Lengkidworraphiphat Phatthawin, Wongpoomchai Rawiwan, Bunmee Thanaporn, Chariyakornkul Arpamas, Chaiwang Niraporn, Jaturasitha Sanchai
Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand.
Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand.
Food Sci Anim Resour. 2021 Mar;41(2):237-246. doi: 10.5851/kosfa.2020.e94. Epub 2021 Mar 1.
The taste-active and nutritional components of Thai native, broilers, black-boned, and spent hen chickens were analyzed. The amounts of tasty amino acids especially glutamic acid were the highest in Thai native chicken. The black-boned chicken had the highest arginine content, related to the least amount of consumer satisfaction. Concerning nutritional quality, choline, and taurine were deemed important for brain function. The black-boned chicken showed the highest choline and taurine contents, unlike that of the spent hens. In contrast, broilers presented the highest betaine content, which might be attributed to their lipid metabolism. L-carnitine content was abundant in black-boned and Thai native chickens. Moreover, the amounts of essential amino acids were high in Thai native chicken. In conclusion, black-boned chicken proved to be an excellent nutritional source for health-conscience consumers, whereas the Thai native chickens were flavourful and delicious.
对泰国本土鸡、肉鸡、乌鸡和老母鸡的呈味活性成分及营养成分进行了分析。美味氨基酸尤其是谷氨酸的含量在泰国本土鸡中最高。乌鸡的精氨酸含量最高，而消费者满意度最低。在营养品质方面，胆碱和牛磺酸对大脑功能很重要。与老母鸡不同，乌鸡的胆碱和牛磺酸含量最高。相比之下，肉鸡的甜菜碱含量最高，这可能与其脂质代谢有关。乌鸡和泰国本土鸡的左旋肉碱含量丰富。此外，泰国本土鸡的必需氨基酸含量很高。总之，乌鸡被证明是注重健康的消费者的优质营养来源，而泰国本土鸡味道鲜美。
