The Journal of Poultry Science, ./: 1ῌ+., ,**2 http://www.jstage.jst.go.

jp/browse/jpsa
Copy right ῌ ,**2, Japan Poultry Science Association. doi:+*.,+.+/jpsa../.1

Kanok-Orn Intarapichet+, Wisittiporn Suksombat, and Bussayarat Maikhunthod+

+
School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology,
Nakhon Ratchasima -****, Thailand
,
School of Animal Production, Institute of Agricultural Technology, Suranaree University of Technology,
Nakhon Ratchasima -****, Thailand

Trails were conducted to determine chemical compositions of .-lines and /-lines cross Thai hybrid native chicken meats
and skins as compared to those of commercial broiler at the market weight of +.2 kg. Protein of breasts, skins (P῏*.*+) and
thighs (P῏*.*/) of hybrid native chickens were higher than those of broilers. Broiler and /-lines cross chicken thighs had
similar fat contents and higher (P῏*.*/) than those of .-lines cross breed. Broiler breasts contained higher (P῏*.*+) cho-
lesterol, while their skins contained lower amounts (P῏*.*+) than those of hybrid native chickens. The hybrid native chicken
breasts and thighs contained almost twice higher collagen than those of broilers. In regard to sexes, proximate compositions
of both sexes of the /-lines cross chickens were in similar trends to those of broilers. Female breasts and thighs contained
higher saturated and monounsaturated fatty acids than those of males (P῏*.*+). The meats and skins of male chickens
contained higher polyunsaturated fatty acids and cholesterol than those of females (P῏*.*+). Both sexes of the .-lines cross
chickens contained higher total collagen compared with broilers and /-lines cross (P῏*.*+). In addition, it could be con-
cluded that the meats of both Thai hybrid native chickens contained lower cholesterol and higher collagen than that of broiler
chicken.

Key words: Cholesterol, Collagen, Fatty acids, Thai hybrid native chickens
J. Poult. Sci., ./: 1ῌ+., ,**2
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position of the Thai native chickens have been widely con-

Introduction
Poultry production in Thailand has been increased in
the past ,* years. Species of chickens have been geneti-
cally developed for commercialization. Thai hybrid native
chickens are the cross breeds of Thai male indigenous
fighting cocks and female broilers. In general, they are the
so-called Gai Baan Thai, meaning Thai domestic chickens.
Among Thai consumers, the meat of the Thai hybrid na-
tive chickens is more preferable and recognized as lean,
tasty, not so tough and chewy, and has higher economic
values compared to commercial broiler meats. To pro-
mote Gai Baan Thai as a commercial product for export-
ing, the Livestock Development Department and the Ex-
porting Promotion Department have been working closely
with the Thailand Research Fund to develop new hybrid
breeds with higher meat quality.
Although numerous studies on breeding selection, methods
of raising, dietary and growth performance, and body com-
Received: May +0, ,**1, Acepted: August +1, ,**1
Correspondence: Dr. K.-O. Intarapichet, School of Food Technology,
Institute of Agricultural Technology, Suranaree University of Tech-
nology, Nakhon Ratchasima -****, Thailand.
(E-mail: ikanok-orn@sut.ac.th)
ducted (Ratanasetakul et al., +321, Bansidhi et al., +322,
Theerapanturat et al., +322, Choprakarn et al., +332b,
Chotesangasa, ,**+; Bunchasak and Kittichonnthawat,
,**-) including Thai indigenous hens and their egg char-
acteristics (Choprakarn et al., +332a), little is known on
di#erences of carcass and nutrient composition of meat of
these chickens. To gain quality information for e#ective
marketing of these chicken meats, it is necessary to know
their chemical compositions. The aims of the present work
were to evaluate the main qualities of commercial Thai
hybrid native chicken meats, namely proximate composi-
tions, fatty acid, cholesterol and collagen content, with
respect to breeds, sexes at the preferable market weight of
+.2 kg, and to compare them with those of commercial
broiler meats at the same weight.
Materials and Methods
Source of animals
A total of 3* chickens, +/ each of males and females, at
the market weight of +.2 kg were investigated including .-
lines cross breed, /-lines cross breed and commercial
broilers. The .-lines (Bar Plymouth Rock῎Rhode Ire-
land Red῎Shianghai῎Thai indigenous) and /-lines (Bar
Plymouth Rock῎Rhode Ireland Red῎Shianghai῎Aus-
 8 J. Poult. Sci., ./ (+)
tralian game blackThai indigenous) cross breed chickens
were randomly obtained from two di#erent commercial
poultry farms in the central region of Thailand. The com-
mercial broilers (Hubbard) were obtained from a local
commercial farm in Nakhon Ratchasima Province. All
chickens were fed ad libitum with commercial formula
feed in , stages, i.e. for grower (*ῌ- weeks) with -,,**
kcal/kg metabolizable energy and ,-.*ῌ concentrated
protein (CP) and for finisher (. weeks up) with -,,**
kcal/kg and ,+.*ῌ CP.
