Popular Chicken Research Articles

The Intersectionality of Conflicts in Micronesia and Hawaii: Through My Eyes

Born to two aliens, who each suppose that we do not belong, I roamed the seemingly unfamiliar landscapes of Hawaiʻi– desperately searching for a place and a voice. I only ask for one thing: accept me as I am, I certainly do come in peace. Born in Hawaiʻi and raised by an alienated family, I was exposed to a number of unique and distinct cultures: Samoans and Tongans performed their own versions of the Haka, Filipinos served their popular chicken adobo dish, and Hawaiians gathered around the lūʻau. Despite being exposed to the unique cultures of Samoans, Tongans, Filipinos, and Hawaiians, I struggled to find a sense of belonging. I felt as though my voice and my culture were not fit to the local kine way of Hawaiʻi. Enveloped by the rich traditions of the islands, I found myself in a paradoxical position– I was surrounded by the vibrant tapestry of Oceanic cultures, yet I felt like an outsider, a mere observer amidst the diversity. To many, I was labeled as a cockroach, a derogatory term used to disparage Micronesians due to their perceived rapid population growth in Hawaiʻi. Micronesians, since migrating to Hawaiʻi starting in the late 1980s, are considered to be a fairly new ethnic group. For that reason, we are often misidentified and tossed into other Pacific islander categories. Worst of all, we are often harassed for being too different. This discrimination and harassment only grew worse as time went on, which amplified the already difficult challenge of finding a place and a voice in Hawaiʻi. As a result, I grew up not only as a young child dealing with challenges, but also as a young indigenous youth desperately seeking for acceptance amidst the tumultuous waves of cultural diversity in Hawaiʻi. Sylvia Elias, an advocate for Micronesians from the island of Pohnpei, explored the geographical, physical, and historical context of Micronesia in Chapter 12 of their book titled Global Indigenous Youth: Through Their Eyes. Her narrative delved into the common values, beliefs, and practices shared across the Micronesia region and touched on aspects of gender roles, economic disparity, social pressures, resilience to trauma, the connection with nature, and a deep-rooted spiritual belief system1. The narrative and insights gained from Elias’ chapter point to the urgent need for greater cultural understanding and inclusion in multicultural societies. For indigenous youths, especially those in diasporic communities like Micronesians in Hawaiʻi, these challenges are multifaceted and involve not just cultural preservation but also the struggle against discrimination and for societal acceptance. To shed a more interpretive light on this issue, I will build off of Elias’ narrative and connect the themes of her text to my own experiences as a Chuukese boy that grew up in Hawaiʻi.

Research on quality and shelf life of cool meat of some popular chicken breeds in Viet Nam

In the world, almost all chicken meat is used in chilled or frozen meat to ensure quality and food hygiene and safety, but in Viet Nam, the habit of using hot chicken meat is still quite common (do not lower the carcass temperature after slaughter, in storing, transporting or consuming),  leading to a very high risk of food poisoning from this raw material. The study was conducted to evaluate the quality of cool (chilled) chicken meat of 02 common breeds of chicken raised in Viet Nam, Indian River Meat (coding C2) and Tam Hoang (coding C3), raised at commercial chicken farms, slaughtered and chilled at the factory of 3F Food Co., Ltd (Binh Duong province). Chicken carcasses were chilled down to 0-4°C immediately after slaughter and then cut and packed for transportation at this temperature. This study has developed 19/75 sensory property terms that strongly influence the overall quality of cool chicken meat. The results of evaluating the quality of cool chicken meat at 1, 3, 5, 7, 10, and 14 days showed that, in the period from day 1 to day 5, the values of pH, TVB-N, and total aerobic microorganisms (TAM) values of chicken breasts and thighs of both C2 and C3 showed very little variation and were within the allowable limits, respectively. The sensory properties were evaluated not to be inferior to that of freshly slaughtered meat surgery. By day 7, there were signs of quality deterioration, pH, TVB-N, and TAM all exceeded the regulations, and the level of bad sensory properties gradually increased. Thus, chicken meat products in this study should be stored for up to 5 days.

