Comparative Analysis of Physicochemical Traits and Fatty Acid Composition of Chicken Meat from New Strain of Korean Native Chickens

D. Shin, Hye-Jin Kim, J. kwon, Dongwook Kim, Hee-jin Kim, H. Choo, J. Jung, A. Jang
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引用次数: 1

Abstract

This study compares the physicochemical characteristics and fatty acid composition of three Korean native chickens and broilers. Ten whole raw broiler chickens and ten each from the three Korean native chickens (KNCs), Hanhyup 3 (HH3), Woormatdak 1 (WRMD1), and Woormatdak 2 (WRMD2), were purchased from the meat market. Their breast and thigh meat were used as samples. The proximate composition, pH, color, water-holding capacity (WHC), shear force, collagen content, and fatty acid composition were determined. In breast meat, the moisture content of HH3 (74.94%) and WRMD1 (74.74%) was lower than that of the broilers (77.1%, P<0.05). No significant difference was found in crude protein, lipids, and ash contents. The crude fat from thigh meat from HH3 and WRMD2 was lower than that of broilers (P<0.05). The redness of WRMD1 was the highest in both breast and thigh meat (P<0.05). The WHC of the breast meat of WRMD1 was lower than that of HH3 and WRMD2. In thigh meat, the WHC of the broilers was significantly higher than that of the KNCs. In breast meat, the shear force of WRMD2 was significantly lower than that of the broilers, HH3, and WRMD1, while no significant difference was found in thigh meat. The collagen content and arachidonic acid levels of the KNCs were significantly higher than those of the broilers for breast and thigh meats. No significant differences were observed among the KNCs. This result can be used to improve the quality of KNC but further studies on the bioactive compounds, taste, and volatile compounds of KNCs are required. (
韩国土鸡新品系鸡肉理化性状及脂肪酸组成的比较分析
本研究比较了3种韩国土鸡和肉鸡的理化特性和脂肪酸组成。从肉品市场购买了10只全生肉鸡和10只国产鸡(韩合3号(HH3)、Woormatdak 1号(WRMD1)、Woormatdak 2号(WRMD2)。他们的胸肉和大腿肉作为样本。测定了近似组成、pH值、颜色、保水能力(WHC)、剪切力、胶原蛋白含量和脂肪酸组成。胸肉中HH3(74.94%)和WRMD1(74.74%)的水分含量低于肉鸡(77.1%,P<0.05)。粗蛋白质、脂肪和灰分含量无显著差异。HH3和WRMD2的腿肉粗脂肪含量低于肉鸡(P<0.05)。WRMD1的红度在胸肉和大腿肉中最高(P<0.05)。WRMD1的胸肉WHC低于HH3和WRMD2。在腿肉中,肉仔鸡的WHC显著高于KNCs。在胸肉中,WRMD2的剪切力显著低于肉鸡、HH3和WRMD1,而在大腿肉中无显著差异。肉鸡胸肉和大腿肉的胶原蛋白含量和花生四烯酸水平显著高于肉鸡。在KNCs之间没有观察到显著差异。这一结果可用于提高KNC的质量,但需要进一步研究KNC的生物活性成分、味道和挥发性成分。(
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