Comparison of bioactive compounds and quality traits of breast meat from Korean native ducks and commercial ducks

Korean Journal for Food Science of Animal Resources

Volumn 35, Issue 1, 2015, Pages 114-120

  Lee, Hyun Jung ^a   Jayasena, Dinesh D ^b,c   Kim, Sun Hyo ^b   Kim, Hyun Joo ^a   Heo, Kang Nyung ^a   Song, Ji Eun ^d   Jo, Cheorun ^a  

^a Seoul National University   (South Korea)

^b Chungnam National University   (South Korea)

^c UVA WELLASSA UNIVERSITY   (Sri Lanka)

^d National Institute of Animal Science   (South Korea)

Author keywords

Bioactive compounds; Commercial duck; Korean native duck; Meat quality traits

Indexed keywords

EID: 84941623594     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2015.35.1.114     Document Type: Article

References (36)

1. Abe, H. and Okuma, E. (1995) Discrimination of meat species in processed meat products based on the ratio of histidine dipeptides. J. Jpn. Soc. Food Sci. 42, 827-834.
2. Ali, M. S., Yang, M. S., Jeong, J. Y., Moon, S. H., Hwang, Y. H., Park, G. B. and Joo, S. T. (2008) Effect of chilling temperature of carcass on breast meat quality of duck. Poultry Sci. 87, 1860-1867.
3. Chae, H. S., Yoo, Y. M., Ahn, C. N., Kim, D. H., Ham, J. S., Jeong, S. K., Lee, J. M., and Choi, Y. I. (2005) Effect of rearing period on yield rate, physical properties and fatty acid composition of duck meats. Korean J. Food. Sci. An. 25, 304-309.
4. Chan, K. M. and Decker, E. A. (1994) Endogenous skeletal muscle antioxidants. Crit. Rev. Food Sci. Nutr. 34, 403-426.
5. de Zwart, F. J., Slow, S., Payne, R. J., Lever, M., George, P. M., Gerrard, J. A., and Chambers, S. T. (2003) Glycine betaine and glycine betaine analogues in common foods. Food Chem. 83, 197-204.
6. Fernández, C., Gallego, L., and Lopez-Bote, C. J. (1998) Effect of betaine on fat content in growing lambs. Anim. Feed Sci. Technol. 73, 329-338.
7. Goetzke, B., Nitzko, S., and Spiller, A. (2014) Consumption of organic and functional food. A matter of well-being and health? Appetite 77, 96-105.
8. Hamoen, J. R., Vollebregt, H. M., and van der Sman, R.G.M. (2013) Prediction of the time evolution of pH in meat. Food Chem. 141, 2363-2372.
9. Heo, K. N., Kim, H. K., Kim, C. D., Kim, S. H., Lee, M. J., Choo, H. J., Son, B. R., Choi, H. C., Lee, S. B., and Hong, E. C. (2013) Evaluation of Korean native ducks on production efficiency factor, carcass yield, partial meat ratio and meat quality with weeks. Korean J. Poult. Sci. 40, 121-127.
10. Hipkiss, A. R. (1998) Carnosine, a protective, anti-ageing peptide? Int. J. Biochem. Cell Biol. 30, 863-868.
11. Jayasena, D. D., Jung, S., Bae, Y. S., Kim, S. H., Lee, S. K., Lee, J. H., and Jo, C. (2014a). Changes in endogenous bioac- tive compounds of Korean native chicken meat at different ages and during cooking. Poultry Sci. 93, 1842-1849.
12. Jayasena, D. D., Jung, S., Bae, Y. S., Park, H. B., Lee, J. H. and Jo, C. (2014b). Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from broilers and indigenous chickens. J. Food Comp. Anal. 37, 20-24.
13. Jayasena, D. D., Jung, S., Kim, S. H., Kim, H. J., Alahakoon, A. U., Lee J. H., and Jo, C. (2015) Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut. J. Sci. Food Agric. 95, 771-775.
14. Jiménez-Colmenero, F., Carballo, J., and Cofrades S. (2001) Healthier meat and meat products: their role as functional foods. Meat Sci. 59, 5-13.
15. Joo, S. T., Kim, G. D., Hwang, Y. H., and Ryu, Y. C. (2013) Control of fresh meat quality through manipulation of muscle fiber characteristics. Meat Sci. 95, 828-836.
16. Jung, S, Bae, Y. S., Kim, H. J., Jayasena, D. D., Lee, J. H., Park, H. B., Heo, K. N., and Jo, C. (2013) Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken. Poultry Sci. 92, 3275-3282.
17. Kim, E., Coelho, D., and Blachier, F. (2013) Review of the association between meat consumption and risk of colorectal cancer. Nutr. Res. 33, 983-994.
