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.