title: Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut.
abstract: BACKGROUND
  In this study the effects of sex, meat cut and thermal processing on the carnosine, anserine, creatine, betaine and carnitine contents of Korean native chicken (KNC) meat were determined. Forty 1-day-old chicks (20 chicks of each sex) from a commercial KNC strain (Woorimatdag™) were reared under similar standard commercial conditions with similar diets, and ten birds of each sex were randomly selected and slaughtered at 14 weeks of age. Raw and cooked meat samples were prepared from both breast and leg meats and analyzed for the aforementioned functional compounds.
  
  
  RESULTS
  Female KNCs had significantly higher betaine and creatine contents. The breast meat showed significantly higher carnosine and anserine contents, whereas the leg meat had a higher betaine and carnitine content. The content of all functional compounds was significantly depleted by thermal processing.
  
  
  CONCLUSIONS
  This study confirms that KNC meat is a good source of the above-mentioned functional compounds, which can be considered attractive nutritional quality factors. However, their concentrations were significantly affected by thermal processing conditions, meat cut and sex. Further experiments are needed to select the best thermal processing method to preserve these functional compounds.
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea; Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka.
authors.forename: Dinesh D
authors.initials: DD
authors.lastname: Jayasena
authors.forename: Samooel
authors.initials: S
authors.lastname: Jung
authors.forename: Sun Hyo
authors.initials: SH
authors.lastname: Kim
authors.forename: Hyun Joo
authors.initials: HJ
authors.lastname: Kim
authors.forename: Amali U
authors.initials: AU
authors.lastname: Alahakoon
authors.forename: Jun Heon
authors.initials: JH
authors.lastname: Lee
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
mesh_terms: D000818:Animals; D017849:Animals, Inbred Strains; D000861:Anserine / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D001622:Betaine / Q000032:analysis; D002331:Carnitine / Q000032:analysis; D002336:Carnosine / Q000032:analysis; D002645:Chickens; D003296:Cooking; D003401:Creatine / Q000032:analysis; D005260:Female; D006614:Hindlimb; D006358:Hot Temperature; D008297:Male; D008460:Meat / Q000032:analysis*; D008462:Meat-Packing Industry / Q000379:methods*; D018482:Muscle, Skeletal / Q000737:chemistry*; D056910:Republic of Korea; D012727:Sex Characteristics; D013909:Thorax
chemical_list: D000975:Antioxidants; D001622:Betaine; D002336:Carnosine; D000861:Anserine; D003401:Creatine; D002331:Carnitine
keywords: Korean native chicken; betaine; dipeptides; meat cut; sex; thermal processing