Nutrition and Flavor Evaluation of Amino Acids in Guangyuan Grey Chicken of Different Ages, Genders and Meat Cuts

Abstract

The composition and content of amino acids in foodstuffs have a vital impact on the nutritional value and taste. With the aim of understanding the nutrition and flavor of Guangyuan grey chicken, the composition and content of amino acids in the pectoralis and thigh muscle of chickens at the age of 90 d, 120 d and 150 d were determine using liquid chromatography–tandem mass spectrometry (LC-MS/MS) and an amino acid analyzer. A total of 17 amino acids were detected both in pectoralis and thigh muscle via the amino acid analyzer, of which the content of glutamate was the highest. Additionally, 21 deproteinized free amino acids were detected via LC-MS/MS. Among all samples, the content of glutamine in thigh muscle was the highest. The content of histidine in the pectoralis was the highest. In terms of the flavor amino acids (FAAs), the umami-taste and sweet-taste amino acids were higher in the thigh muscle of 120 d male chicken. From the perspective of protein nutrition, the essential amino acid was higher in pectoral muscle, and the composition was better. The results of the amino acid score showed that the content of leucine and valine were inadequate in Guangyuan grey chicken. Collectively, the content of amino acid in Guangyuan grey chicken was affected by age, gender and meat cut. This study confirms that meat of chicken in different ages, genders, and cuts presents different nutritional values and flavors owing to the variation of amino acids content.

The efficacy of licorice root extract on meat amino acid, fatty acid, vitamin, and mineral composition and productivity of quail

“…Animal products, such as meat, are a source of complete protein and contain a full set of essential amino acids in sufficient quantities for protein biosynthesis in the human body. Animal proteins are absorbed by the body at a rate of 93%-96% [61][62][63][64][65][66]. To express the biological value of protein products, a method such as the amino acid (chemical) score method is used based on comparing the results of determining the amino acid composition of the investigated product with the "ideal" protein.…”

Physiological role of dietary energy in the sexual maturity: clues of body size, gonad development, and serum biochemical parameters of Chinese indigenous chicken

“…Guangyuan Gray chicken is a famous indigenous breed with features of gray feather and skin. It performs better in meat quality and flavor, which is popular among local people ( Li et al, 2022 ; Yin et al, 2023 ). However, the low-yield meat and egg production limits the commercial exploitation of this breed.…”

“…However, the low-yield meat and egg production limits the commercial exploitation of this breed. The average body weight of population at 154 d of age is less than 2 kg ( Yin et al, 2023 ). The slow increase in body weight also results in delayed sexual maturity.…”

A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens

“…The meat of old laying hens is generally tough and chewy, which has a negative impact on its cooking quality and technological properties. Nonetheless, in some parts of the world, particularly in China, aged chickens are still processed into many popular table delicacies, such as seek kababs, chicken nuggets, and chicken broth [9][10][11].…”