Chemical Compositions, Fatty Acid, Collagen and Cholesterol Contents of Thai Hybrid Native and Broiler Chicken Meats

Abstract

Trails were conducted to determine chemical compositions of 4-lines and 5-lines cross Thai hybrid native chicken meats and skins as compared to those of commercial broiler at the market weight of 1.8kg. Protein of breasts, skins (P<0.01) and thighs (P<0.05) of hybrid native chickens were higher than those of broilers. Broiler and 5-lines cross chicken thighs had similar fat contents and higher (P<0.05) than those of 4-lines cross breed. Broiler breasts contained higher (P<0.01) cholesterol, while their skins contained lower amounts (P<0.01) than those of hybrid native chickens. The hybrid native chicken breasts and thighs contained almost twice higher collagen than those of broilers. In regard to sexes, proximate compositions of both sexes of the 5-lines cross chickens were in similar trends to those of broilers. Female breasts and thighs contained higher saturated and monounsaturated fatty acids than those of males (P<0.01). The meats and skins of male chickens contained higher polyunsaturated fatty acids and cholesterol than those of females (P<0.01). Both sexes of the 4-lines cross chickens contained higher total collagen compared with broilers and 5-lines cross (P<0.01). In addition, it could be concluded that the meats of both Thai hybrid native chickens contained lower cholesterol and higher collagen than that of broiler chicken.

Keywords

• cholesterol
• collagen
• fatty acids
• thai hybrid native chickens