Comparison of the chemical and amino acid compositions of breast meat of broiler and laying hens
Author:
Funder
Kyochon F&B Co., Ltd.
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2021.28.2.297
Reference38 articles.
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2. Bae JY, Koo GH, Park SC, Shin KO. Effects of branched-chain amino acid and glutamine supplementation on angiogenic factors and pro-inflammatory cytokines after acute exercise in adolescence athletes. Asian J Kinesiol, 21, 51-58 (2019) 10.15758/ajk.2019.21.2.51
3. Chae HS, Choi HC, Na JC, Kim MJ, Kang HK, Kim DW, Kim JH, Jo SH, Kang GH, Seo OS. Effect of raising periods on amino acids and fatty acids properties of chicken meat. Korean J Poult Sci, 39, 77-85 (2012) 10.5536/KJPS.2012.39.2.077
4. Chen Y, Qiao Y, Xiao Y, Chen H, Zhao L, Huang M, Zhou G. Differences in physicochemical and nutritional properties of breast and thigh meat from crossbred chickens, commercial broilers, and spent hens. Asian Australas J Anim Sci, 29, 855-864 (2016) 10.5713/ajas.15.0840, 26954114, PMC4852253
5. Felig P. The glucose-alanine cycle. Metabolism, 22, 179-207 (1973) 10.1016/0026-0495(73)90269-2
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