The volatile compound profile in the meat of chickens raised in a free-range system varies with sexual maturity
This study aimed to characterize and evaluate the profile of volatile compounds found in the meat of chickens raised in a free-range system as a function of their sex and sexual maturity. A completely randomized design (CRD) was used, and 90 birds were categorized as immature males, mature males, im...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22000867 |
| _version_ | 1811184608500252672 |
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| author | Joanna Oliveira Marçal Giulia Piva Oliveira Fernando Marcos Rubim Laryssa Fernandes Correa Diogo Batista dos Santos Lais Gabrielle Alvarenga Assis Adriano Geraldo Peter Bitencourt Faria Lidiany Mendon..a Zacaroni Lima |
| author_facet | Joanna Oliveira Marçal Giulia Piva Oliveira Fernando Marcos Rubim Laryssa Fernandes Correa Diogo Batista dos Santos Lais Gabrielle Alvarenga Assis Adriano Geraldo Peter Bitencourt Faria Lidiany Mendon..a Zacaroni Lima |
| author_sort | Joanna Oliveira Marçal |
| collection | DOAJ |
| description | This study aimed to characterize and evaluate the profile of volatile compounds found in the meat of chickens raised in a free-range system as a function of their sex and sexual maturity. A completely randomized design (CRD) was used, and 90 birds were categorized as immature males, mature males, immature females or mature females. Samples of breast and drumstick cuts were analyzed. The volatile compounds were extracted by solid-phase microextraction (SPME), and the compounds were identified by mass spectrometry and the Kovats index. Ninety-six volatile compounds were identified. Aldehydes, terpenes, and alcohols composed the highest numbers of identified volatile compounds. There was a stronger relationship between aldehyde, ketone, terpene, furan and sulfur compounds with drumstick meat from mature males compared with the other samples. Ester compounds were more strongly associated with chicken meat from immature females in breast cut. In breast meat, the alcohol group was negatively correlated with immature chickens in both sexes and increased with sexual maturity. Compounds such as aldehydes, hydrocarbons, carboxylic acids, and pyrazines were more strongly related to the breast meat of mature females. There was a difference in the profile of volatile compounds between mature and immature chickens according to sex and cut. Male and female chickens demonstrated compounds that could change the taste of chicken meat, indicating that the influence of sexual maturity was a common factor. |
| first_indexed | 2024-04-11T13:15:12Z |
| format | Article |
| id | doaj.art-c8c3faad560e4e9a974d2922999c6f1b |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-04-11T13:15:12Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-c8c3faad560e4e9a974d2922999c6f1b2022-12-22T04:22:26ZengElsevierFood Chemistry Advances2772-753X2022-10-011100098The volatile compound profile in the meat of chickens raised in a free-range system varies with sexual maturityJoanna Oliveira Marçal0Giulia Piva Oliveira1Fernando Marcos Rubim2Laryssa Fernandes Correa3Diogo Batista dos Santos4Lais Gabrielle Alvarenga Assis5Adriano Geraldo6Peter Bitencourt Faria7Lidiany Mendon..a Zacaroni Lima8Department of Veterinary Medicine, Federal University of Lavras (UFLA), Lavras, Minas Gerais 37200-900, BrazilDepartment of Veterinary Medicine, Federal University of Lavras (UFLA), Lavras, Minas Gerais 37200-900, BrazilDepartment of Veterinary Medicine, Federal University of Lavras (UFLA), Lavras, Minas Gerais 37200-900, BrazilDepartment of Veterinary Medicine, Federal University of Lavras (UFLA), Lavras, Minas Gerais 37200-900, BrazilDepartment of Veterinary Medicine, Federal University of Lavras (UFLA), Lavras, Minas Gerais 37200-900, BrazilDepartment of Veterinary Medicine, Federal University of Lavras (UFLA), Lavras, Minas Gerais 37200-900, BrazilMinas Gerais Federal Institute of Education, Science and Technology, Campus Bambuí (IFMG, Campus Bambuí), Fazenda Varginha - Rodovia Bambuí/Medeiros ... Km 05 mailbox: 05, Bambuí, MG 38900-000, BrazilDepartment of Veterinary Medicine, Federal University of Lavras (UFLA), Lavras, Minas Gerais 37200-900, Brazil; Corresponding author.Departament of Chemistry, Federal University of Lavras (UFLA), zip code 37200-900, Lavras, Minas Gerais, BrazilThis study aimed to characterize and evaluate the profile of volatile compounds found in the meat of chickens raised in a free-range system as a function of their sex and sexual maturity. A completely randomized design (CRD) was used, and 90 birds were categorized as immature males, mature males, immature females or mature females. Samples of breast and drumstick cuts were analyzed. The volatile compounds were extracted by solid-phase microextraction (SPME), and the compounds were identified by mass spectrometry and the Kovats index. Ninety-six volatile compounds were identified. Aldehydes, terpenes, and alcohols composed the highest numbers of identified volatile compounds. There was a stronger relationship between aldehyde, ketone, terpene, furan and sulfur compounds with drumstick meat from mature males compared with the other samples. Ester compounds were more strongly associated with chicken meat from immature females in breast cut. In breast meat, the alcohol group was negatively correlated with immature chickens in both sexes and increased with sexual maturity. Compounds such as aldehydes, hydrocarbons, carboxylic acids, and pyrazines were more strongly related to the breast meat of mature females. There was a difference in the profile of volatile compounds between mature and immature chickens according to sex and cut. Male and female chickens demonstrated compounds that could change the taste of chicken meat, indicating that the influence of sexual maturity was a common factor.http://www.sciencedirect.com/science/article/pii/S2772753X22000867TasteChemical characterizationMeat quality |
| spellingShingle | Joanna Oliveira Marçal Giulia Piva Oliveira Fernando Marcos Rubim Laryssa Fernandes Correa Diogo Batista dos Santos Lais Gabrielle Alvarenga Assis Adriano Geraldo Peter Bitencourt Faria Lidiany Mendon..a Zacaroni Lima The volatile compound profile in the meat of chickens raised in a free-range system varies with sexual maturity Food Chemistry Advances Taste Chemical characterization Meat quality |
| title | The volatile compound profile in the meat of chickens raised in a free-range system varies with sexual maturity |
| title_full | The volatile compound profile in the meat of chickens raised in a free-range system varies with sexual maturity |
| title_fullStr | The volatile compound profile in the meat of chickens raised in a free-range system varies with sexual maturity |
| title_full_unstemmed | The volatile compound profile in the meat of chickens raised in a free-range system varies with sexual maturity |
| title_short | The volatile compound profile in the meat of chickens raised in a free-range system varies with sexual maturity |
| title_sort | volatile compound profile in the meat of chickens raised in a free range system varies with sexual maturity |
| topic | Taste Chemical characterization Meat quality |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X22000867 |
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