Table 3. Content of chemical forces of myosin isolated from breast muscle of ducks of different ages after heated at 80°C

Ages/d	Ionic bonds (mg/mL)	Hydrogen bonds (mg/mL)	Hydrophobic interactions (mg/mL)	Disulfide bond (mg/mL)
22	4.94±0.56^c	9.40±1.11^b	32.86±0.73^b	12.37±0.71^c
30	11.29±0.69^a	0.36±0.04^c	34.05±1.17^b	25.56±3.15^a
38	7.02±0.50^b	8.15±0.01^b	33.94±1.13^b	16.71±0.47^b
46	12.61±2.85^a	22.56±2.07^a	36.48±1.34^a	6.28±1.38^d

Different letters between ages are significantly different (p<0.05).