Korean Journal for Food Science of Animal Resources
pISSN 1225-8563 eISSN 2234-246X
Korean J. Food Sci. An. 37(2): 228~241 (2017) DOI https://doi.org/10.5851/kosfa.2017.37.2.228
ARTICLE
Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood Supaluk Sorapukdee* and Supawadee Narunatsopanon Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Abstract Hematological, chemical and functional characteristics of porcine, chicken and duck blood were evaluated. A porcine blood sample showed the most abundant red blood cell, hemoglobin concentration, packed cell volume and plasma protein content as well as its freeze-dried blood possessed the highest contents of protein, fat, Cu and Cr with the highest percentage of heme iron (p
pISSN 1225-8563 eISSN 2234-246X
Korean J. Food Sci. An. 37(2): 228~241 (2017) DOI https://doi.org/10.5851/kosfa.2017.37.2.228
ARTICLE
Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood Supaluk Sorapukdee* and Supawadee Narunatsopanon Department of Animal Production Technology and Fisheries, Faculty of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
Abstract Hematological, chemical and functional characteristics of porcine, chicken and duck blood were evaluated. A porcine blood sample showed the most abundant red blood cell, hemoglobin concentration, packed cell volume and plasma protein content as well as its freeze-dried blood possessed the highest contents of protein, fat, Cu and Cr with the highest percentage of heme iron (p
