JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Quality Assessment of the Breast Meat from WoorimatdagTM and Broilers
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality Assessment of the Breast Meat from WoorimatdagTM and Broilers
Jung, Samooel; Lee, Kyung Haeng; Nam, Ki Chang; Jeon, Hee Jun; Choe, Jun Ho; Jo, Cheorun;
  PDF(new window)
 Abstract
The objective of this study was to compare the characteristics that define the quality of Woorimatdag (WM, a certified meat-type commercial Korea indigenous chicken breed) and a commercial broiler breed (Ross, CB). Two hundred WM and 200 CB chickens that were 1-d-old and mixed sex were obtained from a commercial hatchery and randomly assigned to floor pens (20 chickens per pen, ) and raised under the same environmental conditions. WM breast meat contained significantly higher crude protein and ash as well as lower crude fat than CB breast meat (p<0.05). WM breast meat had slightly higher alanine, histidine, isoleucine, and glycine as well as lower phenylalanine content than CB breast meat (p<0.05), and the WM breast meat had a low ratio of unsaturated to saturated fatty acid composition (p<0.05). However, arachidonic acid composition was higher in the WM than the CB breast meat. In addition, the inosin-5`-monophosphate content was also higher in the WM compared with the CB breast (p<0.05). The WM breast meat had higher total collagen content compared with CB breast meat. WM soup taste received higher scores with regard to sensory evaluation compared with CB soup (p<0.05). From these results, we conclude that higher amount of protein and flavor precursors and lower amount of fat in the breast meat of WM could be attractive by consumer when compared with CB.
 Keywords
Woorimatdag;commercial broiler;breast meat;quality;
 Language
English
 Cited by
1.
Proximate Composition, and ʟ-Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken,;;;;;;;;

아세아태평양축산학회지, 2015. vol.28. 12, pp.1760-1766 crossref(new window)
 References
1.
Ahn, D. H., Hattori, A., and Takahashi, K. (1993) Structuralchanges in Z-disks of skeletal-muscle myofibrils during growth of chicken. J. Biochem. 113, 383-388.

2.
AOAC (1995) Official methods of analysis (15th revised ed.), Washington, DC: Association of Official Analytical Chemists.

3.
Castellini, C., Mugnai, C., and Dal Bosco, A. (2002) Meat quality of three chicken genotypes reared according to the organic system. Ital. J. Food Sci. 14, 401-412.

4.
Choe, J. H., Nam, K. C., Jung, S., Kim, B., Yun, H., and Jo, C. (2010) Differences in the quality characteristics between commercial Korean native chickens and broilers. Korean J. Food Sci. An. 30,13-19. crossref(new window)

5.
Claire D'Andre, H., Paul, W., Shen, X., Jia, X., Zhang, R., Sun, L., and Zhang, X. (2013) Identification and characterization of genes that control fat deposition in chickens. J. Anim. Sci. Biotechnol. 4, 43. crossref(new window)

6.
Dal Bosco, A., Mugnai, C., Ruggeri, S., Mattioli, S., and Castellini, C. (2012) Fatty acid composition of meat and estimated indices of lipid metabolism in different poultry genotypes reared under organic system. Poultry Sci. 91, 2039-2045. crossref(new window)

7.
Fanatico, A. C., Pillai, P. B., Emmert, J. L., and Owens, C. M. (2007) Meat quality of slow- and fast-growing chicken genotypes fed low nutrient or standard diets and raised indoors or with outdoor access. Poultry Sci. 86, 2245-2255. crossref(new window)

8.
Folch, J. M., Lees, M., and Sloan Stanley, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.

9.
Institutional Animal Care and Use Committee (IACUC) of Chungnam National University, Korea (2008) The guide for the care and use of laboratory animals. Available from: http://plus.cnu.ac.kr/cnu/prog/doc_manage_new/udocView.jsp?idx=450. Accessed Apr. 10, 2010.

10.
Iwasaki, T., Hasegawa, Y., Yamamoto, K., and Nakamura, K. (2009) The relationship between the changes in local stiffness of chicken myofibril and the tenderness of muscle during postmortem aging. Progr. Colloid Polym. Sci. 136, 205-210.

11.
Jaturasitha, S., Srikanchai, T., Kreuzer, M., and Wicke, M. (2008) Differences in carcass and meat characteristics between chicken indigenous to northern Thailand (Black-Boned and Thai native) and imported extensive breeds (Bresse and Rhode Island Red). Poultry Sci. 87, 160-169. crossref(new window)

12.
Jayasena, D. D., Jung, S., Kim H. J., Alahakoon, A. U. Nam, K. C., and Jo. C. (2014) Effect of sex on flavor-related and functional compounds in freeze-dried broth made from Korean native chicken. Korean J. Food Sci. An. 34, 448-456. crossref(new window)

13.
Jeon, H. J., Choe, J. H., Jung, Y., Kruk, Z. A., Lim, D. G., and Jo., C. (2010) Comparison of the chemical composition, textural characteristics, and sensory properties of north and south Korean native chickens and commercial broilers. Korean J. Food Sci. An. 30, 171-178. crossref(new window)

