Browse > Article
http://dx.doi.org/10.5713/ab.20.0736

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

Poompramun, Chotima (School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology)
Molee, Wittawat (School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology)
Thumanu, Kanjana (Synchrotron Light Research Institute (Public Organization))
Molee, Amonrat (School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology)
Publication Information
Animal Bioscience / v.34, no.10, 2021 , pp. 1684-1694 More about this Journal
Abstract
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.
Keywords
Biomolecules; Flavor Precursor; Physicochemical Properties; Residual Feed Intake; Slow-Growing Chicken;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Thornton G. The expanding market for slow-growing broilers. In: Thornton G, editor. Watt Poultry USA. Rockford IL, USA: Watt Global Media; 2016. p. 22-6.
2 Katemala S, Molee A, Yongsawatdigul J. Effect of age on physico-chemical properties of Korat chicken meat. In Proceedings 6th Meat Science and Technology Conference; 2018 June 18 19, Bangkok, Thailand; 2018. p. 49-56.
3 Rotola-Pukkila MK, Pihlajaviita ST, Kaimainen MT, Hopia AI. Concentration of umami compounds in pork meat and cooking juice with different cooking times and temperatures. J Food Sci 2015;80:C2711-6. https://doi.org/10.1111/17503841.13127   DOI
4 N'Dri AL, Mignon-Grasteau S, Sellier N, Tixier-Boichard M, Beaumont C. Genetic relationships between feed conversion ratio, growth curve and body composition in slow-growing chickens. Br Poult Sci 2006;47:273-80. https://doi.org/10.1080/00071660600753664   DOI
5 Tegene N, Datt C, Kundu SS. Residual feed intake, digestibility of nutrients and efficiency of water utilizations in Murrah buffalo heifers. J Dairy Vet Anim Res 2017;5:74-80. https://doi.org/10.15406/jdvar.2017.05.00138   DOI
6 Chen Y, Zou C, Mastalerz M, Hu S, Gasaway C, Tao X. Applications of micro-Fourier transform infrared spectroscopy (FTIR) in the geological sciences-a review. Int J Mol Sci 2015;16:30223-50. https://doi.org/10.3390/ijms161226227   DOI
7 Alexandratos N, Bruinsma J. World agriculture towards 2030/2050: the 2012 revision. ESA Working paper No. 12-03. [Internet]. Rome, Italy: FAO; 2012 [cited 2020 Dec 28]. Available from: http://www.fao.org/3/a-ap106e.pdf
8 Liu R, Liu J, Zhao G, et al. Relevance of the intestinal healthrelated pathways to broiler residual feed intake revealed by duodenal transcriptome profiling. Poult Sci 2019;98:110210. https://doi.org/10.3382/ps/pey506   DOI
9 Lee J, Karnuah AB, Rekaya R, Anthony NB, Aggrey SE. Transcriptomic analysis to elucidate the molecular mechanisms that underlie feed efficiency in meat-type chickens. Mol Genet Genomics 2015;290:1673-82. https://doi.org/10.1007/s00438015-1025-7   DOI
10 Abasht B, Zhou N, Lee WR, Zhuo Z, Peripolli E. The metabolic characteristics of susceptibility to wooden breast disease in chickens with high feed efficiency. Poult Sci 2019;98:324656. https://doi.org/10.3382/ps/pez183   DOI
11 Donohue M, Cunningham DL. Effects of grain and oilseed prices on the costs of US poultry production. J Appl Poult Res 2009;18:325-37. https://doi.org/10.3382/japr.2008-00134   DOI
12 van der Werf JHJ. Is it useful to define residual feed intake as a trait in animal breeding programs? Aust J Exp Agric 2004;44:405-9. https://doi.org/10.1071/EA02105   DOI
13 Candogan K, Altuntas EG, Igci N. Authentication and quality assessment of meat products by Fourier-transform infrared (FTIR) spectroscopy. Food Eng Rev 2021;13:66-91. https://doi.org/10.1007/s12393-020-09251-y   DOI
14 Bertram HC, Kohler A, Bocker U, Ofstad R, Andersen HJ. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study. J Agric Food Chem 2006;54:1740-6. https://doi.org/10.1021/jf0514726   DOI
15 Aggrey SE, Karnuah AB, Sebastian B, Anthony NB. Genetic properties of feed efficiency parameters in meat-type chickens. Genet Sel Evol 2010;42:25. https://doi.org/10.1186/1297-968642-25   DOI
16 Uni Z, Ferket PR, Tako E, Kedar O. In ovo feeding improves energy status of late-term chicken embryos. Poult Sci 2005;84:764-70. https://doi.org/10.1093/ps/84.5.764   DOI
17 Wen C, Yan W, Zheng J, et al. Feed efficiency measures and their relationships with production and meat quality traits in slower growing broilers. Poult Sci 2018;97:2356-64. https://doi.org/10.3382/ps/pey062   DOI
18 Jayasena DD, Ahn DU, Nam KC, Jo C. Flavour chemistry of chicken meat: A review. Asian-Australas J Anim Sci 2013;26:732-42. https://doi.org/10.5713/ajas.2012.12619   DOI
19 Kirschner C, Ofstad R, Skarpeid HJ, Host V, Kohler A. Monitoring of denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy. J Agric Food Chem 2004;52:3920-9. https://doi.org/10.1021/jf0306136   DOI
20 Sun Z, Yang FW, Li X, Zhang CH, Xie XL. Effects of freezing and thawing treatments on beef protein secondary structure analyzed with ATR-FTIR. Spectrosc Spect Anal 2016;36:354246.
