Proximate Composition, and L-Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken

Abstract

This study investigated the proximate composition and l-carnitine and betaine content of meats from 5 lines of Korean indigenous chicken (KIC) for developing highly nutritious meat breeds with health benefits from the bioactive compounds such as l-carnitine and betaine in meat. In addition, the relevance of gender (male and female) and meat type (breast and thigh meat) was examined. A total of 595 F1 progeny (black [B], grey-brown [G], red-brown [R], white [W], and yellow-brown [Y]) from 70 full-sib families were used. The moisture, protein, fat, and ash contents of the meats were significantly affected by line, gender, and meat type (p<0.05). The males in line G and females in line B showed the highest protein and the lowest fat content of the meats. l-carnitine and betaine content showed effects of meat type, line, and gender (p<0.05). The highest l-carnitine content was found in breast and thigh meats from line Y in both genders. The breast meat from line G and the thigh meat from line R had the highest betaine content in males. The female breast and thigh meats showed the highest betaine content in line R. These data could be valuable for establishing selection strategies for developing highly nutritious chicken meat breeds in Korea.

Comparative Proteomics of Meat Spoilage Bacteria Predicts Drivers for Their Coexistence on Modified Atmosphere Packaged Meat

“…As identified in this study, mechanisms of C. divergens TMW2.1577 to withstand the effect of high oxygen concentrations comprise an enhanced protein expression for reduction of oxidative stress and regulation of the pyruvate metabolism by downregulating the oxygen carbon dioxide has previously been described by Sears and Eisenberg (1961). Thus, by uptaking glycine betaine, present on chicken (Jung et al, 2015) and beef (Zeisel et al, 2003), bacteria are able to compensate changes in environmental osmolarity, as described by Csonka (1989). To compensate intracellular pH reduction by carbon dioxide, C. divergens TMW2.1577 increased the production of basic metabolites, e.g., ammonia and biogenic amines by upregulating the corresponding enzymes alanine dehydrogenase, tyrosine decarboxylase, and enzymes of the ADI pathway under anoxic conditions.…”

Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy

“…Carnitine in dry-and wet-aged beef increased up to the first week and remained stable, while that in wet-aged beef decreased during the first week of aging and then remained stable (p < 0.05). Carnitine can be synthesized from lysine and methionine [36]. The decrease in carnitine during aging might contribute to the elevation of TMA by microorganisms, and it could be increased at the terminal stage of dry aging [3,37].…”

Value addition of low fat chicken sausage with rice and wheat flour

“…Chicken meat is considered a highly nutritious food because it contains relatively high protein and low-fat percentages as well as vitamins and minerals (Jung et al, 2015). In addition, it has fewer religious restrictions as compared with pork and beef.…”