14.
Jung, S., Bae, Y. S., Kim, H. J., Jayasena, D. D., Lee, J. H., Park, H. B., Heo, K. N., and Jo, C. (2013) Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken. Poultry Sci. 92, 3275-3282. crossref(new window)

15.
Jung, S., Choe, J. H., Kim, B., Yun, H., Kruk, Z. A., and Jo, C. (2010) Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers. Meat Sci. 86, 520-526. crossref(new window)

16.
Jung, Y., Jeon, H. J., Jung, S., Choe, J. H., Lee, J. H., Heo, K. N., Kang, B. S., and Jo. C. (2011) Comparison of quality traits of thigh meat from Korean native chickens and broilers. Korean J. Food Sci. An. 31, 684-692. crossref(new window)

17.
Kawai, M., Okiyama, A., and Ueda, Y. (2002) Taste enhancements between various amino acids and IMP. Chem. Senses 27, 739-745. crossref(new window)

18.
Li, H. F., Han, W., Shu, J T., Zhu, Y. F., Zhang, X. Y., and Chen, K. W. (2010) Improving muscle inosine monophosphate (IMP) contents in wenchang chicken by pyramiding favorable genotypes of ADSL and GARS-AIRS-GART genes. J. Anim. Vet. Adv. 9, 1791-1795. crossref(new window)

19.
N'dri, A. L., Mignon-Grasteau, S., Sellier, N., Beaumont, C., and Tixier-Boichard, M. (2007) Interactions between the naked neck gene, sex, and fluctuating ambient temperature on heat tolerance, growth, body composition, meat quality, and sensory analysis of slow growing meat-type broilers. Livest. Sci. 110, 33-45. crossref(new window)

20.
Okarini, I. A., Purnomo, H., and Radiati, L. E. (2013) Proximate, total phenolic, antioxidant activity and amino acids profile of Bali indigenous chicken, spent laying hen and broiler breast fillet. Int. J. Poultry Sci. 12, 415-420. crossref(new window)

21.
Organization for Economic Cooperation and Development - Food and Agriculture Organization of the United Nation (OECD-FAO) (2009) Agricultural Outlook 2009-2018. Available from: http://www.agri-outlook.org/dataoecd/2/31/43040036.pdf. Accessed Aug. 30, 2014.

22.
Palka, K. (1999) Changes in intramuscular connective tissue and collagen solubility of bovine m. semitendinosus during retorting. Meat Sci. 53, 189-194. crossref(new window)

23.
Petracci, M. and Cavani, C. (2012) Muscle growth and poultry meat quality issues. Nutrients 4, 1-12.

24.
Purslow, P. P. (2005) Intramuscular connective tissue and its role in meat quality. Meat Sci. 70, 435-447. crossref(new window)

25.
Rahayu, H. S. I., Zulkifli, I., Vidyadaran, M. K., Alimon, A. R., and Babjee, S. A. (2008) Carcass variables and chemical composition of commercial broiler chickens and the red jungle fowl. Asian-Australas. J. Anim. Sci. 21, 1376-1382. crossref(new window)

26.
Sang, B. D., Kong, H. S., Kim, H. K., Choi, C. H., Kim, S. D., Cho, Y. M., Sang, B. C., Lee, J. H., Jeon, G. J., and Lee, H. K. (2006) Estimation of genetic parameters for economic traits in Korean native chickens. Asian-Australas. J. Anim. Sci. 19, 319-323. crossref(new window)

27.
Surette, M. E., Gill, T. A., and Leblanc, P. J. (1988) Biochemical basis of postmortem nucleotide catabolism in Cod (Gadus- Morhua) and its relationship to spoilage. J. Agr. Food Chem. 36, 19-22. crossref(new window)

28.
Takahashi, H., Rikimaru, K., Kiyohara, R., and Yamaguchi, S. (2012) Effect of arachidonic acid-enriched oil diet supplementation on the taste of broiler meat. Asian-Australas. J. Anim. Sci. 25, 845-851. crossref(new window)

29.
Tang, H., Gong, Y. Z., Wu, C. X., Jiang, J., Wang, Y., and Li, K. (2009) Variation of meat quality traits among five genotypes of chicken. Poultry Sci. 88, 2212-2218. crossref(new window)

30.
Tullson, P. C. and Terjung, R. L. (1999) IMP degradative capacity in rat skeletal muscle fiber types. Mol. Cell Biochem. 199, 111-117. crossref(new window)

31.
Wattanachant, S., Benjakul, S., and Ledward, D. A. (2004) Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poultry Sci. 83, 123-128. crossref(new window)

32.
Wattanachant, S., Benjakul, S., and Ledward, D. A. (2005) Microstructure and thermal characteristics of Thai indigenous and broiler chicken muscles. Poultry Sci. 84, 328-336. crossref(new window)

33.
Zerehdaran, S., Vereijken, A. L. J., van Arendonk, J. A. M., and van der Waaij, E. H. (2004) Estimation of genetic parameters for fat deposition and carcass traits in broilers. Poultry Sci. 83, 521-525. crossref(new window)