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DOI: https://doi.org/10.5713/ab.20.0736    [Accepted] Published online February 15, 2021.
The significant influence of Residual Feed Intake (RFI) on flavor precursors and biomolecules in slow-growing Korat chicken meat
Chotima Poompramun1  , Wittawat Molee1  , Kanjana Thumanu2  , Amonrat Molee1,* 
1School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
2Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
Correspondence:  Amonrat Molee, Tel: +66-44-22-4569, Fax: +66-44-22-4376, Email: amonrat@sut.ac.th
Received: 23 October 2020   • Revised: 5 December 2020   • Accepted: 8 February 2021
Abstract
Objective
This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens.
Methods
The feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual Residual Feed Intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity (WHC), drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier Transform Infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III, and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and Principal Component Analysis to classify thigh meat samples into LRFI and HRFI KR chickens.
Results
The physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5).
Conclusion
The thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI.
Keywords: Biomolecules; Flavor Precursor; Physicochemical Properties; Residual Feed Intake; Slow-growing Chicken
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