nuclear magnetic resonance‐based metabolomics study of serum and pectoralis major for different commercial chicken breeds

Muscle and Serum Metabolomics for Different Chicken Breeds under Commercial Conditions by GC–MS

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Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction

Abstract: This research article was done by a group of scientists from 6 different departments and 4 universities. We have equally contributed.

Cited by 14 publications

References 35 publications

In Vitro Protein Digestion of Cooked Spent Commercial Laying Hen and Commercial Broilers Breast Meat

In Vitro Protein Digestion of Cooked Spent Commercial Laying Hen and Commercial Broilers Breast Meat

1H nuclear magnetic resonance‐based metabolomics study of serum and pectoralis major for different commercial chicken breeds

Muscle and Serum Metabolomics for Different Chicken Breeds under Commercial Conditions by GC–MS

Contact Info

Product

Resources

About

¹H nuclear magnetic resonance‐based metabolomics study of serum and pectoralis major for different commercial chicken breeds