Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Caponization on Muscle Composition, Shear Value, ATP Related Compounds and Taste Appraisal in Taiwan Country Chicken Cockerels

  • Received : 2010.02.24
  • Accepted : 2010.12.14
  • Published : 2011.07.01
Download PDF
⟨ Previous Next ⟩

Abstract

An experiment was conducted to determine the effects of caponization on the muscle composition, ATP-related compounds, the shear values, the taste panel scores and the muscle fiber areas of Taiwan country chicken cockerels. At 10 wks of age, cockerels were divided into two groups: caponized and untreated. Birds were fed grower and finisher diets ad libitum in an eighteen-week experimental period. Results showed that capons contained significantly greater muscle fat content, less breast and thigh muscle moisture content, shear value and muscle fiber area (p<0.05) than those of intact birds. However, neither treatment groups differed significantly (p>0.05) in breast and thigh muscle protein content. Compared with the intact birds, the capons contained significantly (p<0.05) less muscle ash content in the breasts, but did not differ significantly (p>0.05) in thigh muscle ash content. The breast muscle IMP and ATP+ADP+AMP+IMP contents in the intact birds were significantly (p<0.05) higher than those in the capons. The intact birds had significantly (p<0.05) higher ATP and AMP contents than did the capons as well as significantly (p<0.05) less ADP and inosine (HxR) contents in the thigh and breast muscles. The Hypoxanthine (Hx) content of the thighs in the intact birds was significantly (p<0.05) higher than that in the capons; however, there was an adverse effect on the breast muscle Hx content. The breast muscle K value in the intact birds was significantly (p<0.05) lower than that in the capons. The capons produced significantly (p<0.05) higher taste panel scores than did the intact birds for both flavor and juiciness of thigh muscle as well as for flavor and tenderness of breast muscle.

