본문 바로가기
KERD
논문KCI 등재

Effect of genotypes on macronutrients and antioxidant capacity of chicken breast meat

2

조회

0

다운로드

0

인용

0

참고문헌

키워드

초록

Objective: The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant capacity within different breast meat. Methods: In this experiment, three genotypes of chicken, Thai indigenous, black-boned, and broiler (control), were reared with commercial feed under the same conditions. Thirty chickens were slaughtered at typical market age and the breasts were separated from the carcass to determine macronutrient content using the AOAC method. The antioxidant capacities of the chicken breasts were evaluated by in vitro antioxidant assays and the protein pattern was investigated using gel electrophoresis. Carnosine and anserine, which have antioxidant properties in animal tissue, were determined using high performance liquid chromatography. Results: The results showed that breast meat from Thai indigenous chickens had a greater macronutrient content and higher antioxidant capacity compared with the other genotypes (p<0.05). The protein pattern was similar between genotypes, however Thai indigenous chickens had the greatest myosin and actin content (p<0.05). In addition, carnosine and anserine values were greatest in the black-boned and Thai indigenous chickens compared with the broiler genotype (p<0.05). Conclusion: Thai indigenous chicken breast meat may be classified as a functional food as it has good nutritional value and is rich in antioxidant peptides.

Abstract

Objective: The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant capacity within different breast meat. Methods: In this experiment, three genotypes of chicken, Thai indigenous, black-boned, and broiler (control), were reared with commercial feed under the same conditions. Thirty chickens were slaughtered at typical market age and the breasts were separated from the carcass to determine macronutrient content using the AOAC method. The antioxidant capacities of the chicken breasts were evaluated by in vitro antioxidant assays and the protein pattern was investigated using gel electrophoresis. Carnosine and anserine, which have antioxidant properties in animal tissue, were determined using high performance liquid chromatography. Results: The results showed that breast meat from Thai indigenous chickens had a greater macronutrient content and higher antioxidant capacity compared with the other genotypes (p<0.05). The protein pattern was similar between genotypes, however Thai indigenous chickens had the greatest myosin and actin content (p<0.05). In addition, carnosine and anserine values were greatest in the black-boned and Thai indigenous chickens compared with the broiler genotype (p<0.05). Conclusion: Thai indigenous chicken breast meat may be classified as a functional food as it has good nutritional value and is rich in antioxidant peptides.

참고문헌 (35)

