JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Comparison of Quality Traits of Breast Meat from Commercial Broilers and Spent Hens in Sri Lanka
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Poultry Science
  • Volume 43, Issue 2,  2016, pp.55-61
  • Publisher : The Korean Society of Poultry Science
  • DOI : 10.5536/KJPS.2016.43.2.55
 Title & Authors
Comparison of Quality Traits of Breast Meat from Commercial Broilers and Spent Hens in Sri Lanka
Lakshani, Pubudu; Jayasena, Dinesh D.; Jo, Cheorun;
  PDF(new window)
 Abstract
With the aim of investigating the differences in the quality traits of breast meat between spent hen and broiler chicken, the physicochemical characteristics, fatty acid profile and sensory attributes of breast meat from the two chicken types were assessed. A higher protein content and a lower moisture content were found in breast of spent hen compared to that of commercial broilers (P<0.05). No significant differences in crude fat and ash contents were detected between commercial broilers and the older spent hens (P>0.05). Spent hens showed a significantly lower pH value than did commercial broilers. Spent hen meat had a higher value than broiler chicken meat did (P<0.05). However, and values of breast meat were similar between spent hens and commercial broilers. Water holding capacity values measured in the breast meat were comparable between the two types of chicken used in this study (P>0.05). However, spent hen meat showed a higher cooking loss value than did broiler meat (P<0.05). Total polyunsaturated fatty acid content was significantly higher in spent hen meat compared to broiler meat, in particular eicosapentaenoic acid and docosahexaenoic acid. Nevertheless, sensory characteristics of breast meat were comparable between spent hen and broiler chicken. This information can help consumers to understand better the nutritive value and important quality traits of breast meat from commercial broilers and spent hens.
 Keywords
Spent hen;broilers;fatty acid profile;cooking loss;omega-3 fatty acids;
 Language
English
 Cited by
 References
1.
AOAC 1995 Official Methods of Analysis. 16th edn. Association of Official Analytical Chemists, Washington, DC, USA.

2.
Bligh EG, Dyer WJ 1959 A rapid method for total lipid extraction and purification. Can J Biochem Physiol 37:911-917. crossref(new window)

3.
Barbut S 2001 Poultry products processing: An industry guide, Taylor and Francis Group, Boca Raton.

4.
Berri C, Bihan-Duval L, Debut M, Sante-Lhoutellier V, Baeza E, Gigaud V, Jego Y, Duclos M 2007 Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens. J Anim Sci 85:2005-2011. crossref(new window)

5.
Choe JH, Lee JC, Jo, C 2009 Relationship between the economical defects of broiler meat carcass and quality grade A by a meat grader. Korean J Food Sci An 29:494-499. crossref(new window)

6.
Chuaynukool K, Wattanachant S, Siripongvutikorn S, Yai H 2007 Chemical and physical properties of raw and cooked spent hen, broiler and Thai indigenous chicken muscles in mixed herbs acidified soup (Tom Yum). J Food Technol 5:180-186.

7.
Chueachuaychoo A, Wattanachant S, Benjakul S 2011 Quality characteristics of raw and cooked spent hen Pectoralis major muscles during chilled storage: Effect of salt and phosphate. Int Food Res J 18:601-613.

8.
Dadgar S, Lee E, Leer T, Crowe T, Classen H, Shand P 2011 Effect of acute cold exposure, age, sex, and lairage on broiler breast meat quality. Poultry Sci 90:444-457. crossref(new window)

9.
Dawson P, Sheldon B, Miles J 1991 Effect of aseptic processing on the texture of chicken meat. Poultry Sci 70:2359-2367. crossref(new window)

10.
Farrell D 2013 The role of poultry in human nutrition. Available at http://www.fao.org/docrep/013/al709e/al709e00.pdf

11.
Fletcher D 1999 Broiler breast meat color variation, pH, and texture. Poultry Sci 78:1323-1327. crossref(new window)

12.
Hamm R 1960 Biochemistry of meat hydration. Adv Food Res 10:335-362.

13.
Huff-Lonergan E, Lonergan SM 2005 Mechanisms of waterholding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci 71:194-204. crossref(new window)

14.
Jayasena DD, Jung S, Kim HJ, Bae YS, Yong HI, Lee JH, Kim JG, Jo C 2013 Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines. Asian Australas J Anim Sci 26:1038-1046. crossref(new window)

15.
Ji CL, Zhang DX, Zhang XQ 2007 Effect of slaughter age on breast muscle quality in dwarf yellow chicken. China Poult 29:12-14.

16.
Jung YK, Jeon HJ, Jung S, Choe JH, Lee JH, Heo KN, Kang BS, 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.
Lee S, Min J, Kim I, Lee M 2003 Physical evaluation of popped cereal snacks with spent hen meat. Meat Sci 64:383-390. crossref(new window)

18.
Okarini IA, Purnomo H, Radiati LE 2013 Proximate, total phenolic, antioxidant activity and amino acids profile of Bali indigenous chicken, spent laying hen and broiler breast fillet. Int J Poult Sci 12(7):415-420. crossref(new window)

19.
Petracci M, Betti M, Bianchi M, Cavani C 2004 Color variation and characterization of broiler breast meat during processing in Italy. Poultry Sci 83:2086-2092. crossref(new window)

20.
Piao MY, Jo C, Kim HJ, Lee HJ, Kim HJ, Ko J, Baik M 2015 Comparison of carcass and sensory traits and free amino acid contents among quality grades in loin and rump of Korean cattle steer. Asian Australas J Anim Sci 28:1629-1640. crossref(new window)

21.
Probst Y 2008 Nutrient composition of chicken meat. Rural Industries Research and Development Corporation, Kingston. Available at file:///C:/Users/user/Downloads/08-210.pdf

22.
SAS 2002 SAS/STAT software for PC. Release 9.1, SAS Inst. Inc., Cary, NC, USA

23.
Suriani NW, Purnomo H, Estiasih T, Suwetja IK 2014 Physicochemical properties, fatty acids profile and cholesterol content of indigenous Manado chicken, broiler and spent hen meat. Int J ChemTech Res 6(7):3896-3902.

24.
Swatland H 2008 How pH causes paleness or darkness in chicken breast meat. Meat Sci 80:396-400. crossref(new window)

25.
Tang H, Gong Y, Wu C, Jiang J, Wang Y, Li K 2009 Variation of meat quality traits among five genotypes of chicken. Poultry Sci 88:2212-2218. crossref(new window)

26.
Wattanachant S, Benjakul S, Ledward D 2004 Composition, color, and texture of Thai indigenous and broiler chicken muscles. Poultry Sci 83:123-128. crossref(new window)

27.
Wilhelm AE, Maganhini MB, Hernandez-Blazquez FJ, Ida EI, Shimokomaki M 2010 Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chem 119:1201-1204. crossref(new window)