ArticleFoods (Basel, Switzerland)2022
Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Molecular Characteristics and Factors Associated with Antimicrobial Resistance inAntibiotics (Basel, Switzerland) · 2026Article
- Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications.Foods (Basel, Switzerland) · 2025Article
- Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats.Foods (Basel, Switzerland) · 2024Article
- Comparative Analysis of Myofiber Characteristics, Shear Force, and Amino Acid Contents in Slow- and Fast-Growing Broilers.Foods (Basel, Switzerland) · 2024Article
- Effects of fermented sweet potato residue on nutrient digestibility, meat quality, and intestinal microbes in broilers.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2024Article
- Sex differences inThe journal of poultry science · 2024Article
- Carcass Yields and Meat Composition of Roosters of the Portuguese Autochthonous Poultry Breeds: "Branca", "Amarela", "Pedrês Portuguesa", and "Preta Lusitânica".Foods (Basel, Switzerland) · 2023Article
- Nutrition and Flavor Evaluation of Amino Acids in Guangyuan Grey Chicken of Different Ages, Genders and Meat Cuts.Animals : an open access journal from MDPI · 2023Article
- Evaluating Rice Bran Oil as a Dietary Energy Source on Production Performance, Nutritional Properties and Fatty Acid Deposition of Breast Meat in Broiler Chickens.Foods (Basel, Switzerland) · 2023Article
- Data Mining as a Tool to Infer Chicken Carcass and Meat Cut Quality from Autochthonous Genotypes.Animals : an open access journal from MDPI · 2022Article
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10 authors.
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Abstract
The quality characterization of different parts of male and female Ligor hybrid chickens was investigated and compared with those of commercial broiler. Genotypes, muscle types, and sex had effects on the composition, physicochemical, and textural properties of chicken samples. Ligor hybrid chicken contained higher percentages of protein, moisture, ash, and collagen content but lower fat content than those of commercial broiler (p < 0.05), except in the case of breast, where no significant difference in moisture and ash was observed (p ≥ 0.05). The pH in breast meat of both chickens was lower than that of thigh meat. The color (L*, a*, and b*) values of male and female chickens were not significantly different, except for the L* value of broiler chicken, which was higher in female chickens than in male chickens. Higher cooking loss and shear force were found in male Ligor hybrid chicken. A similar protein pattern was observed for the protein from the same muscle type, irrespective of sex and genotype tested. It was observed that Ligor hybrid chicken contained higher glutamic acid and aspartic acid than commercial broilers. Therefore, Ligor hybrid chicken is a promising new source of nutrition, which can be beneficial for consumers.
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