Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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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)
  • Received : 2020.10.23
  • Accepted : 2021.02.08
  • Published : 2021.10.01
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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

Acknowledgement

The authors would like to thank the Thailand Research Fund (TRF) and the research project - Establishment of the "Korat Meat Chicken" Strain for Small and Micro Community Enterprise (SMSCE) for their joint financial support through the Royal Golden Jubilee Ph.D. (RGJ-PHD) Program (Grant No. PHD/0129/2557). The first author also thanks the Beamline 4.1 Infrared Spectroscopy and Imaging (Synchrotron Light Research Institute (Public Organization), 30000, Nakhonratchasima, Thailand) and the BOA Unit (INRAE, University de Tours, 37380, Nouzilly, France) for assistance with the software statistics and RFI calculations used in this research study. We thank Dr. Jaksuma Pongsetkul for guiding meat quality discussion of this manuscript.

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