The animals were transferred to the Suranaree Univer-
sity of Technology Farm. After resting at a minimum of
0 h without feeding, the animals were slaughtered and
dressed according to the method described by Henrickson
(+312) and Jaturasittha (,***). The carcasses were cooled
in ice cold water till the body temperature dropped down
to 2 then, hung in a cold room at .+ for -* min,
weighed and kept in the cold room for ,. h.
The carcasses were cut and separated into portions of
drumsticks, thighs, breasts and wings. All portions were
weighed and deboned. Boneless breasts, thighs and skin
were used for chemical analyses.
Breast, thigh meat and skin of / chickens each of both
male and female were randomly sampled, minced using a
domestic meat chopper (Moulinex -,1, Spain) then vacu-
um packed and stored at ,* until used.
Proximate analysis
All chemical compositions were analyzed on fresh
ground samples. Moisture, ash and protein contents were
determined according to AOAC (+331) methods. The
moisture content was determined by oven-drying at +*/
for ,. h. The ash content was determined by ashing at
0** in a mu%e furnace (Carbolite, England) for 0 h or
until light gray or white ash was obtained. Total protein
(N0.,/) content was determined by the Kjeldahl method.
Fat content was determined according to the rapid modi-
fied Babcock method (AOAC, +331) with slight modifica-
tion. Ground meat of 3 g for breast and thigh meat and
../ g for skin were used for analysis. Percent fat content
was read directly from Paley bottle. The multiplying
factor of , was used for the skin sample.
Fatty acid analysis
Lipid was extracted from the fresh ground sample using
Folch et al. (+3/1) and Metcalfe et al. (+300) methods
with slight modification. Sample (+/ g) was homogenized
(Nissei AM-2 Homogenizer, Nihonseiki Kaisha, Ltd., Ja-
pan) with 3* ml of chloroform-methanol (,:+ V/V) solu-
tion for , min. The homogenate was filtered into a sepa-
rating funnel. Then -* ml of chloroform, -* ml of dei-
onized water and / ml of *./2ῌ NaCl were added to the
filtrate, shaken and allowed to separate. The chloroform
layer was transferred to a weighed evaporating flask and
evaporated at .* in a rotary evaporator (BUCHI
Rotavapor R-,**, BUCHI Labortechnik AG, Switzer-
land). Fatty acid methyl esters (FAMEs) were prepared
by transmethylation using +.ῌ boron trifluoride in meth-
anol.
The FAMEs were analyzed using a Hewlett Packard
gas chromatograph (GC) with autoinjection (HEWLET
PACKARD, HP 023* Series GC system, USA) equipped
with a +** m*.,/ mm*.,* mm fused silica capillary
column (SP ,/0*, Supelco Inc, Bellefonte, PA, USA) and
flame ionization detector (FID). Injector and detector
temperatures were at ,0*. The initial column tempera-
ture was at 1* then, increased at +-/min to +1/ and
./min to ,.*. Carrier gas was helium with the flow
rate of + ml/min. An aliquot of + ml of the FAME was
injected with the split ratio of +:-*. Identification and
percentages of fatty acids were made by comparing the
relative retention times of FAME peaks from sample with
standards (-1 component FAME Mix, catalog No. .122/-
U, Supelco, Bellefonte, PA, USA).
Cholesterol analysis
Extraction and quantification of cholesterol were carried
out by the method of Rowe et al. (+333) with slight modi-
fication. A sample of / g was placed in a flat bottom flask.
An equivalent amount of . ml/g sample of ethanol-meth-
anol-isopropanol (3*:/:/ v/v/v) and + ml/g sample of
0*ῌ KOH were added to the sample and refluxed for + h.
After cooling the digest to room temperature, +** ml of
hexane and ,/ ml of deionized water were added, stirred
and let stand till separation occurred. An aliquot of +,./
ml of hexane layer was transferred to a flask and evapo-
rated to dryness with nitrogen. The residue was dissolved
with + ml of hexane containing *.+ mg/ml of / a-choles-
tane (Sigma, St. Louise, MO, USA) as an internal stand-
ard and transferred to a sample vial. An aliquot of + ml
was injected, with the split ratio of +:+**, into the GC
(HEWLET PACKARD, HP 023* Series GC system,
USA) equipped with an HP +3*3+A-++, column (,/ m
*.-, mm*./, mm fused silica capillary column) and FID.
Injector and detector temperatures were at ,0* and -**,
respectively. Separation was carried out isocratically at
-** with helium gas flow rate of + ml/min. Cholesterol
identification was made by comparing the relative reten-
tion time peak of the sample with pure cholesterol (Fluka,
¤ Germany).
Riedel-deHaen,
Collagen content
Soluble and insoluble collagen was determined accord-
ing to the method of Woessner (+30+), and Bailey and
Light (+323). Finely minced meat was weighed (0 g) into
a centrifuge tube, ,* ml of deionized water was added,
mixed and put in a 2* water bath for -* min. The tube
was cooled and homogenized for ,* s then, centrifuged at
,,***g for +/ min, filtered into a +** ml volumetric flask.