21 Willems M. Legs and thighs are poultry's unsung heroes [Internet]. VIV Online; c2018 [cited 2021 Jan 12]. Available from: https://www.viv.net/articles/blog/adding-value-tochicken-leg-meat
22 Sakata R, Deguchi T, Nagata Y. Effectiveness of the filter paper press method for determining the water holding capacity of meat. Fleischwirtschaft 1993;73:1399-400.
23 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   DOI
24 Martens H, Nielsen JP, Engelsen SB. Light scattering and light absorbance separated by extended multiplicative signal correction. Application to near-infrared transmission analysis of powder mixtures. Anal Chem 2003;75:394-404. https://doi.org/10.1021/ac020194w   DOI
25 Karim NU, Kennedy JT, Linton M, Patterson M, Watson S, Gault N. Determination of nucleotide and enzyme degradation in haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) after high pressure processing. Peer J 2019;7:e7527. https://doi.org/10.7717/peerj.7527   DOI
26 Iqbal M, Pumford NR, Tang ZX, et al. Low feed efficient broilers within a single genetic line exhibit higher oxidative stress and protein expression in breast muscle with lower mitochondrial complex activity. Poult Sci 2004;83:474-84. https://doi.org/10.1093/ps/83.3.474   DOI
27 Van Eerden E, Van Den Brand H, Parmentier HK, De Jong MC, Kemp B. Phenotypic selection for residual feed intake and its effect on humoral immune responses in growing layer hens. Poult Sci 2004;83:1602-9. https://doi.org/10.1093/ps/83.9.1602   DOI
28 Alvarez C, Moran L, Keenan DF, Mullen AM, Delgado-Pando G. Mechanical and biochemical methods for rigor measurement: Relationship with eating quality. J Food Qual 2019;2019:Article ID 1894543. https://doi.org/10.1155/2019/1894543   DOI
29 da Silva-Buzanello RA, Schuch AF, Gasparin AW, et al. Quality parameters of chicken breast meat affected by carcass scalding conditions. Asian-Australas J Anim Sci 2019;32:1186-94. https://doi.org/10.5713/ajas.18.0692   DOI
30 Davis R, Mauer LJ. Fourier transform infrared (FT-IR) spectroscopy: A rapid tool for detection and analysis of foodborne pathogenic bacteria. In: Mendez-Vilas A, editor. Current research, technology and education topics in applied microbiology and microbial biotechnology. Badajoz, Spain: Formatex Research Center; 2010. pp. 1582-94.
31 Yuan L, Lin H, Jiang KJ, Jiao HC, Song ZG. Corticosterone administration and high-energy feed results in enhanced fat accumulation and insulin resistance in broiler chickens. Br Poult Sci 2008;49:487-95. https://doi.org/10.1080/00071660802251731   DOI
32 Yi Z, Li X, Luo W, et al. Feed conversion ratio, residual feed intake and cholecystokinin type A receptor gene polymorphisms are associated with feed intake and average daily gain in a Chinese local chicken population. J Anim Sci Biotechnol 2018;9:50. https://doi.org/10.1186/s40104-018-0261-1   DOI
33 Rosa PS, Faria Filho DE, Dahlke F, Vieira BS, Macari M, Furlan RL. Effect of energy intake on performance and carcass composition of broiler chickens from two different genetic groups. Braz J Poult Sci 2007;9:117-22. https://doi.org/10.1590/S1516-635X2007000200007   DOI
34 Masgrau A, Mishellany-Dutour A, Murakami H, et al. Timecourse changes of muscle protein synthesis associated with obesity-induced lipotoxicity. J Physiol 2012;590:5199-210. https://doi.org/10.1113/jphysiol.2012.238576   DOI
35 Akinduko AA, Gorban AN. Multiscale principal component analysis. J Phys Conf Ser 2014;490:012081. https://doi.org/10.1088/1742-6596/490/1/012081   DOI
36 Pincu Y, Linden MA, Zou K, Baynard T, Boppart MD. The effects of high fat diet and moderate exercise on TGFβ1 and collagen deposition in mouse skeletal muscle. Cytokine 2015;73:23-9. https://doi.org/10.1016/j.cyto.2015.01.013   DOI
37 Saponaro C, Gaggini M, Carli F, Gastaldelli A. The subtle balance between lipolysis and lipogenesis: a critical point in metabolic homeostasis. Nutrients 2015;7:9453-74. https://doi.org/10.3390/nu7115475   DOI
38 Berria R, Wang L, Richardson DK, et al. Increased collagen content in insulin-resistant skeletal muscle. Am J Physiol Endocrinol Metab 2006;290:E560-5. https://doi.org/10.1152/ajpendo.00202.2005   DOI