18. Kim, H. K., Hong, E. C., Kang, B. S., Park, M. N., Chae, H. S., Bang, H. T., Seo, B. Y., Choo, H. J., Na, S. H., Seo, O. S., and Hwangbo, J. (2010a) Effect of crossbred Korean native ducks on the retail cut yield, meat quality, and sensory evaluation of duck meats. Korean J. Poult. Sci. 37, 423-431.
19. Kim, H. K., Hong, E. C., Kang, B. S., Park, M. N., Seo, B. Y., Choo, H. J., Na, S. H., Bang, H. T., Seo, O. S., and Hwangbo, J. (2010b) Effect of crossbreeding of Korean native duck and broiler ducks on performance and carcass yield. Korean J. Poult. Sci. 37, 229-235.
20. Kim, H. K., Kang, B. S., Hwangbo, J., Kim, C. D., Heo, K. N., Choo, H. J., Park, D. S., Suh, O. S., and Hong, E. C. (2012a) The study on growth performance and carcass yield of meat-type Korean native ducks. Korean J. Poult. Sci. 39, 45-52.
21. Kim, H. W., Lee, S. H., Choi, J. H., Choi, Y. S., Kim, H. Y., Hwang, K. E., Park, J. H., Song, D. H., and Kim, C. J. (2012b) Effect of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle. Poultry Sci. 91, 2662-2667.
22. Korea Duck Association (2013) General statistics: Per capita duck meat consumption. Available from: http://www.koreaduck. org/. Accessed June 22, 2014.
23. Lähteenmäki, L. (2013) Claiming health in food products. Food Qual. Pref. 27, 196-201.
24. Marlin, D. J., Harris, R. C., Gash, S. P., and Snow, D. H. (1989) Carnosine content of the middle gluteal muscle in thoroughbred horses with relation to age, sex and training. Comp. Biochem. Physiol. A. 93, 629-632.
25. Mateescu, R. G., Garmyn, A. J., O'Neil, M. A., Tait, R. G., Abuzaid, A., Mayes, M. S., Garrick, D. J., Van Eenennaam, A. L., VanOverbeke, D. L., Hilton, G. G., Beitz, D. C., and Reecy, J. M. (2012) Genetic parameters for carnitine, creatine, creatinine, carnosine, and anserine concentration in longissimus muscle and their association with palatability traits in Angus cattle. J. Anim. Sci. 90, 4248-4255.
26. McAfee, A. J., McSorley, E. M., Cuskelly, G. J., Moss, B. W., Wallace, J. M. W., Bonham, M. P., and Fearon, A. M. (2010) Red meat consumption: An overview of the risks and benefits. Meat Sci. 84, 1-13.
27. Mora, L., Sentandreu, M. A., and Toldrá, F. (2007) Hydrophilic chromatographic determination of carnosine, anserine, balenine, creatine, and creatinine. J. Agr. Food Chem. 55, 4664-4669.
28. Muhlisin, Kim, D. S., Song, Y. R., Kim, H. R., Kwon, H. J., An, B. K., Kang, C. W., Kim, H. K., and Lee, S. K. (2013) Comparison of meat characteristics between Korean native duck and imported commercial duck raised under identical rearing and feeding condition. Korean J. Food Sci. An. 33, 89-95.
29. Olmedilla-Alonso, B., Jiménez-Colmenero, F., and Sánchez- Muniz, F. J. (2013) Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Sci. 95, 919-930.
30. Oostindjer, M., Alexander, J., Amdam, G. V., Andersen, G., Bryan, N. S., Chen, D., Corpet, D. E., Smet, S. D., Dragsted, L., O., Haug, A., Karlsson, A. H., Kleter, G., de Kok, T., Kulseng, B., Milkowski, A. L., Martin, R. J., Pajari, A. Ma., Paulsen, J. E., Pickova, J., Rudi, K., Sødring, M., Weed, D. L., and Egelandsdal, B. (2014) The role of red and processed meat in colorectal cancer development: a perspective. Meat Sci. 97, 583-596.
31. Peñafiel, R., Ruzafa, C., Monserrat, F., and Cremades, A. (2004) Gender-related differences in carnosine, anserine and lysine content of murine skeletal muscle. Amino Acids 26, 53-58.
32. Quevedo, R., Valencia, E., Cuevas, G., Ronceros, B., Pedreschi, F., and Bastías J. M. (2013) Color changes in the surface of fresh cut meat: A fractal kinetic application. Food Res. Int. 54, 1430-1436.
33. Sarriés, M. V., and Beriain, M. J. (2006) Colour and texture characteristics in meat of male and female foals. Meat Sci. 74, 738-745.
34. Schmid, A. (2009) Bioactive substances in meat and meat products. Fleischwirtschaft 89, 83-90.
35. Stenesh, J. J. and Winnick, T. (1960) Carnosine-anserine synthetase of muscle. Biochem. J. 77, 575-581.
36. Wyss, M. and Kaddurah-Daouk, R. (2000) Creatine and creatinine metabolism. Physiol. Rev. 80, 1107-1213.