Acid Composition Of Chicken Meat Research Articles

Feeding steam-pelleted rapeseed affects expression of genes involved in hepatic lipid metabolism and fatty acid composition of chicken meat

This study investigated the dietary effect of steam-pelleted rapeseed (RS) diets with different inclusion levels on the fatty acid composition of chicken meat and the expression of lipid metabolism-related genes in the liver. Experimental diets included 6 different wheat-soybean meal based diets either in nonpelleted or steam-pelleted form supplemented with 80, 160, and 240g RS/kg feed and one nonpelleted wheat-soybean meal based diet without RS supplementation as the control. These diets were fed to newly hatched broiler chickens (Ross 308) for 34 days. Compared to the control diet, steam-pelleted diets containing 160 or 240g/kg RS significantly increased the content of omega-3 long chain polyunsaturated fatty acids (n-3 LC-PUFA) in the breast and drumstick, while their meat yields were not affected. Moreover, the mRNA levels of fatty acid desaturase 1 (FADS1) and acyl-coenzyme A oxidase 1 (ACOX1) in their livers increased. Therefore, steam-pelleted diets with 160 or 240g/kg RS can be used to increase the n-3 LC-PUFA content in chicken meat without compromising meat yield.

Controlling of growth performance, lipid deposits and fatty acid composition of chicken meat through a probiotic, Lactobacillus johnsonii during subclinical Clostridium perfringens infection

BackgroundMeat is considered as a major source of polyunsaturated fatty acid (PUFA) which is essential for humans, therefore its lipid level and fatty acid composition have drawn great attention. As no clinical sign can be found in chicks subclinically infected by Clostridium perfringens (CP), the meat may be purchased and eaten. The objective of the present study was to determine whether Lactobacillus johnsonii (LJ) can control the CP-caused impact on growth, lipid levels, fatty acid composition and other flavor or nutritional quality in the meat.Methods480 one-day-old chicks were divided into four groups and fed with basal diet (control and CP group). Supplemented with 1 × 105 (L-LJ) and 1 × 106 (H-LJ) colony-forming unit (cfu), CP diet was fed for 42 days. From day 19 to 22, birds of CP and LJ groups were administered with CP twice per day and the control was administered with liver broth.ResultsLJ-treated chickens were free from negative influences on growth performance and significant decrease of abdominal fat deposit., LJ inhibited CP-caused shearing force and drip loss increase and pH 40 min and 24 h decrease after sacrifice. In addition, LJ exhibited a positive effect on muscle lipid peroxidation by significantly increasing SOD, CAT and GSH-Px activity and decreasing MDA level. Besides, LJ attenuated the decrease of intramuscular fat, total cholesterol and triglyceride contents caused by CP infection. However, levels of total protein and most of amino acids were not changed. CP infection decreased C18:3n-3 (α-LA), C20:4n-6, C20:5n-3(EPA), C22:4n-6, C22:5n-3, C22:6n-3(DHA), total PUFA, n-3 PUFA and PUFA:SFA ratio and increased C14:0, total SFA and n-6:n-3 ratio. LJ was found to protect the muscle from these changes. Meanwhile, the 28-day gut permeability level was higher in CP group.ConclusionsThese findings suggest that CP may affect the growth performance of chicks and negatively influence lipid content and fatty acid composition in chicken meat. Meanwhile, LJ treatment may be effective in controlling these changes by reducing the increased gut permeability caused by CP subclinical infection.

Antioxidation status and histidine dipeptides content in broiler blood and muscles depending on protein sources in feed

