Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Preparation
2.2. Determination of Proximate Composition
2.3. Determination of Collagen Content
2.4. Determination of pH and Color
2.5. Determination of Shear Force and Cooking Loss
2.6. SDS-Polyacrylamide Gel Electrophoresis (SDS-PAGE)
2.7. Amino Acid Profile
2.8. Statistical Analysis
3. Results and Discussion
3.1. Proximate Composition
3.2. Collagen Content
3.3. Physicochemical Properties
3.4. Cooking Loss
3.5. Textural Properties
3.6. Protein Patterns
3.7. Amino Acid Composition
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Chicken | Chicken Parts | Sex | Moisture | Crude Protein | Fat | Ash |
---|---|---|---|---|---|---|
Broiler | Breast | M | 73.84 ± 0.20 bA | 22.63 ± 0.83 aB | 0.34 ± 0.03 eA | 1.17 ± 0.06 aA |
F | 73.84 ± 0.34 bA | 21.80 ± 0.50 aB | 0.44 ± 0.01 dA | 1.19 ± 0.04 aA | ||
Thigh | M | 74.94 ± 0.02 aB | 19.21 ± 0.04 bB | 4.65 ± 0.12 cA | 0.88 ± 0.04 bB | |
F | 74.89 ± 0.07 aB | 18.82 ± 0.55 bB | 5.32 ± 0.47 bA | 0.86 ± 0.06 bB | ||
Skin | M | 54.22 ± 0.17 cB | 9.69 ± 0.39 cB | 12.15 ± 0.42 aA | 0.37 ± 0.02 cB | |
F | 53.96 ± 0.78 cB | 9.52 ± 0.77 cB | 12.70 ± 0.45 aA | 0.44 ± 0.04 cB | ||
Ligor | Breast | M | 73.88 ± 0.34 bA | 23.81 ± 0.19 aA | 0.24 ± 0.03 fB | 1.15 ± 0.10 aA |
F | 73.66 ± 0.45 bA | 23.69 ± 0.09 aA | 0.33 ± 0.02 eB | 1.11 ± 0.06 aA | ||
Thigh | M | 76.72 ± 0.13 aA | 21.17 ± 0.57 bA | 0.65 ± 0.04 dB | 0.97 ± 0.02 abA | |
F | 76.47 ± 0.16 aA | 21.11 ± 0.01 bA | 0.94 ± 0.02 cB | 0.96 ± 0.07 bA | ||
Skin | M | 60.46 ± 1.31 cA | 14.71 ± 0.50 cdA | 8.78 ± 0.17 bB | 0.52 ± 0.01 dA | |
F | 59.05 ± 0.10 dA | 14.22 ± 0.27 dA | 9.22 ± 0.15 aB | 0.60 ± 0.02 cA |
Chicken | Chicken Parts | Sex | pH | L* | a* | b* |
---|---|---|---|---|---|---|
Broiler | Breast | M | 5.87 ± 0.01 dA | 60.78 ± 0.35 bA | 6.60 ± 0.42 bA | 15.60 ± 0.24 bB |
F | 5.84 ± 0.01 eA | 61.01 ± 0.61 bA | 6.81 ± 0.28 bA | 15.48 ± 0.39 bB | ||
Thigh | M | 6.44 ± 0.01 aA | 55.78 ± 1.07 dA | 8.55 ± 0.58 aB | 14.63 ± 0.66 cB | |
F | 6.36 ± 0.01 bA | 57.02 ± 0.59 cA | 8.62 ± 0.21 aB | 14.52 ± 0.12 cB | ||
