As a “rare bird on the plateau”, the Tibetan chicken is rich in nutrition and has high medicinal value. In order to quickly and effectively identify the source of food safety problems and to label fraud regarding this animal, it is necess...
Three consecutive nitrogen balance experiments with fast-growing male broiler chickens (ROSS 308), both during starter and grower periods, were conducted to determine the ideal ratios of several indispensable amino acids relative to lysine. The contr...
The present study was planned to determine the effect of kale leaf powder and gamma rays on variations in the pH, amino acid and fatty acid profiles of chicken meat at different storage intervals. Significant changes (p ≤ 0.05) in the pH, amino ac...
Chicken muscle yield and amino acid composition improvements with medium-chain monoglyceride (MG) supplementation were reported by previous studies, but the underlying mechanism was uncertain. This study aimed to decipher chicken amino acid improveme...
In this study, the effects of chicken breast meat samples cooked in the oven at different temperatures (180, 200, and 220 °C) and times (16, 24, and 32 min) on various quality parameters, lipid oxidation, free amino acid profile, and mineral contents...
Meat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored i...
Amino acids are known to play a key role in gene expression regulation. Amino acid signaling is mediated via two pathways: the mammalian target of rapamycin complex 1 (mTORC1) and the amino acid responsive (AAR) pathways. Cationic amino acid transpor...
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 vit...
This review considers the conversion of dietary protein and amino acids into chicken-meat protein and seeks to identify strategies whereby this transition may be enhanced. Viable alternatives to soybean meal would be advantageous but the increasing a...
: This review explores the premise that non-bound (synthetic and crystalline) amino acids are alternatives to soybean meal, the dominant source of protein, in diets for broiler chickens. Non-bound essential and non-essential amino acids can partially...
The composition and content of amino acids in foodstuffs have a vital impact on the nutritional value and taste. With the aim of understanding the nutrition and flavor of Guangyuan grey chicken, the composition and content of amino acids in the pecto...
Eggs are good sources of animal proteins. Methods for creating designer eggs are attractive to scientists and producers of the eggs, in order to fulfill customers’ demands. We review and summarize the current understanding of how genetic and en...
The research involving the beneficial aspects of amino acids being added to poultry feed pertaining to performance, growth, feed intake, and feed conversion ratio is extensive. Yet currently the effects of amino acids on the gut microbiota aren&rsquo...
Currently, there is no report on prediction models of standardized ileal amino acid digestibilities (SIAADs) in soybean meals (SBMs) for medium-growing yellow-feathered chickens. This study firstly analyzed the chemical compositions of 10 SBMs, then...
Our study objective was to determine the apparent metabolizable energy (AME) and apparent ileal amino acid digestibility (AIAAD) of spirulina fed to broiler chickens and laying hens using the difference method. In both experiments, birds were either...
The objective of these studies was to determine the effect corn fiber (CF), wheat bran (WB) and pectin (PEC) on basal ileal endogenous amino acid (EAA) losses in broiler chickens (Exp. 1) and cannulated pigs (Exp. 2) using the regression method. Semi...
This study investigated the dietary effect of curcumin (CUR) on amino acid, 5′-nucleotides, fatty acid, and volatile compound profiles of chicken meat. A total of 400 healthy 1-day-old broiler male chicks were divided into 4 groups (n = 10) and...
This work aimed to evaluate the gene expression of amino acids (AA) and fatty acids (FA) sensors in the gastrointestinal tract (GIT) of chickens at two different ages (7 and 26 days post-hatch). Sixteen broilers (Ross 308) were selected, and ten sect...
Nutrition plays a fundamental role in poultry production. Developing high-quality diets that ensure positive feed perception by birds is a key strategy for enhancing production performance within the industry. This study evaluated the effect of crude...
This trial was conducted to assess the impact of medium-chain α-monoglycerides, glycerol monolaurate (GML) supplementation on the growth performance, apparent ileal digestibility coefficient (AID%) of amino acids, intestinal histomorphology, an...
Probiotics are being used in diets to improve the quality of chicken meat. The aim of the study was to investigate the effects of dietary supplementation with Brevibacillus laterosporus S62-9 microbial agent on the meat quality, amino acids, and vola...
The objective of this study was to investigate the effects of black soldier fly larvae (BSFL) inclusion on the performance, economic return, carcass traits, meat quality, amino acid profile, and purine content in the breast meat of Thai native chicke...
This study was to investigate the effects of dietary supplementation with putrescine on the growth performance and meat quality of chickens. A total of 480 eighty-day-old female Wenchang chickens were randomly assigned into four groups, with 8 replic...
A single combi oven, known for its versatility, is an excellent choice for a variety of chicken soup preparations. However, the impact of universal steam ovens on the flavor quality of chicken soup remains unclear. This study aimed to explore the imp...
This study was conducted to illustrate the morphological features of the breast and thigh muscles at four developmental stages (1, 42, 84, and 126 days of age) of Wuliangshan Black-bone chickens and to compare the chemical composition, fatty acid, an...
This experiment aimed to study the effects of adding Morinda officinalis polysaccharide (MOP) on the growth, carcass performance and meat quality of Wenchang chickens. A total of 480 eighty-one-day-old Wenchang chickens were randomly allocated into f...
