Researcher:Professor Dr Monchai Duangjinda
Contact: Department of Animal Science, Khon Kaen University
Collaborator:Thailand Research Fund, Tanoasri Kai Thai
Patent:หนังสือรับรองการพัฒนาสายพันธุ์ มข
The research project focuses on in-depth research on the quality of indigenous hybrids (KKU1 chicken) as well as healthy food using efficient and high-precision infrared microscopy techniques. It can indicate the potential of KKU1 chicken, suitable as a healthy food. The research results showed that KKU 1 chicken Contains lower nucleic acids than commercial broilers, which, when consumed, are at a lower risk of gout. This is because it is an important precursor to uric acid formation.
KKU1 or Low uric chicken contains less than 120 mg/100 g purines in meat. While normal commercial chicken meat contains more than 180 mg/100 g Therefore, consume kku1 meat decrease a chance to accumulate uric acid caused joint pain or Gout.