Carcass Traits, Physicochemical Characteristics, Fatty Acid, and Protein Profile of Khiew Phalee, Pradu Hang Dam and Broiler Chicken Meat
Abstract
This study investigated the carcass traits, physicochemical characteristics, fatty acid profile and protein profile of male Khiew-Phalee native (KP), Pradu Hang Dam (PHD), and commercial broiler chickens (CBR). All samples were collected from farms in Uttaradit province and determined the carcass traits and physicochemical characteristics, including proximate composition, pH, meat color, shear force, drip loss, cooking loss, and also analyzed the fatty acid profile, purine content, and protein profile. The results showed that carcass traits such as live weight, carcass weight, and cutting percentage showed a highly significant decrease (p<0.01) in KP and PHD, except for the percentage of thigh, drumstick, and meat quality traits. There were highly significant differences in chemical composition, including moisture, protein, fat, ash and gross energy, lipid content, pH values, color values, drip loss, cooking loss, and shear force among the chicken breeds (p<0.01). The fatty acids significantly decreased in myristic acid, myristoleic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, and erucic acid in KP and PHD. Protein profile analysis found three different protein bands based on SDS-PAGE and LC-MS/MS analysis between three different chicken breeds, including 70 kDa proteins (heat shock 70 kDa and albumin OS) and 110 kDa protein (pyruvate kinase PKM) in KP and PHD with higher intensity than CBR. The cholesterol, purine, and uric acid of breast chicken meat were not affected by breed. Importantly, KP and PHD Thai native chickens possess lower amounts of unhealthy fatty acids, which positively affect the consumer and are anticipated to reduce the risk of many cardiovascular diseases.
References
Adriani, L., Mushawwir, A., Kumalasari, C., Nurlaeni, L., Lesmana, R., & Rosani, U. (2021). Improving blood protein and albumin level using dried probiotic yogurt in broiler chicken. Jordan Journal of Biological Sciences, 14(5), 1021-124. https://doi.org/10.54319/jjbs/140521
Ali, M., Lee, S. Y., Park, J. Y., & Nam, K. C. (2021). Evaluation of meat from native chickens: analysis of biochemical components, fatty acids, antioxidant dipeptides, and microstructure at two slaughter ages. Food Science of Animal Resources, 41(5), 788–801. https://doi.org/10.5851/kosfa.2021.e36
AOAC. (2019). AOAC guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. Association of Official Analytical Chemists. pp. 5-13
AOAC. (2003). Official methods of analysis of AOAC international (17th ed.). AOAC International.
Azman, P. N. M. A., & Shamsudin, R. (2022). Physicochemical and functional properties of chicken by-products as a source of animal feed. Advances in Agricultural and Food Research Journal, 3(1), a0000176. https://doi.org/10.36877/aafrj.a0000176
Bednarova, M., Borkovcov, M., & Komprda, T. (2014). Purine derivate content and amino acid profile in larval stages of three edible insects. Journal of the Science of Food and Agriculture, 94(1), 71-76. https://doi.org/10.1002/jsfa.6198
Chaiwang, N., Marupanthorn, K., Krutthai, N., Wattanakul, W., Jaturasitha, S., Arjin, C., Sringarm, K., & Setthaya, P. (2023). Assessment of nucleic acid content, amino acid profile, carcass, and meatquality of Thai native chicken. Poultry Science, 102(11), 103067. https://doi.org/10.1016/j.psj.2023.103067
Chuaynukool, K., Wattanachant, S., & Siripongvutikorn, S. (2007). Chemical and physical properties of raw and cooked spent hen, broiler and Thai indigenous chicken muscles in mixed herbs acidified soup (Tom Yum). Journal of Food Technology, 5, 180-186.
