Estimating the energy partitioning of Taiwanese native chickens by mathematical model

Huang, Chung Chien; Hsieh, Chun-Chih; Chiang, Shu-Hsing

doi:10.1016/j.anifeedsci.2006.11.012

Cited by 7 publications

(12 citation statements)

References 18 publications

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“…Thigh meat color may be influenced by species, diet, type of muscle fiber and exercise. The sensory results obtained are not consistent with the findings of Huang et al (2007) and Jayasena et al (2013) reported that the unique flavors of native chickens are preferred in Chinese or Korean cuisine. Moreover, Bogosavljević-Boškivić et al (2010) reported that semi-intensive rearing systems help produce products with better flavor compared with conventionally-produced broiler chickens.…”

Section: Discussioncontrasting

confidence: 94%

Comparative Study on Carcass Traits, Meat Quality and Taste in Broiler, Broiler Breeder and Aseel Chickens

Khan

Hussain

Mahmud

et al. 2019

Braz. J. Poult. Sci.

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Present study evaluated carcass and meat quality attributes of broilers, broiler breeders and Aseel chickens. Sixty birds from each chicken genotype (broiler, broiler breeder and Aseel chickens; fivewk-old broilers and 60-wk-old Aseel chickens and broiler breeders) were evaluated. Birds were maintained under similar environment for 21 days, and then slaughtered to analyze their carcass qualitative and organoleptic characteristics. No carcass yield differences were detected among genotypes. Aseel chickens had heavier neck, followed by broiler breeder and broiler (p<0.0001). Higher liver (p<0.0001), intestine (p<0.0001), ribs and back (p=0.0014) yields were obtained in broilers than in broiler breeders and Aseel chickens. Females showed higher gizzard (p=0.0107) and intestine (p=0.0170) yield than males, which presented higher carcass (p=0.0023), thigh (p=0.0039), drumstick (p<0.0001), neck (p=0.0003) and heart (p=0.0139) yields. Broiler meat was lighter (p<0.0001) whereas Broiler breeder meat were yellower (p<0.0001) and redder (p<0.0001), ultimate-pH was lower (p=0.0001) for broiler and Aseel meat. Female meat was yellower (p<0.0001) and reddish (p=0.0482). Aseel breast meat scored lower for flavor (p=0.0121), juiciness (p=0.0178) and tenderness (p=0.0477) compared with broiler breeders and broilers, although no differences among genotypes were detected for color, aroma, taste, and acceptability, whereas for thigh meat, Aseel chickens received lower color (p=0.0344) and acceptability (p=0.0398) scores. Interaction effect were significant for carcass, meat quality and sensory evaluation. Carcass characteristics of broilers were comparable with Aseel chickens, while broiler breeder showed better meat quality traits. Broiler and broiler breeder meat scored higher for sensory evaluation. Male birds had higher carcass yield and better meat quality traits compared with females. It is concluded that meat quality attributes vary among the three chicken genotypes.

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Section: Discussioncontrasting

confidence: 94%

Comparative Study on Carcass Traits, Meat Quality and Taste in Broiler, Broiler Breeder and Aseel Chickens

Khan

Hussain

Mahmud

et al. 2019

Braz. J. Poult. Sci.

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“…In this study, TNC meat produced significantly more chickeny (4.86 vs 2.21, p<0.001) and brothy flavors (4.02 vs 3.33, p<0.01) than BR meat, likely because more flavoring compounds deposit in the meat during a longer life span; shorter lived BR typically exhibit less intense flavors ( Fanatico et al, 2007 ). In Taiwan, BR are typically sold at the ages of 5 to 6 wk, whereas native chickens are sold at the ages of 15 to 16 wk in response to consumer demand for unique sensory characteristics, especially texture and flavor attributes ( Huang et al, 2007 ). Native chickens are preferred for their unique organoleptic characteristics, particularly when they are used in certain cuisines ( Huang et al, 2007 ).…”

Section: Resultsmentioning

confidence: 99%

“…In many Asian countries, including China, Taiwan, and Korea, the per capita chicken meat consumption showed dramatic increases during recent decades, which was followed by steady growth thereafter ( Liu et al, 2012 ). In the chicken industry, breeding companies have developed fast-growing BR strains to produce chicken meat for global consumption ( Jaturasitha et al, 2008 ); BR grown under an intensive rearing regime are harvested at 5 to 6 wk with live weights of approximately 1.5 kg, to provide high yields of meat ( Huang et al, 2007 ). Native chickens are reared in response to specific requests ( Wattanachant et al, 2005 ).…”

Section: Introductionmentioning

confidence: 99%

“…Native chickens are reared in response to specific requests ( Wattanachant et al, 2005 ). In Taiwan, slow-growing Taiwan native chicken (TNC) have rearing times of approximately 15 to16 wk, and achieve live weights of 2 to 2.5 kg ( Huang et al, 2007 ; Cheng et al, 2008 ). A Taiwan governmental survey found that TNC accounts for more than half of the chicken meat consumption in Taiwan ( COA, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

“…A Taiwan governmental survey found that TNC accounts for more than half of the chicken meat consumption in Taiwan ( COA, 2011 ). The unique organoleptic characteristics of native chicken are preferred in Chinese or Korean cuisine for the rich flavors and superior texture that they impart ( Huang et al, 2007 ; Jayasena et al, 2013 ). As comparing the quality traits of meat from Korean native chicken and BR, Jayasena et al (2013) commented that it helps consumers to recognize the meat available for their preferred traditional cuisines more clearly.…”

Section: Introductionmentioning

confidence: 99%

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Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

Chumngoen¹,

Tan²

2015

Asian Australas. J. Anim. Sci

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Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat’s unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

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Comparison of the energy utilisation of conventional and Taiwanese native male broilers

Lin

Chiang

2010

Animal Feed Science and Technology

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Estimating the energy partitioning of Taiwanese native chickens by mathematical model

Cited by 7 publications

References 18 publications

Comparative Study on Carcass Traits, Meat Quality and Taste in Broiler, Broiler Breeder and Aseel Chickens

Comparative Study on Carcass Traits, Meat Quality and Taste in Broiler, Broiler Breeder and Aseel Chickens

Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat

Comparison of the energy utilisation of conventional and Taiwanese native male broilers

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