Characteristics of free amino acids and fatty acids composition in the marketing meat of Aizu Jidori

Abstract

  To identify the characteristics of the commercial meat from Aizu Jidori, quantitative analyses were performed on the general biochemical components; general contents, free amino acids and fatty acids in the breast meat of Aizu Jidori for comparison with the broiler and Nagoya Cochin meat. In the general components, the protein contents in Aizu Jidori and Nagoya Cochin were significantly higher than in the broiler (p<0.05), the lipid content in Aizu Jidori was significantly lower than in the broiler and Nagoya Cochin (p<0.05), and the ash content in Aizu Jidori was significantly lower than in Nagoya Cochin (p<0.05). The total free amino acid content was significantly higher in order of broiler, Aizu Jidori, and Nagoya Cochin (p<0.05). Though the average contents of anserine and carnosine (it has various physiological activities) in Aizu Jidori were lower than in Nagoya Cochin, but was higher than in the broiler, especially for anserine, there was a significant difference between each chicken meat (p<0.05). For the fatty acid compositions, there was a significant difference in C14 : 0 between Aizu Jidori and the broiler, for C18 : 0, C18 : 2, saturated fatty acid and unsaturated fatty acid between Aizu Jidori and Nagoya Cochin, for C14 : 1, C18 : 1, C18 : 3 and C20 : 4 between Aizu Jidori, broiler, and Nagoya Cochin (p<0.05). Especially, the composition of the C20 : 4 (it has the ef fect of raising the delicacy of food) in Aizu Jidori was 2.5 and 1.7 times higher than in the broiler and Nagoya Cochin, respectively.