Effects of delayed feeding on lipid peroxidation, drip losses, color, and taste of chicken breast meat

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  • IJIRI Daichi
    Department of Biochemical Science and Technology, Kagoshima University
  • HOZO Naoki
    Department of Biochemical Science and Technology, Kagoshima University
  • SHIMAMOTO Saki
    Department of Biochemical Science and Technology, Kagoshima University The United Graduate School of Agricultural Sciences, Kagoshima University
  • KAWAGUCHI Mana
    Department of Biochemical Science and Technology, Kagoshima University
  • FURUKAWA Airi
    Department of Biochemical Science and Technology, Kagoshima University
  • TADA Osamu
    Department of Life and Environmental Science, Kagoshima Prefectural College
  • TOMONAGA Shozo
    Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
  • NAKASHIMA Kauzki
    Division of Animal Metabolism and Nutrition, Institute of Livestock and Grassland Science, NARO
  • OHTSUKA Akira
    Department of Biochemical Science and Technology, Kagoshima University

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Other Title
  • ブロイラー初生ヒナへの飼料給与の開始日齢が鶏肉の脂質過酸化，ドリップ量，肉色，低分子代謝産物濃度，および味認識装置により測定された味覚特性に及ぼす影響
  • ブロイラー ショセイ ヒナ エ ノ シリョウ キュウヨ ノ カイシビレイ ガ ケイニク ノ シシツ カサンカ,ドリップリョウ,ニクイロ,テイブンシ タイシャ サンブツ ノウド,オヨビ アジ ニンシキ ソウチ ニ ヨリ ソクテイ サレタ ミカク トクセイ ニ オヨボス エイキョウ

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Abstract

<p>The aim of this study was to evaluate the effects of delayed feeding for 2 days post hatching period on lipid peroxidation, drip losses, color, and taste of chicken breast meat. Twelve newly hatched chicks (0 day of age) were randomly divided into two groups (control and delayed feeding group). The control group of chicks was fed ad libitum from 0 day of age, while the delayed feeding group of chicks was fed ad libitum from 2 days of age after fasting for 2 days post hatching. When the chicks reached an average body weight of 2.2kg, they were slaughtered. Although delayed feeding prolonged feeding period for 5 days, body weight gain, feed intake, feed conversion ratio, and carcass yield were not significantly different between these 2 groups. The delayed feeding group of broiler chickens showed increases in drip losses and lipid peroxidation accompanied by decreased mRNA expression of antioxidant enzymes and α-tocopherol concentration in their breast muscle. In addition, meat color of breast muscle was affected by delayed feeding, i.e., redness (a*) of the breast muscle of the delayed feeding group of broiler chickens was decreased, while its lightness (L*) was increased compared with those of the control broiler chickens. The metabolomic analysis of the breast muscle of broiler chickens showed that 12 metabolites, including taste components (e.g., glucose, glycine, and hydroxyproline), were different between the two groups. Furthermore, taste sensor evaluation suggested umami taste in the breast muscle of the delayed feeding group of broiler chickens were lower compared with those of control chickens. These results suggest that delayed feeding for 2 days post hatching period affected lipid peroxidation, drip losses, color, and taste component of breast meat of broiler chickens.</p>

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