Evaluation of Meat from Korean Native chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages

Mahabbat Ali1,2, Seong-Yun Lee1, Ji-Young Park1, Ki-Chang Nam1,*
Author Information & Copyright
1Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
2Department of Animal Production and Management, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh.
*Corresponding Author: Ki-Chang Nam, Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea. Phone: +82-61-750-3231. E-mail:

© Copyright 2021 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 ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 02, 2021 ; Revised: Jun 30, 2021 ; Accepted: Jul 07, 2021

Published Online: Jul 08, 2021


This study examined biochemical components, fatty acids, antioxidant dipeptides, and muscle fiber density of breast and thigh muscles from Korean new native chicken strains (A and B) at two slaughter ages, compared with white semi-broiler (W) or broilers. The pH values were different by chicken breed. The new native strains had the lowest fat content in the breast at 12 wk (p<0.05). Regardless of the muscles, A and B at 12 wk had higher levels of arachidonic acid (ARA; C20:4), docosahexaenoic acid (DHA; C22:6), and nervonic acid (C24:1) than broilers (p<0.05). A similar result was observed for the polyunsaturated fatty acids (PUFAs) and polyunsaturated and saturated fatty acids ratio (P/S) content in the breast. Irrespective of the muscles, A and B enriched with omega-3 fatty acids had a lower ω-6/ω-3 PUFA ratio than broilers (p<0.05) at 12 wk. Of the antioxidant di-peptides, the anserine contents were highest in A and B than in the W or broilers (p<0.05), regardless of the muscles and slaughter ages. Furthermore, the breast meat from A and B contained a higher muscle fiber density for both slaughter ages than the W and broilers (p<0.05). Based on these findings, even if the commercial birds (broilers or W) are raised under the similar environmental conditions as A and B, the new native chicken strains have distinct meat quality attributes, particularly higher ARA and DHA levels, lower ω-6/ω-3 PUFA ratio, and higher anserine contents.

Keywords: native chicken; fatty acids; antioxidant dipeptides; muscle fiber density; FE-SEM

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