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- W2945014945 abstract "Sixty random samples of fresh local and frozen imported chicken meat (30 of each) were collected forfractionation of amino and fatty acids. The results showed that the fresh local chicken meat had thehighest content of Histidine (3.27 %), Isoleucine (4.81%), Leucine (7.63%), Lysine (9.08%),Phenylalanine (4.32%), Methionine (2.56%), Threonine (3.91%), Tryptophan (0.35%), Glycine (4.75%)and Valine (4.74%). In the same time, the frozen imported chicken meat had the highest content ofAlanine (5.76%), Arginine (6.28%), Aspartic acid (9.02%), Glutamic acid (16.24%), Serine (4.17%)and Tyrosine (3.43%). Total Mono-Unsaturated Fatty acids in the examined fresh local and frozenimported chicken meat samples were (1996 and 1749 mg/100 g fat), total poly-unsaturated fatty acidswere (976and 910 mg/100 g fat), and total saturated fatty acids were (1657 and 1892 mg/100 g fat),respectively. Finally, the fresh local chicken meat had a higher nutritive value and lower shelf-life thanthe frozen imported chicken meat." @default.
- W2945014945 created "2019-05-29" @default.
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- W2945014945 date "2015-12-01" @default.
- W2945014945 modified "2023-09-26" @default.
- W2945014945 title "Fractionation of Amino Acids and Fatty Acids of Fresh Local and Frozen Imported Chicken Meat" @default.
- W2945014945 cites W3006770111 @default.
- W2945014945 cites W3035545798 @default.
- W2945014945 doi "https://doi.org/10.21608/bvmj.2015.31540" @default.
- W2945014945 hasPublicationYear "2015" @default.
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