Nutrition and Flavor Evaluation of Amino Acids in Guangyuan Grey Chicken of Different Ages, Genders and Meat Cuts

ABSTRACT:

Simple Summary

Amino acids are the substrate of protein, and also participate in the formation of flavor. Through the type and content detection of amino acid, we obtained information about meat quality characteristics of Guangyuan grey chicken in different groups of age, gender and meat cut. The content of total protein and essential amino acid in pectoral muscle of Guangyuan grey chicken was higher. The amino acid score of most essential amino acids in Guangyuan grey chicken was higher than 100, excluding Leu and Val. The content of free amino acids was higher in 120 d chicken, which was higher in roosters than in hens, and higher in thigh muscle than in pectoralis. These results provide more information for understanding the characteristics of Guangyuan grey chicken.

Abstra

SUBMITTER: Yin L 

PROVIDER: S-EPMC10093250 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature