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Comparison of the chemical and amino acid compositions of breast meat of broiler and laying hens
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육계 및 산란계 닭가슴살의 일반성분과 아미노산 조성 비교

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Type
Academic journal
Author
SeungWha Jo (발효미생물산업진흥원) EunJung Yim (발효미생물산업진흥원) Young-Soo Kim (전북대학교) ChangSik Lo (신동화식품연구소) DongHwa Shin (신동화식품연구소)
Journal
The Korean Society of Food Preservation Food Science and Preservation Vo.28 No.2 KCI Accredited Journals SCOPUS
Published
2021.4
Pages
297 - 302 (6page)

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Comparison of the chemical and amino acid compositions of breast meat of broiler and laying hens
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This study aimed to compare the chemical and amino acid compositions of the breast meat of broiler and laying hens, which have low acceptance in the market. The breast meats were analyzed for the chemical and amino acid compositions of hydrolysates digested by protease at optimum reaction conditions using the amino acid analyzer. No significant differences in moisture and ash contents were detected between the two types of breast meat. However, there were significant differences in the crude lipid and protein contents of laying hen (1.01% and 23.68%, respectively) and broiler hen (1.54% and 25.41%, respectively) meat samples. The amino acid contents of the breast meat samples of the laying and broiler hens were as follows: aspartic acid (6.88% and 9.84%, respectively), leucine (2.01% and 2.99%, respectively), and arginine (0.97% and 1.32%, respectively). Furthermore, the broiler meat had higher contents of essential amino acids such as valine, methionine, isoleucine, leucine, and phenylalanine. The total essential amino acid contents of the two types of meat were 5.87% (laying) and 8.29% (broiler), while the branched chain amino acid contents were 2.97% (laying) and 4.60% (broiler). The result of this study suggests that the hydrolysate of broiler breast meat could possibly be utilized as functional ingredient for patient foods, elderly food, sports drink and condiment sources.
#chicken #breast #amino acid #essential amino acid #branched chain amino acid

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References (38)

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안동현 / 2002 / 한국 토종 닭고기의 정미 성분 중 유리아미노산과 핵산관련물질에 대한 연구 / 한국식품영양과학회지 31(4):547~552 dbpia 배주용 / 2019 / Effects of Branched-Chain Amino Acid and Glutamine Supplementation on Angiogenic Factors and Pro-Inflammatory Cytokines after Acute Exercise in Adolescence Athletes / 아시아 운동학 학술지 21(2):51~58 dbpia 채현석 / 2012 / 사육일령이 육계의 가슴 및 다리살의 아미노산․지방산 변화에 미치는 영향 / 한국가금학회지 39(2):77~85 dbpia Yulian Chen / 2016 / Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens / Animal Bioscience 29(6):855~864 Crossref Felig P / 1973 / The glucose-alanine cycle / Metabolism 22:179~207 google schola

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