Chicken Protein Research Articles

Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein

ABSTRACT The effects of ultrasound treatment (20 kHz, 0, 150, 300, 450, 600 W, 6 min) on the gel properties of PSE (pale, soft, and exudative)-like chicken myofibrillar protein (MP) emulsion gels were studied. When the ultrasound power increased from 0 W to 600 W, the water-holding capacity (WHC) and gel strength of PSE-like MP emulsion gel increased by 45.01% and 37.5%, respectively (p < 0.05), the storage modulus (G’) is increased and free water began to move in the direction of immobilized water, changed hydrogen bonds to other types of intermolecular force. Fourier transform infrared spectroscopy (FTIR) showed that ultrasound treatment promoted to the transformation from α-helix to β-sheet. The microstructure showed that the emulsion gel of MP after ultrasound treatment had a dense network structure. Ultrasound treatment effectively improved the gel properties of PSE-like chicken MP emulsion gels, which provides a new idea for improving the gel properties of PSE-like chicken protein.

Analysis of Fatty Acid and Protein Content in Chicken Heart Fed Maggot (Hermentia illucens) and Microalgae Aurantiochytrium sp

Chicken is the most consumed food commodity in Indonesia. Chicken also contains protein which is needed by the body to maintain body strength. However, due to the Covid-19 pandemic, chicken prices have soared due to the increasingly expensive feed prices along with the increase in demand for chicken in the market. This study aims to determine the effectiveness of feeding Maggot Hermetia illucens and Microalgae Aurantiocyhtrium sp. as a source of protein and fatty acids in Joper chickens (Gallus domesticus). Using a completely randomized design (CRD) consisting of 6 treatments and 4 repetitions. Treatment P0 (100% Bran, Corn, Pur feed), P1 (Maggot 30%, microalgae Aurantiochytrium sp. 1.5%, Bran, Corn, Pur 68.5%), P2 (Maggot 35% and microalgae Aurantiochytrium sp. 2%, Bran, Maize, Pur 63%), P3 (Maggot 40% and microalgae Aurantiochytrium sp. 2.5%, Bran, Maize, Pur 57.5%), P4 (Maggot 45% and microalgae Aurantiochytrium sp. 3%, Bran, Maize, Pur 52%), P5 (Maggot 50% and microalgae Aurantiochytrium sp. 3.5%). Parameters observed were final body weight and daily weight gain rate of joper chickens. The results of this study showed that the provision of P5 treatment gave the best results in increasing protein and omega-3 levels with results of 18.19% and 4.53% respectively compared to the protein and omega-3 content of the control treatment which only amounted to 16.62% and 1.17% respectively. This study provides results with treatment P5 which has a major effect on the growth of joper chicken (Gallus domesticus). The results of this study can be an option for chicken feed because it is proven to increase protein and omega-3 content in chickens.

Viability of Cull Bee Brood (&amp;lt;i&amp;gt;Apis mellifera&amp;lt;/i&amp;gt;) as an Additive in Chicken Feed for Enhanced Food Security

There is insufficient knowledge by African beekeepers on how to utilize and integrate culled bee brood into their chicken feed or food systems instead of dumping broods as wastes. Culling out access bee brood combs, diseased, old combs with brood remains will reduce over reproduction of bee brood in the bee colony and hence improving hygiene in bee hive colony which will increase its fitness. African bee keepers regularly practice bee brood culling of unwanted, damaged, diseased and excessive combs with brood during production and harvesting periods and throw away culled bee brood Africa beekeepers. Therefore, this study came up with new ways on how to collect, process, utilize and integrate culled bee brood into chicken feeds as additives instead of throwing them away as wastes. This would create new production opportunity among bee keeper now and in the future as culled bee brood to be an alternative source of protein in chicken feeds systems leading to improved food security. The study was conducted in three districts of southwestern Uganda (Kiruhura, Mbarara, Rwampara). Current Nutritional composition and hygiene practice were analyzed after sampling practices and collection. Analyzed 966 culled bee brood combs from 46 beekeeper’s colony. Data was analyzed using r-statistical program. All assumptions for statistical tests were met. A total of seven (7) apiaries participated in cull brood removal sample from 46 bee hives from each district that was sampled making a total of 966 colonies. a repeated measures ANOVA both at beginning of the season and the end of the season was used to analyze the beekeepers’ data from different apiary yard in western Uganda and five (5) colonies (bee hive) from an on-farm trial experiment at Mbarara, Kiruhura, Rwampara western Uganda, three (3) treatment and two control were utilized. Repeated measures ANOVA was used to analyze this data. Using computer aided software of R-statistical package for analysis. Results were presented in table form from different seasons from laboratory analysis. The study also adds to existing literature where some insects are used industrially for selling as seen with the Nsenene (grass hoppers) in Uganda and crickets and black soldier’s flies in western Kenya at Jaramongi Odinga Oginga University of Science and Technology. MP2 has the highest metabolizable energy with slightly less microbes, and average moisture content. This makes it a good choice of feeds with bee brood additives for the chicken.

