ArticleAnimals : an open access journal from MDPI2023
Nutrition and Flavor Evaluation of Amino Acids in Guangyuan Grey Chicken of Different Ages, Genders and Meat Cuts.
Article in Animals : an open access journal from MDPI, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 26 citations in OpenAlex.
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- MAnimals : an open access journal from MDPI · 2026Article
- The effect of dietary supplementation with varying levels of sodium acetate on lipid metabolism and muscle quality in yellow feathered broiler chicken.Poultry science · 2026Article
- Effect of dietary Bacillus subtilis on basic chemical composition, free amino acids, fatty acids and volatile organic compounds in broiler meat.Poultry science · 2026Article
- Multi-Omics Analysis of the Effects of Sex on Flavor Formation in Xichuan Black-Boned Chicken Meat.Animals : an open access journal from MDPI · 2026Article
- Water content and cholesterol dynamics in various chicken meat cuts influenced by thermal processing methods: A multi-city assessment.Journal of advanced veterinary and animal research · 2026Article
- Sex-dependent dynamic changes in pectoral muscle properties and gut microbiota composition in Qiandongnan Xiaoxiang chickens.Frontiers in microbiology · 2026Article
- Effects of Postmortem Aging on Nutritional Quality and Myofibrillar Protein Function in Bactrian Camel Meat.Journal of food science · 2026Article
- The Effects of Lighted Incubation on Traits and Composition of Broiler Breast Meat.Veterinary medicine and science · 2025Article
- Polysaccharide Supplements fromBiology · 2025Article
- Search for Ancient Selection Traces in Faverolle Chicken Breed (Animals : an open access journal from MDPI · 2025Article
- Comprehensive Analysis ofMolecules (Basel, Switzerland) · 2025Article
- Comparative Analysis of Myofiber Characteristics, Shear Force, and Amino Acid Contents in Slow- and Fast-Growing Broilers.Foods (Basel, Switzerland) · 2024Article
- Diversity analysis, nutrition, and flavor evaluation of amino acids in Chinese native geese germplasms.Veterinary world · 2024Article
- Nutritional Processing Quality of Sika Deer (Foods (Basel, Switzerland) · 2024Article
- Unraveling gender-specific lipids and flavor volatiles in giant salamander (Food chemistry: X · 2024Article
- Genome-wide association analysis explores the genetic loci of amino acid content in duck's breast muscle.BMC genomics · 2024Article
- The efficacy of licorice root extract on meat amino acid, fatty acid, vitamin, and mineral composition and productivity of quail.Veterinary world · 2024Article
- A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors at 2 institutions in 1 country.
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Abstract
The composition and content of amino acids in foodstuffs have a vital impact on the nutritional value and taste. With the aim of understanding the nutrition and flavor of Guangyuan grey chicken, the composition and content of amino acids in the pectoralis and thigh muscle of chickens at the age of 90 d, 120 d and 150 d were determine using liquid chromatography-tandem mass spectrometry (LC-MS/MS) and an amino acid analyzer. A total of 17 amino acids were detected both in pectoralis and thigh muscle via the amino acid analyzer, of which the content of glutamate was the highest. Additionally, 21 deproteinized free amino acids were detected via LC-MS/MS. Among all samples, the content of glutamine in thigh muscle was the highest. The content of histidine in the pectoralis was the highest. In terms of the flavor amino acids (FAAs), the umami-taste and sweet-taste amino acids were higher in the thigh muscle of 120 d male chicken. From the perspective of protein nutrition, the essential amino acid was higher in pectoral muscle, and the composition was better. The results of the amino acid score showed that the content of leucine and valine were inadequate in Guangyuan grey chicken. Collectively, the content of amino acid in Guangyuan grey chicken was affected by age, gender and meat cut. This study confirms that meat of chicken in different ages, genders, and cuts presents different nutritional values and flavors owing to the variation of amino acids content.
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