The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as...

Krüppel-like factor 7 (Klf7) has been extensively studied in the mammalian species, but its function in avian species is unclear. The objective of this study was to reveal the function of chicken Klf7 (Gallus gallus Klf7, gKlf7) in adipogenesis. The results of real-time reverse transcription polymerase chain reaction demonstrated that the relative mRNA level of chicken Klf7 (gKlf7/gβ-Actin) in ...

The study determined the effects of garlic, ginger and their mixtures on the growth, serum lipids, haematological indices, carcass and organs of broilers. Garlic and ginger were each added to broiler diets at 1, 1.5 and 2%. Four mixtures of garlic and ginger were also formulated. Control diet did not contain any test ingredient. The results showed that garlic, ginger and mixtures contained 7.41...

Data are limited on how dietary sources of energy and nutrient intakes differ among ethnic groups in the USA. The objective of the present study was to characterise dietary sources of energy, total fat, saturated fat, protein, dietary fibre and added sugar for five ethnic groups. A validated quantitative FFQ was used to collect dietary data from 186,916 men and women aged 45-75 years who were l...

The use of species-specific peptide arrays for the study of animal kinomes has a proven track record of success. This technique has been used in a variety of species for the study of host-pathogen interactions and metabolism. Species-specific peptide arrays have been designed previously for use with chicken but a turkey array has never been attempted. In addition, arrays designed around individ...

BACKGROUND The aim of the study was to determine the effect of pasteurisation and sterilization of model systems of minced chicken meat in the presence of low or high-oxidised pork lard, soy and sunflower oil, as well as casein hydrolysate and rosemary extract, on losses of thiamine in model systems. METHODS In the samples, the thiamine content was analysed periodically by thiochromium method...

High intake of red meat or processed meat is associated with increased risk of colon cancer. In contrast, consumption of white meat (chicken) is not associated with risk and might even reduce the occurrence of colorectal cancer. We speculated that a diet containing beef or bacon would increase and a diet containing chicken would decrease colon carcinogenesis in rats. One hundred female Fischer ...

The sensory perception of food is a dynamic process, which closely related to the release flavor substances during oral processing. It’s not only affected by material, but also subjected individual environment. To explore processing characteristics soft-boiled chicken, properties, texture, particle size, viscosity, characteristic values electronic nose and tongue different chicken samples were ...

Laying hens were fed commercial diets added with supplemented fat (SFAT) at 0.6, 1.2, and 1.8% in order to study the long term dietary effects - on - their productive performance from 22 to 75 wk of age. Five hundred and seventy six Single Comb White Leghorn hens were assigned to one of the four dietary treatments. The experimental phase consisted of three periods of 18 wk each. The final body ...

The sterol regulatory element binding transcription factor 2 (SREBF2) gene encodes a transcription factor that activates the expression of many genes involved in the synthesis and uptake of cholesterol, fatty acids, triglycerides, and phospholipids. Through bioinformatics, we found that intron 16 of the chicken SREBF2 gene might encode the chicken miR-33. Using quantitative RT-PCR, we detected ...