One-day-old chickens were fed mixtures containing different raw materials (fish by-products meal, porcine blood cells meal, blood meal, wheat gluten, fodder yeast), as a source of histidine and β-alanine - components of carnosine. Control birds were administered a feed mixture, in which soy bean meal was the main protein source. The bodyweight, feed consumption and conversion, antioxidant characteristics and histidine dipeptides content in blood and muscles, and also amino acid composition of chicken meat on day 34 post-hatch were recorded. The best (p < 0.05) performance and feed conversion were observed in chickens fed mixture containing porcine blood cells meal. In blood plasma of control chickens, a significantly (p < 0.01) higher ability to scavenge DPPH radicals was found. However, the highest catalase activity in erythrocytes was determined in chickens fed mixtures with blood by-products. Insignificant differences in both carnosine and anserine levels in plasma between treatments were noted. Breast muscles from control birds were characterized by lower activity of glutathione peroxidase (GPx), superoxide dismutase (SOD) and catalase (CAT) (p < 0.05; p < 0.01), than those from chickens fed blood by-products. Improved ability to reduce ferric ions (FRAP) (p < 0.01) and carnosine content in meat from chickens fed blood cell meal were recorded. No direct relations between amino acids content in feed mixtures and in meat were observed.

Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat

In the present study, near infrared transmittance (NIT) spectroscopy was tested as a potential analytical technique to predict the FA profile of ground chicken breast (Pectoralis superficialis) considering the wavelengths between 850 and 1050 nm. Calibration equations were built using reference data expressed as (i) percentage of total FA and (ii) absolute concentration, i.e., mg of FA in 100 g of fresh meat. Calibrations developed on FA expressed in absolute concentration were much more accurate than those developed on percentage of total FA. The highest performances were obtained for two groups of FA, namely saturated and monounsaturated (R(CV)(2) of 0.90 and 0.93, and SE(CV) of 53.59 and 70.13 mg of FA on 100 g of meat, respectively), and for few individual FA (palmitic acid, oleic acid), having R(CV)(2) higher than 0.9. Sample pre-processing (milling) and different spectra pre-treatments were necessary to maximise the performance. Polyunsaturated FA were the hardest components to determine (R(CV)(2) of 0.62 and SE(CV) of 61.96 mg of FA on 100g of meat) and results suggest that NIT spectroscopy cannot be referred to as reliable method to predict these constituents.

솔잎 분말 첨가 사료가 계육의 품질 및 이화학적 특성에 미치는 영향

본 시험은 육계 사료에 솔잎 분말을 0, 0.3, 0.6 및 0.9% 급여하여 5주간 사육한 계육의 pH, 총페놀함량, 전자공여능, TBARS, WHC, 전단력, 육색, 관능평가 및 지방산 조성을 조사하였다. 실험구는 솔잎 분말을 첨가 급여하지 않은 처리구를 대조구, 솔잎 분말 0.3% 급여구는 T1, 솔잎 분말 0.6% 급여구는 T2, 그리고 솔잎 분말 0.9% 급여구를 T3 등 4개 처리구로 나누어 사양하였다. 솔잎 분말을 급여한 계육의 pH, TBARS는 솔잎의 급여량이 증가함에 따라 다소 낮아지는 결과(P<0.05)를 보이므로 솔잎 분말의 급여는 지방산화 지연으로 계육의 저장성 향상에 도움이 될 것으로 기대된다. 총페놀함량과 전자공여능은 대조구보다 솔잎 급여구에서 함량이 증가하였으며, 솔잎 급여량이 증가함에 따라 함량이 다소 증가하였다(P<0.05). 계육의 육색 중 CIE <TEX>$L^*$</TEX>값은 대조구보다 솔잎 분말 급여구에서 낮아졌으며(P<0.05), CIE <TEX>$a^*$</TEX>값은 솔잎 분말의 급여에 의해 증가되어 솔잎의 급여는 산화를 지연시키는 결과이었다. 지방산 조성 중 oleic acid는 솔잎 급여구에서 증가하였고(P<0.05), USFA/SFA는 증가하는 경향이나 유의성은 없었다. 결론적으로 솔잎 분말을 육계에 급여하면 pH와 TBARS가 낮아지고, 총페놀함량과 전자공여능이 증가되어 계육의 저장성 개선에 유익하게 활용할 가능성이 있을 것으로 생각된다. This study were carried to investigate to the effects of diet supplemented with pine needle powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force, sensory evaluation, meat color, and fatty acid composition of chicken meat. Broiler chicks were fed the corresponding diets containing 0% pine needle powder (Control), 0.3% pine needle powder (T1), 0.6% pine needle powder (T2), or 0.9% pine needle powder (T3) for five weeks. The pH and TBARS was significantly decreased by the supplementation of pine needle powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of pine needle powder compared to the control (P<0.05), and T3 showed the most effective (P<0.05) more effective in improving self-life compared to the other treatment groups. The CIE <TEX>$a^*$</TEX> value of treatment groups showed significantly higher value compare to the control, however, CIE <TEX>$L^*$</TEX> values was decreased. In fatty acid composition, the level of oleic acid in chicken meat was significantly (P<0.05) increased by the supplementation of pine needle powder compared with the control group. In conclusion, dietary supplementation of pine needle powder was effective in decreasing pH and TBARS, and increasing total phenol contents and DPPH radical scavenging activity in broiler meats.

