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The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat

OBJECTIVE: This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens. METHODS: The feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calcula...

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Autores principales: Poompramun, Chotima, Molee, Wittawat, Thumanu, Kanjana, Molee, Amonrat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2021
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Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8495355/
https://www.ncbi.nlm.nih.gov/pubmed/33677913
http://dx.doi.org/10.5713/ab.20.0736
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author Poompramun, Chotima
Molee, Wittawat
Thumanu, Kanjana
Molee, Amonrat
author_facet Poompramun, Chotima
Molee, Wittawat
Thumanu, Kanjana
Molee, Amonrat
author_sort Poompramun, Chotima
collection PubMed
description OBJECTIVE: This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens. METHODS: The feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual residual feed intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity [WHC], drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier transform infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III, and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and principal component analysis to classify thigh meat samples into LRFI and HRFI KR chickens. RESULTS: The physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5). CONCLUSION: The thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI.
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spelling pubmed-84953552021-10-13 The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat Poompramun, Chotima Molee, Wittawat Thumanu, Kanjana Molee, Amonrat Anim Biosci Article OBJECTIVE: This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens. METHODS: The feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual residual feed intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity [WHC], drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier transform infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III, and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and principal component analysis to classify thigh meat samples into LRFI and HRFI KR chickens. RESULTS: The physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5). CONCLUSION: The thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI. Animal Bioscience 2021-10 2021-02-15 /pmc/articles/PMC8495355/ /pubmed/33677913 http://dx.doi.org/10.5713/ab.20.0736 Text en Copyright © 2021 by Animal Bioscience https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Poompramun, Chotima
Molee, Wittawat
Thumanu, Kanjana
Molee, Amonrat
The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat
title The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat
title_full The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat
title_fullStr The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat
title_full_unstemmed The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat
title_short The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat
title_sort significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing korat chicken meat
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8495355/
https://www.ncbi.nlm.nih.gov/pubmed/33677913
http://dx.doi.org/10.5713/ab.20.0736
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