Effect of genotypes on macronutrients and antioxidant capacity of chicken breast meat

• Main Authors: Phatthawin Lengkidworraphiphat, Rawiwan Wongpoomchai, Sirinya Taya, Sanchai Jaturasitha
• Format: Article
• Language: English
• Published: Asian-Australasian Association of Animal Production Societies 2020-11-01
• Series: Asian-Australasian Journal of Animal Sciences
• Subjects: chicken breast; antioxidant; carnosine; anserine
• Online Access: http://www.ajas.info/upload/pdf/ajas-19-0736.pdf

Objective The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant capacity within different breast meat. Methods In this experiment, three genotypes of chicken, Thai indigenous, black-boned, and broiler (control), were reared with commercial feed under the same conditions. Thirty chickens were slaughtered at typical market age and the breasts were separated from the carcass to determine macronutrient content using the AOAC method. The antioxidant capacities of the chicken breasts were evaluated by in vitro antioxidant assays and the protein pattern was investigated using gel electrophoresis. Carnosine and anserine, which have antioxidant properties in animal tissue, were determined using high performance liquid chromatography. Results The results showed that breast meat from Thai indigenous chickens had a greater macronutrient content and higher antioxidant capacity compared with the other genotypes (p<0.05). The protein pattern was similar between genotypes, however Thai indigenous chickens had the greatest myosin and actin content (p<0.05). In addition, carnosine and anserine values were greatest in the black-boned and Thai indigenous chickens compared with the broiler genotype (p<0.05). Conclusion Thai indigenous chicken breast meat may be classified as a functional food as it has good nutritional value and is rich in antioxidant peptides.