Skin | M | 6.20 ± 0.03 cA | 76.60 ± 0.39 aA | 4.66 ± 0.41 cA | 16.43 ± 0.60 aB | |
F | 6.18 ± 0.02 cA | 76.15 ± 0.13 aA | 4.29 ± 0.31 cA | 16.63 ± 0.46 aB | ||
Ligor | Breast | M | 5.51 ± 0.00 cB | 61.29 ± 0.65 bA | 6.41 ± 0.20 bA | 19.95 ± 0.17 bA |
F | 5.47 ± 0.01 dB | 60.10 ± 0.36 bA | 6.51 ± 0.20 bA | 20.25 ± 0.20 bA | ||
Thigh | M | 5.88 ± 0.01 aB | 54.04 ± 0.81 cB | 9.14 ± 0.88 aA | 17.84 ± 0.46 cA | |
F | 5.76 ± 0.01 bB | 53.40 ± 0.85 cB | 10.32 ± 0.33 aA | 17.95 ± 0.71 cA | ||
Skin | M | 5.71 ± 0.05 bB | 73.26 ± 0.32 aB | 4.44 ± 1.46 cA | 23.89 ± 0.33 aA | |
F | 5.74 ± 0.07 bB | 73.64 ± 0.26 aB | 4.54 ± 0.26 cA | 25.20 ± 0.87 aA |
Chicken | Chicken Parts | Sex | Condition | Significance | |
---|---|---|---|---|---|
Raw | Cooked | ||||
Broiler | Breast | M | 1.23 ± 0.27 cA | 1.55 ± 0.36 cB | NS |
F | 1.08 ± 0.15 cA | 1.40 ± 0.24 cB | NS | ||
Thigh | M | 2.44 ± 0.57 aB | 3.17 ± 0.56 aB | * | |
F | 2.17 ± 0.32 bB | 2.81 ± 0.38 bB | * | ||
Ligor | Breast | M | 1.32 ± 0.53 cA | 4.08 ± 1.30 cA | * |
F | 1.19 ± 0.45 cA | 3.44 ± 0.99 dA | * | ||
Thigh | M | 3.28 ± 0.40 aA | 8.73 ± 1.42 aA | * | |
F | 3.07 ± 0.21 bA | 6.25 ± 1.19 bA | * |
Sample | LF-S | LF-B | LF-T | LM-S | LM-B | LM-T | BF-S | BF-B | BF-T | BM-S | BM-B | BM-T |
---|---|---|---|---|---|---|---|---|---|---|---|---|
Essential Amino Acids | ||||||||||||
Lys | 2.18 ± 0.70 fA | 6.51 ± 0.41 cA | 5.92 ± 0.28 dA | 3.22 ± 0.71 eA | 8.68 ± 0.34 aA | 7.42 ± 0.28 bA | 0.92 ± 0.11 eB | 6.49 ± 0.13 bA | 5.46 ± 0.31 cB | 1.57 ± 0.48 dB | 8.38 ± 0.76 aA | 6.08 ± 1.72 bcB |
Thr | 0.97 ± 0.24 cA | 2.04 ± 0.28 aB | 2.25 ± 0.38 aA | 1.31 ± 0.22 bA | 2.81 ± 0.53 aB | 2.99 ± 0.43 aA | 0.50 ± 0.09 dB | 2.59 ± 0.17 bA | 2.53 ± 0.15 bA | 0.74 ± 0.21 cB | 3.23 ± 0.18 aA | 2.67 ± 0.79 abB |
Val | 0.63 ± 0.24 bA | 1.15 ± 0.15 aB | 1.24 ± 0.12 aB | 0.72 ± 0.14 bA | 1.33 ± 0.18 aB | 1.48 ± 0.16 aB | 0.32 ± 0.25 bB | 1.63 ± 0.26 aA | 1.48 ± 0.11 aA | 0.46 ± 0.15 bB | 1.71 ± 0.33 aA | 1.53 ± 0.36 aA |
Ile | 1.20 ± 0.22 dA | 3.50 ± 0.50 bA | 3.24 ± 0.34 bA | 1.72 ± 0.26 cA | 4.80 ± 1.08 aA | 4.36 ± 0.85 aA | 0.46 ± 0.07 dB | 3.60 ± 0.40 bA | 2.90 ± 0.33 bA | 0.84 ± 0.24 cB | 5.03 ± 0.57 aA | 4.84 ± 0.48 aA |
