Quality Of Chicken Meat Research Articles

Potential of vitamin and mineral complex for improving growth indicators, slaughter indicators and meat quality of broiler chickens

Potential of vitamin and mineral complex for improving growth indicators, slaughter indicators and meat quality of broiler chickens

Blood lipid profile and meat quality of broiler chickens Fed fermented Jamu Makarens

Blood lipid profile and meat quality of broiler chickens Fed fermented Jamu Makarens

Supplementation of Guanidinoacetic Acid in Feed on Growth Performance, Intestine Histomorphology, Muscle Histology and Meat Quality of Native Chicken

Supplementation of Guanidinoacetic Acid in Feed on Growth Performance, Intestine Histomorphology, Muscle Histology and Meat Quality of Native Chicken

Data-independent acquisition-based SWATH-MS proteomics profiling to decipher the impact of farming system and chicken strain and discovery of biomarkers of authenticity in organic versus antibiotic-free chicken meat

In the literature, there is a paucity of methods and tools that allow the identification of biomarkers of authenticity to discriminate organic and non-organic chicken meat products. Shotgun proteomics is a powerful tool that allows the investigation of the entire proteome of a muscle and/or meat sample. In this study, a shotgun proteomics approach using Sequential Window Acquisition of All Theoretical Mass Spectra (SWATH-MS) has been applied for the first time to characterize and identify candidate protein biomarkers of authenticity in post-mortem chicken Pectoralis major muscles produced under organic and non-organic farming systems (antibiotic-free). The proteomics characterization was further performed within two chicken strains, these being Ross 308 and Ranger Classic, which differ in their growth rate. From the candidate protein biomarkers, the bioinformatics enrichment analyses revealed significant differences in the muscle proteome between the two chicken strains, which may be related to their genetic background and rearing conditions. The results further provided novel insights on the potential interconnected pathways at interplay that are associated with the differences as a consequence of farming system of chicken strain, such as muscle contraction and energy metabolism. This study could pave the way to more in-depth investigations in proteomics applications to assess chicken meat authenticity and better understand the impact of farming systems on the chicken muscle and meat quality.

The selective extraction of dietary polyamines from chicken breast using the application of a lab-on-a-chip electromembrane and dispersive liquid-liquid microextraction followed by gas chromatography-mass spectrometry.

Excessive dietary polyamines (PAs), including putrescine (PUT), spermine (SPM), and spermidine (SPD), have become a worldwide concern due to their carcinogenicity and reduced shelf life. A modern miniaturized on-chip electromembrane extraction (EME) has been applied to extract these compounds from chicken breast samples. This method is based fundamentally on ionic compounds' electrostatic attraction, diffusion, and solubility in the acceptor phase. The chemical structure of polyamines enables their efficient extraction using an electric driving force on a microchip device. HCl solution (0.1 mol L-1) was applied as an aqueous acceptor solvent. Dispersive liquid-liquid microextraction was performed after EME to facilitate joining three-phase EME to GC-MS and improve the merit figures. The total ranges of 3.77-7.89 μg g-1, 3.48-7.02 μg g-1, and 0.78-2.20 μg g-1 were acquired as PUT, SPM and SPD concentrations in chicken breast, respectively. The results demonstrate that the level of PAs in fresh chicken breast samples is not concerning, but it may reduce the quality of chicken meat over time. This novel analytical technique has several advantages: high recovery, substantial quickness, remarkable selectivity, and good enrichment factors. This emerging method could be generalized to other studies to analyze different foodstuffs.

