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KMID : 1024620020220010001
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Food Science of Animal Resources
2002 Volume.22 No. 1 p.1 ~ p.7
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Changes of the Fatty Acid, Amino Acids and Collagen Contents in Domestic Broiler Chickens of Different Marketing Standard
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Chae H. S.
Cho S. H.
Park Beom-Young
Yoo Y. M.
Kim Jin-Hyoung
Ahn Chong-Nam
Lee Jong-Moon
Kim Y. K.
Choi Yang-Il
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Abstract
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Changes of the fatty acid, amino acids and collagen contents in domestic broiler chickens of different marketing standard range from 5ho to 16ho were assessed. There were no significant trend in total ratios of saturated fatty acids and unsaturated fatty acids between breast samples taken from chicken in different weight ranges. The n6 fatty acids/n3 fatty acids decreased as weight ranges decreased and the ratio was decreased down to 5:1. Eicosapentaenoic acids(EPA) were detected from chicken in 10ho and tended to increase thereafter. The contents of EPA were 0.43% in 15ho. Docosahexaenoic acid(DHA) were detected from chicken in 14ho and DHA contents of breast taken from 15ho chicken were 0.94%. The contents of glutamic acids were 2.94∼3.59% and they increased as chicken weight increased. The collagen contents were higher in thigh than breast or wings. The results from this experiments will provide a basic information for establishment of marketing standard of chicken.
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KEYWORD
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chicken, weight, fatty acids, amino acids and collagen contents
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