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Comparative analysis of meat quality and chemical composition among three weight groups of Chinese Ningdu yellow chicken: Implications for customer choice.

Comparative analysis of meat quality and chemical composition among three weight groups of Chinese Ningdu yellow chicken: Implications for customer choice.

Authors :
Hu, Xiaolong
Wan, Lei
Liu, Shuibing
Chen, Biao
Li, Wen
Wu, Chonghua
Xiong, Ting
Xi, Suwang
Mao, Huirong
Liu, Sanfeng
Source :
Animal Science Journal; Jan-Dec2021, Vol. 92 Issue 1, p1-7, 7p
Publication Year :
2021

Abstract

The aim of this study was to compare the meat quality and evaluate the chemical composition of Chinese Ningdu yellow chicken of different weights once they have reached market age. Thirty hens at the day of age 118 were selected and divided into three groups according to their weight: light weight (1288.00 ± 69.78 g, n = 10), medium weight (1407.17 ± 39.40 g, n = 10), heavy weight (1581.6 ± 46.59 g, n = 10), and the differences in weight among these three groups are significant. Biochemical, histological, and metabonomic approaches were used to obtain index values of meat quality and chemical composition. Compared with meat from lighter chickens, muscle fiber density was significantly lower in heavier chickens, and meat pH was positively correlated with chicken weight. Though the amount of all measured amino acids were not different among three weight groups of chicken, the levels of several kinds of fatty acids exhibited significant differences or correlations, including linolenic acid, arachidonic acid, myristic acid, oleic acid, and docosahexaenoic acid (DHA). These results contribute to help customers choose the optimal chicken weight depending upon the food to be cooked. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
13443941
Volume :
92
Issue :
1
Database :
Complementary Index
Journal :
Animal Science Journal
Publication Type :
Academic Journal
Accession number :
154381229
Full Text :
https://doi.org/10.1111/asj.13638