Kurniawan Sinaga
Faculty of Animal and Agricultural Sciences, Diponegoro University, Jl. drh Soedjono Koesoemowardojo, Tembalang, Semarang-50275, Indonesia
Anang M. Legowo
Faculty of Animal and Agricultural Sciences, Diponegoro University, Jl. drh Soedjono Koesoemowardojo, Tembalang, Semarang-50275, Indonesia
V. Priyo Bintoro
Faculty of Animal and Agricultural Sciences, Diponegoro University, Jl. drh Soedjono Koesoemowardojo, Tembalang, Semarang-50275, Indonesia
Edjeng Suprijatna
Faculty of Animal and Agricultural Sciences, Diponegoro University, Jl. drh Soedjono Koesoemowardojo, Tembalang, Semarang-50275, Indonesia
Yoyok B. Pramono
Faculty of Animal and Agricultural Sciences, Diponegoro University, Jl. drh Soedjono Koesoemowardojo, Tembalang, Semarang-50275, Indonesia
ABSTRACT
Ducks leg and breast of Indonesian native duck were analized in laboratory to determine polycyclic aromatic hydrocarbon (PAH) such as naphthalene, acenaphtene, phenentrene, flourantene, pyrene, benzoantrasene and perylene. The result showed that naphthalene, flourantene, pyrene, benzoantrasene and perylene in legs duck was higher than breast duck. Total fat of legs (5.87%) were higher than breast (3.31%). This result showed that total fat of raw duck meat influence PAH formation. Antioxidant activity of leg was higher than breasts duck (8.79% : 5.1%). This result showed that endogenous antioxidant did not able to prevent PAH formation.
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How to cite this article
Kurniawan Sinaga, Anang M. Legowo, V. Priyo Bintoro, Edjeng Suprijatna and Yoyok B. Pramono, 2014. Polycyclic Aromatic Hydrocarbon Content of Breast and Legs Meat of Indonesian
Native Duck. International Journal of Poultry Science, 13: 304-307.
DOI: 10.3923/ijps.2014.304.307
URL: https://scialert.net/abstract/?doi=ijps.2014.304.307
DOI: 10.3923/ijps.2014.304.307
URL: https://scialert.net/abstract/?doi=ijps.2014.304.307
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