Comparison on the physico‐chemical and nutritional qualities of normal and abnormal colored fresh chicken liver. (10th October 2016)

• Record Type: Journal Article
• Authors: Xiong, Guoyuan; Gao, Xueqin; Zheng, Haibo; Li, Xin; Xu, Xinglian; Zhou, Guanghong
• Is Part Of: Animal science journal. Volume 88:Number 6(2017:Jun.)
• Page Start: 893
• Page End: 899
• Publication Date: 2016-10-10
• Subjects: amino acids -- discoloration liver -- fatty acids -- physico‐chemical characteristics -- trace elements; Animal culture -- Periodicals; Livestock -- Periodicals; 636
• DOI: 10.1111/asj.12719
• Languages: English
• ISSNs: 1344-3941

Abstract

Abstract: This study evaluated the differences of physico‐chemical and nutritional qualities between abnormal colored chicken livers (ANCCLs) and normal colored chicken livers (NCCLs) and the safety of the both livers. Compared with NCCLs, ANCCLs were lower in protein, water contents ( P < 0.01), pH and pigment contents ( P < 0.05). NCCLs contained higher polyunsaturated fatty acid (PUFA) and saturated fatty acids (SFA) ( P < 0.05). The PUFA/SFA ratio of NCCLs was 0.453, higher ( P < 0.05) than that of ANCCLs. The contents of alanine, valine, tyrosine, lysine and histidine in NCCLs were higher ( P < 0.05) than in ANCCLs. The contents of K, Na, P, Cu, Fe and Se of NCCLs were higher ( P < 0.05), but the Ca content was lower ( P < 0.05). The content of the heavy metals (As, Hg, Pb and Cd) of the two types of livers complied with food safety requirements. Although NCCLs had higher nutritional value than ANCCLs, both livers were acceptable for human consumption.