2018 Volume 89 Issue 2 Pages 191-198
The aim of this study was to evaluate the effects of delayed feeding for 2 days post hatching period on lipid peroxidation, drip losses, color, and taste of chicken breast meat. Twelve newly hatched chicks (0 day of age) were randomly divided into two groups (control and delayed feeding group). The control group of chicks was fed ad libitum from 0 day of age, while the delayed feeding group of chicks was fed ad libitum from 2 days of age after fasting for 2 days post hatching. When the chicks reached an average body weight of 2.2kg, they were slaughtered. Although delayed feeding prolonged feeding period for 5 days, body weight gain, feed intake, feed conversion ratio, and carcass yield were not significantly different between these 2 groups. The delayed feeding group of broiler chickens showed increases in drip losses and lipid peroxidation accompanied by decreased mRNA expression of antioxidant enzymes and α-tocopherol concentration in their breast muscle. In addition, meat color of breast muscle was affected by delayed feeding, i.e., redness (a*) of the breast muscle of the delayed feeding group of broiler chickens was decreased, while its lightness (L*) was increased compared with those of the control broiler chickens. The metabolomic analysis of the breast muscle of broiler chickens showed that 12 metabolites, including taste components (e.g., glucose, glycine, and hydroxyproline), were different between the two groups. Furthermore, taste sensor evaluation suggested umami taste in the breast muscle of the delayed feeding group of broiler chickens were lower compared with those of control chickens. These results suggest that delayed feeding for 2 days post hatching period affected lipid peroxidation, drip losses, color, and taste component of breast meat of broiler chickens.