To the supernatant, -* ml 0 M HCl was added. The
sediment was transferred to a ,/* ml flask and mixed with
/* ml 0 M HCl. The samples were placed in a sand bath
at +/* overnight. After hydrolysis, the samples were ad-
justed to the volume with deionized water and filtered. An
aliquot of +* ml filtrate was transferred to a /* ml flask,
adjusted pH to 0 with + N NaOH then, adjusted to the
volume with deionized water. A , ml portion of sample
solution was mixed with + ml oxidizing agent (*.13 g chlo-
 Intarapichet et al.: Thai Hybrid Native Chickens 9

ramin T in / ml deionized water and mixed with ./ ml Berge et al., +331) and for Thai indigenous and broiler
citrate-acetate bu#er, pH 0) and kept for ,* min. After chickens (Wattanachant et al., ,**.). However, Piironen
adding + ml of color reagent (.g .-dimethylaminobenzal- et al. (,**,) reported moisture content of thigh and leg of
dehyde in ,* ml propanol and mixed with 3 ml of 0*ῌ chickens obtained from retail stores in Finland had the
perchloric acid), the sample was incubated at 0* for +/ average moisture of only 03./ῌ. Although there were no
min, cooled for / min and let stand for ,/ min then, the significant di#erences among breeds, moisture contents of
absorbance of hydroxyproline was measured at /0* nm. the /-lines cross breed chickens were relatively closer to
Collagen contents were calculated from the calibration those of broilers. This could be due to the /-lines cross
curve of pure hydroxyproline and multiplied by the factor breed having more commercial broiler blood than .-lines
of 1.,/. cross chicken.
Statistical analysis Both native chickens had similar amounts of protein in
Statistical analysis was evaluated by factorial in com- their meats but the skins of the .-lines cross breed were
pletely randomized design (CRD) with statistical analysis higher (P*.*+) compared with those of the /-lines cross.
system (SAS, +33-). Statistic comparison was done be- Overall, the breasts (P*.*+), thighs (P*.*/) and skins
tween breeds and sexes of the chickens within breast, thigh (P*.*+) of both native hybrid chickens contained higher
and skin, separately. Collagen contents were compared amounts of protein compared with those of broilers. This
only in breast and thigh meat groups. Each animal was could be due to the fact that native chickens normally
taken as a replicate. Chemical analysis of each replicate have a slower growth rate and are older than broilers of
was performed in triplicate samples. Analysis of variance the same weight (Choprakarn et al., +332a). Berge et al.
was analyzed and comparison of means was done by (+331) reported that protein contents of the bird increased
Duncan’s Multiple Range Test. with animal age. However, in this study, protein contents
of the meats of these three chicken breeds were in the same
Results and Discussion
ranges reported by Wattanachant et al. (,**.) and Trin-
Chemical component comparison among breeds of chickens dade et al. (,**.) for Thai indigenous, broiler and layer
Proximate composition hen, and Piironen et al. (,**,) for chicken consumed in
The proximate composition of the chicken meats and Finland.
skins from each breed is presented in Table +. Among Di#erent fat contents of meats and skins (P*.*/ and
meat of all breeds, the moisture contents was not di#erent P*.*+, respectively) were observed among breeds of
except for the skins of the native chickens were signifi- chickens with the thigh and skin of broiler having higher
cantly higher (P*.*+) than those of the broilers. It was fat than those of native chickens but the broiler breast had
obvious that the moisture contents of these - chicken lower fat content than those of native chickens. The
breed meats were similar to the values reported for other amounts of fat contents of the /-lines cross were lined
economic birds such as ostrich and emu (Sales et al., +330; closer to those of broiler chickens. This could suggest that
the /-lines cross chickens had the closer characteristics to
the broiler due to more cross breeding with commercial
Table +. Proximate composition (ῌ) of Thai native and broilers. Fat contents of leg and thigh of chicken meats
commercial broiler meats and skins were reported (Piironen et al., ,**,) having higher amounts
Component Breast Thigh Skin compared with those of breasts which similar to the results
Moisture
of this work.
K 1.43+4,/ 1/4,*423 /04. .43-a** Di#erences (P*.*+) of ash contents were found among
T 1.41*402 1-41,4/2 /+4.+,4+3a breeds of chickens only in the breasts and skins but not in
B 1/4,+4.3 1-43,40/ -04. 14,1b the thighs. The breasts of both native chickens contained
Protein lower ash compared with those of broilers. However, ash
K ,,4,+4,1ad** ,*4*+4,-a* ,,4+ ,4/*a** contents of all chicken meats were similar to those re-
T ,-4**430a +342+4-/a +14* .4*0b
ported by Foegeding and Lanier (+330) and Trindade et
B ,+4++4/*b +240+4-/b ++4. ,4.,c
Fat al. (,**.).
K ,4.*40-ad* -4.*41/b* ,*40 /40,c** Overall, chicken meat compositions were similar to those
T ,43*41/a /4,,4-.a -.4*+140+b reported by Foegeding and Lamier (+330). But data for
B ,4**42.b /4--4+-a /140 342-a chicken skins could not be found in any references.