How Organizational Management Affect Employees’ Motivation and Service Quality: A Study of Kentucky Fried Chicken (KFC)

This study aims to determine how organizational management affects organization’s employees, their motivation and service quality they deliver to the customers. This research was conducted on a world-famous Restaurant Chain - Kentucky Fried Chicken. KFC is a subsidiary of Yum! Brands, the world’s most popular chicken restaurant chain. KFC has been serving Finger Lickin’ Good Chicken since 1930 and has settled itself in 118 countries all over the world with a total of 18,875 restaurants. KFC is recognized for its high customer satisfaction. It is proven that how management treats their workers can affect their worker’s motivation and company’s service quality. A positive attitude of management towards workers might result in higher motivation which contributes to greater performance along with high quality of service. The study comprises of both primary and secondary data to obtain the relevant information & findings.

Street fast food (quick service restaurant) in Bhubaneswar: An empirical study on the taste of popular chicken dishes

Street fast food (quick service restaurant) in Bhubaneswar: An empirical study on the taste of popular chicken dishes

Contamination by Salmonella spp., Campylobacter spp. and Listeria spp. of most popular chicken- and pork-sausages sold in Reunion Island

One of the most popular meat products of the local “cuisine” is sausage composed with 100% chicken or 100% pork. In this study, we aimed to determine the presence of Salmonella spp., Campylobacter spp. and Listeria spp. in chicken- and pork-sausages, quantify Salmonella spp. population and identify the factors that could be associated with contamination in the outlets. Two hundred and three batches of pork and chicken sausages were randomly collected from 67 local outlets (supermarkets, groceries and butcher shops). Salmonella spp. was detected in 11.8% (95% confidence interval (CI): [10.0; 13.5]) of samples, Campylobacter spp. in 1.5% [0.7; 4.2] and Listeria monocytogenes in 5.9% [4.4; 7.3]. Most probable number of Salmonella spp. varied between 6cfu per gram to 320cfu per gram. Salmonella serotypes isolated from pork and chicken sausages were S. Typhimurium (45.8%), S. London (20.8%), S. Derby (16.7%), S. Newport (8.33%), S. Blockley (4.2%) and S. Weltevreden (4.17%). Using a logistic (mixed-effect) regression model, we found that Salmonella spp. contamination was positively associated with sausages sold in papers or plastic bags and no control of rodents. Chicken sausages were associated with a decreasing risk of Salmonella contamination. Listeria monocytogenes contamination was positively associated with the presence of fresh rodent droppings in the outlet and negatively when the staff was cleaning regularly their hands with soap and water or water only. All the sampled outlets of Reunion Island were not equivalent in terms of food safety measures. Increasing awareness of these traders remains a cornerstone to limit the presence of Salmonella spp. and Listeria spp. in sausages, particularly in a tropical context (high temperature and humidity).

Salmonella: A Common Contaminant of Chicken Shawarma in RasBeirut Restaurants

Samples of the popular chicken shawarma sandwiches from ten reputed restaurants in the Hamra region of Ras Beirut, were tested for contamination with Salmonella. The sandwiches tested were those regularly offered to customers, but were of two categories, with and without a garlic spread that is usually added to this type of Sandwiches. Salmonellawas isolated from sandwiches taken from 3 different restaurants (30%). Two of the three were isolated from part not containing garlic while the third was isolated from a sample that contained the garlic spread. The isolation of Aeromonashydrophila and Escherichia coli, two other major causes of gastroenteritis in man, from sandwiches from two other restaurants, is a clear indication that this type of sandwich tends to be easily contaminated due to many reasons discussed in this study. It is recommended that strict measures be taken by the health care authorities to ensure the safety of the numerous consumers of this commonly favored type of food.

