Physicochemical Properties and Utilization of Spent Laying Hen Muscle as a Functional Food

Abstract

　The general composition, collagen and sensory profiles were compared between spent laying hen muscle and broiler muscle to determine the best function as a food material. The moisture and fat contents were lower and protein content was higher in spent laying hen muscle than in broiler muscle. The total free amino acid content was lower in spent laying hen muscle than in broiler muscle; however, the collagen content was comparatively higher in spent laying hen muscle. B reast and thigh muscles from spent laying hens had higher mean values of toughness than those from broilers and the mean values of tenderness and juiciness were lower in spent hen muscle than broiler muscle. Our results suggest that spent laying hen muscle would be more suitable for utilization as processed minced meat because it is a collagen-rich food material.