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http://dx.doi.org/10.5851/kosfa.2015.35.2.179

Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions  

Seong, Pil Nam (Animal Products and Processing Division, National Institute of Animal Science)
Cho, Soo Hyun (Animal Products and Processing Division, National Institute of Animal Science)
Park, Kuyng Mi (Animal Products and Processing Division, National Institute of Animal Science)
Kang, Geun Ho (Animal Products and Processing Division, National Institute of Animal Science)
Park, Beom Young (Animal Products and Processing Division, National Institute of Animal Science)
Moon, Sung Sil (Sunjin Meat Research Center)
Ba, Hoa Van (Animal Products and Processing Division, National Institute of Animal Science)
Publication Information
Food Science of Animal Resources / v.35, no.2, 2015 , pp. 179-188 More about this Journal
Abstract
Though a great amount of chicken by-products are consumed everyday in many countries worldwide, however, no attention has been paid to the investigation of nutritional composition of these by-products. In the present work, the basic information regarding the aspects of nutritional composition of chicken by-products such as; liver, gizzard, heart, lung, crop, small intestines, cecum and duodenum was studied. Our results revealed that the approximate composition range (minimum to maximum) of these by-products was found as such: moisture 76.68-83.23%; fat 0.81-4.53%, protein 10.96-17.70% and calories 983.20-1,426.0 cal/g tissue, in which liver and gizzard had the highest protein content. Liver had higher (p<0.05) vitamin A, B1, B2, B3, B5 and B6 contents in comparison to other remaining byproducts. Total saturated fatty acids (SFA), unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 31.82% to 43.96%, 56.04% to 68.19%, and 18.27% to 32.05%, respectively. Remarkably, all of by-products showed desirable PUFA/SFA ratios. Furthermore, all of chicken by-products, especially liver, contained higher levels of trace elements (e.g., Fe, Mn and Zn) in comparison with those from muscle tissues published in literature. Overall, the study indicated that most of chicken byproducts examined are good sources of essential nutrients and these obtained results will be the useful information to consumers and meat processors.
Keywords
chicken by-products; vitamin; mineral; amino acid; fatty acid contents;
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