Table 7. Taste nucleotide content in neck meats from donkey, swine, bovine, and sheep

Content (mg/100 g) Donkey Swine Bovine Sheep
GMP 9.18±2.13a 4.87±1.58b 10.00±2.07a 3.22±1.03a
IMP 71.54±5.61a 54.90±4.26b 3.23±0.52d 8.60±1.01c
Hypoxanthine 19.52±1.91b 27.24±3.21a 26.58±3.03a 14.69±0.88c
AMP 20.95±3.09a 17.95±2.84a 1.71±0.21c 13.34±1.92b
Inosine 34.30±1.90c 62.20±3.13b 6.55±0.73d 70.54±4.72a
Total 155.50±2.96b 167.16±3.43a 48.07 ±2.52d 110.38±2.83c
Values are means±SD of three determinations, the same letters marked on the same line indicate no significant difference (p≥0.05), while the different superscripts indicate significant difference (p<0.05).
GMP, 5’-guanosine monophosphate; IMP, 5’-inosine monophosphate; AMP, adenylate.