The effect of rearing system and cooking method on the carnosine and anserine content of poultry and game meat

Juniper, Darren T.; Rymer, C.

doi:10.21839/jfna.2018.v1i1.216

Cited by 7 publications

(4 citation statements)

References 25 publications

(38 reference statements)

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“…The anserine contents of BCF and BAF significantly decreased throughout storage; however, the anserine content of BAF was higher than that of BCF ( P < 0.001) on all days. Juniper and Rymer (2018) reported that the anserine contents were significantly higher in free-range chicken breast meat than in conventional chicken breast meat. These authors reported that the increase in anserine contents may be due to a higher amount of exercise in the free-range chickens.…”

Section: Resultsmentioning

confidence: 98%

Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage

Kim

Jeon

et al. 2020

Poultry Science

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In this study, we aimed to investigate the meat quality characteristics, bioactive compound content, and antioxidant activity during refrigerated storage of breast meat of Arbor Acres broilers (carcass weight: 1.1 kg, raised for 35 D) obtained from a conventional farm ( BCF , n = 30) and an animal welfare farm ( BAF , n = 30) in Korea. The BCF and BAF did not differ in their proximate composition, color, water-holding capacity, creatine, creatinine, and carnosine contents. However, the shear force value was significantly higher in BAF than in BCF ( P < 0.05). The 2-thiobarbituric acid reactive substance ( TBARS ) levels in BCF on days 7 and 9 were significantly higher than those in BAF ( P < 0.001). During storage, the total volatile basic nitrogen ( VBN ) content of BAF was significantly lower, except on day 1. The fatty acid composition of samples was not affected by the storage period, however, saturated fatty acid and unsaturated fatty acid contents did differ among the types of farm systems ( P < 0.05). Although the creatine, creatinine, and carnosine contents in BAF and BCF did not differ significantly, the carnosine and creatinine contents decreased with the increase in storage period ( P < 0.05). The anserine content of BAF was significantly higher than that of BCF throughout storage. Superoxide dismutase activity was not affected by the type of farm system but was affected by storage period. Overall, BAF showed lower pH, microorganism, TBARS, and VBN values, and higher anserine contents than BCF. These findings can serve as reference data for the evaluation of chicken meat quality of broilers raised in animal welfare farm and conventional farm.

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Section: Resultsmentioning

confidence: 98%

Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage

Kim

Jeon

et al. 2020

Poultry Science

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“…This was consistent with the ratio range reported in the literature, that is, the ratio of chicken Car to Ans was between 0.28 and 0.81. [19] The Car and Ans in meat could be leached into boiling water because of their high water-solubility, which might be the reason for the high content of Car and Ans in five kinds of chicken soup samples. Meanwhile, the TAVs of Ans were all greater than 1 (Table 3) in chicken soup samples, except for CSS samples, which indicated that it was important contributor to chicken soup taste.…”

Section: Small Peptidementioning

confidence: 99%

Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken

Zhang

Duan

Huang

et al. 2020

International Journal of Food Properties

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Taste is one of the main chicken soup characteristic quality factors as it affects palatability as well as consumer acceptability. Metabolomics coupled with sensory analysis method were applied to explore the differences of taste-chemical compositions in chicken carcasses and their correlation to the sensory qualities. Results showed that organic acid were the main taste compounds contained in the five kinds of chicken soup samples. The umami taste intensity of chicken breast meat soup was significantly higher than that of the other four parts (p < 0.05). Seven organic acids (oxalic acid, tartaric acid, formic acid, lactic acid, acetic acid, citric acid, and succinic acid) and a small peptide (anserine) were the main differential taste compounds among chicken soup with five different parts, and they contributed significantly to the taste of chicken soup (taste activity value (TAV) >1).

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“… Juniper and Rymer (2018) reported that the increase in anserine level in breast meat may have been contributed by the higher amount of exercise when broilers were reared in the free-range system providing more space to move. Anserine in the breast meat was not significant but tends to increase in broilers reared in AF providing more space allowing more physical activity than that in CF.…”

Section: Resultsmentioning

confidence: 99%

Effects of Animal Welfare-Certified Rearing Systems on the Blood Parameters and Meat Quality Characteristics of Broilers at the Farm Level in Korea

Jeon¹,

Kim²,

Kim³

et al. 2022

Food Sci Anim Resour

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Compared to the conventional farms (CF) rearing of broilers, the rearing management of animal welfare-certified farms (AF) must provide low stocking density, perch, air regulation, and feeding plant-based protein. This study aimed to compare the effects of rearing management in CF and AF on blood parameters, meat quality, and bioactive compound content in Ross 308 broiler chickens at the farm level before transportation to slaughterhouses. Blood and meat samples were obtained at 28-35-day-old chickens from three CF and three AF. In blood samples, low-density lipoprotein cholesterol (p<0.05), triglyceride (p<0.001), glucose (p<0.01), total protein (p<0.001), albumin (p<0.01), and white blood cell (p<0.001) levels as well as the heterophil/lymphocyte ratio (stress index, p<0.001) were lower in broilers from AF than in CF. In meat samples, shear force (p<0.001, p<0.05), and carnosine contents (p<0.001, p<0.05) in both breast and thigh meat from AF were higher than those in meat from CF. The contents of linoleic acid (p<0.001), α-linolenic acid (p<0.001), and eicosapentaenoic acid (p<0.05) were higher in the samples from AF than those from CF. This study reveals that such differences are influenced by the different rearing factors in nutrition, housing, and management practices between CF and AF. Supplementation of plant-based protein and enough space to move due to lower stocking density accounts for the large differences between them. These results can be used as preliminary data showing that the AF system reduces the stress index and enhances carnosine and polyunsaturated fatty acids levels in chicken meat at the farm level before transportation.

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The effect of rearing system and cooking method on the carnosine and anserine content of poultry and game meat

Cited by 7 publications

References 25 publications

Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage

Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage

Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken

Effects of Animal Welfare-Certified Rearing Systems on the Blood Parameters and Meat Quality Characteristics of Broilers at the Farm Level in Korea

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