Ida Ayu Okarini
Faculty of Animal Husbandry, Brawijaya University, Malang 65143, Jawa Timur, Indonesia
Hari Purnomo
Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang 65143, Jawa Timur, Indonesia
Aulanni`am
Department of Biochemistry, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang 65143, Jawa Timur, Indonesia
Liliek Eka Radiati
Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang 65143, Jawa Timur, Indonesia
ABSTRACT
Fresh chicken breast fillet of Bali indigenous chicken, spent laying hen and broiler were studied for proximate, total phenolic, antioxidant activity and its amino acids profile. Broiler breast fillet contained higher moisture, fat, and ash contents (P<0.05) compared to Bali indigenous chicken as well as spent hen breast fillets, but protein content, total phenolic content and DPPH radical scavenging activity were lower (P<0.05). The amino acids profile of broiler showed that only methionine contents were higher (P<0.05) compared to the other chicken breast fillet samples. Whilst Bali indigenous chicken had highest (P<0.05) glutamic acid and arginine compared to the other chicken meat, and essential amino acid like valine, phenylalanine, threonine, leucine and lysine contents of Bali indigenous chicken was no differ (P>0.05) with spent laying hen, and had higher (P<0.05) compared to broiler breast fillet.
PDF References Citation
How to cite this article
Ida Ayu Okarini, Hari Purnomo, Aulanni`am and Liliek Eka Radiati, 2013. Proximate, Total Phenolic, Antioxidant Activity and Amino Acids Profile of
Bali Indigenous Chicken, Spent Laying Hen and Broiler Breast Fillet. International Journal of Poultry Science, 12: 415-420.
DOI: 10.3923/ijps.2013.415.420
URL: https://scialert.net/abstract/?doi=ijps.2013.415.420
DOI: 10.3923/ijps.2013.415.420
URL: https://scialert.net/abstract/?doi=ijps.2013.415.420
REFERENCES
- Abeni, F. and G. Bergoglio, 2001. Characterization of different strains of broiler chicken by carcass measurements, chemical and physical parameters and NIRS on breast muscle. Meat Sci., 57: 133-137.
CrossRefPubMedDirect Link - Antoine, F.R., C.I. Wei, Littell, B.P. Quinn, A.D. Hogle and M.R. Marshall, 2001. Free amino acids in dark- and white-muscle fish as determined by o-phthaldialdehyde precolumn derivatization. J. Food Sci., 66: 72-77.
CrossRefDirect Link - Chan, K.M., E.A. Decker and C. Feustman, 1994. Endogenous skeletal muscle antioxidants. Crit. Rev. Food Sci. Nutr., 34: 403-426.
CrossRefPubMedDirect Link - Chiofalo, B., V. Lo Presti, G. Savoini, E. D'alessandro, V. Chiofalo and L. Liotta, 2011. Nucleotides in broiler chicken diet: Effect on breast muscles quality. Czech. J. Food Sci., 29: 308-317.
Direct Link - Chuaynukool, K., S. Wattanachant and S. Siripongvutikorn, 2007. Chemical and physical properties of raw and cooked spent hen, broiler and thai indigenous chicken muscles in mixed herbs acidified soup (tom yum). J. Food Technol., 5: 180-186.
Direct Link - Castellini, C., C. Berri, E. Le Bihan-Duval and G. Martino, 2008. Qualitative attributes and consumer perception of organic and free-range poultry meat. World's Poult. Sci. J., 64: 500-512.
CrossRefDirect Link - Decker, E.A., 1995. The role of phenolics, conjugated linoleic acid, carnosine and pyrroloquinoline quinone as nonessential dietary antioxidants. Nutr. Rev., 53: 49-58.
CrossRefPubMedDirect Link - Elias, R.J., S.S. Kellerby and E.A. Decker, 2008. Antioxidant activity of proteins and peptides. Crit. Rev. Food Sci. Nutr., 48: 430-441.
CrossRefPubMedDirect Link - Fujimura, S. and M. Kadowaki, 2006. Improvement of meat taste by dietary components. Bull. Fac. Agric. Niigata Univ., 58: 151-153.
Direct Link - Jang, A., X.D. Liu, M.H. Shin, B.D. Lee, S.K. Lee, J.H. Lee and C. Jo, 2008. Antioxidative potential of raw breast meat from broiler chicks fed a dietary medicinal herb extract mix. Poult. Sci., 87: 2382-2389.
CrossRefDirect Link - Jaturashita, S., V. Leangwunta, A. Leotaragul, A. Phongphaew and A. Apichartsrungkoon et al., 2002. A comparative study of Thai native chicken and broiler on productive performance, carcass and meat quality. Proceedings of the International Conference on Agricultural Research for Development, October 9 11, 2002, Witzenhausen.
Direct Link - Jaturasitha, S., T. Srikanchai, M. Kreuzer and M. Wicke, 2008. Differences in carcass and meat characteristics between chicken indigenous to Northern Thailand (black-boned and thai native) and imported extensive breeds (Bresse and Rhode Island Red). Poult. Sci., 87: 160-169.
CrossRefPubMedDirect Link - Mendiratta, S.K., B.D. Sharma, M. Majhi and R.R. Kumar, 2012. Effect of post-mortem handling conditions on the quality of spent hen meat curry. J. Food Sci. Technol., 49: 246-251.
PubMedDirect Link - Min, B., K.C. Nam, J. Cordray and D.U. Ahn, 2008. Endogenous factors affecting oxidative stability of beef loin, pork loin and chicken breast and thigh meats. J. Food Sci. C: Food Chem., 73: C439-C446.
PubMed - Saxena, V.K., A.K. Sachdev, R. Gopal and A.B. Pramod, 2009. Roles of important candidate genes on broiler meat quality. World's Poult. Sci. J., 65: 37-50.
CrossRef - Van Marle Koster, E. and E.C. Webb, 2000. Carcass characteristics of South African native chicken lines. S. Afr. J. Anim. Sci., 30: 53-56.
CrossRefDirect Link - Wattanachant, S., 2008. Factors affecting the quality characteristics of Thai indigenous chicken meat. Suranaree J. Sci. Technol., 15: 317-322.
Direct Link - Wattanachant, S., S. Benjakul and D.A. Ledward, 2004. Composition, color and texture of Thai indigenous and broiler chicken muscles. Poult. Sci., 83: 123-128.
CrossRefPubMedDirect Link - Wattanachant, S., S. Benjakul and D.A. Ledward, 2005. Microstructure and thermal characteristics of Thai indigenous and broiler chicken muscles. Poult. Sci., 84: 328-336.
Direct Link - Wattanachant, S., S. Benjakul and D.A. Ledward, 2005. Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle. Food Chem., 93: 337-348.
CrossRef - Wattanachant, C., S. Wattanasit, S. Wattanachant and A. Songsang, 2007. Carcass characteristics, physical property and chemical composition of Naked-Neck and Thai indigenous chickens muscles reared under backyard production systems. Songklanakarin J. Sci. Technol., 29: 321-337.
Direct Link - Xiong, Y.L., A.H. Cantor, A.J. Pescatore, S.P. Blanchard and M.L. Straw, 1993. Variations in muscle chemical composition, pH and protein extractability among eight different broiler crosses. Poult. Sci., 72: 583-588.
PubMedDirect Link