Chicken composition

Chanamai, R. and McClements, D J. 1999. Ultrasonic determination of chicken composition. J. Agri. FoodChem. 47(11), 4686-4692. 

To obtain optimal performance of farm animals, foHc acid supplementation is required (86) and as is the case with most of the vitamins, the majority of worldwide consumption is as feed supplements. The foHc acid requirement for chickens and pigs is about 0.2—0.5 mg of foHc acid/kg diet and 0.3 mg/kg diet, respectively. Increased amounts, 0.5—1.0 mg/kg feed for chickens and 0.5—2.0 mg/kg for swiae, are recommended under commercial production conditions (87). The degree of intestinal foHc acid synthesis and the utilization by the animal dictates the foHc acid requirements for monogastric species. Also, the self-synthesis of folaciais dependent on dietary composition (88). 

Jahan K., Paterson A. and Spickett C.M. (2004). Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes , International Journal of Food Science Technology, 39, 443 453. 

Kralik G., Milakovie Z. and Ivankoviae S. (2004). Effect of probiotic supplementation on the performance and the composition of the intestinal microflora in broilers chickens . 

Naturally occurring phospholipids can be isolated from a variety of sources. One of the most common phospholipid raw materials is egg yolk. However, since the composition of egg phospholipid is from a biological source and can vary considerably depending on age of the eggs, the diet of the chickens, and the method of processing, newer enzymatic and synthetic chemical methods now are being employed to manufacture the required phospholipid derivatives in higher purity and yield. 

Along with carbon, hydrogen and oxygen, lignocellulosic biomass also contains hetero elements such as alkali and other metals. The amounts of these ashes vary over a broad range, from 30-50 wt.% in chicken litter to 1-3 wt.% in wood. Moisture is always present in lignocellulosic biomass and can be up to 80 wt.% in some cases. Detailed information on the composition of biomasses can be found in data bases, e.g., Phyllis [21] from the Dutch Energy Research Foundation (ECN). Table 6.2 lists the compositions of some typical biomasses. 

In addition to the straight-chain saturated aldehydes, a number of branched-chain and unsaturated aliphatic aldehydes are important as fragrance and flavoring materials. The double unsaturated 2-trviolet leaf aldehyde (the dominant component of cucumber aroma), is one of the most potent fragrance and flavoring substances it is, therefore, only used in very small amounts. 2-frfatty odor character is indispensible in chicken meat flavor compositions. 

Apart from differences between muscle tissues from various parts of an animal, there are qualitative and quantitative differences in composition between animal species. Therefore, analytical methods will always have lo be tested on material from each individual species, since differences in fat composition, in the presence of species-specific proteins, and in colored components such as in the case of myoglobin in poultry and beef may influence both the extraction and the separation of the analytes. As an example, a recovery higher than 70% was obtained for furazolidone after spiking chicken and veal calf muscle tissue but only 10% after spiking pork tissue (16). In this study, the recovery from pork meat could markedly be improved by addition to the aqueous exfraction solvent of about 25% acetonitrile, an observation indicating binding of furazolidone to pork-specific proteins. 

The avian egg shell is covered by a tegmentum or true cuticle which is morphologically constructed of two layers. The cuticle of freshly layed eggs (chicken) exhibits a reddish fluorescence which is due to porphyrins373. The chemical composition of the cuticle has been described to contain proteoglycans with a relatively... 

The overall amino acid compositions of calf duodenal (93, 93a) and calf spleen (85) enzyme showing an excess of acidic over basic amino acids are consistent with the isoelectric point of 4.85-5.0 previously reported for the calf and chicken duodenal enzyme (81, 83). The N-ter-minal amino acid of the calf enzyme was not available for reaction with l-fluoro-2,4-dinitrobenzene in 8 M urea (93a). Calf spleen enzyme reportedly contained galactosamine and glucosamine (85) other preparations apparently have not been examined for carbohydrate. 

The specific peptide composition can be used to characterize foods. Abe (124) separated the peptides carnosine, anserine, and balenine from the white and red muscle of nine species of marine fishes. Carnegie et al. (37,38) developed an HPLC method using a Partisil-lOSCX column with 0.2 M lithium formate at a pH of 2.9 and a temperature of 40°C under isocratic conditions with postcolumn derivatization using OPA to separate the dipeptides of histidine, anserine, carnosine, and balenine from the muscles of various species (pork, chicken, beef, lamb, and mutton) in order to identify the origin of the meat used in meat products. The concentration of balenine and the balenineranserine ratio were higher in pork than in the other meats, and these relationships were useful in determining the presence of pork in mixtures with other meats. 

Table 24. Chemical composition of meat of the chickens fed on l-(chloromethyl)silatrane-containing diet...

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