Table 4.
Amino acids composition of breast meat and thigh meat (g/100 g dry weight) from 817 crossbred chicken (817C), Arbor Acres broiler (AAB) and Hyline brown (HLB)
| Amino acids | Breast meat | Thigh meat | ||||
|---|---|---|---|---|---|---|
|
|
|
|||||
| 817C | AAB | HLB | 817C | AAB | HLB | |
| Essential | ||||||
| Arginine (Arg) | 4.692±0.133Aa | 4.547±0.124Aa | 4.668±0.082Aa | 4.377±0.208Bab | 4.507±0.122Aa | 4.207±0.089Bb |
| Histidine (His) | 2.728±0.112Ab | 2.474±0.062Ac | 3.390±0.051Aa | 1.967±0.072Bb | 1.999±0.040Bab | 2.048±0.045Ba |
| Isoleusine (Ile) | 3.463±0.063Aa | 3.308±0.072Ab | 3.396±0.068Aab | 3.017±0.070Bb | 3.167±0.087Ba | 3.004±0.103Bb |
| Leucine (Leu) | 6.128±0.143Aa | 5.905±0.132Ab | 6.107±0.109Aa | 5.442±0.203Bb | 5.709±0.115Ba | 5.428±0.129Bb |
| Lysine (Lys) | 6.470±0.140Aa | 6.268±0.103Ab | 6.405±0.117Aab | 5.903±0.147Bb | 6.123±0.139Aa | 5.825±0.140Bb |
| Methionine (Met) | 1.925±0.063Aa | 1.880±0.040Aa | 1.931±0.068Aa | 1.560±0.031Bb | 1.756±0.050Ba | 1.534±0.056Bb |
| Phenylalanine (Phe) | 3.048±0.074Aa | 2.917±0.063Ab | 2.976±0.072Aab | 2.613±0.051Bb | 2.844±0.091Aa | 2.691±0.081Bb |
| Threonine (Thr) | 4.172±0.088Aa | 3.559±0.083Ab | 3.318±0.076Ac | 3.466±0.074Ba | 3.562±0.100Aa | 3.176±0.044Bb |
| Valine (Val) | 3.637±0.079Aa | 3.462±0.094Ab | 3.568±0.053Aab | 3.122±0.107Bab | 3.256±0.085Ba | 3.014±.102Bb |
| Total essential | 36.263±0.745Aa | 34.318±0.494Ab | 35.760±0.556Aa | 31.466±0.462Bb | 32.922±0.530Aa | 30.927±0.655Bb |
| Non-essential | ||||||
| Alanine (Ala) | 4.659±0.103Ab | 4.875±0.115Aa | 4.881±0.074Aa | 3.790±0.088Bc | 4.273±0.092Ba | 4.116±0.071Bb |
| Aspartic acid (Asp) | 6.250±0.294Aa | 5.737±0.352Bb | 5.589±0.130Ab | 5.957±0.213Ab | 6.577±0.181Aa | 5.418±0.136Ac |
| Cysteine (Cys) | 0.543±0.011Ac | 0.785±0.040Aa | 0.620±0.046Ab | 0.460±0.037Bb | 0.612±0.044Ba | 0.668±0.058Aa |
| Glutamic acid (Glu) | 11.037±0.264Ab | 11.827±0.633Aa | 11.079±0.104Ab | 9.730±0.330Bb | 10.456±0.196Ba | 10.210±0.212Aa |
| Glysine (Gly) | 2.732±0.068Aa | 2.590±0.057Bb | 2.395±0.086Bc | 2.492±0.051Bc | 2.888±0.091Aa | 2.773±0.065Ab |
| Proline (Pro) | 4.712±0.150Aa | 4.506±0.157Bb | 4.468±0.128Ab | 3.864±0.068Bc | 5.042±0.154Aa | 4.547±0.117Ab |
| Serine (Ser) | 3.000±0.068Ac | 3.924±0.112Aa | 3.653±0.092Ab | 2.497±0.045Bb | 2.819±0.078Ba | 2.807±0.089Aa |
| Tyrosine (Tyr) | 2.531±0.065Aa | 2.475±0.027Aa | 2.487±0.067Aa | 2.276±0.075Bb | 2.399±0.098Aa | 2.231±0.073Bb |
| Total non-essential | 35.464±0.379Ab | 36.718±0.659Aa | 35.170±0.297Ab | 31.066±0.476Bc | 35.066±0.158Ba | 32.769±0.222Bb |
| E/NE | 1.023±0.022Aa | 0.935±0.022Ab | 1.017±0.015Aa | 1.013±0.022Aa | 0.939±0.014Ab | 0.944±0.017Bb |
E/NE, essential to non-essential amino acid ratio.
Data are presented as mean±standard deviation (n = 3).
Different small letter in the same row indicated significantly (p<0.05) different among AAB, 817C, and HLB for breast meat or thigh meat.
Means with different capital letters in the same row indicated significantly (p<0.05) different between breast meat and thigh meat at a same breed.