육계 및 산란계 닭가슴살의 일반성분과 아미노산 조성 비교

Abstract

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.