Amino acids characterization of the Ongole crossbreed cattle edible head skin using HPLC

Abstract

This research purpose was characterization of amino acids using HPLC at the edible head skin as edible by-product of ongole crossbreed cattle (OCC). The materials were the male and female head skin of OCC and the method was survey and exploration with analysis of laboratorium. The variables was amino acids profile with HPLC of edible head skin of OCC. The results of studies shown The edible head skin of OCC amino acids profile was the higher contents of L-arginin, glysine, and L-proline as essential category of amino acids and L-glutamic acid as non-essential amino acids. There were several defference between male and female amino acids profile of the OCC edible head skin, including: L-glutamic acid, L-alanin, L-arginin, glysine, L-lisin, L-aspartid acid, and L-proline of female OCC was the higher than male OCC. The peak absorption of mass spectofotometry between samples in males and females shows different.