NDLI: Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens

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Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens

Content Provider	MDPI
Author	Panpipat, Worawan Chaijan, Manat Karnjanapratum, Supatra Keawtong, Pensiri Tansakul, Pavit Panya, Atikorn Phonsatta, Natthaporn Aoumtes, Kittipat Quan, Tran Hong Petcharat, Tanyamon
Copyright Year	2022
Description	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.
Starting Page	1929
e-ISSN	23048158
DOI	10.3390/foods11131929
Journal	Foods
Issue Number	13
Volume Number	11
Language	English
Publisher	MDPI
Publisher Date	2022-06-28
Access Restriction	Open
Subject Keyword	Foods Agriculture and Animal Production Hybrid Chicken Textural Property Composition Color Meat Quality
Content Type	Text
Resource Type	Article

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