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. 2021 Mar 1;41(2):237–246. doi: 10.5851/kosfa.2020.e94

Table 1. Amino acid (% of total amino acids) contribution to the taste-active compounds of breast meat from four chicken genotypes.

Item	Broiler	Spent hen	Black-boned	Thai native
Alanine	16.2±0.09^b	13.1±0.19^d	13.5±0.05^c	18.6±0.48^a
Arginine	0.47±0.03^c	1.28±0.13^b	1.61±0.09^a	1.21±0.08^b
Asparagine	1.77±0.02^d	4.15±0.08^a	1.91±0.01^c	3.23±0.12^b
Aspartic acid	4.82±0.06^a	2.28±0.03^d	4.51±0.03^b	3.75±0.03^c
Glutamic acid	9.63±0.10^b	5.55±0.42^c	10.3±0.10^b	14.4±1.39^a
Glutamine	6.89±0.06^d	12.3±0.02^a	7.25±0.02^c	9.02±0.26^b
Glycine	9.55±0.03^b	10.56±0.04^a	8.90±0.04^c	10.5±0.19^a
Histidine	2.89±0.03^b	4.72±0.03^a	2.71±0.01^b	2.03±0.20^c
Isoleucine	3.39±0.18^b	4.10±0.10^a	3.54±0.01^b	2.74±0.09^c
Leucine	6.39±0.37^b	6.98±0.08^a	7.32±0.21^a	5.67±0.10^c
Lysine	5.59±0.02^a	4.07±0.07^b	5.13±0.02^a	2.90±0.58^c
Methionine	2.41±0.01^c	3.16±0.03^a	2.43±0.02^c	2.67±0.02^b
Phenylalanine	2.95±0.03^b	2.63±0.01^c	3.47±0.02^a	2.73±0.30^bc
Proline	3.67±0.02^a	2.93±0.04^b	3.73±0.02^a	3.80±0.34^a
Serine	8.90±0.06^c	9.84±0.04^a	8.98±0.03^b	7.62±0.17^a
Threonine	6.15±0.04^b	2.27±0.26^c	6.61±0.41^a	1.15±0.22^d
Tyrosine	3.26±0.04^b	3.65±0.09^a	1.88±0.01^d	2.96±0.10^c
Valine	5.05±0.10^c	6.40±0.09^a	6.20±0.11^b	5.02±0.05^c

Results are expressed as mean±SD (n=3).

^a–d

Values in different letters within the same row differ significantly (p<0.05).