Taste-Active and Nutritional Components of Thai Native Chicken Meat: a Perspective of Consumer Satisfaction

Phatthawin Lengkidworraphiphat¹, Rawiwan Wongpoomchai², Thanaporn Bunmee³, Arpamas Chariyakornkul², Niraporn Chaiwang⁴, Sanchai Jaturasitha¹^,⁵^,^*

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¹Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.

²Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand.

³Division of Animal Sciences, School of Agriculture and Natural Resources, University of Phayao, Phayao 56000, Thailand.

⁴Department of Agricultural Technology and Development, Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Chiang Mai 50300, Thailand.

⁵Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand.

^*Corresponding Author: Sanchai Jaturasitha, Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand. Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand. Phone: +66-53-221667 ext 123. E-mail: ja.sanchai@gmail.com.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 17, 2020 ; Revised: Nov 8, 2020 ; Accepted: Nov 18, 2020

Published Online: Nov 23, 2020

Abstract

The taste-active and nutritional components of four different genotypes; Thai native, broilers, black-boned, and spent hen chickens, were analyzed. The amounts of tasty amino acids especially glutamic acid were the highest in Thai native chicken. The black-boned chicken had the highest arginine content, related to the least amount of consumer satisfaction. Concerning nutritional quality, choline, and taurine were deemed important for brain function. The black-boned chicken showed the highest choline and taurine contents, unlike that of the spent hens. In contrast, broilers presented the highest betaine content, which might be attributed to their lipid metabolism. L-carnitine content was abundantly present in black-boned and Thai native chickens. Moreover, the amounts of essential amino acids were high in Thai native chicken. In conclusion, black-boned chicken proved to be an excellent nutritional source for health-conscience consumers, whereas the Thai native chickens were flavourful and delicious.

Keywords: bioactive compounds; free amino acid; taste-active components; nutritional components; Thai native chickens