Abstract
The distribution of nitrogenous compounds in the hot water extracts of snapping turtles cultured with six different diets was investigated. Although the amounts of nitrogenous compounds fluctuated among the specimens examined, carnosine, taurine, glutamic acid, histidine, inosine monophosphate, adenosine monophosphate, creatine, and creatinine were found to be relatively in high concentrations. The main component was gelatin, where nitrogen accounted for 72-80% of the total nitrogen in the hot water extracts. The changes in level of free amino acids and related compounds in the hot water extracts of the animals obtained from a commercial source were also investigated during heating. Carnosine, histidine, and taurine, all of which were present initially in large quantities, decreased rapidly and their amounts were approximately halved after 48h of heating. The degree of browning of the hot water extracts increased rapidly after 12h, possibly relating to the decrease in levels of such nitrogenous compounds. Gelatin contents increased rapidly and reached a maximum level after 24h.
