AMINO ACID PROFILE OF DIFFERENT PRODUCTIVE LINES OF CHICKEN, TURKEY AND PORK MEAT

Background and objectives: The nutritional composition of meat has variated through time due to industrialization of production systems, genetic improvement and lean carcasses design experienced by domestic animals. Objective: Compare the amino acid (AA) composition of cuts of chicken, turkey and pork meat with standards utilized for the evaluation of AA of the Chilean diet. Methods: The samples of chicken cuts (wings, breast, thigh, leg, liver and gizzard), turkey (whole, breast, thigh and leg) and pork (veiled chop, ribs, fillet, leg, shoulder, bacon-loin and heart), were given by the company Agrosuper and selected by the investigators. The samples where homogenized and freezed at -20°C before the analysis. A T-Test was performed to estimate the difference between AA analysis and AA composition referred by the FAO 1981. Results: Chicken thigh had less concentration for all AA (p