ArticleAnimal bioscience2021
The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat.
Article in Animal bioscience, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 13 citations in OpenAlex.
- RNA-seq reveals differentially expressed genes involved in catecholamine synthesis and metabolism in the hypothalamus affecting divergent residual feed intake in slow-growing Korat chickens.Poultry science · 2026Article
- Integrated analysis of proteomics and metabolomics revealed mechanisms underlying age-related changes in pigeon breast muscle.Food chemistry: X · 2026Article
- Mitochondrial genes and antioxidant mechanisms in the duodenum relate to feed efficiency in slow-growing chickens.Poultry science · 2025Article
- Identification of Metabolites in Muscles of Lueyang Black-Bone Chickens: A Comparative Analysis of Caged and Cage-Free Rearing Modes Using Untargeted Metabolomic Techniques.Animals : an open access journal from MDPI · 2024Article
- Biomolecules, Fatty Acids, Meat Quality, and Growth Performance of Slow-Growing Chickens in an Organic Raising System.Animals : an open access journal from MDPI · 2022Article
- Metagenomic insights into the relationship between gut microbiota and residual feed intake of small-sized meat ducks.Frontiers in microbiology · 2022Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
objectiveThis study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens.
methodsThe feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual residual feed intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity [WHC], drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier transform infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III, and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and principal component analysis to classify thigh meat samples into LRFI and HRFI KR chickens.
resultsThe physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5).
conclusionThe thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI.
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