Asian-Australasian Journal of Animal Sciences

  • 제33권11호
  • /
  • Pages.1817-1823
  • /
  • 2020
  • /
  • 1011-2367(pISSN)
  • /
  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Effect of genotypes on macronutrients and antioxidant capacity of chicken breast meat

  • 투고 : 2019.09.19
  • 심사 : 2019.12.21
  • 발행 : 2020.11.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Objective: The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant capacity within different breast meat. Methods: In this experiment, three genotypes of chicken, Thai indigenous, black-boned, and broiler (control), were reared with commercial feed under the same conditions. Thirty chickens were slaughtered at typical market age and the breasts were separated from the carcass to determine macronutrient content using the AOAC method. The antioxidant capacities of the chicken breasts were evaluated by in vitro antioxidant assays and the protein pattern was investigated using gel electrophoresis. Carnosine and anserine, which have antioxidant properties in animal tissue, were determined using high performance liquid chromatography. Results: The results showed that breast meat from Thai indigenous chickens had a greater macronutrient content and higher antioxidant capacity compared with the other genotypes (p<0.05). The protein pattern was similar between genotypes, however Thai indigenous chickens had the greatest myosin and actin content (p<0.05). In addition, carnosine and anserine values were greatest in the black-boned and Thai indigenous chickens compared with the broiler genotype (p<0.05). Conclusion: Thai indigenous chicken breast meat may be classified as a functional food as it has good nutritional value and is rich in antioxidant peptides.