PECULIARITIES OF THE INFLUENCE OF TYLOZIN ON THE METABOLISM OF PROTEINS AND AMINO ACIDS IN CHICKEN

Over the last decade, poultry farming, both for meat and eggs, has been widely developed in our country. Poultry products are widely used in the diets of the population. In this problem, it is necessary to observe the careful application of antimicrobial drugs to productive animals, as they are used by humans and not to disturb the ecosystem and not cause the formation of resistant microflora. Taking into consideration that veterinary medicine should be more preventive than curative, the problems of poultry treatment are poorly described, it was decided that it is necessary to work with healthy organisms. Because the physiological reactivity of the body changes with pathologies even without medical interventions. Methods of using macrolides and other pharmacological agents in sick animals and poultry are described in the literature, but there are not enough works that would highlight the data on the effect of this agent on protein and amino acid metabolism in healthy chickens. In addition, it is known that metabolic processes in poultry take place with a fairly high intensity, and this is definitely reflected in the amount of doses of various drugs, and antibiotics in particular. Medicines in the bird's body, accordingly, are biotransformed more quickly and removed from the body faster with droppings and eggs, others accumulate in various organs and muscles. Therefore, it is important to know how the biosynthesis of the main proteins and the level of free amino acids changes under the action of the antimicrobial agent Tylozin on the days of administration and in the period after the administration of the antibiotic. The results of the research are informative. The work is devoted to the study of the influence of an antimicrobial drug from the pharmacological group of macrolides on the metabolism of amino acids and proteins in chickens in a comparative aspect. At the same time, egg production in laying hens aged 140-150 days was taken into account. The influence of different doses of Tylosin on the protein and amino acid composition of chickens during the period of use and after the end of drug administration was studied. It was established that changes in the metabolism of total protein, its fractions and amino acid nitrogen in the blood serum occur naturally, long-term, in different directions and, proportionally, depend on the dose of the drug. The effect of the drug was studied in minimum, average and maximum doses.

USA millennial and non-millennial beef consumers perception of beef, pork, and chicken

Millennials have been shown to have distinctly different behaviors; however, factors affecting their liking of beef, pork and chicken has not been fully elucidated. As millennials are current and future animal protein consumers, the question of if they have different drivers of liking for beef, pork, and chicken has not been answered. Top loin steaks cooked to 58.3 or 80 °C; and pork loin chops and chicken breasts cooked to 62.7 or 80 °C were cooked on a flat grill. Beef bottom round roasts cooked to 58.3 or 80°; and pork inside ham roasts and chicken thighs were cooked to 62.7 or 80 °C in a Crock-pot®. A descriptive flavor and texture attribute panel and a consumer central location test in four cities were used to evaluated flavor and texture attributes. Consumers were either millennials or non-millennials, and light or heavy beef-eaters. Meat descriptive flavor and texture attributes differed by cooking method, cut, and internal temperature (P < 0.05). Consumers preferred grilled meat more than meat cooked in the Crock-pot® (P > 0.05). Consumers rated grill flavor, juiciness, and tenderness (P ≥ 0.05) higher in grilled meat. Light beef-eaters, those who ate beef 2 to 4 times per month, rated overall, flavor, and species flavor lower (P < 0.05) than heavy beef-eaters, but consumers liked beef regardless of generational segment or their consumption of beef; however, millennials rated overall, overall flavor, and tenderness liking slightly lower than non-millennials. These results indicate that millennials have similar drivers of liking as non-millennials across beef, pork, and chicken protein sources.

