Physico-chemical composition and functional properties of native chicken meats

Issue Date

1-2016

Abstract

Native chicken genetic groups namely Paroakan, Banaba and Joloanon were obtained from BAI/DA station in Tiaong, Quezon. Commercial broiler was used as control. Samples were analyzed for meat yield, pH, and proximate composition, water holding capacity, emulsion activity and emulsion stability. Results were analyzed statistically using Analysis of Variance and Duncan’s New Multiple Range Test. There was no significant difference among the meat yields of the different native chicken genetic groups and commercial broiler. Variations in the proximate composition of the different chicken parts were affected by genetic groups. Breast and leg samples from Broiler gave the highest pH. Emulsion activity and emulsion stability of Broiler’s breast and leg were significantly higher than those of the different native chicken genetic groups. Emulsion activity of breast from the different native chicken genetic groups was not significantly different. Banaba breast gave higher emulsion stability compared to other native chicken genetic groups. Meat from various genetic groups of native chicken has the potential as a healthy substitute to commercial broiler because it had higher crude protein and lower fat than commercial broiler. However, commercial broiler has better functional properties than native chicken meat because of its significantly higher pH, emulsion activity and emulsion stability.

Source or Periodical Title

Philippine Journal of Science

ISSN

0031-7683

Volume

145

Issue

4

Page

357-363

Document Type

Article

Physical Description

tables

Language

English

Subject

Banaba, Broiler, Chicken, Composition, Joloanon, Paraokan

Digital Copy

yes

Link to Full Text

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