Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities
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 p...
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/1/159 |
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| author | Yanee Srimarut Apinya Phanphuet Thanatorn Trithavisup Wachiraya Rattanawongsa Rattaporn Saenmuangchin Annop Klamchuen Yuwares Malila |
| author_facet | Yanee Srimarut Apinya Phanphuet Thanatorn Trithavisup Wachiraya Rattanawongsa Rattaporn Saenmuangchin Annop Klamchuen Yuwares Malila |
| author_sort | Yanee Srimarut |
| collection | DOAJ |
| description | 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 (<i>p</i> < 0.05). No differences in protein carbonyls or the myofibril fragmentation index were found (<i>p</i> ≥ 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 NH<sub>2</sub> and degree of hydrolysis than the others at all digestion phases (<i>p</i> < 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 (<i>p</i> < 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. |
| first_indexed | 2024-03-08T15:07:18Z |
| format | Article |
| id | doaj.art-3e450ac094464baa8f02a3c195a020ae |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T15:07:18Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3e450ac094464baa8f02a3c195a020ae2024-01-10T14:57:10ZengMDPI AGFoods2304-81582024-01-0113115910.3390/foods13010159Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast AbnormalitiesYanee Srimarut0Apinya Phanphuet1Thanatorn Trithavisup2Wachiraya Rattanawongsa3Rattaporn Saenmuangchin4Annop Klamchuen5Yuwares Malila6Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology, Pathum Thani 12120, ThailandFood Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology, Pathum Thani 12120, ThailandFood Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology, Pathum Thani 12120, ThailandNanocharacterization Research Team, National Nanotechnology Center, Pathum Thani 12120, ThailandNanocharacterization Research Team, National Nanotechnology Center, Pathum Thani 12120, ThailandNanocharacterization Research Team, National Nanotechnology Center, Pathum Thani 12120, ThailandFood Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology, Pathum Thani 12120, ThailandAn 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 (<i>p</i> < 0.05). No differences in protein carbonyls or the myofibril fragmentation index were found (<i>p</i> ≥ 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 NH<sub>2</sub> and degree of hydrolysis than the others at all digestion phases (<i>p</i> < 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 (<i>p</i> < 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.https://www.mdpi.com/2304-8158/13/1/159chicken meatgrowth-related myopathyin vitro protein digestionprotein digestibility corrected amino acid score |
| spellingShingle | Yanee Srimarut Apinya Phanphuet Thanatorn Trithavisup Wachiraya Rattanawongsa Rattaporn Saenmuangchin Annop Klamchuen Yuwares Malila Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities Foods chicken meat growth-related myopathy in vitro protein digestion protein digestibility corrected amino acid score |
| title | Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities |
| title_full | Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities |
| title_fullStr | Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities |
| title_full_unstemmed | Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities |
| title_short | Estimating In Vitro Protein Digestion and Protein Digestibility Corrected Amino Acid Score of Chicken Breasts Affected by White Striping and Wooden Breast Abnormalities |
| title_sort | estimating in vitro protein digestion and protein digestibility corrected amino acid score of chicken breasts affected by white striping and wooden breast abnormalities |
| topic | chicken meat growth-related myopathy in vitro protein digestion protein digestibility corrected amino acid score |
| url | https://www.mdpi.com/2304-8158/13/1/159 |
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