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Poult Sci. 2014 Jul;93(7):1842-9. doi: 10.3382/ps.2013-03721. Epub 2014 May 7.

Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking.

Author information

  • 1Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri Lanka.
  • 2Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea.
  • 3Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 151-921, Republic of Korea


This study aimed to examine the effect of bird age on the contents of endogenous bioactive compounds, including carnosine, anserine, creatine, betaine, and carnitine, in meat from a certified meat-type commercial Korean native chicken strain (KNC; Woorimatdag). Additionally, the effects of the meat type (breast or leg meat) and the state of the meat (raw or cooked) were examined. Cocks of KNC were raised under similar standard commercial conditions at a commercial chicken farm. At various ages (10, 11, 12, 13, and 14 wk), breast and leg meats from a total of 10 birds from each age group were obtained. Raw and cooked meat samples were then prepared separately and analyzed for bioactive compounds. The age of the KNC had a significant effect only on the betaine content. The breast meat of KNC had higher amounts of carnosine and anserine but had lower amounts of betaine and carnitine than the leg meat (P < 0.05). The KNC meat lost significant amounts of all bioactive compounds during cooking (P < 0.05). Leg meat had high retention percentages of carnosine and anserine after cooking, whereas breast meat showed almost complete retention of betaine and carnitine. The results of this study provide useful and rare information regarding the presence, amounts, and determinants of endogenous bioactive compounds in KNC meat, which can be useful for selection and breeding programs, and also for popularizing indigenous chicken meat.

© 2014 Poultry Science Association Inc.


Korean native chicken; age; betaine; cooked meat; dipeptide

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