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Essential amino acid content of eggs and meat from country type birds.

Srinivasan, K. S. and Moorjani, M. N. (1973) Essential amino acid content of eggs and meat from country type birds. Indian Journal of Poultry Science, 8 (2). 136-137, 3 ref..

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Abstract

Tables of values (mean values of 5 replicates) are given for the arginine, histidine, lysine, tryptophan, phenylalanine, methionine, threonine, leucine, isoleucine and valine content of duck eggs, White Leghorn and country-type hens' eggs and meat from White Leghorn and country-type chickens. The eggs of country-type hens contained significantly more threonine and valine than those of White Leghorn hens. Duck eggs contained significantly more lysine, phenylalanine and leucine and less arginine, methionine and valine than hens' eggs. Meat from White Leghorn birds contained significantly more phenylalanine, leucine, isoleucine and valine, and less arginine and lysine than meat from the country-type hens.

Item Type: Article
Uncontrolled Keywords: EGGS-(COMPOSITION); amino acids in /country-type hen eggs/; amino acids in / duck eggs/; AMINO-ACIDS; eggs, essential amino acids in; DUCKS-; CHICKENS-; amino acids in country-type chicken meat; MEAT-(SPECIFIC); chicken meat, amino acids in country-type
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Dec 2016 10:48
Last Modified: 21 Dec 2016 10:48
URI: http://ir.cftri.com/id/eprint/7158

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