Antioxidants play an important role in maintaining health and enhancing food stability by neutralizing free radicals. This study aimed to extract antioxidant peptides from white-feathered chicken bones through enzymatic hydrolysis, optimize the enzym...
Umami taste compounds are perceived in broilers through taste buds that detect peptides and amino acids, which can positively or negatively affect their feeding behavior. In this study, we evaluated the intake behavior for four essential amino acids...
Complex gut microbiota increases chickens’ resistance to enteric pathogens. However, the principles of this phenomenon are not understood in detail. One of the possibilities for how to decipher the role of gut microbiota in chickens’ resi...
The objective of the study was to test the effect of diets supplemented with β-alanine, L-histidine, and carnosine on the histidine dipeptide content and the antioxidative status of chicken breast muscles and blood. One-day-old Hubbard Flex male...
The dietary methionine:cysteine (Met:Cys) ratio (MCR) is an important factor influencing the optimal growth of chickens. Therefore, this study aimed to contribute to the assessment of the optimal dietary MCR in diets with the complete replacement of...
The physical properties, free amino acids, and metabolites of Beijing-You chicken (BYC) breast meat aged 90, 120, and 150 days were analyzed to investigate the flavor changes with age. The shear force and intramuscular fat increased from 90 to 120 da...
The chemical composition, antioxidant activity, tannic acid content, mineral, fatty acid, and amino acid profiles of oil-extracted Moringa peregrina seed meal (OEMPSM) were determined. Apparent (AME) and true (AMEn) metabolizable energy and apparent...
The contribution that exogenous phytases have made towards sustainable chicken-meat production over the past two decades has been unequivocally immense. Initially, their acceptance by the global industry was negligible, but today, exogenous phytases...
Inclusion of microbial fermented soybean meal in broiler feed has induced advantageous outcomes for their performance and gastrointestinal health via exhibiting probiotic effects. In this study, soybean meal (SBM) was subjected to double-stage microb...
The study was carried out to investigate the carcass and meat quality traits and nutritional profile of the meat of the Kadaknath, a unique native chicken breed in comparison with commercial broilers. The yield of the carcass, breast and giblets of t...
Fowl adenovirus-induced hepatitis–pericardial effusion syndrome outbreaks have been increasingly reported in China since 2015, resulting in substantial economic losses to the poultry industry. The genetic diversity of indigenous chicken results...
Restrictive feeding influences systemic metabolism of nutrients; however, this impact has not been evaluated in chickens of diverging feed efficiency. This study investigated the effect of ad libitum versus restrictive feeding (85% of ad libitum) on...
Two 35-day trials were conducted to determine the arginine (Arg) requirement of broiler chickens and the Arg and energy-sparing effects of guanidinoacetic acid (GAA). In experiment 1, a low-Arg diet (basal diet) was supplemented with increasing level...
Biogenic amines (BAs) are biologically active substances found in the cells of microorganisms, plants, and animals. These BAs serve many vital functions in the body. However, an excessive amount can be toxic, especially for individuals taking monoami...
Chicken age contributes to the meat characteristics; however, knowledge regarding the pathways and proteins associated with meat quality and muscle development are still scarce, especially in chicken thigh meat. Hence, the objective of this study was...
The increasing demand for poultry products has led to significant by-products, with chicken bones being a rich source of proteins and minerals. The protease hydrolysis of chicken bones has emerged as a key method for extracting chicken bone protein....
With the growing demand for sustainable and cost-effective poultry production, optimizing nutrient utilization is crucial. Exogenous proteases enhance protein digestibility, reduce nitrogen excretion, and improve feed efficiency, but their interactio...
Methionine (Met) requirement studies with homozygous (Na/Na) and heterozygous (Na/na) naked neck meat type chicken utilized 144 birds of average weight (50% each genotype and sex) within two N balance experiments involving both the starter (d10–20) a...
Many countries have gradually shifted to animal welfare-friendly housing systems for egg layers. However, there is still no consensus among researchers on whether the housing system affects egg quality traits. Therefore, this study aimed to determine...
This study investigated the effects of dietary supplementation with different levels of purple corn pigment (PCP) on the growth performance, blood biochemical indices, meat quality, muscle amino acids, and fatty acids of growing chickens. A total of...
The increased demand for chicken meat products has led to chickens with increased growth rates and heavier slaughter weights. This has had unintentional negative effects on the genetics of these animals, such as spontaneous, idiopathic muscle abnorma...
Duckweed is gaining attention in animal nutrition and is considered as a potential alternative protein source for broiler chickens. In order to evaluate the nutritional value of duckweed, three individual batches were investigated. They consisted of...
This study investigated the changes in colour, amino acids, and volatile flavour compounds in the enzymatic hydrolysates of chicken carcasses containing different types and amounts of reducing sugars (xylose, arabinose, glucose, and fructose), so as...
The quality of poultry products depends on genotype, rearing system, and environment. The aim of this study was to investigate the effects of different rearing systems on meat quality, amino acid composition, and breast muscle transcriptome from Luey...
of 8