Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood

  • Sorapukdee, Supaluk (Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang) ;
  • Narunatsopanon, Supawadee (Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang)
  • Received : 2016.12.01
  • Accepted : 2017.02.19
  • Published : 2017.04.30
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Abstract

Hematological, chemical and functional characteristics of porcine, chicken and duck blood were evaluated. A porcine blood sample showed the most abundant red blood cell, hemoglobin concentration, packed cell volume and plasma protein content as well as its freeze-dried blood possessed the highest contents of protein, fat, Cu and Cr with the highest percentage of heme iron (p<0.05). Unlike porcine blood, chicken blood showed a well balance in some essential amino acids, specifically for a higher isoleucine content (p<0.05). Furthermore, it possessed the highest contents of carbohydrate, Zn and non-heme iron (p<0.05). The most rapid response to form a strong gel, especially at $70^{\circ}C$ and $80^{\circ}C$, was found in chicken blood, followed by duck and porcine blood, respectively. The result of emulsion activity index (EAI) and emulsion stability index (ESI) at the low protein concentration indicated that chicken blood had the most superior emulsion properties (p<0.05). Regarding duck blood, it exhibited the highest content of Mg and Mn (p<0.05). Moreover, duck blood had similar foaming properties to porcine blood in which they showed higher values than chicken blood (p<0.05). Specific characteristics of blood were therefore diminished by animal species in which this information could be used as food supplementation or product development based on their potential applications.

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References

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