Ash Fatty acid composition, cholesterol and collagen content
K +4+*4*0c** +4**4*/ *41 *4*1a** Saturated fatty acids (SFA) of meats and skins of all
T +4+*4*,b +4+*4*/ *40 *4+-b
chicken breeds were not significantly di#erent (P*.*/)
B +4,*4*.a +4+*4*0 *4/ *4+-b
(Table ,) and in the same range of layer hens reported by
*significant di#erence (P*.*/), **highly significant di#erence Trindade et al. (,**.). Di#erent monounsaturated fatty
(P*.*+).
Means with di#erent letter are significantly di#erent in the same
acids (MUFA) of the breasts were not found among
column. chicken breeds. The thighs and skins of the .-lines cross
K.-lines cross, T/-lines cross, BBroiler. breed contained lower (P*.*+) MUFA compared with
 10 J. Poult. Sci., ./ (+)

Table ,. Fatty acid, cholesterol and collagen of Thai thigh meat (P*.*/). Broiler meat contained slightly
hybrid native and commercial broiler higher cholesterol (Table ,). The breast of both native
Component Breast Thigh Skin
chicken breeds contained similar amounts of cholesterol
(P*.*+) and lower (P*.*+) than those of broiler (/-.,
Saturated fatty acid (ῌ of total fatty acids)
mg/+** g). In contrast, broiler skin contained the least
K -+40,4-1 -*41,4+. -*40 +413
T -*41+4-1 -*4.+40* -*42 +4-. amounts of cholesterol which was not di#erent (P*.*+)
B ,24-14-2 -*41-4++ -*43 -4,2 from those of the /-lines cross breed (3+.- mg/+** g) but
Monounsaturated fatty acid (ῌ of total fatty acids) di#erent (P*.*+) from those of the .-lines cross breed.
K ,04/,4*/ -,4*,4*-b** -/43 +4,+b** Cholesterol contents of both meat types of all breeds were
T ,24*.401 -040-4.3 a
-243 ,4--a well within the values reported /*.+* to 1+.+, mg/+** g of
B -+4/14.2 -042+4-*a -34- +4+*a di#erent cuts of ostrich (Sales et al., +330; Horbanczuk
› et
Polyunsaturated fatty acid (ῌ of total fatty acids)
al., +332; Sales, +332: Girolami et al., ,**-) and /0.,* to
K .+43-42* -14-,41-a** --4. +4/,a**
T .+4,/4/1 --4*.42/ b
-*4+ -4+-b 2+.** mg/+** g of chicken meats (Chizzolini et al., +333;
B .*4,-41+ -,4/-4--b ,342 -4+0b Piironen et al., ,**,).
Cholesterol (mg/+** g) Greater amounts of all types of collagen were obtained
K .-40/4*0b** 1,4104+. +-040+2413a** in the meats of both hybrid native breeds as shown in
T ./42-42+ b
1.4204-- 3+4-,3410b Table , with those of the .-lines cross breed being the
B /-4,,422a 104+,42/ 2,4*++4.0b
highest. It is generally agreed that collagen is one of the
Soluble collagen (mg/g)
K +4/*4.-a** +41+4*. na
factors a#ecting tenderness of meat, particularly insoluble
T +4.*4-,a +40*4.- na and total collagen and higher collagen content is found in
B *43*4-1b +41*43- na older animals (Purslow, ,**/) and in thigh muscles at the
Insoluble collagen (mg/g) same age (Moran +333). Insoluble and total collagen con-
K /4/-40.a** ++41.4/+a** na tents of the /-lines cross and broiler breasts did not di#er
T -4+*4/+b +*41-4.-a na while di#erences (P*.*+) were found between the thighs
B ,4-*40.b /43+4-3b na
of both hybrid native cross breeds and broiler. With
Total collagen (mg/g)
K 14*.4*-a** +-4./4+-a** na higher amounts of collagen contents, it is suggested that
T .4/*40-b +,4--4/.a na the meats of the Thai hybrid native chickens are less ten-
B -4,*421b 14/,4++b na der compared with those of commercial broilers. At the
*significant di#erence (P*.*/), **highly significant di#erence same live weight, the native chicken is older than broiler
(P*.*+), nanot analyzed. since the native chicken has lower growth rate (Chopra-
Means with di#erent letter are significantly di#erent in the same karn et al., +332a). Therefore, it could be one of the rea-
column. sons why the native cross breeds contained greater amount
K.-lines cross, T/-lines cross, BBroiler.
of collagen. However, being chewy but not so tough is the
preferable characteristic of the Thai native chickens among
the Thai consumers.
those of the /-lines cross breed and broiler which con- Chemical component comparison between sexes within and
tained similar amounts for both thighs and skins. Poly- among breeds of chickens
unsaturated fatty acids (PUFA) of the thighs and skins of Proximate composition
all chicken breeds were also di#erent (P*.*+) but not Table - presents comparison data of the proximate
for the breasts. In contrast to the MUFA contents, the compositions of both sexes of chickens among breeds. The
thighs and skins of the .-lines cross breed contained the moisture contents of breasts of both sexes of all chicken
highest PUFA while those of the /-lines cross breed were breeds did not di#er (P*.*/). The thighs and skins of
closer to broilers. The SFA of all chickens in this study both sexes among breeds were significantly di#erent (P
were lower than those reported by Wattanachant el al. *.*+) with the males of all breeds containing higher
(,**.) for Thai indigenous chicken and commercial broiler. amounts of moisture compared with those of females.