Supplementation of Chicken Feed with Nutmeg (Myristica fragrans Houtt) Extract and Lactobacillus Plantarum Improves Broiler Chicken Performance

This study aimed to assess the synbiotic effect of nutmeg flesh extract and Lactobacillus plantarum on the growth performance and serum enzyme concentrations of broiler chickens raised at high stocking density (HSD). A total of 410 broiler chickens with an average body weight of 142 ± 4.71 g were randomly divided into five treatments. Data on feed consumption, feed conversion ratio (FCR), body weight gain, and serum enzymes, e.g., aspartate aminotransferase and alanine aminotransferase, were collected. Body weight and weight gain were lower (P &lt; 0.05) at CONT+ as compared with CONT–, SNP0.5, SNP1.0, and SNP1.5. The birds in SNP1.0 had higher FCR (P &lt; 0.05) as compared with those in CONT–, CONT+, and SNP0.5 treatments. Similarly, the cumulative feed consumption was higher in SNP1.0 and SNP1.5 (P &gt; 0.05) than in CONT–, CONT+, and SNP0.5. The levels of total serum protein, albumin, alanine aminotransferase, and aspartate aminotransferase in broiler chickens were not affected (P &gt; 0.05) by HSD or synbiotic administration of nutmeg flesh extract and L. plantarum. In conclusion, the use of synbiotics from nutmeg flesh extract and L. plantarum as much as 1.5 ml/kg of feed can improve the performance of broiler chicken while not interfering with enzyme serum metabolites.

The scientific analysis of the bronze mous excavated from Wushan, Chongqing, China: new perspectives from alloy composition analysis and proteomic method

The bronze mou was an important artifact commonly used in the Ba-Shu region (now in Chongqing and Sichuan Province) during the Spring and Autumn Period and the Han Dynasty. Although extensive archaeological study of the bronze mou has been conducted, scientific analysis of the bronze mou has been limited, and no organic residue analysis has been performed on the bronze mou. In this study, four bronze mous dated to the Han dynasty (206 BC–220 AD) with organic residues unearthed in three archaeological sites in Wushan, Chongqing, were selected for analysis by portable X-ray fluorescent spectrometer (P-XRF) and liquid chromatograph-tandem mass spectrometry (LC/MS/MS). The results of the alloy composition indicated that all the samples are copper-tin-lead ternary alloys. The proteomic analysis results confirmed that the bronze mou had been used as cooking utensils or containers. At the Tuchengpo Cemetery, soybeans were found in both bronze mou M32:27 and M38:39, and vigna was discovered in M32:27. No useful protein was discovered in the bronze mou from the Shennvmiao Cemetery. Proteins of ginkgo and chicken were found in M16:12 at the Gaotangguan Cemetery. The discovery indicated that residents in Wushan, Chongqing, had access to a diverse range of food sources around 2000 years ago. Furthermore, this study demonstrates that proteomic analysis is highly effective in studying archaeological organic residues.

Impact of dietary habits on renal function in Saku, a rural Japanese town: a cohort study.

High protein intake leads to a decline in renal function in the advanced stages of chronic kidney disease (CKD). An effective diet for maintaining renal function in healthy individuals or patients in the early stages of CKD has not been established. This cohort study was conducted in Saku, Nagano Prefecture, Japan, to investigate the impact of dietary habits on renal function. In this cross-sectional cohort study, we used the Saku Control Obesity Program (UMIN000016892), including 4,446 participants who submitted a brief-type self-administered diet history questionnaire and underwent routine physical examination. The amount of food intake was divided into quartiles. After adjusting for age and sex, multivariate logistic regression analysis was used to calculate the odds ratio (OR) for the risk of developing CKD (estimated glomerular filtration rate [eGFR] < 60mL/min/1.73 m2). In total, 3,899 participants were analyzed. The overall prevalence of patients with eGFR < 60mL/min/1.73 m2 was 11% (n = 434, male; 7.1%, female; 4.1%). The groups with a high intake of chicken (approximately 63.4g/day, adjusted OR: 0.632, P = 0.003), natto (fermented bean; approximately 21.7g/day, adjusted OR: 0.679, P = 0.01), and plant protein (approximately 0.8g/ideal body weight/day, adjusted OR: 0.695, P = 0.042) showed a low risk of developing CKD compared to the group with the lowest intake. Our cross-sectional study showed that the intake of chicken meat, natto, and plant protein was associated with high eGFR levels. This information can be of value for preventing CKD incidence in healthy Japanese individuals.

