Fractionation of Amino Acids and Fatty Acids of Fresh Local and Frozen Imported Chicken Meat

Abstract

Sixty random samples of fresh local and frozen imported chicken meat (30 of each) were collected forfractionation of amino and fatty acids. The results showed that the fresh local chicken meat had thehighest content of Histidine (3.27 %), Isoleucine (4.81%), Leucine (7.63%), Lysine (9.08%),Phenylalanine (4.32%), Methionine (2.56%), Threonine (3.91%), Tryptophan (0.35%), Glycine (4.75%)and Valine (4.74%). In the same time, the frozen imported chicken meat had the highest content ofAlanine (5.76%), Arginine (6.28%), Aspartic acid (9.02%), Glutamic acid (16.24%), Serine (4.17%)and Tyrosine (3.43%). Total Mono-Unsaturated Fatty acids in the examined fresh local and frozenimported chicken meat samples were (1996 and 1749 mg/100 g fat), total poly-unsaturated fatty acidswere (976and 910 mg/100 g fat), and total saturated fatty acids were (1657 and 1892 mg/100 g fat),respectively. Finally, the fresh local chicken meat had a higher nutritive value and lower shelf-life thanthe frozen imported chicken meat.