사료에 엄나무 잎 분말을 첨가 급여한 닭다리 육의 이화학적 특성 및 품질에 미치는 영향

본 시험은 육계에 엄나무 잎 분말을 급여량(0, 0.5, 1.0 및 2.0%)에 따라 급여하여 5주간 사육한 계육의 pH, 총페놀 함량, 전자공여능, TBARS, WHC, 전단력, 육색, 관능평가 및 지방산 조성을 조사하였다. 실험구는 엄나무 잎 분말을 첨가 급여하지 않은 처리구를 대조구, 엄나무 잎 분말 0.5% 급여구는 T1, 엄나무 잎 분말 1% 급여구는 T2 그리고 엄나무잎 분말 2.0% 급여구를 T3 등 4개 처리구로 나누어 사양하였다. 엄나무 잎 분말을 급여한 계육의 pH, TBARS는 엄나무 잎의 급여량이 증가함에 따라 다소 낮아지는 결과(P<0.05)를 보이므로 엄나무 잎 분말의 급여는 계육의 저장성 향상에 도움이 될 것으로 기대된다. 총페놀 함량과 전자공여능은 대조구보다 엄나무 잎 급여구에서 함량이 증가하였으며, 엄나무 잎 급여량이 증가함에 따라 특히 T3에서 함량이 다소 증가하였다(P<0.05). 보수성과 전단력은 처리구간 유의성이 없었다. 계육의 육색 중 CIE <TEX>$L^*$</TEX>값과 CIE <TEX>$a^*$</TEX>값은 대조구보다 엄나무 잎 분말 급여구에서 높아졌으며(P<0.05), CIE <TEX>$b^*$</TEX>값은 엄나무 잎 급여량에 의한 처리구간의 유의적인 변화가 없는 결과이었다. 지방산 조성 중 linoleic acid와 linolenic acid는 엄나무 잎 급여구에서 증가하였고(P<0.05), TU/TS는 증가하는 경향이나 유의성은 없었다. 결론적으로 엄나무 잎 분말을 육계에 급여하면 pH와 TBARS가 낮아지고, 총페놀 함량이 높아지고 전자공여능이 향상됨으로 계육의 저장성이 향상될 것으로 생각된다. This study were investigated the effects of dietary supplementation of ground Kalopanax pictus leaves powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed diets for five weeks containing 0% Kalopanax pictus leaves powder (Control), 0.5% Kalopanax pictus leaves powder (T1), 1.0% Kalopanax pictus leaves powder (T2), and 2.0% Kalopanax pictus leaves powder (T3). The pH and TBARS were significantly decreased by the supplementation of Kalopanax pictus leaves powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of Kalopanax pictus leaves powder compared to those of the control group (P<0.05), and especially, T3 was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC and shear force were not significantly different. CIE <TEX>$L^*$</TEX> and <TEX>$a^*$</TEX> value of treatment groups (especially T3) showed significantly higher value compare to the control, however, no difference in the CIE <TEX>$b^*$</TEX> values was observed among treatment groups. In fatty acid composition, linolenic acid of chicken meat was increased by the supplementation of Kalopanax pictus leaves powder than compared to those of the non-supplementation group. In conclusion, a supplementation of Kalopanax pictus leaves powder was effective in decreasing pH and TBARS, and increasing total phenol contents and DPPH radical scavenging activity.

