Protein Prediction in Native Chickens Using Near-Infrared Spectroscopy, Part 1

In aIn a recent study published in Poultry Science, researchers at Yunnan Agricultural University showcased how near-infrared (NIR) spectroscopy can be used to predict the protein content in Chinese chickens (1). This study shows how NIR spectroscopy can aid the food and beverage industry, as well as improve on traditional methods for this type of analysis.

Background on the Poultry Industry

The poultry industry is one of the most important and successful sectors in agriculture (2). Thanks to vertical integration, which is a microeconomic term that describes companies that implement processes and procedures to streamline production, the industry has transformed from having locally oriented business to large, multinational corporations (2,3). Vertical integration allowed the big players in the chicken industry to control the means of production without having to outsource operations to others (2).

Homemade chicken rotisserie with thyme, lemon closeup on a slate board. Horizontal top view. | Image Credit: © FomaA - stock.adobe.com

In China, poultry farming has become one of the most active growth points and is currently a main pillar of its economy (4). According to IBIS World, China is the second-leading exporter of chicken globally behind the United States, generating approximately $135.2 billion annually (4).

As a result, China has an economic incentive to ensure that the chicken they export to other countries is of high quality. Chinese scientists are constantly evaluating and analyzing the protein content in the meat that they export. One of the most recent studies, led by Linli Tao at Yunnan Agricultural University, demonstrated that NIR spectroscopy can play a vital role in ensuring meat quality.

The Importance of Protein Content

Protein content is a critical determinant of meat quality, influencing both nutritional value and consumer satisfaction (1). Traditional methods for protein analysis, such as the Kjeldahl method, are reliable but come with significant drawbacks (1). For example, a 2020 study demonstrated that the Kjeldahl method would consistently overestimate the quantity of protein by 40–71%, making it an unreliable method (5). Other methods, such as the Bradford and modified Lowry method, also possess significant limitations (5).

These methods are not only labor-intensive, but they also require extensive sample preparation, making them less suitable for large-scale commercial operations (1). The need for a rapid, accurate, and non-destructive method to determine protein content in meat has therefore become increasingly urgent (1). This is where NIR spectroscopy can play an important role.

What is NIR Spectroscopy and What Are the Benefits of it?

NIR spectroscopy is a technique that measures the absorption of NIR light by a sample, providing information about its chemical composition (1). NIR spectroscopy has been successfully applied in various fields, including agriculture, pharmaceuticals, and food science. Previous studies have demonstrated that NIR spectroscopy can accurately predict key quality parameters like moisture content, fat percentage, and protein levels, making it invaluable for ensuring consistency and quality control in meat production (6,7). Additionally, it is used for detecting adulteration, determining freshness, and monitoring the tenderness of meat, thereby enhancing the overall safety and quality of meat products in the food industry (6,7). However, its application in predicting protein content in poultry has remained relatively unexplored until now.

Linli Tao and the team set out to investigate whether NIR spectroscopy could be used to accurately predict the protein content of freeze-dried muscle samples from Chinese native chickens (1). The study focused on seven native chicken breeds from Yunnan province: Qinghua (QH), Nixi (NX), Wuliangshan black-bone (LW), Xinping (XP), Wuding (WD), Piao (PJ), and Chahua (CH) chickens (1). These breeds were selected for their unique characteristics and cultural significance in China.

In part two, we will dive into the methodology used in the study and explain how Tao and the research team effectively demonstrated using NIR spectroscopy in analyzing protein content.

References

(1) Niu, G.; Zhang, T.; Tao, L. Development and Validation of a Near-Infrared Spectroscopy Model for the Prediction of Muscle Protein in Chinese Native Chickens. Poultry Sci. 2024, 103 (4), 103532. DOI: 10.1016/j.psj.2024.103532

(2) National Chicken Council, U.S. Chicken Industry History. National Chicken Council. Available at: https://www.nationalchickencouncil.org/about-the-industry/history/ (accessed 2024-08-27).

(3) Corporate Finance Institute, Vertical Integration. CFI.com. Available at: https://corporatefinanceinstitute.com/resources/management/vertical-integration/ (accessed 2024-08-27).

(4) Ibis World, Poultry Farming in China – Market Research Report (2014–2029). Ibis World. Available at: https://www.ibisworld.com/china/market-research-reports/poultry-farming-industry/#IndustryOverview (accessed 2024-08-27).

(5) Hayes, M. Measuring Protein Content in Food: An Overview. Foods 2020, 9 (10), 1340. DOI: 10.3390/foods910340

(6) Ingle, P. D.; Christian, R.; Purohit, P.; et al. Determination of Protein Content by NIR Spectroscopy in Protein Powder Mix Products. AOAC Int. 2016, 99 (2), 360–363.

(7) Maduro Dias, C. S. A. M.; Nunes, H. P.; Melo, T. M. M. V.; et al. Application of Near Infrared Reflectance (NIR) Spectroscopy to Predict the Moisture, Protein, and Fat Content of Beef for Gourmet Hamburger Preparation. Livestock Sci. 2021, 254, 104772. DOI: 10.1016/j.livsci.2021.104772