Partial Replacement of Fish Meal with Protein Hydrolysates in the Diet of Penaeus vannamei (Boone, 1934) during the Nursery Phase

The objective was to evaluate the effects of partial replacement of fish meal with protein hydrolysates and a commercial product in the diets of Penaeus vannamei post-larvae on zootechnical performance, proximate chemical composition, digestive enzyme activity, and total hemocyte count. The experiment was conducted in a clear water recirculation system comprising 24 experimental units, each with 30 shrimp with an average weight of 0.2 g. The treatments were control, chicken protein hydrolysate (CPH), enzymatic hydrolysate of chicken feathers, Aquabite®, CPH + maltodextrin, and CPH + yeast, with four replicates each. The inclusion level of the different protein sources evaluated was 6%. At the end of the experiment, all shrimp were counted, weighed, and measured to determine the zootechnical performance. The body and feed chemical compositions, as well as the enzymatic activities of the hepatopancreas and the total hemocyte count in the hemolymph, were analyzed. The data obtained were subjected to ANOVA and Tukey’s test. There was no statistical difference between the treatments in any of the analyzed parameters. The results showed that all the evaluated protein hydrolysates can be used as partial substitutes for fish meal in P. vannamei diets during the nursery phase, maintaining equivalent and adequate digestive enzyme activities, health, growth, and body composition of the shrimp, in addition to being ecologically sustainable ingredients.

Different Protein Hydrolysates Can Be Used in the Penaeus vannamei (Boone, 1934) Diet as a Partial Replacement for Fish Meal during the Grow-Out Phase

This study evaluated the inclusion of protein hydrolysates and a commercial product as a partial replacement for fish meals in the diet of Pacific white shrimp (Penaeus vannamei) during the grow-out phase. A recirculation system with 24 experimental units and a biological filter was used. The experimental design was completely randomized with six treatments: control; chicken protein hydrolysate (CPH); enzymatic hydrolysate of chicken feathers; Aquabite®; CPH + maltodextrin; CPH + yeast; and four replicates. After 50 days, the zootechnical performance and animal welfare parameters, centesimal carcass composition, digestive enzyme activity, and hemocyte count were evaluated. The treatments did not affect the zootechnical performance and total hemocyte count of the animals (p &gt; 0.05). The evaluation of the antenna length indicated that all animals were in good health. The antenna length in treatment T5 was significantly greater (p &gt; 0.05) than that in T4 and similar to that in treatments T3 and T6, demonstrating a positive influence of dietary protein hydrolysates. Concerning animal welfare, dietary protein hydrolysates influenced the length of the antenna (p &lt; 0.05). The antenna length associated with different treatments indicated that the animals were in good welfare conditions in the production environment. With respect to body chemical composition, dry matter, ether extract, and ash were affected by the treatments (p &lt; 0.05). Regarding the analysis of digestive enzymes, the treatments influenced the activities of amylase and trypsin (p &lt; 0.05). The performance of the animals was satisfactory under all treatments, including enzymatic activity, demonstrating the possibility of using hydrolysates.

Development and validation of a near-infrared spectroscopy model for the prediction of muscle protein in Chinese native chickens

This study investigated the ability of the near-infrared spectroscopy (NIRS) model to predict the protein of freeze-dried muscle samples in Chinese native chickens and to determine the accuracy of the models for other native chicken breeds. Spectral pretreatment, wavelength selection, and outlier sample elimination were used to optimize the calibration models. The results showed that the best model was obtained by using a combination of standard normal variable transformation and gap-segment first-derivative pretreatment spectra after removing 48 outliers in the wavelength range of 1,439 to 1,900 nm, with coefficient of determination for the calibration (R2C) of 0.95, standard error of cross-validation (SECV) of 1.18, coefficient of determination for the prediction (R2P) of 0.95, the ratio of the standard deviation of the validation to the standard deviation of the calibration (RPDP) of 4.62. The findings indicated that NIRS can be used to predict the protein of freeze-dried muscle in Chinese native chickens.

