Broiler, quail and duck skins were analyzed for moisture, fat, protein, and amino acids. Of the three kinds of skins, duck skins contained the lowest moisture (34.1%) and highest fat content (37.8%). Quail skins contained the highest moisture (56.7%) and lowest fat content (18.8%). Broiler skins contained 40.3% moisture and 29.7% fat. Percentage protein of broiler, quail and duck skins were 28.9, 25.0 and 29.0%, respectively. Percentages of each amino acid of total protein were similar for the three kinds of skins. Glutamic acid and glycine accounted for the two highest percentages of total protein in the three kinds of skins, while histidine, threonine methionine, isoleucine, tyrosine, and phenylalanine accounted for the six smallest percentages.
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Essary et al. (1977) studied this question.
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