Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes

Michalczuk, Monika; Marzec, Agata; Damaziak, Krzysztof; Zdanowska‐Sąsiadek, Żaneta; Bogdańska, Katarzyna; Slósarz, Jan; Niemiec, J.; Smet, Stefaan De

doi:10.1080/19476337.2018.1448457

Cited by 7 publications

(3 citation statements)

References 23 publications

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“…The PCA was conducted to provide easy visualization of the relationships among proximate composition (protein, moisture, fat, and ash), meat physical characteristics (pH, color in terms of L*, a*, and b*, drip loss, and shear force), collagen content (total and insoluble collagen), and nucleic acid content (AMP, IMP, and inosine) of Ufipa and commercial chicken meat. The loadings in the PCA loading plot expressed how the same PC explained correlated variables, and less correlated variables were explained by different PC ( Belhaj et al, 2021 ; Chen et al, 2016 ; Michalczuk et al, 2018 ). Results for PCA applied to parameter values are summarized in Fig.…”

Section: Resultsmentioning

confidence: 99%

The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents

Mussa¹,

Kibonde²,

Boonkum³

et al. 2022

Food Sci Anim Resour

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The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those of commercial broilers. It was found that Ufipa chicken breast and thigh meat had a higher protein content (p<0.05) than broiler chicken meat, whereas the fat content was lower (p<0.01). The moisture content of thigh meat was lower in Ufipa chicken meat than in broiler chicken meat (p<0.05). Regarding meat color, broiler chickens had considerably higher L* and b* than Ufipa chickens in both the breast and the thigh meat, except for a* (p<0.01). Regarding water holding capacity, Ufipa chicken breast exhibited higher drip loss but lower thawing and cooking losses than broiler chicken (p<0.01). In contrast, its thigh meat had a much lower drip and thawing losses but higher cooking losses (p<0.01). The shear force of Ufipa chickens’ breasts and thighs was higher than that of broiler chickens (p<0.05), while the amount of total collagen in the thigh meat was higher than that of broiler chickens (p<0.05). Additionally, the inosine-5’-monophosphate (IMP) of Ufipa chicken breast and thigh meat was higher than that of broiler meat (p<0.05). The principal component analysis of meat quality traits provides a correlation between the proximate and physical-chemical prosperties of both breeds with some contrast. In conclusion, the present study provides information on healthy food with good-tasting Ufipa indigenous chickens, which offer a promising market due to consumers’ preferences.

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Section: Resultsmentioning

confidence: 99%

The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents

Mussa¹,

Kibonde²,

Boonkum³

et al. 2022

Food Sci Anim Resour

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“…Sensory evaluation of cooked chicken breast hams was performed according to the procedure and method of quantitative descriptive analysis (QDA) described by Michalczuk et al (2018) with minor modification. The cooked chicken breast hams were cut into strips (approximately 4 × 1 × 1 cm 3 ), and the samples were placed in plastic containers and placed in a 45°C incubator until served to sensory panels.…”

Section: Methodsmentioning

confidence: 99%

Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham

Song¹,

Yang²,

Seomoon³

et al. 2023

Poultry Science

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“…The principal component (PC) analysis technique can help to elucidate the relationship of various traits in growth characteristics (BW, ADG, and BrC), purine content, uric acid, and SOD in purebred and crossbred Thai native chickens. The PC plot expressed how the same PC explained correlated variables, and less correlated variables were explained by different PCs ( 72 , 73 ). The results found this time, the PC1 was primarily associated with growth traits, with a positive correlation between traits evident from body weight at 2 weeks of age onwards.…”

Section: Discussionmentioning

confidence: 99%

Comparative study and relationship analysis between purine content, uric acid, superoxide dismutase, and growth traits in purebred and crossbred Thai native chickens

Tantiyasawasdikul,

Chomchuen,

Loengbudnark

et al. 2023

Front. Vet. Sci.

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The objective was to compare and analyze the relationship between growth, purine content, uric acid, and superoxide dismutase (SOD) in purebred and crossbred Thai native chickens. A total of 300 Thai native chickens were divided into 3 groups. Group 1 was purebred Thai native chickens (100%TN), Group 2 was 50% Thai native chickens (50%TN), and Group 3 was 25% Thai native chickens (25%TN). Data included the body weight (BW), average daily gain (ADG), and breast circumference (BrC). At 6, 8, and 10 weeks of age, 10 chickens from each group were randomly euthanized to collect breast meat, liver, and blood samples to analyze the purine content consisting of total purine, adenine, guanine, xanthine, and hypoxanthine, and uric acid, in breast meat and liver and SOD in blood. A general linear model, Pearson correlation and principal component analysis were used to analyze the significant differences and relationship between variables. The results showed the 25%TN group had the highest growth traits at every age, while the 100%TN group had the lowest (p < 0.05). Consistent with the analysis results of purine values, purine content and uric acid in breast meat and liver and SOD in blood decreased with age (p < 0.05). The correlations between purine content (total purine, adenine, guanine, xanthine, and hypoxanthine) and growth traits (BW, ADG, and BrC) ranged from moderate negative to moderate positive (−0.542 to 0.253)(p < 0.05). The correlations between uric acid and growth traits (0.348–0.760) and SOD and growth traits (0.132–0.516) were low to moderate positive with significant differences (p < 0.05). The principal component plot, which highlighted three principal components (PC 1, PC 2, and PC 3), explained 86.44 and 86.53% of the total information in breast meat and liver for selecting animals for optimal balance of the variation in the growth traits, purine content, uric acid, and SOD. Although purebred Thai native chickens showed the lowest growth traits, purine content, uric acid, and SOD were also lowest compared to crossbred Thai native chickens. Therefore, the development of genetics in Thai native chickens to produce healthy food could be possible.

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Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes

Cited by 7 publications

References 23 publications

The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents

The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents

Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham

Comparative study and relationship analysis between purine content, uric acid, superoxide dismutase, and growth traits in purebred and crossbred Thai native chickens

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