A multifaceted exploration of Thai native chickens as a prospective meat source for elderly consumers in Thailand

Abstract

The rapid population ageing in Asia demands tailored food products to meet the nutritional requirements and sensory preferences of the elderly. Thai native chickens, with their rich nutritional profile, low-fat content, and unique sensory attributes, present a promising meat resource for elderly consumers in Thailand. This review comprehensively explored the genetic diversity, phenotypic traits, and socio-cultural importance of Thai native chickens, and the nutrition composition, eating quality attributes, digestibility, and bioactive compound content of Thai native chicken meat was discussed to support healthy ageing, thereby potentially alleviating issues such as sarcopenia, cognitive decline, and oxidative stress. Thai native chickens are rich in umami-related compounds, catering to the diminished taste sensitivity commonly observed among the elderly and their desirable texture for traditional Thai culinary practices. Despite the potential health benefits and consumer appeal, Thai native chicken production faces challenges related to productivity and cost due to extended rearing times, which affect affordability and accessibility for elderly consumers. It emphasises the need for production improvements, such as targeted breeding programs for growth and heat tolerance, to optimise native chicken characteristics without compromising quality. Additionally, innovations in poultry processing could enhance sensory and functional qualities and make Thai native chicken more suitable for senior-friendly meat sources. It advocates for further research into functional product development and clinical trials to expand the role of Thai native chicken as a specialised protein resource that could benefit the promotion of native chicken consumption for elderly individuals in Thailand.