However, the amounts of PUFA were higher than those Lawrie (+332) presented similar results, muscle of male
reported by this group. This could be due to the di#er- animals contained higher moisture contents.
ences of lipids in the diets of the birds. In addition, the The protein contents of both sexes among breeds were
meat of all chicken breeds also had PUFA to SFA (P:S) di#erent with P*.*/ for breasts and thighs, and P*.*+
ratio well above +.** (data not shown) as recommended for skins. However, protein contents of the breasts be-
value should be above *.. in order to prevent implication tween sexes of each breed were not di#erent and similar
in the diseases associated to meat consumption (Wood et results obtained for thighs of the /-lines cross and broiler
al., ,**-). except for those of the .-lines cross chicken of which the
One of the major health concerns of the consumers in female was higher. No di#erences of protein content be-
eating animal products is cholesterol content. Cholesterol tween sexes of animals were also reported by Lawrie
contents of breasts and skins di#ered (P*.*+) among (+332). In this study, male skins of all breeds had higher
breeds of chickens. Even di#erence was not found for protein than females.
 Intarapichet et al.: Thai Hybrid Native Chickens 11

Table -. Proximate composition of chicken meat and skin Table .4 Fatty acid, cholesterol and collagen content of
between sexes, within and among breeds chicken meats and skins between sexes, within and among
breeds
Component Breast Thigh Skin
Moisture (ῌ) Component Breast Thigh Skin
K-M 1.43+40+ 1/41*41/a** //42 .4,0a** Saturated fatty acid (ῌ of total fatty acids)
K-F 1/4**432 1.41*42.a /043 /432a K-M -*43  +4-+a** -+42,4./a** -*41 +4+2b**
T-M 1/4+*4/- 1/41*42+a 0+43 04,1a K-F -,4.  -4*0a ,340+4++b -*40 +4-,b
T-F 1.4,*4/, 1+40+43+b .*42 .4,+b T-M ,343  *4/+a ,34,*401b -*4, *4.1b
B-M 1/4/*40- 1/4.+40-a -24, .4.*b T-F -+41  +4.+a -+40+4-/a -+42 +4./b
B-F 1.43,4*3 1,4-,40/b -.40 34/0b B-M ,-4*  14,,b ,143*400b ,24* *4.,c
Protein (ῌ) B-F --40  *43.a --4/+4.*a --43 +4/3a
K-M ,,41+4+*ad* +34,*422bc* ,.4+ +4,+a** Monounsaturated fatty acid (ῌ of total fatty acids)
K-F ,+40+4-*bc ,*43*42/a ,*4+ +41+b K-M ,/4,  ,4*/ -+42+4/-c** -04, +4+2c**
T-M ,,4/+4,*ad ,*4-+40*ad ,*40 +4,1b K-F ,143  *43* -,4-,4/3c -/41 +4-,c
T-F ,-4/*4-*a +34.+4**abc +-4. +420c T-M ,.41  ,4/, --40+4*.c -14* *4.1c
B-M ,*40+4/3c +34,+4/-bc +,40 ,4,3c T-F -+4.  -41- -341+41*a .*43 +4./a
B-F ,+4/+4-2bc +24**43/c +*4+ ,4*,d B-M -*4/ +*43. -041*43*b -34. *4.,b
Fat (ῌ) B-F -,4/  +423 -14*+41+b -34, +4/3b
K-M ,40*4//a* -4.*430b** +040 .4,,c** Polyunsaturated fatty acid (ῌ of total fatty acids)
K-F ,4+*40/ad -4-*4/1b ,.40 -40/c K-M ..4*  ,42,ad** -04.-4*1a** --4+ +4/2a**
T-M ,43*41.a -4.*4,,b +240 -4/2c K-F -342  -401ad -24+,4-/a --41 +4/0a
T-F ,42*42.a 14++433a .34. 34/2b T-M ./4/  ,422a -14,+4-/a -,43 *40*a
B-M +4.*4,0b -4/+4,,b /,42 04.0b T-F -14*  -432ad ,241,4.2b ,14- +4//b
B-F ,40*42,a 14*-4/3a 0,4.+*422a B-M .04/ +142*a -/4.*410a -,40 *42-a
Ash (ῌ) B-F --43  ,40/b ,340+400b ,14* +4-.b
K-M +4+*4*2cd** +4+*4*0 *41+ *4*2a** Cholesterol (mg/+** g)
K-F +4+*4*.d +4**4*. *41/ *4*/a K-M ./42  -4-+bc** 1-4--40/ +-,4, 24*ad**
T-M +4+*4*,bc +4+*4*0 *402 *4*0a K-F .+4/  /43+c 1,4*24.* +.+4*,04+a
T-F +4,*4*,b +4+*4*, *4.1 *4*3b T-M .14*  ,41.b 1242-41* ++/4-+/41b
