The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat

Abstract

This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens. Methods: The feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual Residual Feed Intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity (WHC), drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier Transform Infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and Principal Component Analysis to classify thigh meat samples into LRFI and HRFI KR chickens. Results: The physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5). Conclusion: The thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules A c c e p t e d A r t i c l e 3 affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI.

Growth Traits and Carcass Characteristics of Kalosi Chicken Selected Based on Residual Feed Intake (RFI) Phenotype

“…There is no difference in the pH value, color, water holding capacity, tenderness, and cooking loss between the HRFI and LRFI chicken groups. Similar results were also reported by (Poompramun et al, 2021) who also found that there was no significant difference in the physical quality of meat in the two groups of high RFI (HRFI) and low RFI (LRFI) Korat chickens.…”

“…The chicks are then given an identification number, vaccinated against ND/AI, and weighed. Individual data such as body weight and feed consumption were measured every week from the third week (day 24 th ) to the tenth week (day 70 th ) for the RFI measurement as described by (Poompramun et al, 2021). The chickens were then grouped based on the RFI value into two groups, namely high RFI (HRFI) and low RFI (LRFI), as many as 15 chickens with the highest-ranking value from the two groups were then slaughtered at the end of the study.…”

Biomolecules, Fatty Acids, Meat Quality, and Growth Performance of Slow-Growing Chickens in an Organic Raising System

“…These differences are due to the fact that PCA consists of the analysis of data sets containing imprecise measurements, which only extracts the maximum variance and important information from the data set. It presents the result as a set of summary indicators known as principal components showing the differences in the data matrix [ 26 ]. The amide I band represents different types of secondary protein structures such as α-helix, β-sheet, β-turn, and antiparallel β-sheet, which are related to meat quality [ 78 ].…”

“…Moreover, the efficiency of FTIR spectroscopy to investigate the change in biochemical composition in KRC meat is evident from previous studies. For instance, Poompramun et al [ 26 ] successfully evaluated the differences in the biochemical composition of KRC thigh meat from the high and low feed conversion ratio (FCR) groups. We hypothesized that SR-FTIR could help monitor the quality traits in meat obtained from different raising systems.…”

Effects of β-alanine and L-histidine supplementation on carnosine contents in and quality and secondary structure of proteins in slow-growing Korat chicken meat

“…The main purpose of the crossbreeding was to provide an alternative breed to promote the occupation of smallholder farmers in Thailand and Southeast Asia. Korat chicken is categorized as a slow-growing chicken ( Poompramun et al, 2021 ) because it has a lower growth rate than typical chicken. Its body weight reaches market weight (approximately 1.2 kg–1.3 kg) within 9 to 10 wk of age ( Hang et al, 2018 ).…”