ArticleFood science of animal resources2019
Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds.
Article in Food science of animal resources, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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Who cites it
27 citing papers in PubMed, 47 citations in OpenAlex.
- Complementary effects of probiotics and stimbiotics inclusion on carcass traits, meat quality and antioxidant activity in broiler chickens exposed to cyclic heat stress.Veterinary and animal science · 2026Article
- Comparative Study on Growth Performance and Meat Production Traits of Reciprocal Crosses Between Guizhou Recessive White Chickens and Qiandongnan Xiaoxiang Chickens.Animals : an open access journal from MDPI · 2025Article
- Impact of Ultraviolet Radiation on Skin and Blood Melanin Traits in Xichou Black-Boned Chicken: A Transcriptomic and Metabolomic Study.Animals : an open access journal from MDPI · 2025Article
- Genome-wide association analysis reveals the genetic basis of ionomic variation in duck breast muscle.Journal of animal science · 2025Article
- Partial replacement of soybean with alternative protein sources: Effects on meat quality, sensory attributes, and fatty acids and amino acids content of breast meat of a local chicken strain.Journal of animal physiology and animal nutrition · 2025Article
- Taste-related and volatile organic compounds of fresh and frozen-thawed chicken breast meat.Journal of animal science and technology · 2024Article
- Evaluation of the Growth Performance and Meat Quality of Different F1 Crosses ofAnimals : an open access journal from MDPI · 2024Article
- Dynamic alternations of three-dimensional chromatin architecture contribute to phenotypic characteristics of breast muscle in chicken.Communications biology · 2024Article
- Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens.Poultry science · 2024Article
- Article
- Dietary Guanidine Acetic Acid Addition Improved Carcass Quality with Less Back-Fat Thickness and Remarkably Increased Meat Protein Deposition in Rapid-Growing Lambs Fed Different Forage Types.Foods (Basel, Switzerland) · 2023Article
- Comparative study and relationship analysis between purine content, uric acid, superoxide dismutase, and growth traits in purebred and crossbred Thai native chickens.Frontiers in veterinary science · 2023Article
- Article
- Carcass Characteristics, Meat Quality and Nutritional Composition of Kadaknath, a Native Chicken Breed of India.Foods (Basel, Switzerland) · 2022Article
- Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review.Food science of animal resources · 2022Review
- Effects of Thai native chicken breast meat consumption on serum uric acid level, biochemical parameters, and antioxidant activities in rats.Scientific reports · 2022Article
- In Vitro Protein Digestion of Cooked Spent Commercial Laying Hen and Commercial Broilers Breast Meat.Foods (Basel, Switzerland) · 2022Article
- An attempt to valorize the only black meat chicken breed of India by delineating superior functional attributes of its meat.Scientific reports · 2022Article
- Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat.Foods (Basel, Switzerland) · 2021Article
- Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages.Food science of animal resources · 2021Article
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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