Changes of the Fatty Acid, Amino Acids and Collagen Contents in Domestic Broiler Chickens of Different Marketing Standard

국내산 닭고기의 유통규격별 지방산, 아미노산 및 콜라겐 함량의 변화

  • 채현석 (농촌진흥청 축산기술연구소) ;
  • 조수현 (농촌진흥청 축산기술연구소) ;
  • 박범영 (농촌진흥청 축산기술연구소) ;
  • 유영모 (농촌진흥청 축산기술연구소) ;
  • 김진형 (농촌진흥청 축산기술연구소) ;
  • 안종남 (농촌진흥청 축산기술연구소) ;
  • 이종문 (농촌진흥청 축산기술연구소) ;
  • 김용곤 (농촌진흥청 축산기술연구소) ;
  • 김용곤 (농촌진흥청 축산기술연구소)
  • Published : 2002.03.01

Abstract

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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