The digestibility value of local chicken rations fed with feed containing fermented catfish waste

The study aims to determine the effect of fermented patin fish waste (FPFW) by microbes Lactobacillus paracasei, Bacillus subtilis, and Saccharomyces cerevisiae (LBS) in rations on the digestibility of dry matter and crude protein, as well as obtain the level of use that produces the best digestibility of dry matter and protein in local chickens. The study used SNC(SNC) aged 14 weeks, as many as 24 tails, kept for 14 days. The experimental design was randomized, with six treatments and four repeats. Ration treatment is R0 (Lower control ration, protein 15% and EM 2750 kcal/kg, without the use of FPFW); R1 (R0 contains 5% FPFW ); R2 (R0 contains 10% FPFW); R3 (R0 contains 15% FPFW); R4 (R0 contains 20% FPFW); and RS (Upper control ration, protein 18% and EM 2750 kcal/kg, without use of FPFW). The results showed that the use of FPFW by LBS microbes had a significant effect (P&lt;0.05) on the digestibility of dry matter and ration protein. Using 10% FPFW in the ration formula provides the best digestibility value of dry matter and crude protein of the ration on SNC.

Comparative In Vitro Digestion and Intestinal Absorption Simulation of Chicken Protein, Wheat Gluten, and Their Hydrolyzed Analogues for Canine and Feline Nutritional Supplement

Comparative <i>In Vitro</i> Digestion and Intestinal Absorption Simulation of Chicken Protein, Wheat Gluten, and Their Hydrolyzed Analogues for Canine and Feline Nutritional Supplement

Effects of Partial Replacement of Soybean with Local Alternative Sources on Growth, Blood Parameters, Welfare, and Economic Indicators of Local and Commercial Broilers.

The effects of the partial replacement of soybean with alternative local agri-industry by-products and black soldier fly (BSF) larvae meal on broiler growth performance, blood biochemistry, welfare, and, subsequently, economic performance of these diets were evaluated. A total of 524 day-old chicks from a local and a commercial strain were fed one of the three diets from the day of hatch to the slaughter age. The diets were the following: a soybean-based control diet, a diet in which soybean was partially replaced (SPR) with agri-industrial by-products, or a diet with BSF larvae meal added to the SPR (SPR + BSF). There was no effect of the diets on the slaughter weight, total feed consumption, and feed conversion of the chickens. The SPR + BSF diet reduced the blood glucose, alanine aminotransferase, aspartate aminotransferase, gamma-glutamyl transferase, protein, triglycerides, and cholesterol levels in the local chickens and the gamma-glutamyl transferase, protein, and creatinine levels in the commercial broilers. The negative effect of the SPR diet on plumage cleanliness in the commercial broilers was alleviated by the SPR + BSF diet, whereas 100% of the local birds presented either slight or moderate soiling. The results showed that, due to the high cost of the BSF larvae meal, the SPR + BSF diet was not economically feasible. In a further study, the price trends of BSF larvae will be examined from the standpoint of economic profitability conditions.

The effects of hydrolyzed protein on macronutrient digestibility, fecal metabolites and microbiota, oxidative stress and inflammatory biomarkers, and skin and coat quality in adult dogs.

