Chemical compositions of pectoral meat of Japanese native chicken, Hinai-jidori, and broiler of the same and marketing age
1996
Fujimura, S. (Niigata Univ. (Japan)) | Koga, H. | Takeda, H. | Tone, N. | Kadowaki, M. | Ishibashi, T.
The meat of Hinai-jidori has generally been appreciated for its delicious taste and which was confirmed by sensory tests. In order to know the factors affecting the deliciousness of poultry meat, water, protein, lipid, ash, amino acids and minerals of the pectoral meat of 8 weeks old Cobb stain broilers and 8 and 18 weeks old HInai-jidori, were compared. Fatty acid components of Hinai-jidori at 8 and 18 weeks and broilers at 8 weeks of age were also compared. The water, protein, lipid and ash contents were 73.0, 24.5, 0.77 and 1.13%, respectively for Hinai-jidori at 18 weeks of age, and 74.2, 23.8, 0.82 and 1.17%, respectively for broiler at 8 weeks of age. The protein and water contents differed significantly, however, these differences were not considered to have significant effect on the taste difference between the s trains. There were also no significant differences in the ash and amino acids contents. There were no differences in the contents of 9 major fatty acids and 5 minerals. Each fatty acid content of Hinai-jidori decreased with advancing age from 8 to 18 weeks, but the pattern of 9 fatty acids was similar to that of broilers at 8 weeks of age. As a conclusion, it was difficult to elucidate the factors providing the difference in the deliciousness of meat between both strains at respective marketing weights based on the contents of water, protein, lipid, ash, amino acids, minerals and 9 fatty acids
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