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Amino Acid Composition of Breast and Thigh Meat from Broilers Produced in Four Locations of the United States
Author(s) -
HAMM D.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb03005.x
Subject(s) - valine , broiler , hydroxyproline , leucine , amino acid , threonine , alanine , isoleucine , composition (language) , food science , glycine , chemistry , biology , serine , biochemistry , linguistics , philosophy , enzyme
Broiler breast and thigh meat samples from birds grown and processed in four locations of the United States were analyzed for amino acid composition. On a percent protein basis amounts of valine, leucine, isoleucine, and histidine were significantly greater (p < 0.01) in breast meat and glycine, hydroxyproline, hydroxylysine, threonine, and serine were greater in thigh meat. Area of production and/or related management practices appeared to influence the concentrations of about half the amino acids. Meat from male broilers had more hydroxyproline than did meat from females.