Leu | 2.79 ± 0.67 fA | 6.99 ± 0.29 cA | 6.47 ± 0.69 dA | 3.64 ± 0.57 eA | 9.85 ± 1.87 aA | 8.25 ± 1.19 bA | 1.18 ± 0.25 fB | 6.90 ± 0.23 cA | 5.87 ± 0.20 dA | 2.00 ± 0.51 eB | 9.10 ± 1.06 aA | 8.49 ± 1.99 bA |
Met | 0.41 ± 0.12 eA | 1.23 ± 0.16 cB | 1.22 ± 0.16 cA | 0.50 ± 0.12 dA | 1.78 ± 0.41 aB | 1.49 ± 0.30 bA | 0.15 ± 0.04 fB | 1.41 ± 0.15 bA | 1.11 ± 0.21 dA | 0.21 ± 0.07 eB | 1.91 ± 0.35 aA | 1.26 ± 0.44 cB |
His | 0.83 ± 0.20 fA | 2.26 ± 0.34 cA | 2.05 ± 0.32 dA | 1.16 ± 0.24 eA | 3.41 ± 0.70 aA | 2.69 ± 0.44 bA | 0.27 ± 0.08 fB | 2.35 ± 0.26 bA | 1.84 ± 0.21 dB | 0.43 ± 0.17 eB | 3.18 ± 0.22 aB | 2.00 ± 0.47 cB |
Phe | 1.21 ± 0.34 fA | 3.00 ± 0.20 cA | 2.77 ± 0.18 dA | 1.72 ± 0.29 eA | 4.43 ± 0.98 aA | 3.63 ± 0.59 bA | 0.56 ± 0.09 fB | 3.01 ± 0.22 bA | 2.55 ± 0.18 dB | 0.76 ± 0.23 eB | 4.14 ± 0.54 aB | 2.76 ± 0.90 cB |
Trp | 0.20 ± 0.02 fA | 0.59 ± 0.08 cB | 0.46 ± 0.05 dB | 0.25 ± 0.05 eA | 0.97 ± 0.26 aB | 0.82 ± 0.16 bA | 0.07 ± 0.02 fB | 0.68 ± 0.09 bA | 0.60 ± 0.08 bA | 0.14 ± 0.05 eB | 1.08 ± 0.18 aA | 0.59 ± 0.20 cB |
Non-essential amino acids | ||||||||||||
Arg | 3.39 ± 1.45 aA | 3.76 ± 1.29 aA | 6.19 ± 4.24 aA | 2.96 ± 0.19 aA | 2.32 ± 0.82 aA | 2.69 ± 0.10 aA | 3.08 ± 3.75 aA | 2.47 ± 0.97 aB | 2.71 ± 0.58 aB | 2.88 ± 0.87 aB | 2.11 ± 0.47 aA | 2.56 ± 0.89 aB |
Ala | 5.05 ± 1.14 fA | 8.49 ± 1.30 bA | 6.63 ± 0.59 dA | 6.30 ± 0.76 eA | 9.89 ± 1.82 aA | 7.68 ± 1.38 cA | 1.51 ± 0.21 fB | 7.03 ± 0.50 bB | 5.24 ± 0.54 dB | 2.13 ± 0.62 eB | 7.96 ± 0.51 aB | 5.47 ± 1.26 cB |
Gly | 2.21 ± 0.51 bA | 0.89 ± 0.18 fB | 1.26 ± 0.24 dB | 2.67 ± 0.22 aA | 1.05 ± 0.41 eA | 1.35 ± 0.36 cB | 1.73 ± 0.29 bB | 1.18 ± 0.19 eA | 1.45 ± 0.16 cA | 2.41 ± 0.81 aB | 1.27 ± 0.13 dA | 1.77 ± 0.35 bA |
Ser | 0.63 ± 0.21 dA | 2.49 ± 0.13 bB | 2.51 ± 0.72 bA | 0.69 ± 0.18 cA | 3.97 ± 1.00 aA | 3.21 ± 0.61 bA | 0.23 ± 0.06 cB | 2.84 ± 0.24 bA | 2.55 ± 0.34 bA | 0.29 ± 0.07 cB | 3.81 ± 0.22 aA | 2.65 ± 0.82 bA |
