Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds

Abstract

The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant dipeptides, reducing sugar, free amino acids, vitamins, and minerals of the breast muscles were analyzed with those from broilers with similar live weight. Mostly native chicken strains had higher contents of carnosine, anserine, and reducing sugar than the broiler. Especially HH implied the highest values of carnosine and anserine, and 2C did the highest of reducing sugar (p<0.05). Vitamin A contents between native chickens and broiler were not significantly different (p>0.05). The contents of α-tocopherol were significantly higher in 2C than those of HH or broiler (p<0.05). Native chicken strains contained lower cholesterol levels than the broiler. Broiler had higher contents of P, Mg, and Na than native chickens (p<0.05), but it had lower content of Cu than HH or 2A. The savory free amino acids including glutamic acid was highest in 2A than the other native chickens and broiler (p<0.05). This study confirms that certain new strains of native chickens be a good source in terms of functional compounds and micronutrients which can be attractive health promoting nutritional quality factors.

Thai Native Chicken as a Potential Functional Meat Source Rich in Anserine, Anserine/Carnosine, and Antioxidant Substances

“…In the current study, TNC, TSC, and TNC crossbred extracts contained higher anserine and anserine/carnosine content than commercial broiler chicken did, and this result is in agreement with the previous findings of Liu et al, Kojima et al, Jayasena et al, Ali et al [ 9 , 10 , 36 , 37 ] that native chicken meat contains higher anserine compared with commercial broiler chicken. The differences in anserine and carnosine among the chicken breeds may be attributed to the different muscle fiber types [ 9 , 19 , 38 ].…”

Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle (Chinemys reevesii)

“…The vitamin E content in muscle was higher than the results obtained by Beyza and Akif (2009), who found 0.34 mg/100 g of vitamin E content in aquatic species. In addition, in this study vitamin A was higher than reported result by Ali et al (2019), who found 4.94 µg/100 g of breast meat. According to RDI standard of vitamin A, D, E, and K were 300, 5, 7.5, and 65 mg/day for ≥19 years male (Joint, F. & Organization, 2005).…”

Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction

“…These results agree with the study of Wattanachant et al (2004) which indicated that the glutamic acid contents in native chickens were higher than those in broilers. Asparagine, threonine, serine, glutamic acid, glycine, and alanine have been classified as tasty amino acids (Ali et al, 2019), which were most prevalent in Thai native, broiler, black-boned, and spent hen chickens, respectively (Figure 1). Flavorrelated amino acids (valine, isoleucine, leucine, phenylalanine, arginine, proline, and methionine) are related to the tangy flavor in meat (Meinert et al, 2009;Ali et al, 2019).…”