Smart Packaging for Chicken Meat Quality: Absorbent Food Pad and Whatman Paper Applications

Quality and shelf-life extension are major concerns in the development of meat packaging systems. The purpose of this study was to determine the effectiveness of absorbent food pads combined with intelligent packaging as well as to determine the correlation between active packaging and smart indicator labels. The active packaging applied absorbent food pads as carriers of active ingredients from basil and lemongrass, which are expected to extend the shelf life of chicken meat and maintain its quality. Meanwhile, intelligent packaging employs Whatman paper treated with Phenol Red (PR), providing real-time information on the quality of chicken meat. Various chicken meat spoilage test parameters such as thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), total bacteria of total plate Count (TPC), and pH were tested at chiller temperature (4oC) every 3 × 24 hours. The results of this study indicated that an absorbent food pad with lemongrass essential oil can extend the shelf life of chicken meat by 3 days while, the intelligent indication label’s color profile changed from yellow at the beginning of application to red during chicken spoilage. Therefore, smart packaging from a combination of an absorbent food pad as active packaging and phenol red indicator label as intelligent packaging can potentially extend the shelf life of chicken and monitor the condition of chicken meat during storage.

Quality evaluation of chicken meat preserved with local packaging materials

This study investigated the influence of using local materials – plastic containers, polythene bags, printing paper wrappers and cardboard carton boxes in packaging poultry meat for preservation over 28days. 45 spent Shika Brown layers reared on the Teaching and Research Farm of Olabisi Onabanjo University Ayetoro Campus were procured and slaughtered. The carcasses were packaged in group of 3 and each treatment had 9 carcasses per treatment thus TO = Control (No packaging), T1 = Plastic containers, T2 = Polythene bags; T3 = Printing paper wrappers T4 = Cardboard Carton boxes and the chicken carcasses were preserved in a freezer at – 18oC for 28 days. Data collected on physicochemical, microbiological, lipid oxidation and organoleptic properties of the meat were evaluated at the end of 28 days with analysis of variance (ANOVA) in a completely randomized design (CRD) and analyzed statistically at (p<0.05). The results showed that chicken meat packaged with plastic containers (T1) had the highest (p<0.05) quality attributes at the end of preservation time closely followed by meat packaged with polythene bags (T2), while carton (T4) and control treatments (T0) furnished the least (p<0.05) meat quality attributes. It was recommended therefore, that chicken meat could be better packaged with plastic containers in developing countries in lieu of very costly and unavailable modern packaging materials for better quality of chicken meat.

Resistance of Broiler Meat through Exposure to Extremely Low Frequency Magnetic Fields of 700 µT and 900 µT Intensities and Safety Risks to Health

This study aims to examine "Resistance of broiler chicken meat through exposure to ELF MF and safety risks to health". Research samples of 140 packs of fresh broiler chicken meat (@ 50 grams) were divided into seven groups (@ 20 packs), one group as control, 3 groups were exposed to ELF MF intensity of 700 µT each with an exposure duration of 30, 45 and 60 minutes, and 3 groups were exposed to ELF MF intensity of 900 µT with exposure durations of 30, 40, and 60 minutes, respectively. Indicators of chicken meat resistance include pH, density, texture, color, aroma, and the appearance of mucus in chicken meat samples that have been stored for 6, 12, 18, and 24 hours after exposure to ELF MF. Research results: the physical endurance of chicken meat stored for 12 hours after being exposed to ELF MF intensity of 700 µT and 900 µT was better than the control. Conclusion: exposure to ELF MF intensity of 900 µT for 45 minutes and 60 minutes is able to maintain the quality of chicken meat at room temperature for up to 12 hours of storage and is safe for health.

Assessing chemical, microbiological and sensorial shelf-life markers to study chicken meat quality within divergent production systems (organic vs. conventional)

Assessing chemical, microbiological and sensorial shelf-life markers to study chicken meat quality within divergent production systems (organic vs. conventional)

Dietary Bacillus subtilis- and Clostridium butyricum-based probiotics supplement improves growth and meat quality, and alters microbiota in the excreta of broiler chickens