Research on protein hydrolysates has observed various properties and functionalities on ingredients depending on the type of hydrolysate. The objective of this study was to evaluate the effects of hydrolyzed chicken protein that was incorporated into diets on digestibility, gut health, skin and coat health, oxidative stress, and intestinal inflammation markers in healthy adult dogs. Five complete and balanced diets were manufactured: (1) CONd: 25% chicken meal diet; (2) 5% CLHd: 5% chicken liver and heart hydrolysate plus 20% chicken meal diet; (3) CLHd: 25% chicken liver and heart hydrolysate diet; (4) 5% CHd: 5% chicken hydrolysate plus 20% chicken meal diet; (5) CHd: 25% chicken hydrolysate diet. A replicated 5 × 5 Latin square design was used which included 10 neutered adult Beagles. Each of the 5 periods consisted of a 7-d washout time and a 28-d treatment period. All diets were well accepted by the dogs. Fecal butyrate concentration was higher while fecal isovalerate and total phenol/indole were lower in dogs fed CLHd than CONd (P < 0.05). Dogs fed CHd had higher fecal immunoglobulin A concentration when compared with CLHd (P < 0.05); however, both groups were comparable to the CONd. There was no difference among groups in serum cytokine concentrations, serum oxidative stress biomarkers, or skin and coat health analyses (P > 0.05). Fecal microbiota was shifted by CLHd with higher abundance in Ruminococcus gauvreauii group as well as lower Clostridium sensu stricto 1, Sutterella, Fusobacterium, and Bacteroides when compared with CONd (P < 0.05). There was also a difference in beta diversity of fecal microbiota between CLHd and CHd (P < 0.05). In conclusion, chicken protein hydrolysate could be incorporated into canine extruded diets as a comparable source of protein to traditional chicken meal. The test chicken protein hydrolysates showed the potential to support gut health by modulating immune response and microbiota; however, functional properties of protein hydrolysates are dependent on inclusion level and source.

Development of technology of cooked sausages with a changed fatty acid composition for military personnel in the Armed Forces of Ukraine

The peculiarities of the nutrition of servicemen of the Armed Forces of Ukraine, the requirements for the chemical composition of daily rations, and calorie content were analyzed. It was established that the diet of the military has an insufficient volume of proteins, carbohydrates, and vitamins, in particular, vitamins A and C. It is noted that the food of the analyzed category of people contains an excess of lipids, which are unbalanced in terms of fatty acid composition. Boiled sausage with a changed chemical composition is proposed to ensure the rational nutrition of military personnel. The justified formulation and technology of boiled sausage are presented. A feature of the development is the use of fat emulsion from internal pork fat and olive oil in a ratio of 1:1. To stabilize the emulsion, dry milk was added in the amount prescribed by the recipe. It was established that the addition of fat emulsion to the hydrated proteins of low-fat raw materials, beef and chicken, made it possible to stabilize the minced meat system, to obtain a tender, juicy and, at the same time, elastic consistency. The combination of internal pork fat and olive oil in the recipe of cooked sausage made it possible to increase the mass share of poly- and monounsaturated fatty acids by 10.5 % and reduce the share of saturated fatty acids. However, the use of only two fats did not balance the proportion of ω-3 fatty acids. To enrich ω-3 fatty acids, it is recommended to add soybean or rapeseed oil. The use of dietary chicken, fats rich in monounsaturated fatty acids, vitamin A and vitamin C allowed us to devise a recipe for cooked sausage of high quality and a changed chemical composition. Consumption of this product could balance the diet and increase the resistance of the personnel of the Armed Forces of Ukraine to negative external factors

Proteomic Study of Broiler Plasma Supplemented with Different Levels of Copper and Manganese from Different Sources.

The aim of the present study was to evaluate the differential expression of plasma proteins in broiler chickens supplemented with different sources (sulfates and hydroxychlorides) and levels of copper (15 and 150 mg kg-1) and manganese (80 and 120 mg kg-1). For this, plasma samples from 40 broiler chickens were used, divided into four experimental groups: S15-80 (15 ppm CuSO4 and 80 ppm MnSO4), S150-120 (150 ppm CuSO4 and 120 ppm MnSO4), H15-80 (15 ppm Cu(OH)Cl and 80 ppm Mn(OH)Cl), and H150-120 (150 ppm Cu(OH)Cl and 120 ppm Mn(OH)Cl). From plasma samples obtained from each bird from the same treatment, four pools were made considering 10 birds per group. Plasma proteome fractionation was performed by 2D-PAGE. Concentrations of the studied minerals were also evaluated in both plasma and protein pellet samples. A higher concentration of Cu and Mn was observed in the plasma and protein pellets of groups that received higher mineral supplementation levels compared to those receiving lower levels. Mn concentrations were higher in plasma and protein pellets of the hydroxychloride-supplemented groups than the sulfate-supplemented groups. Analysis of the gels revealed a total of 40 differentially expressed spots among the four treatments. Supplementation with different sources of minerals, particularly at higher levels, resulted in changes in protein regulation, suggesting a potential imbalance in homeostasis.

Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics.

