Food and Life
Korean Society for Food Science of Animal Resources
Article

Physicochemical characteristics and bioactive compounds of thigh meat from Cobb broiler in animal welfare farm

Hee-Jin Kim1,2, Dongwook Kim1, Hye-Jin Kim1, Ji-Seon Kwon1, Aera Jang1,*
1Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea.
2Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea.
*Corresponding Author: Aera Jang, Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea, Republic of. E-mail: ajang@kangwon.ac.kr.

© 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 (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 05, 2021; Revised: Jul 15, 2021; Accepted: Jul 15, 2021

Published Online: Jul 16, 2021

Abstract

This study was performed to evaluate physicochemical characteristics and bioactive compounds of Cobb chicken thigh meat of broilers from animal welfare farm. Carcass of Cobb broilers from conventional (n=30) and animal welfare certified farms (n=30) were packaged and stored in cold incubator at 4±1℃ for 9 days. Physicochemical properties and bioactive compounds of thigh meat were determined on day 1, 3, 5, 7, and 9. There was no significant difference in proximate composition and redness. Shear force of thigh meat from animal welfare farm was higher than thigh meat from conventional farm during entire storage (p<0.05). Total aerobic bacteria (TAB) counts of chicken thigh meat from animal welfare farm were significantly lower than it from conventional farm on day 7 and 9. Also, as a lipid oxidation value, 2-thiobarbituric acid reactive substance of thigh from animal welfare farm was significantly lower than that of it from conventional farm (p <0.05). Creatine, creatinine, anserine, and carnosine were not affected by welfare farming during storage. Therefore, this study suggests that Cobb chicken thigh meat from animal welfare farm showed lower TAB, lower lipid oxidation, and higher shear force value than thigh meat from conventional farm after storage day 7. This data can be used as a preliminary data for sustainable production of broilers based on animal welfare farming system in Korea.

Keywords: welfare; broilers; quality; Cobb; bioactive compounds