NDLI: Proximate , Total Phenolic , Antioxidant Activity and Amino Acids Profile of Bali Indigenous Chicken , Spent Laying Hen and Broiler Breast Fillet

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Proximate , Total Phenolic , Antioxidant Activity and Amino Acids Profile of Bali Indigenous Chicken , Spent Laying Hen and Broiler Breast Fillet

Content Provider	Semantic Scholar
Author	Okarini, Ida Ayu Purnomo, Hari Radiati, Liliek Eka
Copyright Year	2013
Abstract	Fresh chicken breast fillet of Bali indigenous chicken, spent laying hen and broiler were studied for proximate, total phenolic, antioxidant activity and its amino acids profile. Broiler breast fillet contained higher moisture, fat, and ash contents (P<0.05) compared to Bali indigenous chicken as well as spent hen breast fillets, but protein content, total phenolic content and DPPH radical scavenging activity were lower (P<0.05). The amino acids profile of broiler showed that only methionine contents were higher (P<0.05) compared to the other chicken breast fillet samples. Whilst Bali indigenous chicken had highest (P<0.05) glutamic acid and arginine compared to the other chicken meat, and essential amino acid like valine, phenylalanine, threonine, leucine and lysine contents of Bali indigenous chicken was no differ (P>0.05) with spent laying hen, and had higher (P<0.05) compared to broiler breast fillet.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://www.pjbs.org/ijps/fin2318.pdf
Language	English
Access Restriction	Open
Subject Keyword	Amino Acids Amino Acids, Essential Arginine Ash tree Chicken Contain (action) Fatty acid glycerol esters Glutamic Acid Leucine Lysine Methionine Phenol formaldehyde resin Phenylalanine Platelet Glycoprotein 4, human Threonine Valine While antioxidant activity contents - HtmlLinkType phenolics
Content Type	Text
Resource Type	Article

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