Mechanically separated meat of broiler breeder and white layer spent hens

Trindade, Marco Antônio; Felício, Pedro Eduardo de; Castillo, Carmen

doi:10.1590/s0103-90162004000200018

Cited by 40 publications

(31 citation statements)

References 16 publications

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“…To analyze the relationship between transcriptome and some commercial traits, the broiler breeder of chicken was generally adopted to maintain the consistency of specific genetic background (Lyon et al, 2003;Trindade et al, 2004). In this paper, we also used the broiler breeder of Avian farm and Silky fowls.…”

Section: Discussionmentioning

confidence: 99%

Selective transport of long-chain fatty acids by FAT/CD36 in skeletal muscle of broilers

Guo

Shu

Zhou

et al. 2013

Animal

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Fatty acid translocase (FAT/CD36) is a membrane receptor that facilitates long-chain fatty acid uptake. To investigate its role in the regulation of long-chain fatty acid composition in muscle tissue, we studied and compared FAT/CD36 gene expression in muscle tissues of commercial broiler chickens and Chinese local Silky fowls. The results from gas chromatography-mass spectrometry analysis of muscle samples demonstrated that Chinese local Silky fowls had significantly higher (P , 0.05) proportions of linoleic acid (LA) and palmitic acid, lower proportions (P , 0.05) of arachidonic acid (AA) and oleic acid than the commercial broiler chickens. The mRNA expression levels of fatty acid (FA) transporters (FA transport protein-1, membrane FA-binding protein, FAT/CD36 and caveolin-1) in the m. ipsilateral pectoralis and biceps femoris were analyzed by Q-PCR, and FAT/CD36 expression levels showed significant differences between these types of chickens (P , 0.01). Interestingly, the levels of FAT/CD36 expression are positively correlated with LA content (r 5 0.567, P , 0.01) but negatively correlated with palmitic acid content (r 5 20.568, P , 0.01). Further experiments in the stably transfected Chinese hamster oocytes cells with chicken FAT/CD36 cDNA demonstrated that overexpression of FAT/CD36 improves total FA uptake with a significant increase in the proportion of LA and AA, and a decreased proportion of palmitic acid. These results suggest that chicken FAT/CD36 may selectively transport LA and AA, which may lead to the higher LA deposition in muscle tissue.

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Section: Discussionmentioning

confidence: 99%

Selective transport of long-chain fatty acids by FAT/CD36 in skeletal muscle of broilers

Guo

Shu

Zhou

et al. 2013

Animal

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“…The mechanically recovered poultry meat (MRPM) is a very inexpensive raw material, sometimes of a low technological and nutritive value. Moreover, the raw material obtained by mechanical separation of meat from bones is characterised by a changeable chemical composition, low microbiological stability and high variability in functional processing properties [4][5][6]. However, its quality is strongly influenced by the type of equipment used for the mechanical separation.…”

Section: Introductionmentioning

confidence: 99%

Modification of functional quality of raw myofibril preparation obtained from water-washed mechanically recovered chicken meat

Stangierski

Zabielski

Grześ

2013

Eur Food Res Technol

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The aim of this study was to evaluate the effect of enzymatic modification of poultry myofibril preparation on its selected functional properties, that is, solubility of proteins, polymerisation rates of myosin and actin, thermodynamic properties and texture. The myofibril preparation (MP) from mechanically recovered chicken meat, produced by washing and separation of fat and connective tissue, was subjected to the action of the transglutaminase preparation added at 0.3 % for a period ranging from 0.5 to 24 h at a temperature of 6-7°C. The highest dynamics of a reduction in protein solubility was observed up to 3 h of incubation. A reduction in solubility influenced the electrophoretic pattern of proteins. A significant decrease was found for the intensity of the myosin band in successive modification periods. The addition of the enzyme also influenced a reduction in enthalpy for proteins of the tested system, occurring most dynamically up to 3 h of incubation. The most distinct changes characterising a high increase in all the texture parameters of MP were found in the initial period of enzymatic modification, that is, up to 4.5 h.

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“…Material obtained as a result of mechanical deboning (mechanically recovered meat, MRM) is characterised by a variable chemical composition and low microbiological stability as well as a high variability of functional processing traits (Trindade et al 2004;Negrão et al 2005;Serdaroğlu and Turp 2005;EFSA 2013). The composition of proteins in poultry MRM indicates that their most valuable fraction is composed of myofibrillar proteins.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR

Stangierski

Baranowska

2015

Food Bioprocess Technol

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The study analysed mechanically deboned chicken meat subjected to washing and separation of fat and connective tissue in order to produce a preparation of myofibrillar proteins (MP). The preparation was modified using microbial transglutaminase (MTG). For this purpose, MP was supplemented with 3 g/kg MTG and modified at 6-7°C for 5 h. Changes in the dynamics of water binding, which occurred in the course of heating and cooling within the temperature range of 20-70-20°C, were analysed in the tested systems. Relaxation times T 1 and T 2 were determined using the lowfield nuclear magnetic resonance (NMR). Enzymatic modification of MP and heating resulted in significant changes in the dynamics of bulk water binding in the tested protein systems. Due to the presence of transglutaminase in the preparation, the changes begin and end at lower temperatures. Analysis of relaxation time T 1 showed that the addition of the enzyme to MP causes water binding in the sample up to 48 h after gel cooling. The addition of the enzyme to MP reduces the energy barrier determined, based on activation energy.

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Mechanically separated meat of broiler breeder and white layer spent hens

Cited by 40 publications

References 16 publications

Selective transport of long-chain fatty acids by FAT/CD36 in skeletal muscle of broilers

Selective transport of long-chain fatty acids by FAT/CD36 in skeletal muscle of broilers

Modification of functional quality of raw myofibril preparation obtained from water-washed mechanically recovered chicken meat

The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR

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