Development of ready-to-eat collagen products from poultry by-products

     The aim of the study was conducted to develop ready-to eat collagen products by using poultry by-product, including broiler feet, broiler skeleton and broiler cartilage. The technology of extraction and purification were utilized for producing poultry collagen product. Results showed that the broiler feet, broiler skeleton and broiler cartilage could be extracted collagen successfully. According to the map of SDS-PAGE, the broiler skeleton had low concentration of collagen, but the broiler cartilage had high type 2 collagen content because it has higher ratio of α1 Chain / α2 Chain than that broiler feet.

(W. S. Chen and Y. K. Lin)