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Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction

Phatthawin Lengkidworraphiphat et al · Springer Nature · 2021

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Author / responsible party
Phatthawin Lengkidworraphiphat et al
Publisher
Springer Nature
Year
2021
ISSN
2636-0772
ISSN
2636-0772
Language
English
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Abstract The taste-active and nutritional components of Thai native, broilers, black-boned, and spent hen chickens were analyzed. The amounts of tasty amino acids especially glutamic acid were the highest in Thai native chicken. The black-boned chicken had the highest arginine content, related to the least amount of consumer satisfaction. Concerning nutritional quality, choline, and taurine were deemed important for brain function. The black-boned chicken showed the highest choline and taurine contents, unlike that of the spent hens. In contrast, broilers presented the highest betaine content, which might be attributed to their lipid metabolism. L-carnitine content was abundant in black-boned and Thai native chickens. Moreover, the amounts of essential amino acids were high in Thai native chicken. In conclusion, black-boned chicken proved to be an excellent nutritional source for health-conscience consumers, whereas the Thai native chickens were flavourful and delicious.

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APA 7

al, P. L. E. (2021). Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction. https://doi.org/10.5851/kosfa.2020.e94

MLA

al, Phatthawin Lengkidworraphiphat et. "Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction." 2021. https://doi.org/10.5851/kosfa.2020.e94.

Chicago

al, Phatthawin Lengkidworraphiphat et. 2021. "Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction.". https://doi.org/10.5851/kosfa.2020.e94.

Harvard

al, P. L. E. 2021, Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction, Springer Nature, available at: https://doi.org/10.5851/kosfa.2020.e94 [Accessed 8 Aug. 2026].

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Title
Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction
Author / contributors
Phatthawin Lengkidworraphiphat et al
Publisher
Springer Nature
Publication year
2021
ISSN
2636-0772
ISSN
2636-0772
Language
English

Subjects

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bioactive compounds; free amino acid; taste-active components; nutritional components; Thai native chickens
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