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Particle size distribution of commercial broiler breasts (CB) digested by method 1 (M1) and method 2 (M2) and collected at end of oral phase (a); end of gastric phase (b); and half (c); and end (d) of intestinal phase.
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Chicken meat from spent laying hens (SHs) has been considered as nutritive as the meat of commercial broilers (CBs) based on chemical composition. High insoluble collagen in SH meat might reduce protein digestibility and bio-accessibility compared to CB meat. This study aimed at comparing the in vitro protein digestibility of CB and SH cooked breas...
Contexts in source publication
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... observe whether the size of the cooked chicken meat proteins was reduced during the in vitro digestion, size distribution of the pellet collected from the digested samples was determined using a Mastersizer 2000. Overall, the size distribution curves (Figure 4) of both methods were shifted towards the left, indicating reduced particle size of the cooked meat during enzymatic hydrolysis. The results were in agreement with a previous study of Liu et al. [30] in which Sturgeon treated by low temperature vacuum heating and digested by pepsin showed decreased in D [4,3] value. ...
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... digestion, the CB samples contained three major fractions with D [4,3] of 216.33 µm. After oral (P1, Figure 4a) and gastric digestion (P2, Figure 4b), two or three major fractions with D [4,3] 45.50 µm for M1-P1 and 53.28 µm for M2-P1 and 22.96 µm for M1-P2 and 35.59 µm for M2-P2 were found, respectively. These D [4,3] values were much smaller than those found in the CB sample before digestion. ...
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... digestion, the CB samples contained three major fractions with D [4,3] of 216.33 µm. After oral (P1, Figure 4a) and gastric digestion (P2, Figure 4b), two or three major fractions with D [4,3] 45.50 µm for M1-P1 and 53.28 µm for M2-P1 and 22.96 µm for M1-P2 and 35.59 µm for M2-P2 were found, respectively. These D [4,3] values were much smaller than those found in the CB sample before digestion. ...
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... findings were in accordance with decreases in protein concentration (Figure 2a), free NH2 content ( Figure 2b), and free amino acid content (Figure 2d) observed at M2-P3 in comparison to those of M2-P2. Only one fraction with smaller D [4,3] was found in the CB samples after pancreatin digestion (intestinal phase, Figure 4c,d, M1-P3, M1-P4, M2-P4, and M2-P5). To observe whether the size of the cooked chicken meat proteins was reduced during the in vitro digestion, size distribution of the pellet collected from the digested samples was determined using a Mastersizer 2000. ...
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... observe whether the size of the cooked chicken meat proteins was reduced during the in vitro digestion, size distribution of the pellet collected from the digested samples was determined using a Mastersizer 2000. Overall, the size distribution curves (Figure 4) of both methods were shifted towards the left, indicating reduced particle size of the cooked meat during enzymatic hydrolysis. The results were in agreement with a previous study of Liu et al. [30] in which Sturgeon treated by low temperature vacuum heating and digested by pepsin showed decreased in D [4,3] value. ...
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... digestion, the CB samples contained three major fractions with D [4,3] of 216.33 µm. After oral (P1, Figure 4a) and gastric digestion (P2, Figure 4b), two or three major fractions with D [4,3] 45.50 µm for M1-P1 and 53.28 µm for M2-P1 and 22.96 µm for M1-P2 and 35.59 µm for M2-P2 were found, respectively. These D [4,3] values were much smaller than those found in the CB sample before digestion. ...
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... digestion, the CB samples contained three major fractions with D [4,3] of 216.33 µm. After oral (P1, Figure 4a) and gastric digestion (P2, Figure 4b), two or three major fractions with D [4,3] 45.50 µm for M1-P1 and 53.28 µm for M2-P1 and 22.96 µm for M1-P2 and 35.59 µm for M2-P2 were found, respectively. These D [4,3] values were much smaller than those found in the CB sample before digestion. ...
