Einfluss von Fütterung und Fleischreifung auf den Gehalt freier Aminosäuren in Hähnchenfleisch

In a previous thesis (TIMMERMANN, 1995), limit values' of certain free amino acids in broiler breast meat have been proposed (glycine < I I mg/ 100 g;alanine < 20 mg/ 100 g; glycine/ serine-quotient < 1;glycine/ aspartic acid-quotient < 1,5). An exceed of these values should indicate the use of protein hydrolysates. This study tried to reproduce the given results and further examine whether different feeding of animals and ageing of meat could influence the concentrations of free amino acids. Feed were: Food without protein of animal origin, commonly used food, food with 15% meat meal, food with 6.3 % meat meal and 9.5 % fish meal. The free amino acids were measured with an amino acid analyzer. The experiments showed the following results: The experiments showed a significant influence of food composition on the content of free amino acids in breast meat. Ageing also had a significant influence on the concentrations of free amino acids. Except feeding group 4, all groups showed a higher concentration of free amino acids after storage for 24 hours. In this study the limit values of TIMMERMANN (1995) could not be confirmed unequivocally. If there are any differences in food composition or meat is aged before further processing the concentrations of free amino acids will exceed limit values and quotients.