Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds

• 발행기관: 한국축산식품학회
• 저자명: Mahabbat Ali Seong-Yun Lee Ji-Young Park Samooel Jung Cheorun Jo Ki-Chang Nam
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제39권 제4호, 632~642쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2019.08.31

영문 초록

The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant dipeptides, reducing sugar, free amino acids, vitamins, and minerals of the breast muscles were analyzed with those from broilers with similar live weight. Mostly native chicken strains had higher contents of carnosine, anserine, and reducing sugar than the broiler. Especially HH implied the highest values of carnosine and anserine, and 2C did the highest of reducing sugar (p<0.05). Vitamin A contents between native chickens and broiler were not significantly different (p>0.05). The contents of α-tocopherol were significantly higher in 2C than those of HH or broiler (p<0.05). Native chicken strains contained lower cholesterol levels than the broiler. Broiler had higher contents of P, Mg, and Na than native chickens (p<0.05), but it had lower content of Cu than HH or 2A. The savory free amino acids including glutamic acid was highest in 2A than the other native chickens and broiler (p<0.05). This study confirms that certain new strains of native chickens be a good source in terms of functional compounds and micronutrients which can be attractive health promoting nutritional quality factors.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

antioxidant dipeptides reducing sugar functional compounds micronutrients chicken strain