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Synchrotron fourier transform infrared microspectroscopy and scanning electron microscopy assessment of key physical meat properties of Thai native chickens for selection in breeding programs |
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| รหัสดีโอไอ | |
| Creator | Monchai Duangjinda |
| Title | Synchrotron fourier transform infrared microspectroscopy and scanning electron microscopy assessment of key physical meat properties of Thai native chickens for selection in breeding programs |
| Contributor | Sukanya Charoensin, Wuttigrai Boonkum, Kanjana Thumanu, Banyat Laopaiboon |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2564 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 26 |
| Journal No. | 4 |
| Page no. | 10-Jan |
| Keyword | Synchrotron-based FTIR microspectroscopy, Scanning electron microscopy, ?-helix secondary protein, ?-turn secondary protein, Thai native chicken |
| URL Website | https://www.tci-thaijo.org/index.php/APST |
| Website title | https://so01.tci-thaijo.org/index.php/APST/article/view/249467 |
| ISSN | 2539-6293 |
| Abstract | In this study, synchrotron-based Fourier transform infrared spectroscopy (S-FTIR) microspectroscopy and scanning electron microscopy (SEM) were employed to examine the key physical meat properties of the muscle texture and secondary structure of protein from the chicken breast meat in Thai native chickens (TNCs), Thai synthetic chickens (TSCs), and Thai native crossbred chickens (TNC crossbreds) compared to commercial broilers (BRs). In total, 500 one-day-old chickens of all breeds were raised until the slaughter weight of each breed was reached. The experiment was a completely randomized design, and breast meat samples were collected from each breed at the market weight. SEM analysis was employed to identify the texture characteristics of chicken meat among different groups. Compared to BR birds, TNCs, TSCs, and TNC crossbreds exhibited higher numbers of muscle fibers and lower muscle fiber diameters. S-FTIR analysis revealed differences between the average original spectra and normalized spectra, reflective of the absorbance of the protein secondary structure and lipids among the groups. TNC meat contained protein with an increased content of ?-helix and lower lipid content; therefore, TNC breeds can potentially provide chicken meat with a good texture and be suitable to be functional chicken meat; in addition, it can be beneficial for designing breeding programs for subsequent breed development. |
