Table 3. Content of chemical forces of myosin isolated from breast muscle of ducks of different ages after heated at 80°C.

Ages/d	Ionic bonds (mg/mL)	Hydrogen bonds (mg/mL)	Hydrophobic interactions (mg/mL)	Disulfide bond (mg/mL)
22	4.94±0.56c	9.40±1.11b	32.86±0.73b	12.37±0.71c
30	11.29±0.69a	0.36±0.04c	34.05±1.17b	25.56±3.15a
38	7.02±0.50b	8.15±0.01b	33.94±1.13b	16.71±0.47b
46	12.61±2.85a	22.56±2.07a	36.48±1.34a	6.28±1.38d

^a–dDifferent letters between ages are significantly different (p<0.05).