Meat digestion and intestinal flora fermentation characteristics are closely related to human dietary health. The present study investigated the effect of different cooking treatments, including boiling, roasting, microwaving, stir-frying, and deep-frying, on the oxidation of chicken protein as well as its structural and digestion characteristics. The results revealed that deep-fried and roasted chicken exhibited a relatively higher degree of protein oxidation, while that of boiled chicken was the lowest (p < 0.05). Both stir-frying and deep-frying led to a greater conversion of the α-helix structure of chicken protein into a β-sheet structure and resulted in lower protein gastrointestinal digestibility (p < 0.05), whereas roasted chicken exhibited moderate digestibility. Further, the impact of residual undigested chicken protein on the intestinal flora fermentation was assessed. During the fermentation process, roasted chicken generated the highest number of new intestinal flora species (49 species), exhibiting the highest Chao 1 index (356.20) and a relatively low Simpson index (0.88). Its relative abundance of Fusobacterium was the highest (33.33%), while the total production of six short-chain fatty acids was the lowest (50.76 mM). Although stir-fried and deep-fried chicken exhibited lower digestibility, their adverse impact on intestinal flora was not greater than that of roasted chicken. Therefore, roasting is the least recommended method for the daily cooking of chicken. The present work provides practical advice for choosing cooking methods for chicken in daily life, which is useful for human dietary health.

Effects of different chicken protein sources on palatability in dry adult dog food

As the demand for dog food production continues to rise, along with the number of dogs per household in the US, sustainable ingredients must be considered for the pet food industry. Consumers have a negative perspective when it comes to animal by-products in their pet’s food. However, animal by-products contribute a quality source of dietary protein, vitamins, and minerals which contribute to nutritionally complete pet foods. Along with being nutritionally complete, foods must also appeal to the dog while eating. The objective of this study was to produce formulas utilizing four different chicken protein sources, and to evaluate the effects of those protein sources on palatability in dogs. Five treatments were produced, through extrusion, using fresh mechanically deboned chicken at two different inclusion levels: (FMDC14 and FMDC25), dried chicken (DC), chicken meal (CM), and chicken by-product meal (CBPM). Four trained panels of twenty-five adult dogs, made up of majority Beagles, randomly divided by sex, were used for palatability testing using the two-bowl test. Based on the palatability results from this study, the CBPM treatment was preferred (p&amp;lt;0.05) over the FMDC14, FMDC25, and DC treatments. The CBPM treatment was at parity to the CM treatment (p&amp;gt;0.05). It can be concluded that the CBPM treatment was considered palatable to the dogs.

Use of basic amino acids to improve gel properties of PSE-like chicken meat proteins isolated via ultrasound-assisted alkaline extraction.

To improve the gel quality of pale, soft, and exudative (PSE)-like chicken protein isolate (PPI) obtained via ultrasound-assisted alkaline extraction (UAE), l-lysine (l-Lys), l-arginine (l-Arg), or l-histidine (l-His) were used and the effects on the thermal gelling characteristics of PPI were studied. Compared with the nonbasic amino acid addition group, the addition of l-His/l-Arg/l-Lys significantly increased the solubility and absolute zeta potential of PPI, whereas reduced the particle size and turbidity (p<0.05). They enhanced the gel strength and textural properties of PPI (p<0.05) and reduced the cooking loss of PPI in the following order: l-Lys>l-Arg>l-His. The solubility, gel strength, and hardness of PPI with l-Lys were increased by 18.6%, 44.6%, and 57.6%, respectively, and cooking loss was decreased by 18.1%. Low-field nuclear magnetic resonance and magnetic resonance imaging revealed that basic amino acids addition decreased the water mobility in PPI gels with increasing immobile water content. Scanning electron microscopy revealed that the addition of basic amino acids promoted the formation of a more uniform and tight network microstructure in PPI gels. The α-helix content was decreased, whereas the β-sheet content was increased in PPI gels after basic amino acid addition. Therefore, addition of basic amino acids, especially l-Lys, enhances the gel properties of PPI. PRACTICAL APPLICATION: This study revealed that adding basic amino acids effectively improved the gel properties of PPI obtained via UAE method, with l-Lys exerting the best improvement effect. Our findings highlight the application value of PSE-like meat by the improvement of gel characteristics of PPI, providing a theoretical reference for the processing and utilization of PPI.