Comparison between Free Amino Acids in Meat of Darag and Commercial Broiler Chickens: Implications for Source of Flavor of Native Chicken Meat

Ninfa  P. Roxas,; Angel  L. Lambio,; Bernabe  B. Cocjin,; George Fredrick  A. Roxas,; Celma  G. Casiple,; Ray  L. Arenga,

Comparison between Free Amino Acids in Meat of Darag and Commercial Broiler Chickens: Implications for Source of Flavor of Native Chicken Meat

Discipline: Veterinary Medicine, Animal Science

Abstract:

Commercial broilers were raised for 12 weeks to compare their meat with those of the Darag chickens raised by cooperators up to 16 weeks for free amino acid level. The meat samples were analyzed for levels of free amino acids by gas chromatography. The higher level of aspartic acid in the Darag chicken meat than in commercial broilers' meat was imputed to convey the favorable flavor on the Darag chicken meat.