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... findings were in accordance with decreases in protein concentration (Figure 2a), free NH 2 content (Figure 2b), and free amino acid content (Figure 2d) observed at M2-P3 in comparison to those of M2-P2. Only one fraction with smaller D [4,3] was found in the CB samples after pancreatin digestion (intestinal phase, Figure 4c,d, M1-P3, M1-P4, M2-P4, and M2-P5). Foods 2022, 11, x [4,3]) of commercial broiler breasts (CB) digested by method 1 (M1) and method 2 (M2) 2 and collected at different digestion point. ...
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... particle size distribution (Figure 7), size distribution of both cooked SH and CB samples were shifted towards the lower particle size as the in vitro digestion progressed. However, at oral (P1, Figure 4a) and gastric (P2, Figure 4b) phases, the D [4,3] values of CB were lower than those of SH samples (p < 0.05) (Table 4), supporting the lower in vitro protein digestion of cooked SH breasts compared to CB samples. Considering particle size distribution (Figure 7), size distribution of both cooked SH and CB samples were shifted towards the lower particle size as the in vitro digestion progressed. ...
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... particle size distribution (Figure 7), size distribution of both cooked SH and CB samples were shifted towards the lower particle size as the in vitro digestion progressed. However, at oral (P1, Figure 4a) and gastric (P2, Figure 4b) phases, the D [4,3] values of CB were lower than those of SH samples (p < 0.05) (Table 4), supporting the lower in vitro protein digestion of cooked SH breasts compared to CB samples. Considering particle size distribution (Figure 7), size distribution of both cooked SH and CB samples were shifted towards the lower particle size as the in vitro digestion progressed. ...
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... particle size distribution (Figure 7), size distribution of both cooked SH and CB samples were shifted towards the lower particle size as the in vitro digestion progressed. However, at oral (P1, Figure 4a) and gastric (P2, Figure 4b) phases, the D [4,3] values of CB were lower than those of SH samples (p < 0.05) (Table 4), supporting the lower in vitro protein digestion of cooked SH breasts compared to CB samples. Foods 2022, 11, x Table 4. Volume weighted mean (D [4,3]) of commercial broiler breasts (CB) and spent commercial laying hen breasts (SH) digested by method 2 and collected at different digestion point. ...
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... particle size distribution (Figure 7), size distribution of both cooked SH and CB samples were shifted towards the lower particle size as the in vitro digestion progressed. However, at oral (P1, Figure 4a) and gastric (P2, Figure 4b) phases, the D [4,3] values of CB were lower than those of SH samples (p < 0.05) (Table 4), supporting the lower in vitro protein digestion of cooked SH breasts compared to CB samples. Foods 2022, 11, x Table 4. Volume weighted mean (D [4,3]) of commercial broiler breasts (CB) and spent commercial laying hen breasts (SH) digested by method 2 and collected at different digestion point. ...
Citations
... In vitro protein digestion was carried out according to the method described in a study by Trithavisup et al. [41] and is summarized in Figure 1. All steps of the enzymatic digestion were performed at 37 • C with constant stirring (10 rpm) using a digital TRAYSTER (IKA Worke). ...
... The assay was performed in duplicate. The degree of protein hydrolysis (%DH) was calculated using the following equations [41]. ...
... The discrepancies could be due to the low protein digestibility (%DH < 50) used in the calculation. The current %DH is in good agreement with the previously obtained dataset [33,41]. We previously compared the in vitro protein digestion method for chicken meat between the standard protocol INFOGEST [56] and the method described by Bordoni et al. [57]. ...
