Ion and Molecule Transport Mechanisms Across Animal Fascia and Skin for Biomedical Applications

Abstract

The present study compared the properties of the skin and fascia of Broiler and Gavran (desi) chickens to explore their relationship with transdermal transport processes and meat quality. Electrical conductivity, ion transport properties, pH, moisture, fat, free fatty acids, saponification value, and lipid composition were determined using conductometric measurements and GC-MS. Broiler chicken tissues exhibited higher electrical conductivity in distilled water, ethanol, diethyl ether, and polyethylene glycol than Gavran chickens, suggesting greater membrane permeability and ion transfer. Gavran chicken tissues showed reduced conductivity, indicating stronger ion-retention capacity. Physicochemical analysis revealed that Broiler skin contains higher moisture and slightly higher free fatty acids, while Gavran skin has higher fat content and saponification value; lipid composition did not differ significantly between the breeds. These findings indicate that Broiler chickens are better suited to rapid ion transport and quick cooking, while Gavran chickens, owing to higher fat content and superior ion retention, are more suitable for traditional cooking methods and for modelling controlled transdermal transport.