A comparative study on quality, proximate composition and cholesterol content of eggs and meat in Fayoumi and commercial White Leghorn chickens

Rehman, Salma; Akhter, Shamim; Khan, Sohail; Anjum, Muhammad Ashraf

doi:10.1080/23311932.2016.1195539

Cited by 6 publications

(4 citation statements)

References 10 publications

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“…Chen et al (2016) found significant differences between different genotypes of chickens (commercial broiler and crossbred chickens) in regard to the ash content in breast but not in thighs. According to Rehman et al (2016), ash content did not differ neither in breast nor in thighs between White Fayoumi and Leghorn chickens. Later Cӧmert et al (2016) reported different ash content in the meat of slow and fast-growing broilers however attributed to the rearing system and not genotype.…”

Section: Proximate Compositionmentioning

confidence: 76%

Development of dual-purpose cross for meat and egg production II. Meat quality of the crossbred chickens and the parent lines

Popova

Petkov

Ignatova

et al. 2023

Archiva Zootechnica

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The study aimed to examine the meat quality of chickens from a dual-purpose cross and its parent lines. The trial was conducted in the experimental poultry farm of the Institute of Animal Science-Kostinbrod, Bulgaria. The dual-purpose chickens were obtained by crossing female layers (Line L) and dual-purpose cocks (BB, based on Bresse Gauloise). At the age of 9 weeks the male chickens from the parent lines and the dual-purpose cross were slaughtered. Six chickens of each genotype were subjected to breast and thigh meat quality analysis. The crossbred chickens tended to have lower pH in breast but the values of this parameter were higher in their thighs. The BB line showed the poorest water-holding capacity (WHC) in both breast and thigh meat cuts. This line and the crossbreed showed lighter meat compared to the L line. Except the ash content of the breast and thigh meat that was higher in the BB line, the proximate composition did not differ between the examined lines and their cross. The L and dual-purpose chickens tended to have higher intramuscular fat (IMF) but lower protein in thigh meat than the BB line. The correlation analysis revealed clear relationships between the meat quality traits and the proximate composition, however they differed for the breast and thigh meat.

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Section: Proximate Compositionmentioning

confidence: 76%

Development of dual-purpose cross for meat and egg production II. Meat quality of the crossbred chickens and the parent lines

Popova

Petkov

Ignatova

et al. 2023

Archiva Zootechnica

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“…The breed of chicken and genetic differences were also found to influence the interior quality, such as HU value in eggs (Hanusova et al, 2015;Sokolwicz et al, 2018). Moreover, previous reports on various studies of native eggs also described lower weight and lower HU (Rehman et al, 2016;Edmew et al, 2018;Wambui et al, 2018). In addition to that, Wulandari et al (2015) also found out that Kampung-chicken egg has lower HU than the commercial-chicken egg.…”

Section: Relative Gene Expressionmentioning

confidence: 81%

Stimulation of IgM Production in HB4C5 Cell Line and Mouse Splenocytes by Egg Yolk Extract from the Egg of Indonesian Native Chicken

Mulyani

Harmayani

Nurliyani

et al. 2021

Trop. Anim. Sci. J.

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“…cockroaches) (Table 6). In addition, the amount of protein (per 100 g) in edible black ant Smith (different parts of body) is higher than the protein value of several commonly consumed protein sources from plant and animal origins such as soybean (39.90 g/100 g), mung beans (31.7 g/100 g), bamboo shoot (28.90 g/100 g), cauliflower (24.2 g/100 g), cabbage (16.40 g/100 g), wheat flour (8.09-13.00 g/100 g), beef (19.59-22.97 g/100 g), pork (16.89-27.70 g/100 g), poultry (21.47-23.96 g/100 g), egg (10.94-11.75 g/100 g), and fish (15.00-24.00 g/100 g) (Chakravorty et al, 2016;Rehman et al, 2016;Abraha et al, 2018;Hammuel et al, 2019;Orkusz, 2021;Khalid et al, 2023;Meenakumari et al, 2023) (Figure 10). The excellent protein source of Carebara vidua exhibited remarkable ability to replace the plant protein with insect protein than mammals (Deroy et al, 2015).…”

Section: Macronutrient Contentmentioning

confidence: 99%

Edible black ant Smith (Carebara vidua) as human food – A systematic review

Siddiqui,

Ho,

Adimulam

et al. 2024

J. Insects Food Feed

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Meeting food security is one of the major global challenges to ensure sufficient supply of food for current and future generations, considering increasing population growth and climate change issues. Consequently, the consumption of edible insects as an alternative food source has recently gained global attention for combating global food insecurity. The present review aims to provide information on the recent progress in consumption of edible black ant Smith, particularly Carebara vidua, as the main focus. The global consumption record of edible black ant Smith and consumer acceptance as well as the strategies used to increase consumer acceptance of eating edible black ant smith were proposed. In addition, the bioecology of black ant Smith was covered in this review. Further, details are provided in this review on the benefits to health, economy, and environment of practicing eating edible insects such as black ant Smith. Focus on the potential uses of Carebara vidua as a food ingredient in culinary cuisine and their safety concerns from rearing until processing were highlighted. The SCOPUS database was analysed using bibliometric software to understand the connections between recent scientific outputs and ant as human food thoroughly. BioRender software was used to create scientific figures. It is noteworthy to highlight that black ant smith contains high protein and micronutrient, especially iron and zinc are higher than that of plant-, animal-based food, and seafood that contribute significantly to meeting the daily protein and mineral intake amount for human. Moreover, the exhibition of antimicrobial and antioxidant properties of edible black ant smith suggests that it can be used as a future functional ingredients for food, pharmaceutical, and cosmetics purposes. Hence, edible black ant smith is promising as an alternative and potential source of food or medicine for sustainable food security.

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A comparative study on quality, proximate composition and cholesterol content of eggs and meat in Fayoumi and commercial White Leghorn chickens

Cited by 6 publications

References 10 publications

Development of dual-purpose cross for meat and egg production II. Meat quality of the crossbred chickens and the parent lines

Development of dual-purpose cross for meat and egg production II. Meat quality of the crossbred chickens and the parent lines

Stimulation of IgM Production in HB4C5 Cell Line and Mouse Splenocytes by Egg Yolk Extract from the Egg of Indonesian Native Chicken

Edible black ant Smith (Carebara vidua) as human food – A systematic review

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