키워드

참고문헌

  1. Biesalski HK, Dragsted LO, Elmadfa I, et al. Bioactive compounds: definition and assessment of activity. Nutrition 2009; 25:1202-5. https://doi.org/10.1016/j.nut.2009.04.023
  2. Altemimi A, Lakhssassi N, Baharlouei A, Watson DG, Lightfoot DA. Phytochemicals: extraction, isolation, and identification of bioactive compounds from plant extracts. Plants 2017;6:42. https://doi.org/10.3390/plants6040042
  3. Jayasena DD, Jung S, Bae YS, Park HB, Lee JH, Jo C. Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from commercial broilers and indigenous chickens. J Food Compost Anal 2015;37:20-4. https://doi.org/10.1016/j.jfca.2014.06.016
  4. Purchas RW, Rutherfurd SM, Pearce PD, Vather R, Wilkinson BHP. Concentrations in beef and lamb of taurine, carnosine, coenzyme Q10, and creatine. Meat Sci 2004;66:629-37. https://doi.org/10.1016/S0309-1740(03)00181-5
  5. Serpen A, Gokmen V, Fogliano V. Total antioxidant capacities of raw and cooked meats. Meat Sci 2012;90:60-5. https://doi.org/10.1016/j.meatsci.2011.05.027
  6. Chan KM, Decker EA, Feustman C. Endogenous skeletal muscle antioxidants. Crit Rev Food Sci Nutr 1994;34:403-26. https://doi.org/10.1080/10408399409527669
  7. Preechajarn S, Nicely R. Thailand poultry and products annual 2017 report. Washington, DC, USA: USDA Foreign Agricultural Service; 2017. Report No.: TH7116.
  8. Tu Y, Sun Y, Tian Y, Xie M, Chen J. Physicochemical characterisation and antioxidant activity of melanin from the muscles of Taihe Black-bone silky fowl (Gallus gallus domesticus Brisson). Food Chem 2009;114:1345-50. https://doi.org/10.1016/j.foodchem.2008.11.015
  9. Jaturasitha S, Srikanchai T, Kreuzer M, Wicke M. 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). Poult Sci 2008;87:160-9. https://doi.org/10.3382/ps.2006-00398
  10. Latimer GW; AOAC International. Official methods of analysis of AOAC International. 19th ed. Gaithersburg, MD, USA: AOAC International; 2012.
  11. Laemmli UK. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970;227:680-5. https://doi.org/10.1038/227680a0
  12. Mora L, Sentandreu MA, Toldra F. Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine. J Agric Food Chem 2007;55:4664-9. https://doi.org/10.1021/jf0703809
  13. Jang A, Liu X-D, Shin M-H, et al. Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poult Sci 2008;87:2382-9. https://doi.org/10.3382/ps.2007-00506
  14. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 1999;26:1231-7. https://doi.org/10.1016/S0891-5849(98)00315-3
  15. Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 1996;239:70-6. https://doi.org/10.1006/abio.1996. 0292
  16. Irshad A, Kandeepan G, Kumar S, Ashish K, Vishnuraj M, Shukla V. Factors influencing carcass composition of livestock: a review. J Anim Prod Adv 2013;3:177-86. https://doi.org/10.5455/japa.20130531093231
  17. Jayasena DD, Jung S, Kim HJ, et al. Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional Korean cuisines. Asian-Australas J Anim Sci 2013;26:1038-46. https://doi.org/10.5713/ajas. 2012.12684
  18. Fanatico AC, Pillai PB, Emmert JL, Owens CM. Meat quality of slow- and fast-growing chicken genotypes fed low-nutrient or standard diets and raised indoors or with outdoor access. Poult Sci 2007;86:2245-55. https://doi.org/10.1093/ps/86.10.2245
  19. Wattanachant C, Wattanasit S, Wattanachant S, Songsang A. Carcass characteristics, physical property and chemical composition of Naked-Neck and Thai indigenous chickens muscles reared under backyard production system. Songklanakarin J Sci Technol 2007;29:321-37.
  20. Fletcher D. Poultry meat quality. Worlds Poult Sci J 2002;58:131-45. https://doi.org/10.1079/WPS20020013
  21. Duarte KF, Junqueira OM, Borges LL, et al. Performance, carcass traits, and body composition of broilers fed different linseed oil levels between 21 and 56 days of age. Braz J Poult Sci 2014;16:55-60. https://doi.org/10.1590/S1516-635X2014 000100008
  22. Corzo A, McDaniel C, Kidd M, Miller E, Boren B, Fancher B. Impact of dietary amino acid concentration on growth, carcass yield, and uniformity of broilers. Aust J Agric Res 2004;55:1133-8. https://doi.org/10.1071/AR04122
  23. Najafian L, Jafarzade M, Said M, Babji AS. Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi). Int J food Sci Technol 2013;48:2014-22. https://doi.org/10.1111/ijfs.12162
  24. Wang H, Zhang F, Cao J, Zhang Q, Chen Z. Proteolysis characteristics of sarcoplasmic, myofibrillar, and stromal proteins separated from grass carp and antioxidant properties of their hydrolysates. Food Sci Biotechnol 2013;22:531-40. https://doi.org/10.1007/s10068-013-0111-z
  25. Yu W, Field CJ, Wu J. Purification and identification of anti-inflammatory peptides from spent hen muscle proteins hydrolysate. Food Chem 2018;253:101-7. https://doi.org/10.1016/j.foodchem.2018.01.093
  26. De Liu X, Jayasena DD, Jung Y, et al. Differential proteome analysis of breast and thigh muscles between Korean native chickens and commercial broilers. Asian-Australas J Anim Sci 2012;25:895-902. https://doi.org/10.5713/ajas.2011.11374
  27. Jung S, Bae YS, Kim HJ, et al. Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken. Poult Sci 2013;92:3275-82. https://doi.org/10.3382/ps.2013-03441
  28. Peiretti PG, Medana C, Visentin S, Dal Bello F, Meineri G. Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat. Food Chem 2012;132:80-5. https://doi.org/10.1016/j.foodchem.2011.10.035
  29. Peiretti PG, Medana C, Visentin S, Giancotti V, Zunino V, Meineri G. Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species. Food Chem 2011;126:1939-47. https://doi.org/10.1016/j.foodchem.2010.12.036
  30. Kojima S, Saegusa H, Sakata M. Histidine-containing dipeptide concentration and antioxidant effects of meat extracts from silky fowl: comparison with meat-type chicken breast and thigh meats. Food Sci Technol Res 2014;20:621-8. https://doi.org/10.3136/fstr.20.621
  31. Stegen S, Everaert I, Deldicque L, et al. Muscle histidine-containing dipeptides are elevated by glucose intolerance in both rodents and men. PloS one 2015;10:e0121062. https://doi.org/10.1371/journal.pone.0121062
  32. Jayasena DD, Jung S, Bae YS, et al. Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking. Poult Sci 2014;93:1842-9. https://doi.org/10.3382/ps.2013-03721
  33. Yu QP, Feng DY, Xiao J, et al. Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages. Asian-Australas J Anim Sci 2017;30:1739-50. https://doi.org/10.5713/ajas.17.0005
  34. Intarapichet K-O, Maikhunthod B. Genotype and gender differences in carnosine extracts and antioxidant activities of chicken breast and thigh meats. Meat Sci 2005;71:634-42. https://doi.org/10.1016/j.meatsci.2005.05.011
  35. Roginsky V, Lissi EA. Review of methods to determine chain-breaking antioxidant activity in food. Food Chem 2005;92:235-54. https://doi.org/10.1016/j.foodchem.2004.08.004

피인용 문헌

  1. Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications vol.26, pp.13, 2020, https://doi.org/10.3390/molecules26133880
  2. Influence of Commercial Protease and Drying Process on Antioxidant and Physicochemical Properties of Chicken Breast Protein Hydrolysates vol.10, pp.12, 2020, https://doi.org/10.3390/foods10122994