Food and Fermentation Industries >

2025 , Vol. 51 >Issue 24: 198 - 204

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042652

Evaluation of nutritional value in yellow chicken oligopeptide and study on its in vitro & in vivo digestion and absorption

  • XUE Chen ,
  • WANG Xinze ,
  • LIU Ting ,
  • LI Miao ,
  • FENG Jiefang ,
  • ZENG Xianjun ,
  • YE Xuefei ,
  • YANG Yuxin ,
  • CHEN Liang ,
  • FANG Lei
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  • 1(China National Research Institute of Food and Fermentation Industries Co.Ltd., Beijing Engineering Research Center of Protein and Functional Peptides, Beijing 100015, China)
    2(Guangzhou Kwangfeng Industrial Co.Ltd., Guangzhou 510450, China)

Received date: 2025-03-11

  Revised date: 2025-04-30

  Online published: 2026-01-12

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Abstract

This study investigated the nutritional value and digestive absorption characteristics of yellow chicken oligopeptides.This study evaluated its nutritional profile by analyzing amino acid composition and molecular weight distribution.Using in vitro simulated gastrointestinal digestion and rat fecal metabolic balance tests, This study assessed its digestion and absorption efficiency.Results indicated that TAA of yellow chicken oligopeptides reached 80.609 g/100 g, with EAA accounting for 32.13%, and the SRC being 64.83%, which was close to the ideal pattern recommended by WHO/FAO.Compared to chicken soup protein, the Mw of yellow chicken oligopeptides was approximately 1/18 of that of chicken soup protein.Components below 2 000 Da make up 95.39% of the oligopeptides, which was about 2.14 times higher than that of egg protein.These smaller molecular peptides were more suitable for efficient absorption.The PDT of yellow chicken oligopeptides was significantly higher (>95%, P<0.05) than that of chicken meat (58.89%) and chicken soup (84.44%), suggesting that yellow chicken oligopeptides were more easily broken down and absorbed in the gastrointestinal tract.Rat fecal nitrogen balance test results showed that the BV of yellow chicken oligopeptides was 98.01%, and the NPU was 97.85%.Both values were significantly higher than those of chicken soup and chicken meat, and showed no significant difference compared to the yellow chicken oligopeptide-sea cucumber-matsutake group.This indicated a significant advantage in the metabolic utilization of yellow chicken oligopeptides.This study provides a theoretical basis for the high-value utilization of yellow chicken protein resources and lays the foundation for its application in the development of precision nutritional supplements.

Key words： yellow chicken; oligopeptides; digestion and absorption; nutritional value evaluation; functional food

Cite this article

XUE Chen , WANG Xinze , LIU Ting , LI Miao , FENG Jiefang , ZENG Xianjun , YE Xuefei , YANG Yuxin , CHEN Liang , FANG Lei . Evaluation of nutritional value in yellow chicken oligopeptide and study on its in vitro & in vivo digestion and absorption[J]. Food and Fermentation Industries, 2025 , 51(24) : 198 -204 . DOI: 10.13995/j.cnki.11-1802/ts.042652

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