Variations in Muscle Chemical Composition, pH, and Protein Extractability Among Eight Different Broiler Crosses

Xiong, Youling L.; Cantor, A. H.; Pescatore, A. J.; Blanchard, Suzanne P.; Straw, M. L.

doi:10.3382/ps.0720583

Cited by 38 publications

(19 citation statements)

References 13 publications

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“…This result is also consistent with the report of Xiong et al (1993). Therefore, the relatively low fat and high ash content of the KNC thigh meat may be considered a unique compositional characteristic.…”

Section: Proximate Compositionsupporting

confidence: 82%

Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

Choe¹,

Nam²,

Jung³

et al. 2010

Korean Journal for Food Science of Animal Resources

107

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To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler (CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.

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Section: Proximate Compositionsupporting

confidence: 82%

Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

Choe¹,

Nam²,

Jung³

et al. 2010

Korean Journal for Food Science of Animal Resources

107

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“…Lycopene is a lipophilic compounds and thus accumulates more in leg meat, which is characterized by higher ether extract amount than breast meat (Xiong et al 1993;Quentin et al 2003). Lycopene accumulation was mainly studied in laying hens to produce enriched eggs (Olson et al 2008;Gregosits et al 2009;Rotolo et al 2010), while few studies report data on lycopene accumulation in avian tissues or biological fluids.…”

Section: Discussionmentioning

confidence: 99%

Adverse effects in broiler chickens fed a high lycopene concentration supplemented diet

et al. 2013

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. 2013. Adverse effects in broiler chickens fed a high lycopene concentration supplemented diet. Can. J. Anim. Sci. 93: 231Á241. The present investigation was designed to assess the effects of the administration of a high dietary lycopene dose to broiler chickens on growth and slaughter performances, haematoÁbiochemical parameters, antioxidant enzymes, histological lesions and lycopene accumulation in the tissues. Thirty-six 1-d-old male Hubbard broiler chicks were examined and divided randomly into two groups (three replicates for each dietary treatment): the Control group, which received a basal diet, and the Lycopene group, which received the basal diet supplemented with 500 mg lycopene kg(1 diet. The experimental period lasted 35 d and growth performance was recorded on a weekly basis. At the end of the experiment (day 35), blood samples (n 012) were collected from the femoral vein. Erythrocyte and leukocyte numbers were assessed and the heterophil-to-lymphocyte ratio was determined. The alpha-1-acid glycoprotein, lysozyme, total protein and the electrophoretic patterns were evaluated in serum samples. Nine chickens per group were slaughtered to measure the carcass yields and the weight of the liver, spleen, bursa of Fabricius and thymus. Spleen, liver, and bursa of Fabricius samples were collected for histological examination and fixed in 10% neutral buffered formalin. The lycopene concentration, thiobarbituric acid reactive substances (TBARS) and chemical composition were assayed in breast meat and thigh samples. The TBARS, glutathione content, catalase and superoxide dismutase activity were measured in liver and kidney samples. The high lycopene concentration supplemented diet did not affect the birds' growth, slaughter performance or antioxidant enzymes in the breast meat, thigh meat, liver and kidney samples. The concentrations of lycopene in the breast and thigh of the lycopene-supplemented group were 0.1090.05 mg kg(1 and 0.4290.35 mg kg(1 , respectively, while no lycopene was found in the Control group. Spleen and bursa of Fabricius of birds fed a diet supplemented with a high level of lycopene showed weight decrease (PB0.05) and degenerative lesions (PB0.05). Moreover, lycopene supplementation reduced the serum protein concentration, albumin, alpha and the gamma globulin serum concentration (PB0.05).

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“…Wattanachant et al (2004) and Ševčíková et al (2006) found similar levels of fat in breast muscle (1.03 to 1.10 g.100 g −1 ) of hybrid combinations Ross 308, Cobb 500 and Hubbard JV were in commercial and domestic chickens in comparison of our experiment. Xiong et al (1993) found compared with the results of the experiment higher levels of fat in breast muscle (over 2 g.100 g −1 ) in various genetic crossbreeds of broilers. In the thigh part (Table V) were noted the highest average of fat content, like the breast muscle of Ross 308 cocks (10.58 g), lower in Hubbard JV (10.51 g) and lowest in Cobb 500 (10.29 g).…”

Section: Results and Discusionmentioning

confidence: 73%

Effect of probiotic preparation for chemical composition of meat cocks different combinations of hybrid chicks

Haščík¹,

Kačániová²,

Bobko³

et al. 2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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HAŠČÍK, P., KAČÁNIOVÁ, M., BOBKO, M., POCHOP, J., MIHOK, M., ARPÁŠOVÁ, H.: Eff ect of probiotic preparation for chemical composition of meat cocks diff erent combinations of hybrid chicks. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 5, pp. 83-94 In the experiment were verifi ed the application of probiotic preparation through a water supply for feeding of cock's hybrids Ross 308, Hubbard JV and Cobb 500 in the chemical composition of the most valuable parts of the carcass. Probiotic was based on the strain Lactobacillus fermentum with containing of 1.10 9 cfu.g −1 and potentially components of maltodextrin and oligofructose in 1% concentration. Length of feeding period was 42 days. Cocks were fed an ad libitum with the same starter mixture HYD-01 to 21 th day and from 22 nd to 42 nd day of feeding with mixture HYD-02 in powdery form. The average of protein content of breast muscle was highest in Hubbard JV hybrid (23.93 g

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Variations in Muscle Chemical Composition, pH, and Protein Extractability Among Eight Different Broiler Crosses

Cited by 38 publications

References 13 publications

Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

Adverse effects in broiler chickens fed a high lycopene concentration supplemented diet

Effect of probiotic preparation for chemical composition of meat cocks different combinations of hybrid chicks

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