This study investigated the effects of the multi-probiotics consisting of Bacillus subtilis and Clostridium butyricum with varying doses (0%, 0.05%, 0.1%, and 0.2%) on the growth performance, nutrient digestibility, meat quality, and cecal microbes of male broiler chickens. Seven hundred and twenty Ross 308, 1-day-old male broiler chicks were distributed into four dietary groups. Over 35 days of feeding, the average daily gain (ADG) was linearly elevated ( P < 0.05) during days 1–21 and 1–35 as probiotic doses increased. The average daily feed intake (ADFI) tended to be linearly ( P = 0.059) increased from day 22 to 35, and was improved from day 1 to 35 ( P = 0.031). Ascending doses of multi-probiotics tended to ( P = 0.060) reduce Clostridium perfringens counts on day 35 and prompted ( P = 0.001) the proliferation of Lactobacillus. Moreover, broilers fed a 0.1% dose of multi-probiotics had a higher pH and water-holding capacity ( P < 0.05) in the breast meat. In conclusion, the 0.2% multi-probiotics could boost ADG by improving ADFI and modulating the cecal microbe. The dietary 0.1% multi-probiotics contributed to better meat quality.

Genomic Insights into Molecular Regulation Mechanisms of Intramuscular Fat Deposition in Chicken.

Intramuscular fat (IMF) plays an important role in the tenderness, water-holding capacity, and flavor of chicken meat, which directly affect meat quality. In recent years, regulatory mechanisms underlying IMF deposition and the development of effective molecular markers have been hot topics in poultry genetic breeding. Therefore, this review focuses on the current understanding of regulatory mechanisms underlying IMF deposition in chickens, which were identified by multiple genomic approaches, including genome-wide association studies, whole transcriptome sequencing, proteome sequencing, single-cell RNA sequencing (scRNA-seq), high-throughput chromosome conformation capture (HiC), DNA methylation sequencing, and m6A methylation sequencing. This review comprehensively and systematically describes genetic and epigenetic factors associated with IMF deposition, which provides a fundamental resource for biomarkers of IMF deposition and provides promising applications for genetic improvement of meat quality in chicken.

Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques

Various techniques were employed to evaluate freshness, volatile changes, and metabolites in chicken meat treated with plasma-activated lactic-gallic acid. Collectively 96 slices and 216 cubes of chicken breasts and drumsticks were immersed in deionized water (control), a mixture of lactic and gallic acids (0.3% lactic and 0.3% gallic; LGA), plasma-activated deionized water, or PLGA for 10 min. A synergistic effect of plasma was observed with low-concentration LGA in preserving meat quality and color over 8-day aerobic storage (4 °C). On day 8, PLGA-treated breasts and drumsticks exhibited a significant reduction in bacterial spoilage by 0.69 and 0.50 log CFU/g, respectively, compared to control treatment. They also showed the low levels of 2-thiobarbituric acid reactive substances, respectively, as opposed to others. PLGA effectively sanitized and improved meat quality during storage. Multi-analytical techniques revealed strong correlations between anserine and taurine as antioxidants, linking them with freshness and chemical changes in chicken meat. Industrial relevanceCold atmospheric plasma is FDA-approved for surgical trials, while its potential in the food industry is currently under evaluation and gaining global attention. The combination of plasma and low-concentration lactic-garlic acid (LGA) holds significant promise for expanding markets by preserving color, and fortifying antimicrobial and antioxidant properties of chicken meat. In this study, PLGA treatment enhances chicken meat quality compared to other treatments, reducing microbial growth by up to 17%, lowering lipid oxidation by up to 12%, and improving volatile changes during storage. Additionally, it establishes a robust foundation for using multi-analytical techniques to correlate chicken meat freshness and chemical changes with direct relevance to the food industry.

Changes in the bioactive compounds of sun-dried ginger rhizome and their effects on growth performance, blood profile, carcass and meat quality of broiler chickens

Changes in the bioactive compounds of sun-dried ginger rhizome and their effects on growth performance, blood profile, carcass and meat quality of broiler chickens

Genomic insights into the contribution of de novo lipogenesis to intramuscular fat deposition in chicken