B-M +4,*4*-ad +4+*4*0 *4/+ *4*1b T-F ..40  .401bc 1*4304+2 014.+141c
B-F +4,*4*,a +4+*4*0 *4/+ *4*2b B-M /.4-  ,4-/a 104.-4.1 204-+,43c
*significant di#erence (P*.*/), **highly significant di#erence B-F /,4+  -4+2a 1/42,4.. 1140 34+c
(P*.*+). Soluble collagen (mg/g)
Means with di#erent letter are significantly di#erent in the same K-M +42  *4.,a** ,4**42. na
column. K-F +4,  *4+/bc +4/+4,- na
K.-lines cross, T/-lines cross, BBroiler, MMale, FFemale. T-M +4-  *4.*bc +4.+4.- na
T-F +4/  *4,,ad +42+412 na
B-M +4*  *4.-c ,4-,4,0 na
B-F *42  *4--c +4++4*1 na
Di#erent fat contents were observed in breasts (P Insoluble collagen (mg/g)
*.*/), thighs (P*.*+) and skins (P*.*+) between sexes K-M 1401 .4+3a** ++4,.4.+ad* na
among breed of chickens. However, di#erences were not K-F -4-1 *43*b +,4,/4*0a na
T-M ,432 *4/*b ++4*.4/2ad na
found in the breasts of male and female native chickens,
T-F -4,/ *4/-b +*4/,4-,ad na
but the breasts of female broilers contained higher fat than B-M ,413 *4.3b 040+4.+c na
those of males. Di#erent fat contents were observed be- B-F +413 *4,.b /4+*43+bc na
tween sexes of the /-lines cross and broilers in thighs and Total collagen (mg/g)
skins i.e., female chickens contained higher than males. K-M 34/  .4/2a** +-4,/4*1a* na
De Marchi et al. (,**/) also reported that breast of fe- K-F .40  *42,b +-40/412a na
male Padovana chicken contained higher fat than male. T-M .4-  *40/b +,4..4/.a na
T-F .41  *4/1b +,4-,41-a na
In general, males contain less intramuscular fat than fe-
B-M -42  *410b 243,4*-b na
males (Lawrie, +332). B-F ,40  *4/+b 04,+4*1ad na
Except for skins of the /-lines cross breed, the ash con-
*significant di#erence (P*.*/), **highly significant di#erence
tents of breasts, thighs and skins of male and female (P*4*+), nanot analyzed4
chickens were not di#erent but when compared between Means with di#erent letter are significantly di#erent in the same
sexes among breeds, di#erences were found (P*.*+) in column4
the breasts and skins. K.-lines cross, T/-lines cross, BBroiler, MMale, FFemale.
Fatty acid composition, cholesterol and collagen content
Comparison of amounts of fatty acid groups, cholesterol
and collagen between sexes of the chickens and among of chickens. However, the breasts and skins of both sexes
breeds are presented in Table .. Di#erent (P*.*+) SFA of the native chickens contained similar amounts of SFA
contents were observed between sexes and among breeds but the thighs of female /-lines cross breed and broiler
 12 J. Poult. Sci., ./ (+)

Table /. Fatty acid profile (ῌ of total fatty acids) of chicken Table /. (Continuation) Fatty acid profile (ῌ of total fatty acids)
meats and skins between sexes and among breeds of chicken meats and skins between sexes and among breeds
Fatty acid Breast Thigh Skin Fatty acid Breast Thigh Skin
C+.:* K-M *4.- *4*3 *40,*4*1 **
c
*41/*4*0 **
b
C+2:-n- K-M *4.1 *4*1 *410*4*. **
d
*422*4*1d**
K-F *4-3 *4*, *4/2*4*.c *41**4*-bc K-F *4./ *4*1 *41**4+,d *42/*4+,d
T-M *4./ *4*1 *413*4*0b *433*4*-a T-M *4.1 *4*1 *42.*4*0cd +4*.*4*.c
T-F *40. *4++ *43**4*1a *430*4*.a T-F *401 *4+* *431*4*0c +4*2*4*-c
B-M +41+ ,43* *4.0*4*-d *4/,*4*,d B-M 040, *4*2 +421*4+,a ,4++*4*1a
B-F *4., *4*/ *4/2*4*.c *40/*4*/c B-F *43, *4*1 +4/0*4++b +401*4*1b
C+0:* K-M ,+4,/ *432c** ,+4-0+4/2b** ,,4**+4.0c** C,*:, K-M *4.2 *4*2 *4.0*4*0a** *4.+*4,-a*