An understanding regarding impacts of growth-related myopathies, i.e., white striping (WS) and wooden breast (WB), on the quality of dietary protein from cooked chicken breast is still limited. This study aimed at comparing protein content and in vitro protein digestion and estimating the in vitro protein digestibility corrected amino acid score (PDCAAS) of cooked chicken meat exhibiting different abnormality levels (i.e., normal, WS, and WS + WB). The results show that the WS + WB samples exhibited lower protein content, greater cooking loss, and greater lipid oxidation than those of normal samples (p < 0.05). No differences in protein carbonyls or the myofibril fragmentation index were found (p ≥ 0.05). Cooked samples were hydrolyzed in vitro using digestive enzyme mixtures that subsequently mimicked the enzymatic reactions in oral, gastric, and intestinal routes. The WS + WB samples exhibited greater values of free NH2 and degree of hydrolysis than the others at all digestion phases (p < 0.05), suggesting a greater proteolytic susceptibility. The in vitro PDCAAS of the WS + WB samples was greater than that of the other samples for pre-school children, school children, and adults (p < 0.05). Overall, the findings suggest that the cooked chicken breast with the WS + WB condition might provide greater protein digestibility and availability than WS and normal chicken breasts.
... In addition, the biological utilization of a protein primarily depends its digestibility and bioavailability which can be altered by structural changes of the protein (Swaisgood and Catignani, 1991). The in vitro method offers such investigation through a series of enzymatic reactions under gastrointestinal conditions in the human system including oral, gastric, and duodenal digestion (Trithavisup et al., 2022). Although the in vitro method may not completely mimic physiological complexity of the digestive tract, it does not entail any ethical aspect in comparison to the in vivo study. ...
... Chicken breast samples, non-WB and WB, were prepared similarly described in Trithavisup et al. (2022). The samples were thawed at 4°C overnight. ...
This study investigated the impacts of Wooden Breast (WB) abnormality on in vitro protein digestibility and cytotoxicity of cooked chicken breast meat. Chicken breasts without (non-WB, n = 6) or with severe WB condition (WB, n = 6) were cooked and subjected to static in vitro protein digestion. The results showed no significant differences in free-NH2, degree of hydrolysis and distribution of peptide molecular weight between non-WB and WB samples at late intestinal digestion (P5), suggesting no adverse effects of WB on protein digestibility. Based on peptidomic analysis, P5 fraction of WB showed greater content of peptides with oxidative modification than that of non-WB. Untargeted metabolomics did not find any metabolites with potential toxicity either in non-WB and WB. Hydrolyzed non-WB and WB (1.56–100 µg/mL) did not affect viability of Caco-2 and Vero cells but addition of WB samples reduced Caco-2 cell viability compared with non-WB.
Bu çalışma, yavaş ve hızlı gelişen etlik piliç soyları ile ekonomik verim dönemini tamamlamış (EVD) farklı yaştaki yumurta tavuklarının bilinçsizleştirme, kesim, et ve kemik özelliklerinin karşılaştırılmasını amaçlamıştır. Denemede yavaş (YG) ve hızlı gelişen (HG) etlik piliçlerin dişileri ile tüy dökümü uygulanmamış 90 (EVD1) ile 122 haftalık (EVD2) ve tüy dökümü uygulanmış 122 haftalık yaşta (EVDT) Lohmann kahverengi yumurta tavukları kullanılmıştır. Kesim öncesi kanatlıların elektrik akımıyla bilinçsizleştirme işlemi sırasında vücut dirençleri belirlenmiştir. Vücut direnç değerleri 1063 Ω ile YG piliçlerde en yüksek ve 635 Ω ile HG piliçlerde en düşük olarak elde edilmiştir. Yumurta tavukları ile etlik piliçlerin göğüs ve but eti kalite özellikleri arasında önemli farklılıklar belirlenmiştir. Yumurtacı tavuk etlerinin daha mat, kırmızı ve sarı renkleri daha belirgin, su kayıpları ve kesme kuvvetinin daha yüksek olduğu belirlenmiştir. Ayrıca, 90 ve 122 haftalık yumurta tavuklarında tibia ve femur kemik kalitesi etlik piliçlere göre daha düşük bulunmuştur. Verim dönemini tamamlamış tavuk etlerinde saptanan göğüs ve but eti ile kemik özellikleri dikkate alındığında, bunların işlenmiş kanatlı et ürünlerinin üretiminde kullanılmasının daha uygun olacağı sonucuna varılmıştır.