  1. Biesalski HK, "Bioactive compounds : definition and assessment of activity", Nutrition, 25, pp.1202~1205 (2009)[DOI]
  2. Altemimi A, "Phytochemicals : extraction, isolation, and identification of bioactive compounds from plant extracts", Plants, 6, pp.42~ (2017)[DOI]
  3. Jayasena DD, "Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from commercial broilers and indigenous chickens", J Food Compost Anal, 37, pp.20~24 (2015)[DOI]
  4. Purchas RW, "Concentrations in beef and lamb of taurine, carnosine, coenzyme Q10, and creatine", Meat Sci, 66, pp.629~637 (2004)[DOI]
  5. Serpen A, "Total antioxidant capacities of raw and cooked meats", Meat Sci, 90, pp.60~65 (2012)[DOI]
  6. Chan KM, "Endogenous skeletal muscle antioxidants", Crit Rev Food Sci Nutr, 34, pp.403~426 (1994)[DOI]
  7. Thailand poultry and products annual 2017 report, "Preechajarn S", USDA Foreign Agricultural Service, ~, pp.Report No.: TH7116 (2017)
  8. Tu Y, "Physicochemical characterisation and antioxidant activity of melanin from the muscles of Taihe Black-bone silky fowl(Gallus gallus domesticus Brisson)", Food Chem, 114, pp.1345~1350 (2009)[DOI]
  9. Jaturasitha S, "Differences in carcass and meat characteristics between chicken indigenous to northern Thailand(Black-boned and Thai native)and imported extensive breeds(Bresse and Rhode Island red)", Poult Sci, 87, pp.160~169 (2008)[DOI]
  10. Latimer GW, "Official methods of analysis of AOAC International" (2012), AOAC International
  11. Laemmli UK, "Cleavage of structural proteins during the assembly of the head of bacteriophage T4", Nature, 227, pp.680~685 (1970)[DOI]
  12. Mora L, "Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine", J Agric Food Chem, 55, pp.4664~4669 (2007)[DOI]
  13. Jang A, "Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix", Poult Sci, 87, pp.2382~2389 (2008)[DOI]
  14. Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radic Biol Med, 26, pp.1231~1237 (1999)[DOI]
  15. Benzie IF, "The ferric reducing ability of plasma(FRAP)as a measure of"antioxidant power" : the FRAP assay", Anal Biochem, 239, pp.70~76 (1996)[DOI]
  16. Irshad A, "Factors influencing carcass composition of livestock : a review", J Anim Prod Adv, 3, pp.177~186 (2013)
  17. Dinesh D. Jayasena, "Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines", Animal Bioscience, 26(7), pp.1038~1046 (2013), 아세아·태평양축산학회[DOI]
  18. Fanatico AC, "Meat quality of slow-and fast-growing chicken genotypes fed low-nutrient or standard diets and raised indoors or with outdoor access", Poult Sci, 86, pp.2245~2255 (2007)[DOI]
  19. Wattanachant C, "Carcass characteristics, physical property and chemical composition of Naked-Neck and Thai indigenous chickens muscles reared under backyard production system", Songklanakarin J Sci Technol, 29, pp.321~337 (2007)
  20. Fletcher D, "Poultry meat quality", Worlds Poult Sci J, 58, pp.131~145 (2002)[DOI]
  21. Duarte KF, "Performance, carcass traits, and body composition of broilers fed different linseed oil levels between 21 and 56 days of age", Braz J Poult Sci, 16, pp.55~60 (2014)[DOI]
  22. Corzo A, "Impact of dietary amino acid concentration on growth, carcass yield, and uniformity of broilers", Aust J Agric Res, 55, pp.1133~1138 (2004)[DOI]
  23. Najafian L, "Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin(Pangasius sutchi)", Int J food Sci Technol, 48, pp.2014~2022 (2013)[DOI]
  24. Haiyan Wang, "Proteolysis Characteristics of Sarcoplasmic, Myofibrillar, and Stromal Proteins Separated from Grass Carp and Antioxidant Properties of Their Hydrolysates", Food Science and Biotechnology, 22(2), pp.531~540 (2013), 한국식품과학회[DOI]
  25. Yu W, "Purification and identification of anti-inflammatory peptides from spent hen muscle proteins hydrolysate", Food Chem, 253, pp.101~107 (2018)[DOI]
  26. Xian De Liu, "Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial Broilers", Animal Bioscience, 25(6), pp.895~902 (2012), 아세아·태평양축산학회[DOI]
  27. Jung S, "Carnosine, anserine, creatine, and inosine 5′-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken", Poult Sci, 92, pp.3275~3282 (2013)[DOI]
  28. Peiretti PG, "Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat", Food Chem, 132, pp.80~85 (2012)[DOI]
  29. Peiretti PG, "Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species", Food Chem, 126, pp.1939~1947 (2011)[DOI]
  30. Kojima S, "Histidine-containing dipeptide concentration and antioxidant effects of meat extracts from silky fowl : comparison with meat-type chicken breast and thigh meats", Food Sci Technol Res, 20, pp.621~628 (2014)[DOI]
  31. Stegen S, "Muscle histidine-containing dipeptides are elevated by glucose intolerance in both rodents and men", PloS one, 10, pp.e0121062~ (2015)[DOI]
  32. Jayasena DD, "Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking", Poult Sci, 93, pp.1842~1849 (2014)[DOI]
  33. Qin Ping Yu, "Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages", Animal Bioscience, 30(12), pp.1739~1750 (2017), 아세아·태평양축산학회[DOI]
  34. Intarapichet K-O, "Genotype and gender differences in carnosine extracts and antioxidant activities of chicken breast and thigh meats", Meat Sci, 71, pp.634~642 (2005)[DOI]
  35. Roginsky V, "Review of methods to determine chain-breaking antioxidant activity in food", Food Chem, 92, pp.235~254 (2005)[DOI]

관련 논문AI추천

Assessment of chicken thigh meat quality of Ross 308 broiler of animal welfare certified farm권지선, Cho Jinwoo, Jang Aera, Jung Jong-Hyun, Kim Dongwook, Kim Hee-Jin, Kim Hye-Jin, Shin Dong-Jin아세아·태평양축산학회 · Animal Bioscience2022 · 제35권 제12호Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent HensGuanghong Zhou, Haochun Chen, Liang Zhao, Ming Huang, Yan Qiao, Yulian Chen, Yu Xiao아세아·태평양축산학회 · Animal Bioscience2016 · 제29권 제6호Nutritional and antioxidative properties of black goat meat cuts김혜진, 김희진, 장애라아세아·태평양축산학회 · Animal Bioscience2019 · 제32권 제9호Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry이성기, Dicky Tri Utama, Jae Ho Lee, Ji Hye Choi, Muhlisin아세아·태평양축산학회 · Animal Bioscience2016 · 제29권 제5호Proximate Composition, and L-Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken박희복, 배영식, 서동원, 용해인, 이준헌, 이현정, 조철훈, 정사무엘아세아·태평양축산학회 · Animal Bioscience2015 · 제28권 제12호Effect of precursor amino acids for carnosine synthesis on breast fiber microstructures and myofiber differentiation-related gene expression in slow-growing chickenKamkrathok Boonyarit, Molee Amonrat, Molee Wittawat, Phoovasawat Chalermluck, Riou Cindy, Rojviriya Catleya, Sinpru Panpradub, Suwanvichanee Chanadda아세아·태평양축산학회 · Animal Bioscience2024 · 제37권 제11호

이 간행물의 다른 논문 (11건)