Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens
Worawan Panpipat,
Manat Chaijan,
Supatra Karnjanapratum,
Pensiri Keawtong,
Pavit Tansakul,
Atikorn Panya,
Natthaporn Phonsatta,
Kittipat Aoumtes,
Tran Hong Quan,
Tanyamon Petcharat
Affiliations
Worawan Panpipat
Food Technology and Innovation Research Center of Excellence, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand
Manat Chaijan
Food Technology and Innovation Research Center of Excellence, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand
Supatra Karnjanapratum
Food Technology and Innovation Research Center of Excellence, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand
Pensiri Keawtong
Food Technology and Innovation Research Center of Excellence, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand
Pavit Tansakul
Professional Culinary Arts Program, School of Management, Walailak University, Nakhon Si Thammarat 80161, Thailand
Atikorn Panya
Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Pathum Thani 12120, Thailand
Natthaporn Phonsatta
Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Pathum Thani 12120, Thailand
Kittipat Aoumtes
Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Pathum Thani 12120, Thailand
Tran Hong Quan
Department of Food Technology, Faculty of Applied Biological Sciences, Vinh Long University of Technology Education, Vinh Long 890000, Vietnam
Tanyamon Petcharat
Food Technology and Innovation Research Center of Excellence, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80161, Thailand
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 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.