Association of Chicken Fatty Acid Desaturase 1 and 2 Gene Single- Nucleotide Polymorphisms with the Fatty Acid Composition of Thigh Meat in Japanese Hinai-dori Crossbred Chickens

Hinai-jidori chicken, a cross between Hinai-dori (a breed native to Akita Prefecture, Japan) sires and Rhode Island Red dams, is a popular chicken brand in Japan. We previously reported that a high arachidonic acid (ARA) content is a characteristic feature of Hinai-jidori chicken and demonstrated that chicken meat with higher ARA contents had a much better taste perception than that with low ARA contents using Hinai-jidori and broiler chickens. To investigate the genes affecting fatty acid profiles, including ARA, in Hinai-jidori chicken, we genotyped polymorphisms of the fatty acid desaturase 1 and 2 (FADS1 and FADS2) genes and investigated their association with the fatty acid profile in Hinai-jidori meat. 5′-flanking regions, all the exons, and 3′-untranslated regions of the FADS1 and FADS2 genes in three chicken breeds, i.e., Hinai-dori, Rhode Island Red, and White Plymouth Rock, were amplified via PCR, after which their nucleotides were sequenced and SNPs were identified. Of the 71 and 46 SNPs found in the FADS1 and FADS2 genes, respectively, two SNPs were chosen from each gene, and their associations with fatty acid profiles of Hinai-jidori meat were analyzed. Hinai-jidori female chickens hatched on the same day and reared under identical environmental conditions for the same duration were used in this study. In each SNP of FADS1 and FADS2, the ARA and docosahexaenoic acid (DHA) compositions were significantly higher in the G than in the A allele, respectively. Moreover, an association of FADS1 and FADS2 haplotypes with the fatty acid composition was observed. For example, the ARA and DHA composition of the G-G-haplotype were significantly higher than those of the A-A-haplotype. Thus, we concluded that SNPs in the FADS1 and FADS2 gene cluster are useful to increase ARA and DHA, and can be used to develop strategies for improving the taste of Hinai-jidori chicken.

ID: 130: Immunodulation and proviral action of chicken Suppressor of Cytokine Signaling 1 (SOCS1)

We conducted microarray analysis of the increasingly popular chicken DF-1 cell line and its primary progenitor, chicken embryo fibroblast cells (CEF), in both normal and stimulated conditions using recombinant chicken IFN- α and the CEF-adapted infectious bursal disease virus vaccine strain PBG98. We found that DF-1 cells have an attenuated innate immune response compared to CEF, and also that chicken SOCS1 (ChSOCS1), a negative regulator of cytokine signaling, is expressed at levels 13-fold higher in DF-1 cells than in CEF. We found that overexpressing ChSOCS1 in CEF reduced levels of phosphorylated STAT1 protein in response to viral infection but that its “SOCS box protein” domain (which, in mammalian SOCS1, interacts with an E3 ubiquitin ligase complex) is not essential for the inhibition of cytokine-induced JAK/STAT signaling activation in DF-1 cells. Overexpression of SOCS1 in DF-1 cells led to a significant relative decrease in expression of IFN- β , MX1, IFIT5 and MDA5 in response to PBG98 infection, and increased viral yield. Conversely, knockdown of SOCS1 increased ISG induction and reduced viral yield in IFN-stimulated DF-1 cells. Our results show that, like its mammalian counterpart, ChSOCS1 reduces induction of the IFN signaling pathway.

Transgenic quail as a model for research in the avian nervous system: A comparative study of the auditory brainstem

Research performed on transgenic animals has led to numerous advances in biological research. However, using traditional retroviral methods to generate transgenic avian research models has proved problematic. As a result, experiments aimed at genetic manipulations on birds have remained difficult for this popular research tool. Recently, lentiviral methods have allowed the production of transgenic birds, including a transgenic Japanese quail (Coturnix coturnix japonica) line showing neuronal specificity and stable expression of enhanced green fluorescent protein (eGFP) across generations (termed here GFP quail). To test whether the GFP quail may serve as a viable alternative to the popular chicken model system, with the additional benefit of genetic manipulation, we compared the development, organization, structure, and function of a specific neuronal circuit in chicken (Gallus gallus domesticus) with that of the GFP quail. This study focuses on a well-defined avian brain region, the principal nuclei of the sound localization circuit in the auditory brainstem, nucleus magnocellularis (NM), and nucleus laminaris (NL). Our results demonstrate that structural and functional properties of NM and NL neurons in the GFP quail, as well as their dynamic properties in response to changes in the environment, are nearly identical to those in chickens. These similarities demonstrate that the GFP quail, as well as other transgenic quail lines, can serve as an attractive avian model system, with the advantage of being able to build on the wealth of information already available from the chicken.

Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products

SummaryThe antioxidant and antimicrobial potential of pomegranate peel and seed extract was investigated. Pomegranate peel extract (PE) showed excellent antioxidant activity while the seed extract (PS) did not have any significant activity. The IC50 value of PE for 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging was 4.9 μg mL–1 while that of Butylated hydroxy toluene was 21.2 μg mL–1, indicating that it was a stronger antioxidant. The efficacy of PE in scavenging hydroxyl and superoxide anion radical was also very high. It also had good reducing power and iron chelation capacity. PE showed good antimicrobial activity against Staphylococcus aureus and Bacillus cereus having minimum inhibitory concentration of 0.01%. Pseudomonas could be inhibited at a higher concentration of 0.1% while it was ineffective against Escherichia coli and S. typhimurium. Addition of PE to popular chicken meat products enhanced its shelf life by 2–3 weeks during chilled storage. PE was also effective in controlling oxidative rancidity in these chicken products.

Preventive effect of a chicken extract on the development of hypertension in stroke-prone spontaneously hypertensive rats.

The antihypertensive effect of Brand's Essence of Chicken (BEC), a popular chicken extract used as a traditional health food, was examined with stroke-prone spontaneously hypertensive rats (SHRSPs). The animals were maintained from 6 to 25 weeks of age on drinking water with or without BEC. The BEC-fed group showed a significant reduction in the development of hypertension when compared with the control animals. The levels of blood urea nitrogen and plasma creatinine in the BEC-fed group were significantly lower than those in the control group, suggesting that the renal glomerular function had been improved by the daily administration of BEC. It thus seems likely that BEC would be useful as a prophylactic treatment against the development of hypertension and renal injury.

Antihypertensive effects of chicken extract against deoxycorticosterone acetate-salt-induced hypertension in rats.

We investigated the antihypertensive effect of Brand's Essence of Chicken (BEC), a popular chicken extract used as a traditional remedy, using deoxycorticosterone acetate (DOCA)-salt hypertensive rats. Animals were unilaterally nephrectomized, and then separated into a sham-operated group (sham group) and a DOCA-salt-treated group. The latter was further separated into a normal diet group and a BEC (freeze-dried powder, 0.1 w/w%)-containing diet group. Systolic blood pressure of the normal diet group progressively increased in comparison with that of the sham group. The DOCA-salt-induced hypertension was markedly suppressed by feeding a BEC-containing diet. Systolic blood pressure after 5 weeks was 128+/-2 mmHg in sham group, 181+/-4 mmHg in the DOCA-salt-treated normal diet group and 139+/-5 mmHg in the DOCA-salt-treated BEC diet group, respectively. The treatment with DOCA and salt for 5 weeks significantly increased the weights of heart and left ventricle, but these increases were significantly suppressed in the BEC group. When the degree of vascular hypertrophy of the aorta was histochemically evaluated, DOCA-salt-induced increases in wall thickness and wall area of the vessels were significantly decreased by the BEC-feeding. Histopathological renal damage of fibrinoid-like necrosis in glomeruli, thickening of small arteries and tubular dilatation were observed in the DOCA-salt-treated normal diet group, but this damage was efficiently reduced by the BEC-feeding. In addition, BEC-feeding decreased urinary excretion of protein, which was elevated by the treatment with DOCA and salt. Thus, BEC seems to be useful as a prophylactic treatment in the development of hypertension and related tissue injuries.