Susceptibility of conventional and organic chicken breast and thigh meat to lipid and protein oxidation during heating and in vitro digestion
- Author
- Zeshan Ali (UGent) , Thomas Van Hecke (UGent) , Els Vossen (UGent) , Massimiliano Petracci, Cécile Berri, Eline Kowalski (UGent) and Stefaan De Smet (UGent)
- Organization
- Project
- Abstract
- It was hypothesized that differences in production system and muscle type may influence the formation of lipid oxidation products (LOP) as well as protein oxidation (protein carbonyl compounds, PCC) during the in vitro gastrointestinal digestion of chicken meat. To test our hypothesis, we investigated the formation of LOP and PCC after heating and in vitro gastrointestinal digestion of conventional and organic chicken breast and thigh meat and Wooden Breast meat. Prior to the in vitro digestion, thigh and breast meat was minced and heated. Digests of organic thigh meat had significantly higher levels of all LOP measured compared to conventional thigh meat (between +37% and +173%). Lower levels of LOP were found in digests of breast meat regardless of the production system and Wooden Breast phenotype. LOP correlated positively with heme-Fe and polyunsaturated fatty acids, negatively with anserine, and not with carnosine and α-tocopherol. PCC levels were significantly higher in thigh meat than in breast meat after heating (+43%) and digestion (+25%), irrespective of the production system. Overall, organic thigh meat exhibited the highest oxidative sensitivity during digestion. The cut-dependent differences in composition and oxidative susceptibility between organic and conventional chicken highlight the need for further research to assess potential health implications.
- Keywords
- 4-hydroxy-2-nonenal, protein carbonyl compounds, wooden breast, antioxidants, PUFA, gastrointestinal digestion, FREE-RANGE, MUSCLE, BEEF, CARNOSINE, QUALITY, PORK, MALONDIALDEHYDE, CHROMATOGRAPHY, ANSERINE, SYSTEMS
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01K6HXQ0CDRYE43C8PEQ4SS2MY
- MLA
- Ali, Zeshan, et al. “Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation during Heating and in Vitro Digestion.” FOODS, vol. 14, no. 19, 2025, doi:10.3390/foods14193375.
- APA
- Ali, Z., Van Hecke, T., Vossen, E., Petracci, M., Berri, C., Kowalski, E., & De Smet, S. (2025). Susceptibility of conventional and organic chicken breast and thigh meat to lipid and protein oxidation during heating and in vitro digestion. FOODS, 14(19). https://doi.org/10.3390/foods14193375
- Chicago author-date
- Ali, Zeshan, Thomas Van Hecke, Els Vossen, Massimiliano Petracci, Cécile Berri, Eline Kowalski, and Stefaan De Smet. 2025. “Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation during Heating and in Vitro Digestion.” FOODS 14 (19). https://doi.org/10.3390/foods14193375.
- Chicago author-date (all authors)
- Ali, Zeshan, Thomas Van Hecke, Els Vossen, Massimiliano Petracci, Cécile Berri, Eline Kowalski, and Stefaan De Smet. 2025. “Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation during Heating and in Vitro Digestion.” FOODS 14 (19). doi:10.3390/foods14193375.
- Vancouver
- 1.Ali Z, Van Hecke T, Vossen E, Petracci M, Berri C, Kowalski E, et al. Susceptibility of conventional and organic chicken breast and thigh meat to lipid and protein oxidation during heating and in vitro digestion. FOODS. 2025;14(19).
- IEEE
- [1]Z. Ali et al., “Susceptibility of conventional and organic chicken breast and thigh meat to lipid and protein oxidation during heating and in vitro digestion,” FOODS, vol. 14, no. 19, 2025.
@article{01K6HXQ0CDRYE43C8PEQ4SS2MY,
abstract = {{It was hypothesized that differences in production system and muscle type may influence the formation of lipid oxidation products (LOP) as well as protein oxidation (protein carbonyl compounds, PCC) during the in vitro gastrointestinal digestion of chicken meat. To test our hypothesis, we investigated the formation of LOP and PCC after heating and in vitro gastrointestinal digestion of conventional and organic chicken breast and thigh meat and Wooden Breast meat. Prior to the in vitro digestion, thigh and breast meat was minced and heated. Digests of organic thigh meat had significantly higher levels of all LOP measured compared to conventional thigh meat (between +37% and +173%). Lower levels of LOP were found in digests of breast meat regardless of the production system and Wooden Breast phenotype. LOP correlated positively with heme-Fe and polyunsaturated fatty acids, negatively with anserine, and not with carnosine and α-tocopherol. PCC levels were significantly higher in thigh meat than in breast meat after heating (+43%) and digestion (+25%), irrespective of the production system. Overall, organic thigh meat exhibited the highest oxidative sensitivity during digestion. The cut-dependent differences in composition and oxidative susceptibility between organic and conventional chicken highlight the need for further research to assess potential health implications.}},
articleno = {{3375}},
author = {{Ali, Zeshan and Van Hecke, Thomas and Vossen, Els and Petracci, Massimiliano and Berri, Cécile and Kowalski, Eline and De Smet, Stefaan}},
issn = {{2304-8158}},
journal = {{FOODS}},
keywords = {{4-hydroxy-2-nonenal,protein carbonyl compounds,wooden breast,antioxidants,PUFA,gastrointestinal digestion,FREE-RANGE,MUSCLE,BEEF,CARNOSINE,QUALITY,PORK,MALONDIALDEHYDE,CHROMATOGRAPHY,ANSERINE,SYSTEMS}},
language = {{eng}},
number = {{19}},
pages = {{19}},
title = {{Susceptibility of conventional and organic chicken breast and thigh meat to lipid and protein oxidation during heating and in vitro digestion}},
url = {{http://doi.org/10.3390/foods14193375}},
volume = {{14}},
year = {{2025}},
}
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