IntroductionThe proportion of animal based foods in daily diet of consumers is constantly increasing, with chicken being highly favored due to its high protein and low fat characteristics. The consumption of chicken around the world is steadily increasing. Intramuscular fat (IMF) is a key indicator affecting meat quality. ObjectHigh IMF content can contribute to improve the quality of chicken meat. The regulatory mechanism of IMF deposition in chicken is poorly understood, so its complete elucidation is essential to improve chicken meat quality. MethodHere, we performed whole genome resequencing on 516 yellow feather chickens and single-cell RNA sequencing on 3 63-day-old female JXY chickens. In addition, transcriptome sequencing techniques were also performed on breast muscle tissue of JXY chickens at different developmental stages. And 13C isotope tracing technique was applied. ResultsIn this study, a large-scale genetic analysis of an IMF-selected population and a control population identified fatty acid synthase (FASN) as a key gene for improving IMF content. Also, contrary to conventional view, de novo lipogenesis (DNL) was deemed to be an important contributor to IMF deposition. As expected, further analyses by isotope tracing and other techniques, confirmed that DNL mainly occurs in myocytes, contributing about 40% of the total fatty acids through the regulation of FASN, using the available FAs as substrates. Additionally, we also identified a relevant causal mutation in the FASN gene with effects on FA composition. ConclusionThese findings contribute to the understanding of fat metabolism in muscle tissue of poultry, and provide the feasible strategy for the production of high-quality chicken meat.

The potential effect of dietary inclusion of defatted black soldier fly meal on the quality and characteristics of cobb chicken meat

The potential effect of dietary inclusion of defatted black soldier fly meal on the quality and characteristics of cobb chicken meat

Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography–olfactometry, odor activity values, and metabolomics

Aroma has an important influence on the aroma quality of chicken meat. This study aimed to identify the characteristic aroma substances in chicken meat and elucidate their metabolic mechanisms. Using gas chromatography–olfactometry and odor activity values, we identified nonanal, octanal, and dimethyl tetrasulfide as the basic characteristic aroma compounds in chicken meat, present in several breeds. Hexanal, 1-octen-3-ol, (E)-2-nonenal, heptanal, and (E,E)-2,4-decadienal were breed-specific aroma compounds found in native Chinese chickens but not in the meat of white-feathered broilers. Metabolomics analysis showed that L-glutamine was an important metabolic marker of nonanal, hexanal, heptanal, octanal, and 1-octen-3-ol. Exogenous supplementation experiments found that L-glutamine increased the content of D-glucosamine-6-P and induced the degradation of L-proline, L-arginine, and L-lysine to enhance the Maillard reaction and promote the formation of nonanal, hexanal, heptanal, octanal, and 1-octen-3-ol, thus improving the aroma profile of chicken meat.

HBP1 promotes chicken preadipocyte proliferation via directly repressing SOCS3 transcription

Preadipocyte proliferation is an essential process in adipose development. During proliferation of preadipocytes, transcription factors play crucial roles. HMG-box protein 1 (HBP1) is an important transcription factor of cellular proliferation. However, the function and underlying mechanisms of HBP1 in the proliferation of preadipocytes remain unclear. Here, we found that the expression level of HBP1 decreased first and then increased during the proliferation of chicken preadipocytes. Knockout of HBP1 could inhibit the proliferation of preadipocytes, while overexpression of HBP1 could promote the proliferation of preadipocytes. ChIP-seq data showed that HBP1 had the unique DNA binding motif in chicken preadipocytes. By integrating ChIP-Seq and RNA-Seq, we revealed a total of 3 candidate target genes of HBP1. Furthermore, the results of ChIP-qPCR, RT-qPCR, luciferase reporter assay and EMSA showed that HBP1 could inhibit the transcription of suppressor of cytokine signaling 3 (SOCS3) by binding to its promoter. Moreover, we confirmed that SOCS3 can mediate the regulation of HBP1 on the proliferation of preadipocytes through RNAi and rescue experiments. Altogether, these data demonstrated that HBP1 directly targets SOCS3 to regulate chicken preadipocyte proliferation. Our findings expand the transcriptional regulatory network of preadipocyte proliferation, and they will be helpful in formulating a molecular breeding scheme to control excessive abdominal fat deposition and to improve meat quality in chickens.