K-F ,+4/+ +4,/bc +34.0*421b ,*413*41,c K-F *4.- *4*. *4-2*4*0ad *4-**4*/abc
T-M +4+. *4-*c ,*4/0*4..b ,+41,*402c T-M *4/* *4*1 *4.-*4*,a *4-.*4*,ad
T-F ,-4., +4.3ad ,-42.+403a ,.4+2+4-,b T-F *4-. *4*. *4,3*4*,b *4,/*4*,bc
B-M ,+432 *41-bc ,+4*/*4-.b ,,4*-*4.3c B-M ,4+- -4/, *4-0**2ad *4,/*4*,bc
B-F ,.4/. +4*3a ,/4/2*41-a ,041+*413a B-F *40/ *4,- *4,3*4*-b *4+3*4*.c
C+1:* K-M *4,+ *4*,n *4,/*4*,a** *4-,*4*1ad** C,*:-n0 K-M *4/0 *4+* *4-0*4*,abc* *4+2*4*,ad*
K-F *4,. *4*- *4,0*4*.a *4-2*4+*a K-F *4.0 *4+1 *4,2*4*/c *4+/*4*-b
T-M *4+1 *4*3 *4,.*4*+a *4-+*4*-ad T-M *41/ *4,+ *4-,*4*0bc *4+0*4*-b
T-F *4+0 *4*, *4+2*4*,b *4,,*4*/b T-F *41+ *4+0 *4,0*4*/c *4+2*4*,ad
B-M *4.. *41+ *4+**4*,c *4+**4*+c B-M ,41+ .4,. *4.-*4*3a *4,,*4*.a
B-F nd *4+**4*,c *4+,*4*+c B-F +4-1 *4-+ *4-3*4+.ad *4+1*4*-ad
C+2:* K-M 240* *4-,a** 34+,+4+1a** 14+/*4.3ad** C,*:.n0 K-M +*4/* ,4*/ad** .4-,*40.n *402*4*.ad**
K-F 342- +42*a 2423+4..a 24+0+40,a K-F .4-- /4/.c .42/+421 *41-*4,1a
T-M 1412 *4+-a 14***43/b 04-2*41/bc T-M ++4*- +41.a .4*3*421 *402*4+0ad
T-F 14+3 *4/-a 04,-*4/+b /411*4.-bc T-F 04.* ,4*0abc +4/3+4*3 *4.1*4+*abc
B-M -4-0 -41-b 04+0*40/b /4*0*4--c B-M /4-0 +4/0bc ,401*402 *4..*4*3bc
B-F 24+0 *4,1a 043+*421b 04+0*413bc B-F 04*3 +4,.abc +42-*421 *4--*4*1c
C,*:* K-M *4,0 *4*1 *4-+*4*/a** *4-+*4*/ad** C,*:/n- K-M *4-- *4++ *4+/*4*-n nd
K-F *4+2 *4*, *4,.*4*.b *4-/*4+,a (EPA) K-F *4,- *4*2 *4*2 nd
T-M *4+0 *4*+ *4+2*4*,bc *4,,*4*+bc T-M *4-3 *4+, nd nd
T-F *4+, *4*+ *4+0*4*-c *4+-*4*-c T-F *4.2 *4+3 *4+0*4** nd
B-M *4.1 *41, *4+-*4*+c *4+/*4*,c B-M +4+1 +41+ *4+-*4*0 nd
B-F *4+1 *4*, *4+/*4*,c *4+/*4*+c B-F *4., *4+* *4+.*4*/ nd
C,,:* K-M *4*3 *4*+ *4*3*4*-n *4*0*4*.n C,,:0n- K-M 24.1 +4.+ad** -4,0+4*,a** *4,,*4*/n
K-F *4+* *4*, *4*2*4*, *4*3*4*+ (DHA) K-F ++4-. ,4/1a ,412*43.a *4,,*4*.
T-M *4+* *4*+ *4*3*4*, *4*0*4*+ T-M +*4-+ +4+1a ,43+*4..a *4,3*4*1
T-F *4*2 *4*, *4+**4*- *4*.*4*+ T-F 043, ,4.+ad +4+3*41.b *4-,*4*0
B-M *4,. *4-- *4*0*4*+ *4*0*4*- B-M /4/- 243*ad *403*4+1b nd
B-F *4+3 *4*- *4*2*4*, *4*/*4*+ B-F +4.- *4-/b *4-.*4+-b nd
C+0:+ K-M *42+ *4,/c** +41**4/*b** +423*4-3b**
*significant di#erence (P*.*/), **highly significant di#erence
K-F *41+ *4,.c +4-3*400b +4+3*4-2b
(P*.*+), nnot statistically compared, ndnot detected4
T-M *410 *4+2c +411*4,2b +40-*4,,b
Means with di#erent letter are significantly different in the same
T-F ,4,, *40.b -423*4-/a -43+*41+a column.
B-M -4,/ *4/,a -41/*4.2a .4*3*4--a K.-lines cross, T/-lines cross, BBroiler, MMale, FFemale.
B-F -4*0 *4.+a -4.-*4.-a -40-*4.2a
C+2:+n3c K-M ,-4// ,4*,c** ,340.+4++d** --42,+4*0b**
K-F ,04*3 *42*bc -*4,,,4*+cd -.4*0+4*+b contained higher SFA than those of the .-lines cross breed
T-M ,-4,/ ,4+/c -+4-/*412bcd -.42+*4,1b chickens. Di#erent (P*.*/) MUFA contents of the
T-F ,24-1 -4,1ad -/4.1+4-2a -041,*423a breasts were not found between sexes within and among
B-M -+4.0 *42+a -,4/.*431bc -.420*402b
breeds of chickens while di#erences (P*.*+) were found
B-F ,2401 +400ad --4,++4.2ad -/4+1+4+2ad
C,*:+ K-M *4-+ *4*2b* *4-/*4+3ad* *4.1*4*1a** in the thighs and skins. However, in all types of samples,
K-F *4,1 *4*,a *4.-*4*,a *4.0*4*1a the female chickens contained higher amounts of MUFA
T-M *4,+ *4*,b *4-1*4*/ad *4.1*4+0a than the males. On the contrary, the PUFA contents of
T-F *4,, *4*/b *4,3*4*/b *4,3*4*-b female breasts and thighs were less than those of males.