Pro | 0.64 ± 0.34 bA | 0.23 ± 0.19 cA | 0.27 ± 0.20 cA | 0.90 ± 0.18 aA | 0.23 ± 0.08 cA | 0.27 ± 0.08 cA | 0.34 ± 0.04 bB | 0.23 ± 0.02 cA | 0.21 ± 0.06 cB | 0.52 ± 0.29 aB | 0.17 ± 0.03 cB | 0.21 ± 0.08 cA |
Glu | 18.43 ± 1.18 dA | 26.02 ± 1.14 bA | 22.51 ± 2.39 cA | 19.26 ± 1.97 dA | 30.40 ± 3.70 aA | 26.31 ± 2.18 bA | 11.55 ± 2.15 eB | 15.82 ± 2.32 dB | 16.60 ± 1.75 dB | 18.51 ± 1.67 cB | 25.17 ± 1.33 aB | 21.38 ± 2.73 bB |
Asp | 1.44 ± 0.47 eA | 4.57 ± 0.42 cA | 3.99 ± 0.21 dA | 1.92 ± 0.41 dA | 5.88 ± 1.18 aA | 5.12 ± 0.80 bA | 0.38 ± 0.16 eB | 4.39 ± 0.66 bB | 3.44 ± 0.64 cB | 0.74 ± 0.33 dB | 5.18 ± 0.31 aB | 3.78 ± 1.16 cB |
Cys | 0.84 ± 0.18 eA | 2.11 ± 0.30 cA | 1.82 ± 0.41 cA | 1.38 ± 0.33 dA | 3.21 ± 0.67 aA | 2.74 ± 0.58 bA | 0.41 ± 0.18 fB | 2.14 ± 0.23 bA | 1.78 ± 0.09 dB | 0.54 ± 0.19 eB | 3.10 ± 0.44 aA | 1.92 ± 0.66 cB |
Tyr | 0.90 ± 0.18 fA | 2.62 ± 0.12 cA | 2.37 ± 0.16 dA | 1.25 ± 0.27 eA | 3.77 ± 0.87 aA | 3.17 ± 0.46 bA | 0.43 ± 0.07 fB | 2.71 ± 0.14 bB | 2.22 ± 0.18 dB | 0.58 ± 0.18 eB | 3.61 ± 0.51 aB | 2.40 ± 0.71 cB |
Total | 43.93 ± 6.15 fA | 77.75 ± 3.40 cA | 73.16 ± 6.58 dA | 54.59 ± 6.20 eA | 98.78 ± 3.57 aA | 84.68 ± 6.86 bA | 24.09 ± 3.34 fB | 67.45 ± 1.85 cB | 60.54 ± 3.76 dB | 35.96 ± 6.68 eB | 95.35 ± 8.81 aB | 70.97 ± 5.52 bB |
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Panpipat, W.; Chaijan, M.; Karnjanapratum, S.; Keawtong, P.; Tansakul, P.; Panya, A.; Phonsatta, N.; Aoumtes, K.; Quan, T.H.; Petcharat, T. Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens. Foods 2022, 11, 1929. https://doi.org/10.3390/foods11131929
Panpipat W, Chaijan M, Karnjanapratum S, Keawtong P, Tansakul P, Panya A, Phonsatta N, Aoumtes K, Quan TH, Petcharat T. Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens. Foods. 2022; 11(13):1929. https://doi.org/10.3390/foods11131929
Chicago/Turabian StylePanpipat, Worawan, Manat Chaijan, Supatra Karnjanapratum, Pensiri Keawtong, Pavit Tansakul, Atikorn Panya, Natthaporn Phonsatta, Kittipat Aoumtes, Tran Hong Quan, and Tanyamon Petcharat. 2022. "Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens" Foods 11, no. 13: 1929. https://doi.org/10.3390/foods11131929