1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler

Zhichao Xiao; Wangang Zhang; Hongtao Yang; Ziyu Yan; Changrong Ge; Guozhou Liao; Huawei Su

doi:10.1016/j.foodres.2020.110008

¹H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler

Food Res Int. 2021 Feb:140:110008. doi: 10.1016/j.foodres.2020.110008. Epub 2020 Dec 15.

Authors

Zhichao Xiao¹, Wangang Zhang², Hongtao Yang³, Ziyu Yan⁴, Changrong Ge⁵, Guozhou Liao⁶, Huawei Su⁷

Affiliations

¹ Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
² Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
³ Yunnan Poultry Breeding and Breeding Promotion Center, Kunming 650000, China.
⁴ Jilin Agricultural University, 130118, China.
⁵ Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
⁶ Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China. Electronic address: liaoguozhou@ynau.edu.cn.
⁷ Yunnan Vocational and Technical College of Agriculture, Kunming 650000, China. Electronic address: yvtcakunming@126.com.

PMID: 33648240
DOI: 10.1016/j.foodres.2020.110008

Abstract

The aim of this study was to compare the water-soluble low molecular weight (WLMW) compounds and fatty acids (FAs) in raw meat and chicken soup between the two Chinese native chickens (Wuding chicken and Yanjin silky fowl chicken) and one typical commercial broiler (Cobb chicken). The WLMW compounds of chicken meat was studied using ¹H nuclear magnetic resonance spectroscopy (¹H NMR) and the FAs were identified and quantified using gas chromatography-mass spectrometry (GC-MS). Compared with typical commercial broiler, the main flavor substances (WLMW compounds and FAs) content were significantly higher in the breast and leg meat of the two Chinese native chickens (P < 0.05). Instead, the content of main flavor compounds was significantly higher in chicken soup of typical commercial broiler (P < 0.05). These results contribute to a further understanding the distinction of the flavor compounds between the typical commercial broiler and Chinese native chickens, which could be used to help assess the meat quality of different local broilers.

Keywords: Chinese native chicken; Commercial broiler; Fatty acids; Nuclear magnetic resonance (NMR); Water-soluble compounds.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Chickens*
China
Fatty Acids*
Magnetic Resonance Spectroscopy
Proton Magnetic Resonance Spectroscopy
Water

Substances

Fatty Acids
Water