Chumngoen, W., & Tan, F. J. (2015). Relationships between descriptive sensory attributes and physicochemical analysis of broiler and taiwan native chicken breast meat. Asian-Australasian Journal of Animal Sciences, 28(7), 1028-1037. https://doi.org/10.5713/ajas.14.0275
Craig, W. T., Leinonen1, I., & Kyriazakis, I. (2016). Breeding for efficiency in the broiler chicken: a review. Agronomy for Sustainable Development, 36, 66. https://doi.org/10.1007/s13593-016-0398-2
Hong, H., Regenstein, J. M., & Luo, Y. (2017). The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: a review. Critical Reviews in Food Science and Nutrition, 57(9), 1787-1798. https://doi.org/10.1080/10408398.2014.1001489
Honikel, K. O. (1998). Reference methods for the assessment of physical characteristics of meat. Meat Science, 49(4), 447-457. https://doi.org/10.1016/S0309-1740(98)00034-5
Haunshi, S., Devatkal, S., Prince, L. L. L., Ullengala, R., Ramasamy, K., & Chatterjee, R. (2022). Carcass characteristics, meat quality and nutritional composition of kadaknath, a native chicken breed of India. Foods, 11(22), 3603. https://doi.org/10.3390/foods11223603
Jaturasitha, S. (2004). Meat management. Mingmuang Press.
Jaturasitha, S., Chaiwang, N. A., & Kreuzer, M. B. (2016). Thai native chicken meat: an option to meet the demands for specific meat quality by certain groups of consumers - a review. Animal Production Science, 57(8), 1582-1587. https://doi.org/10.1071/AN15646
Kaneko, K., Aoyagi, Y., Fukuuchi, T., Inasawa, K., & Yamaoka, N. (2014). Total purine and purine base content of common foodstuffs for facilitating nutritional therapy for gout and hyperuricemia. Biological Pharmaceutical Bulletin, 37(5), 709-721. https://doi.org/10.1248/bpb.b13-00967
Kanjak, P., Tapingkae, W., Lumsangkul, C., & Moonmanee, T. (2023). Effect of fiber source diet supplement on growth performance, carcass quality, oxidative stress and intestinal morphology in Thai native chicken (Pradu Hang dum). Veterinary Integrative Sciences, 21(2), 365–381. https://doi.org/10.12982/VIS.2023.026
Kubota, S., Vandee, A., Keawnakient, P., Molee, W., Yongsawatdikul, J., & Molee, A. (2019). Effects of the MC4R, CAPN1, and ADSL genes on body weight and purine content in slow-growing chickens. Poultry Science, 98(10), 4327-4337. https://doi.org/10.3382/ps/pez262
Lengkidworraphiphat, P., Wongpoomchai, R., Bunmee, T., Chariyakornkul, A., Chaiwang, N., & Jaturasitha, S. (2021). Taste-active and nutritional components of Thai native chicken meat: a perspective of consumer satisfaction. Food Science of Animal Resources, 41(2), 237-246. https://doi.org/10.5851/kosfa.2020.e94
Linyuan, G., Dai, Q., Feng, S., Kong, D., & Jin, D. (2022). Analysis and research on the current status of thermal oxidation stability of organic heat transfer fluids. Journal Physics: Conference Series, 2254, 012003. https://doi.org/10.1088/1742-6596/2254/1/012003
Mir, N. A., Rafiq, A., Kumar, F., Singh, V., & Shukla, V. (2017). Determinants of broiler chicken meat quality and factors affecting them: a review. Journal of Food Science and Technology, 54(10), 2997-3009. https://doi.org/10.1007/s13197-017-2789-z
Molee, W., Khosinklang, W., Tongduang, P., Thumanu, K., Yongsawatdigul, J., & Molee, A. (2022). Biomolecules, fatty acids, meat quality, and growth performance of slow-growing chickens in an organic raising system. Animals, 12(5), 570. https://doi.org/10.3390/ani12050570
Montebon, S. E., Autida, R. E., & Francisco, J. T. (2023). Proximate analysis and comparative evaluation of Zamboanga peninsula (ZamPen) native chicken. International Journal of Biosciences, 22(5), 103-110. https://doi.org/10.12692/ijb/22.5.103-110