사료 내 엄나무 첨가 급여가 육계의 생산성 및 계육의 지방산 조성에 미치는 영향

본 시험은 육계에 엄나무 가지와 잎을 급여하여 5주간 사육한 육계의 생산성과 계육의 일반성분, pH, 총페놀함량, 전자공여능, 콜레스테롤 함량 및 지방산 조성을 조사하였다. 실험구는 엄나무를 첨가 급여하지 않은 처리구를 대조구, 엄나무 가지 5% 급여구는 T1, 엄나무 잎 2% 급여구는 T2 그리고 엄나무 가지와 잎을 중탕하여 그 추출물을 급여한구를 T3 등 4개 처리구로 나누어 사양하였다. 육계의 사료요구율은 T1과 T3가 유의적으로 향상되었다. 계육의 일반성분은 엄나무 급여구에서 조지방 함량이 증가하는 경향이나, 일반성분은 유의성이 없었다. pH는 처리구간 유의성이 없었으며, T3에서 높은 경향이었다. 총 페놀 함량과 전자공여능은 엄나무 가지와 잎의 급여구에서 높았고, 엄나무 가지와 잎의 혼합 중탕구인 T3에서 그 함량이 가장 높았다(p<0.05). 계육의 총 콜레스테롤과 HDL-cholesterol은 엄나무 급여구에서 높았고, 특히 T3에서 가장 높았으며 LDL-cholesterol은 낮아지는 결과이었다(p<0.05). 지방산 조성은 엄나무를 급여함에 따라 지방산함량이 증가하였으며, 포화지방산은 감소하고, 불포화지방산이 증가하는 결과를 보이고 있으며, 특히 T3에서 이러한 경향은 뚜렷하였다. 결론적으로 엄나무 가지와 잎의 중 탕 처리구는(T3) 총콜레스테롤, HDL-cholesterol 및 불포화지방산을 증가시키고, LDL-cholesterol과 포화지방산을 감소시킴으로 cholesterol 및 지방산 조성을 개선할 가능성이 있는 것으로 판단된다. The effects of dietary supplementation with Kalopanax pictus branch, leaves, and extracts on performance, proximate composition, pH, total phenol and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, cholesterol and fatty acid composition of chicken meat. Broiler chicks were fed for 5 weeks with a diet containing 5% Kalopanax pictus branch (T1), 2% Kalopanax pictus leaves (T2), and 5% Kalopanax pictus extracts (60% leaves + 40% branch) (T3). T1 and T3 resulted in much better feed conversion than T2. In proximate composition, crude fat of chicken meat was increased, but not signi-ficantly (p>0.05) in Kalopanax pictus-supplemented diets than control diet. Total phenol contents and DPPH radical scavenging activity were significantly increased (p<0.05) by the dietary-supplementation with Kalopanax pictus branch and leaves compared to the control diet. Total and high density lipoprotein cholesterols of treatment groups were higher than the control group, and control group low density lipoprotein cholesterolwas higher than treatment groups (p<0.05). Especially, T3 was significantly (p<0.05) more effective in improving cholesterol compared to other treatment groups. The treatment groups (especially T3) showed significantly higher total fatty acid and unsaturated fatty acid compositions compare to the control group.

Essential Amino Acid Composition of Chicken Meat and Drip After 30 and 90 Days of Frozen Storage

SUMMARY– Light and dark meat from 24 heavy hens was frozen and stored for 30 and 90 days. After storage, drip was collected and moisture and fat removed. The essential amino acids in acid and alkaline hydrolyzates of dark and light chicken meat and drip were determined by microbiological assay. Acid hydrolyzates from drip were also analyzed on a Beckman/Spinco Amino Acid Analyzer. The concentration of amino acids in both dark and light meat decreased and the concentration in drip increased with increasing storage time. In addition, larger quantities of essential amino acids were detected in drip from frozen light meat than from frozen dark meat after both periods of storage. The quantitative results obtained from the analyzer were in general agreement with those obtained by microbiological assay but were somewhat higher. The concentration of each amino acid, as a percentage of total amino acids, was similar in meat and drip.