Abstract:Phosphate content in different body parts of San Huang chickens was evaluated by the molybdenum blue colorimetric method to obtain differences in distribution and to identify correlations between phosphate content and the different body parts of the hen for the use of phosphorus-containing additives in raw poultry meat. The indices included total phosphorus (TP), free phosphate (FP), and phospholipid (PL). The results showed significant differences in phosphate content among different body parts of the hen (P < 0.05). TP content was in the range of 0.97 to 7.08 g/kg in chicken, with highest average content in the breast region. FP content ranged from 300.73 to 3784.51 mg/kg, and PL content ranged from 361.23 to 1998.87 mg/kg. TP content in the viscera was in the range of 4.67 to 7.85 g/kg, with the highest TP content in the spleen and the highest FP and PL content of all viscera in the liver. TP values in whole blood, serum phosphate, and serum phospholipid were 222.14, 8.41, and 8.26 mg/dL, respectively. TP content of the tibia was 114.5 g/kg, and FP content was low in all hen bones. Phosphate content was higher and showed significant correlations in the different body parts of the hen. The high phosphate levels indicate limiting the overall use of phosphorus-containing additives in meat product processing, whereas significant differences in phosphate content in different body parts of the hen indicate that different amounts of P-containing additives should be used during processing.