Munyaneza, J. P., Cho, E., Kim, M., Jang, A. A., Choo, H. J., & Lee, J. H. (2024). Evaluation of fatty acid composition in Korean native chicken breast meat. Korean Journal of Poultry Science, 51(1), 21-26. https://doi.org/10.5536/KJPS.2024.51.1.21
Mussa, N. J., Kibonde, S. F., Boonkum, W., & Chankitisakul, V. (2022). The Comparison between Tanzanian Indigenous (Ufipa Breed) and commercial broiler (Ross Chicken) meat on the physicochemical characteristics, collagen and nucleic acid contents. Food Science of Animal Resources, 42(5), 833-848. https://doi.org/10.5851/kosfa.2022.e35
Potue, P., Chiangsaen, P., Maneesai, P., Khamseekaew, J., Pakdeechote, P., Chankitisakul, V., Boonkum, W., Duanghaklang, N., & Duangjinda, M. (2022). Effects of Thai native chicken breast meat consumption on serum uric acid level, biochemical parameters, and antioxidant activities in rats. Scientific Reports, 12, 14056. https://doi.org/10.1038/s41598-022-18484-2
Qamar, A., Mohyuddin, S. G., Hamza, A., Lartey, K. A., Shi, C. Q., Yang, F., Lu, Z., Yang, J., & Chen, J. J. (2019). Physical and chemical factors affecting chicken meat color. Pakistan Journal of Science, 71(2), 82-88. https://doi.org/10.57041/pjs.v71i2.268
Rajan, R. A., Edwin, S. C., Rajendran, K., Murali, N., & Pramod, R. K. (2014). Effect of heat stress on internal organs of four chicken varieties. Veterinary Science, 3(8), 467-468. https://doi.org/10.15373/22778179/August2014/148
SAS Institute Inc. (2014). SAS® OnDemand for academics: user’s guide. SAS Institute Inc.
Shohei, M. (2022). Relationship between the lactic acid content and sour taste of broiler broth and the broth of Choshu-Kurokashiwa—a Japanese Jidori chicken. The Journal of Poultry Science 59(3), 297–304. https://doi.org/10.2141/jpsa.0210131
Singh, R. K., & Deshpande, D. (2019). Functional properties of marinated chicken breast meat during heating in a pilot-scale radio-frequency oven. International Journal of Food Properties, 22(1), 1985–1997. https://doi.org/10.1080/10942912.2019.1698604
Tantiyasawasdikul, V., Chomchuen, K., Loengbudnark, W., Chankitisakul, V., & Boonkum, W. (2023). Comparative study and relationship analysis between purine content, uric acid, superoxide dismutase, and growth traits in purebred and crossbred Thai native chickens. Frontiers in Veterinary Science, 10, 1263829. https://doi.org/10.3389/fvets.2023.1263829
Yaemkong, S., Phromnoi, S., Mingchai, C., & Jongjitvimol, T. (2024). Characterization of phenotypic variation in indigenous chicken populations in lower Northern Thailand to improve chicken breeding. International Journal of Zoology, 2024(1), 9985076. https://doi.org/10.1155/2024/9985076
Uddin, M. N., Hossain, M. N., Toma, S. A., Islam, O., Khatun, S., Begum, M., Ahmad, S. U., & Brighton, E. M. (2021). Physicochemical properties and sensory evaluation of naked neck and non-descriptive deshi chicken meat. Haya Saudi Journal of Life Sciences, 6(7), 151-158.
Zhang, G. Q., Ma, Q. G., & Ji, C. (2008). Effects of dietary inosinic acid on carcass characteristics, meat quality, and deposition of inosinic acid in broilers. Poultry Science, 87(7), 1364-1369. https://doi.org/10.3382/ps.2007-00193
Zaboli, G., Huang, X., Feng, X., & Ahn, D. U. (2019). How can heat stress affect chicken meat quality? – a review. Poultry Science, 98(3), 1551-1556. https://doi.org/10.3382/ps/pey399
Authors
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors submitting manuscripts should understand and agree that copyright of manuscripts of the article shall be assigned/transferred to Tropical Animal Science Journal. The statement to release the copyright to Tropical Animal Science Journal is stated in Form A. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
Article Details
