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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.19.0736    [Accepted] Published online January 13, 2020.
Effect of genotypes on macronutrients and antioxidant capacity of chicken breast
Phatthawin Lengkidworraphiphat1  , Rawiwan Wongpoomchai2,3  , Sirinya Taya3  , Sanchai Jaturasitha1,3,* 
1Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University 50200, Thailand
2Department of Biochemistry, Faculty of Medicine, Chiang Mai University 50200, Thailand
3Science and Technology Research Institute, Chiang Mai University 50200, Thailand
Correspondence:  Sanchai Jaturasitha, Tel: +66-81-951-2536, Fax: +66-53-357601, Email: ja.sanchai@gmail.com
Received: 19 September 2019   • Revised: 6 November 2019   • Accepted: 21 December 2019
The increasing consumer awareness of food, which can provide health benefits and potentially aid disease prevention, has become the driving force of the functional food market. Accordingly, the aim of this study was to investigate the effects of chicken genotype on the macronutrient content, bioactive peptide content, and antioxidant capacity within different breast meat.
In this experiment, three genotypes of chicken, Thai indigenous, black-boned, and broiler (control), were reared with commercial feed under the same conditions. Thirty chickens were slaughtered at typical market age and the breasts were separated from the carcass to determine macronutrient content using the AOAC method. The antioxidant capacities of the chicken breasts were evaluated by in vitro antioxidant assays and the protein pattern was investigated using gel electrophoresis. Carnosine and anserine, which have antioxidant properties in animal tissue, were determined using HPLC.
The results showed that breast meat from Thai indigenous chickens had a greater macronutrient content and higher antioxidant capacity compared with the other genotypes (p<0.05). The protein pattern was similar between genotypes, however Thai indigenous chickens had the greatest myosin and actin content (p<0.05). In addition, carnosine and anserine values were greatest in the black-boned and Thai indigenous chickens compared with the broiler genotype (p<0.05).
Thai indigenous chicken breast meat may be classified as a functional food as it has good nutritional value and is rich in antioxidant peptides.
Keywords: Chicken Breast; Antioxidant; Carnosine; Anserine

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