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A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens

The aim of this study is to assess the differences in the meat quality, nutritional composition, carcass traits, and myofiber characteristics between Hy-Line grey chickens (HLG, commercial breed) and Guangyuan grey chickens (GYG, indigenous breed). A total of 20 55-week-old chickens were selected fo...

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Autores principales: Liu, Li, Chen, Qian, Yin, Lingqian, Tang, Yuan, Lin, Zhongzhen, Zhang, Donghao, Liu, Yiping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10573064/
https://www.ncbi.nlm.nih.gov/pubmed/37835333
http://dx.doi.org/10.3390/foods12193680
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author Liu, Li
Chen, Qian
Yin, Lingqian
Tang, Yuan
Lin, Zhongzhen
Zhang, Donghao
Liu, Yiping
author_facet Liu, Li
Chen, Qian
Yin, Lingqian
Tang, Yuan
Lin, Zhongzhen
Zhang, Donghao
Liu, Yiping
author_sort Liu, Li
collection PubMed
description The aim of this study is to assess the differences in the meat quality, nutritional composition, carcass traits, and myofiber characteristics between Hy-Line grey chickens (HLG, commercial breed) and Guangyuan grey chickens (GYG, indigenous breed). A total of 20 55-week-old chickens were selected for slaughter. The HLG exhibited a larger carcass weight, breast muscle weight, and abdominal fat weight (p < 0.05). The GYG exhibited a higher crude protein content, lower shear force, and smaller fiber size in the thigh muscles, whereas the HLG presented higher pH values and lower inosine-5′-monophosphate content in the breast muscles (p < 0.05). Darker meat based on higher redness and yellowness values was observed in the GYG instead of the HLG (p < 0.05). The research results also revealed parameter differences between different muscle types. Simultaneously, a correlation analysis showed significant correlations between the meat quality traits and myofiber characteristics (p < 0.05). In conclusion, aged indigenous chickens perform better in terms of tenderness and nutritional value in the thigh muscles, and may exhibit a better flavor in the breast muscles, but have a smaller breast muscle weight. Therefore, the current investigation provides a theoretical basis for the different needs of consumers and the processing of meat from old laying hens.
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spelling pubmed-105730642023-10-14 A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens Liu, Li Chen, Qian Yin, Lingqian Tang, Yuan Lin, Zhongzhen Zhang, Donghao Liu, Yiping Foods Article The aim of this study is to assess the differences in the meat quality, nutritional composition, carcass traits, and myofiber characteristics between Hy-Line grey chickens (HLG, commercial breed) and Guangyuan grey chickens (GYG, indigenous breed). A total of 20 55-week-old chickens were selected for slaughter. The HLG exhibited a larger carcass weight, breast muscle weight, and abdominal fat weight (p < 0.05). The GYG exhibited a higher crude protein content, lower shear force, and smaller fiber size in the thigh muscles, whereas the HLG presented higher pH values and lower inosine-5′-monophosphate content in the breast muscles (p < 0.05). Darker meat based on higher redness and yellowness values was observed in the GYG instead of the HLG (p < 0.05). The research results also revealed parameter differences between different muscle types. Simultaneously, a correlation analysis showed significant correlations between the meat quality traits and myofiber characteristics (p < 0.05). In conclusion, aged indigenous chickens perform better in terms of tenderness and nutritional value in the thigh muscles, and may exhibit a better flavor in the breast muscles, but have a smaller breast muscle weight. Therefore, the current investigation provides a theoretical basis for the different needs of consumers and the processing of meat from old laying hens. MDPI 2023-10-07 /pmc/articles/PMC10573064/ /pubmed/37835333 http://dx.doi.org/10.3390/foods12193680 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Liu, Li
Chen, Qian
Yin, Lingqian
Tang, Yuan
Lin, Zhongzhen
Zhang, Donghao
Liu, Yiping
A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens
title A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens
title_full A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens
title_fullStr A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens
title_full_unstemmed A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens
title_short A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens
title_sort comparison of the meat quality, nutritional composition, carcass traits, and fiber characteristics of different muscular tissues between aged indigenous chickens and commercial laying hens
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10573064/
https://www.ncbi.nlm.nih.gov/pubmed/37835333
http://dx.doi.org/10.3390/foods12193680
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