Thermal properties of connective tissue in breast and leg muscles of chickens and turkeys

Voutila, Liisa; Ruusunen, Marita; Jouppila, Kirsi; Puolanne, Eero

doi:10.1002/jsfa.3529

Cited by 13 publications

(8 citation statements)

References 38 publications

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“…The thermograms obtained with both treatments show three endothermic peaks (Figure 1), which are characteristic of the leg skeletal muscles of poultry (Kijowski & Mast, 1988;Wołoszyn, 2002;Voutila et al, 2009). In the first peak (denaturation of light meromyosin), Tmax and ∆H were lower in the SBM group than in the CPS group (p<0.001, p<0.05, respectively, Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…One analysis for each muscle sample was performed. Proteins were identified referring to data presented in other studies (Kijowski & Mast, 1988;Wattanachant et al, 2005;Voutila et al, 2009).…”

Section: Muscle Protein Thermal Stability Measurementsmentioning

confidence: 99%

“…Structural properties of raw muscle tissue can be assessed by texture profile analysis (TPA) (Ramírez et al, 2004;Wattanachant et al, 2004). Similarly, differential scanning calorimetry (DSC) has been shown to be an efficient technique to analyze the thermal properties of muscle proteins (Kijowski & Mast, 1988;Wattanachant et al, 2005;Voutila et al, 2009). However, to the best of our knowledge, there are no published studies that applied TPA or DSC techniques to assess the dietary effects on the physical properties of the muscle tissue.…”

Section: Introductionmentioning

confidence: 99%

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The Dietary Inclusion of Chickpea Seeds (Cicer Arietinum L.) Influences the Thermal Properties of Muscle Proteins, But Not the Texture of Drumstick Muscle in Broiler Chickens

Muszyński

Tomaszewska

Kwiecień

et al. 2019

Braz. J. Poult. Sci.

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Section: Resultsmentioning

confidence: 99%

Section: Muscle Protein Thermal Stability Measurementsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Dietary Inclusion of Chickpea Seeds (Cicer Arietinum L.) Influences the Thermal Properties of Muscle Proteins, But Not the Texture of Drumstick Muscle in Broiler Chickens

Muszyński

Tomaszewska

Kwiecień

et al. 2019

Braz. J. Poult. Sci.

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“…In medical sciences, there are reports showing that DSC analyses can complement histological or biochemical analyses, both in experimental works [18,19] and, potentially, in diagnostics where it has been acknowledged as a novel tool for diagnosing and monitoring several diseases [20][21][22][23][24]. In recent years, DSC is also becoming a more widely used method for analyzing animal tissues and food of animal origin [25][26][27]. DSC analysis can be used for determining the crystallization temperature of processed fat, and the melting point of fractions of triacylglycerols (TAGs), which have the greatest impact on the thermal parameters of adipose tissue [5,[28][29][30].…”

Section: Introductionmentioning

confidence: 99%

Effect of Soybean Meal Substitution by Raw Chickpea Seeds on Thermal Properties and Fatty Acid Composition of Subcutaneous Fat Tissue of Broiler Chickens

Paszkiewicz

Muszyński

Kwiecień

et al. 2020

Animals

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Simple Summary: A soybean meal, commonly used as a primary source of protein in animal diets, is often obtained from processing genetically modified soybean varieties. The tendency to reduce the use of feeds containing transgenic constituents increases the need for alternative sources of dietary protein. In this study, we fed broiler chickens diets containing either soybean meal or raw chickpea seeds. We examined the effect of such a substitution on broilers' subcutaneous fat tissue, which has numerous important physiological functions in chickens.Abstract: In this study, the effect of soybean meal substitution by raw chickpea seeds on the thermal properties and fatty acid profile of subcutaneous fat tissue of broiler chickens was examined. The experiment, performed on Ross 308 chickens, lasted for 42 days. Tight subcutaneous fat tissue was analyzed using differential scanning calorimetry (DSC) measurements while the fatty acid composition of subcutaneous adipose tissue was determined chromatographically. There was no effect of soybean meal substitution on fat crystallization temperature or crystallization enthalpy. However, the total calorimetric enthalpy of the melting of low-melting monounsaturated and saturated triacylglycerols differed between groups. Fatty acid proportions in the subcutaneous fat tissue of broiler chickens were also altered. Among others, chickpea seed inclusion decreased the content of main saturated acid (palmitic acid) and increased the content of main monounsaturated (oleic) and tri-unsaturated (linolenic) acids. The results show that the soybean meal substitution by raw chickpea seeds in the feed can affect the structural properties of adipose tissue in broiler chickens, including the thermal transformation of unsaturated fatty acids. Due to the numerous physiological functions of subcutaneous fat tissue, understanding these mechanisms can promote the use of alternative protein both in poultry and human nutrition.

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“…For example, released peptides from either myofibrillar or collagen proteins are possible (Sims and Bailey 1992; Palka 2003). Chicken dark meat contains around 4 mg/g of meat of collagen while breast meat contains 2.5 mg/g of meat (Voutila and others 2008). Bauchart and others (2006) found that small peptides (92.0 and 72.9 kDA) significantly increased in beef when cooking at 75 °C.…”

mentioning

confidence: 99%

Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω‐3 Enriched Dark Chicken Meat during Cooking

Perez

Zuidhof

Renema

et al. 2010

Journal of Food Science

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The influence of vitamin E and selenomethionine (SeMet) on lipid oxidation in frozen-raw and cooked omega-3 enriched dark chicken meat was evaluated. Feed was supplemented with 2 levels of vitamin E (250 and 50 IU/kg of feed) and selenium (0.1 mg of sodium selenite/kg of feed and 0.3 mg of SeMet/kg of feed). An extruded linseed product was used as the alpha-linolenic acid source. Fatty acid (FA) profile, oxysterols, and thiobarbituric reactive acid substances (TBARs) were analyzed in frozen-raw, boiled, pan-fried, and roasted meat. After 6 mo of storage, oxysterols in frozen-raw meat remained stable with either high or low levels of dietary antioxidants. During cooking, high levels of vitamin E reduced oxysterol formation, whereas high levels of SeMet were inconsistent and even increased oxysterols during roasting. TBARs in frozen-raw meat stored for 6 mo were inhibited by high levels of either antioxidant. Conversely, no protective effect during cooking was observed at this time of storage. After 12 mo at -30 degrees C no antioxidant protection was observed.

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Thermal properties of connective tissue in breast and leg muscles of chickens and turkeys

Cited by 13 publications

References 38 publications

The Dietary Inclusion of Chickpea Seeds (Cicer Arietinum L.) Influences the Thermal Properties of Muscle Proteins, But Not the Texture of Drumstick Muscle in Broiler Chickens

The Dietary Inclusion of Chickpea Seeds (Cicer Arietinum L.) Influences the Thermal Properties of Muscle Proteins, But Not the Texture of Drumstick Muscle in Broiler Chickens

Effect of Soybean Meal Substitution by Raw Chickpea Seeds on Thermal Properties and Fatty Acid Composition of Subcutaneous Fat Tissue of Broiler Chickens

Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω‐3 Enriched Dark Chicken Meat during Cooking

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