Gga-let-7a-3p inhibits the proliferation and differentiation of chicken intramuscular preadipocytes

ABSTRACT 1. Intramuscular fat (IMF) is a key parameter for chicken meat quality. IMF deposition is driven by genetic, nutritional and management factors, with genetics being the determining factor. Previous whole transcriptome sequencing revealed that microRNA gga-let-7a-3p was related to lipid metabolism in breast muscle. This study further investigated the potential role of gga-let-7a-3p in IMF deposition. 2. The mimic and inhibitor of gga-let-7a-3p were individually transfected into chicken intramuscular preadipocytes. Subsequently, the proliferation and differentiation states of the cells were detected. Transcriptome sequencing was performed on cells transfected with gga-let-7a-3p mimic. 3. The results indicated that gga-let-7a-3p suppressed the mRNA levels of proliferation and differentiation-related genes, as well as the protein levels. EdU and Oil Red O assays revealed that gga-let-7a-3p restrained preadipocyte proliferation and differentiation. In addition, a total of 333 up-regulated genes and 807 down-regulated genes were identified in cells transfected with gga-let-7a-3p mimic. Using Kyoto Encyclopaedia of Genes and Genomes (KEGG) and Gene Ontology (GO) analysis, differential genes were found to be enriched in processes such as the peroxisome proliferator activated receptor (PPAR) signalling pathway and oxidative phosphorylation. 4. The study demonstrated that gga-let-7a-3p inhibits the proliferation and differentiation of chicken intramuscular preadipocytes, which provides new understanding to further unravel the function of gga-let-7a-3p.

Fujian Shengnong Development Dividend Distribution Study

Fujian Shengnong Development Dividend Distribution Research Fujian Shengnong Development Co., Ltd. is a leading enterprise in the national agricultural products industry and a leading enterprise in the agricultural products industry, and it is named Shengnong Development under the stock code 002299. Ltd. has formed a series of important characteristics such as high degree of product standardization, good quality of chicken meat, relatively stable delivery assurance ability, and strong responsiveness, etc. Shengong Development Co., Ltd. has developed into a strategic partner of Yum's chicken products, and it is an important source of suppliers to China's food and beverage companies. The effect of dividend distribution policy affects the operation of the whole company, which requires Shengnong Development Co. to make a scientific decision on dividend distribution. This case collects data on dividend distribution of Shengnong Development Co. during the six years of listing from 2016-2021, and analyzes the reasons for Shengnong Development Co.'s implementation of the dividend policy as well as the financial effects.

Effects of pre-slaughter fasting on antemortem skeletal muscle protein degradation levels and postmortem muscle free amino acid concentrations in broiler chickens

This study investigated the effects of pre-slaughter fasting time on the relationship between skeletal muscle protein degradation levels at slaughter and chicken meat quality after 48 h of postmortem aging. Twenty-four broiler chicks at 0 d of age were used in this study until 28 d of age. At 27 d of age, the chickens were assigned to 4 treatment groups: 0 h of fasting (0H), 8 h of fasting (8H), 16 h of fasting (16H), or 24 h of fasting (24H). They were slaughtered at 28 d of age. Blood samples were collected before fasting and immediately before slaughter. Plasma Nτ-methylhistidine concentration, an index of skeletal muscle protein degradation level, and muscle free amino acid concentration were analyzed. Antemortem changes in individual plasma Nτ-methylhistidine concentrations were significantly increased in 8H, 16H, and 24H compared to that in 0H (P < 0.05). After 48 h of postmortem storage, the glutamic acid content in the pectoralis major muscles increased with fasting time (P < 0.05), and the umami taste of chicken soup in the fasting groups (8H, 16H, 24H) was higher than that in the 0H group (P < 0.05). The antemortem changes in plasma Nτ-methylhistidine concentrations were correlated with glutamic acid content in the pectoralis major muscles (r = 0.57, P < 0.05) and umami taste (r = 0.66, P < 0.05). These results suggest that skeletal muscle protein degradation levels at slaughter are related to postmortem chicken meat quality, especially glutamic acid content and umami taste.