B-M +4+3 ,4**b *4,3*4*,b *4,3*4*,b Di#erent (P*.*+) PUFA contents between sexes within
B-F *4-- *4*0b *4,1*4*,b *4,0*4*-b breed of chickens were found in the thighs and skins of the
C+2:,n0c K-M ,,433 +40, ,34/2*43,a** -*40,+4//a**
/-lines cross breed and broiler and in the breast of broiler.
K-F ,,4.* *40. ,34*-+412a -+4//+41*a
T-M ,+4/1 *413 ,24,1*410a -*4,+*4-0a Table . presents interesting results that the meats and
T-F ,+4++ +4,- ,.4-++4*+b ,.42/+4/+b skins of male chickens of all breeds studied obviously con-
B-M ,,4,2+,4++ ,2412+4*+a ,34-.*413a tained higher amounts of cholesterol. However, di#er-
B-F ,+43. *400 ,.40.+4-,b ,.4-.+4,.b ences of cholesterol (P*.*+) between sexes within breeds
were found only in the skins of the /-lines cross breed
 Intarapichet et al.: Thai Hybrid Native Chickens
chickens while those of male and female breasts within
each breed did not di#er. In general, cholesterol contents
were highest in chicken skin of all breeds. Moran (+333)
also reported that a large portion of fat including choles-
terol was in chicken skin.
Collagen content, sex and age of animals are the impor-
tant factors a#ecting toughness of animal meat (Liu et al.,
+330; Warriss, ,***). Di#erent (P῎*.*+) contents of all
types of collagen in the breasts were observed between
sexes within and among chicken breeds. Results in Table
. showed that in all types of samples, those of male
chickens contained higher collagen of which the .-lines
cross breed was the highest in all types of collagen. Both
male and female broilers contained the least amounts of
collagen of which the /-lines cross breed was in between
the other two breeds. Collagen content of chicken thigh
becomes higher and less soluble when the animal is more
mature (Moran, +333; Warriss, ,***). Therefore, these
results suggest that the Thai hybrid native chickens, par-
ticularly the .-lines cross breed chickens produced the
toughest meat of all breeds studied.
Fatty acid profiles
The averages of fatty acid profiles of the breasts, thighs
and skins of both sexes of all types of chickens are listed in
Table /. Fatty acid composition of meats and skins of all
types of chickens ranged from C+,:* to C,,:0n- with
minute amounts of C+,:*, C+/:*, C+1:+, C,.:+, C+2:-n0,
C,*:-n- (data not shown), C,,:*, C,*:.n0, C,*:/n- (EPA)
and C,,:0n- (DHA) were found in some samples. Some
di#erences (P῎*.*+ and ῎*.*/) in fatty acid profiles were
observed between sexes and among breeds of chickens.
Palmitic acid (C+0:*) was the major SFA, followed by
stearic acid (C+2:*). Wattanachant et al. (,**.) and De
Marchi et al. (,**/) also reported that C+0:* was higher
than C+2:* in Thai indigenous and Padovana chickens,
respectively. The females of all chicken types contained
higher amounts of C+0:* than males which was similar
trend to C+2:* for both hybrid chickens. On the contrary,
the male broilers contained higher amounts of C+2:*.
The C+2:+n3c fatty acid was the majority of the MUFA
of which females were higher than those of males in all
sample types except for broiler breasts. Di#erences (P῎
*.*+) of PUFAs were also found between sexes and
among chicken breeds with C+2:,n0c being the most
abundant. It appeared that the male chickens contained
higher amounts of C+2:,n0c. The second most abundant
PUFA was arachidonic acid (C,*:.n0) which was higher
in male breasts of both native hybrid chickens (P῎*.*+)
but lower in male breasts of broilers. This fatty acid was
found in some thigh samples of the male .-lines cross
breed and found in small amounts in chicken skins. Eico-
sapentaenoic acid (EPA) and docosahexaenoic acid (DHA)
were also found in small amounts but not in all sample
types. In general, oleic acid was the main fatty acid in
both meat and skin fat, followed by palmitic acid and lino-
leic acid. This pattern was consistent with that reported
by De Marchi et al. (,**/) for Padovana chicken and
13
Wattanachant et al. (,**.) for Thai indigenous and broiler
chickens.
In summary, chemical compositions of the /-lines cross
breed chicken were in between the .-lines cross breed and
commercial broiler and relatively closer to commercial
broilers. The meats of both Thai hybrid native chickens
contained lower cholesterol and higher collagen than
broiler chicken. Regarding sexes of the chickens, the fe-
male chickens contained higher SFA and MUFA than
males. In contrast, the male chickens contained higher
PUFA and cholesterol than females.
Acknowledgments
This work was supported by The Thailand Research
Fund, Bangkok and Suranaree University of Technology,
Nakhon Ratchasima, Thailand.
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