COMPARISON OF NUTRIENT COMPOSITION OF NATIVE CHICKEN AND COMMERCIAL BROILER UNDER INDIAN CONDITION

Publication Date : 06/12/2016


Author(s) :

S. EZHIL VALAVAN , A.V. OMPRAKASH , A. BHARATIDHASAN , V. RAMESH SARAVANA KUMAR.


Volume/Issue :
Volume 2
,
Issue 12
(12 - 2016)



Abstract :

An experiment was carried out to compare the proximate composition of breast and thigh meat from broiler (cobb), native chicken reared under intensive system of management. Native chicken breast and thigh meat had highly significant (P < 0.01) higher crude fiber and calcium levels, highly significant (P < 0.01) lower crude fat level and higher ash content. Broiler breast and thigh meat had highly significant (P < 0.01) lower crude fiber and calcium levels, highly significant (P < 0.01) higher crude fat level and lower ash content. Broiler thigh meat had significant (P < 0.01) higher protein content than native chicken. There were no significant difference were observed in moisture and gross energy of native chicken and broiler meat.


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