Keywords

References

  1. AOAC. 1984. Official methods of analysis .14th ed. Washington, DC: Association Official Analytical Chemists.
  2. Bailey, A. J. 1984. The recent advances in the chemistry of meat. pp. 22-40, The Royal Society of Chemistry, London, Great Britain.
  3. Bogin, E. 1992. Handbook for veterinary clinical chemistry. pp. 1- 28. Kodak Publish, New York, NY.
  4. Cameron, N. D., P. D. Warriss, S. J. Porter and M. B. Enser. 1990. Comparison of Duroc and British Landrace pigs for meat and eating quality. Meat Sci. 27:227-247. https://doi.org/10.1016/0309-1740(90)90053-9
  5. Cameron, N. D. and M. B. Enser. 1991. Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality. Meat Sci. 29:295-307. https://doi.org/10.1016/0309-1740(91)90009-F
  6. Dannert, R. D. and A. M. Pearson. 1967. Concentration of inosine 5'-monophosphate in meat. J. Food Sci. 32:49-52. https://doi.org/10.1111/j.1365-2621.1967.tb01955.x
  7. Davidek, J. and A. W. Khan. 1976. Estimation of inosinic acid in chicken muscle and its formation and degradation during postmortem aging. J. Food Sci. 32:155-157.
  8. Hsieh, C. Y., K. L. Chen and P. W. S. Chiou. 2002. Effect of castrated lipid lipogenesis and metabolism of the Taiwan country male chickens. J. Chin. Soc. Anim. Sci. 31(Suppl.):87. (Abstr.) (in Chinese)
  9. Kazeniac, S. J. 1961. Chicken flavor. Proc Flavor Chemical symposium, Camden, N. J. pp. 37. Campbell soup Co.
  10. Koch, T. and E. Possa. 1973. Anatomy of the chicken and domestic birds. pp. 12. Humboldt University, West Germany.
  11. Kuo, T. W. 2002. Effect of different castrated ways and different castrated weeks on meat characteristics of Taiwan country chickens. Master thesis, Department of Animal Science, National Chung-Hsing University, Taiwan, ROC. (in Chinese)
  12. Lee, H. F., L. C. Lin and J. R. Lu. 1993. Studies on the differences of palatable taste compounds in Taiwan native chicken and broiler. J. Chin. Agric. Chem. Soc. 31:605-613 (in Chinese).
  13. Lin, C. Y. and J. C. Hsu. 2002. Effects of surgical caponization on growth performance, fiber diameter and some physical properties of muscles in Taiwan country chicken cockerels. Asian-Aust. J. Anim. Sci. 15:401-405. https://doi.org/10.5713/ajas.2002.401
  14. Lin, C. Y. and J. C. Hsu. 2003a. Comparison of some selected growth, physiological and bone characteristics of capon, slip and intact birds in Taiwan country chicken cockerels. Asian-Aust. J. Anim. Sci. 16(1):50-56. https://doi.org/10.5713/ajas.2003.50
  15. Lin, C. Y. and J. C. Hsu. 2003b. Influence of surgical caponization on the carcass characteristics in Taiwan country chicken cockerels. Asian-Aust. J. Anim. Sci. 16:575-580. https://doi.org/10.5713/ajas.2003.575
  16. Lyon, B. G. and C. E. Lyon. 1996. Texture evaluations of cooked, diced broiler breast samples by sensory and mechanical methods. Poult. Sci. 75:812-819.
  17. Mast, M. G., H. C. Jordan and J. H. Macneil. 1981. The effect of partial and complete caponization on growth rate, yield, and selected physical and sensory attributes of cockerels. Poult. Sci. 60:1827-1833. https://doi.org/10.3382/ps.0601827
  18. Mikel, U. V. 1994. Advanced laboratory methods in histology and pathology. Armed Forces Institute of Pathology, American Registry of Pathology, Washigton, DC.
  19. Pearce, J. 1977. Effect of testosterone on hepatic lipid metabolism in the mature female domestic fowl. J. Endocrinol. 75:343-344. https://doi.org/10.1677/joe.0.0750343
  20. Ryder, J. M. 1985. Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography. J. Agric. Food Chem. 33:678-680. https://doi.org/10.1021/jf00064a027
  21. Saito, T., K. Ara and M. Matsuyoshi. 1959. A new method for estimating the freshness of fish. Bull. Jpn. Soc. Sci. Fish. 24:249-750.
  22. Sales, J. 1995. Ostrich meat review: a South African viewpoint. Canadian Ostrich Magazine 4: 20-25.
  23. SAS. 1988. SAS user guide: Statistics. SAS Inst., Cary, NC.
  24. Seideman, S. C., H. R. Cross, R. R. Oltjen and B. D. Schanbacher. 1982. Utilization of the intact male for red meat production: A review. J. Anim. Sci. 55: 826-840.
  25. Stewart, P. A. and K. W. Washburn. 1983. Wariation in growth hormone, triiodthyroxine and lipogenic enzyme activity in broiler strains differing in growth and fatness. Growth 47:411-425.
  26. Terasaki, M., Kaijkawa, E. Fujita and K. Ishil. 1965. Studies on the flavor of meats. Part I. Formation and degradation of IMP in meat. Agric. Biol. Chem. 29:208-215. https://doi.org/10.1271/bbb1961.29.208
  27. Tuma, H. J., J. H. Venable, P. R. Wuthier and R. L. Hendrickson. 1962. Relationship of fiber diameter to tenderness and meatiness as influenced by bovine age. J. Anim. Sci. 21:33-36.
  28. Wang, H. T. 2001. Effects of surgical caponization and administration of estradiol to chicken embryos on daily activity, agonistic behavior, growth performance, carcass traits and sensory evaluation of males Taiwan country chickens. Master thesis. Department of Animal Science, National Chung-Hsing University, Taiwan (in Chinese).
  29. Wood, J. D., R. C. D. Nones, M. A. Francombe and O. P. Whelehan. 1986. The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with over leanness. Anim. Prod. 43:535-544. https://doi.org/10.1017/S0003356100002749

Cited by

  1. Effect of caponisation on physicochemical and sensory characteristics of chickens vol.10, pp.06, 2016, https://doi.org/10.1017/S1751731115002876
  2. Rosemary Extract in Combination with ɛ-Polylysine Enhance the Quality of Chicken Breast Muscle during Refrigerated Storage vol.19, pp.10, 2011, https://doi.org/10.1080/10942912.2015.1130053
  3. Implementation of Multispectral Imaging (MSI) for Microbiological Quality Assessment of Poultry Products vol.8, pp.4, 2011, https://doi.org/10.3390/microorganisms8040552
  4. Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs vol.333, pp.None, 2020, https://doi.org/10.1016/j.foodchem.2020.127451
  5. Spoilage assessment of chicken breast fillets by means of fourier transform infrared spectroscopy and multispectral image analysis vol.4, pp.None, 2021, https://doi.org/10.1016/j.crfs.2021.02.007