Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

Abstract

T HE objective of this study was to evaluate the characteristics of chicken carcass and determine the nutritional composition of some edible chicken by-products, including liver, gizzard, wings, and skin. The total yield of liver, gizzard, wings and skinof chicken wasfound to be about 23.43%of carcassweight. The results showed that these chicken by-products are good sources of protein, fat, and minerals (ash). The greatest protein content was found to be26.33% (wb) for wings; while, skin showed the greatest fat content of 34.48% (wb) compared with other by-products. On the other hand, liver showed the greatest ash content of 1.42% (wb) and skin showed the lowest ash content of 0.46% (wb). Moreover, the greatest caloric value of 362.36 Kcal/100 g was found for skin, followed by wings, liver, and gizzard. In addition, the results showed good contents of potassium, phosphorus, sodium, iron, and zinc in chicken by-products. These by-products were found to be a good source of essential amino acids such as leucine and lysine. Furthermore, liver, gizzard, wings, and skin of chicken showed greater unsaturated fatty acids content than that of saturated fatty acids. Oleic, linoleic, linolenic, and arachidonic acids are the most predominant unsaturated fatty acids found in these chicken byproducts. However, palmitic and stearic acids are the predominant saturated fatty acids found in the studied chicken by-products. The obtained results revealed that the liver, gizzard, wings, and skin of chicken are rich of healthy nutrients; therefore, the utilization of these by-products as food should be promoted by development of new food products through the advances in meat processing techniques.

Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilacticiATTC 8042

“…Amongst the SFAs, palmitic acid (C16:0), arachidic acid (C20:0), and stearic acid (C18:0) were found to be dominant, whereas oleic acid (C18:1 n ‐9) and linoleic acid (C18:2 n ‐6) were the major USFAs in MC‐CG. Henry et al 12 . also reported that palmitic, stearic, oleic, and linoleic acids were dominant amongst all the fatty acids.…”

“…Owing to their functional groups, these free hydrophobic amino acids have been reported to exhibit strong antioxidant activity 31 . The free hydrophobic amino acids are also known to facilitate the reachability of antioxidant peptides at the hydrophilic zone, 6 and F‐CGH had considerable amounts of the essential amino acids (200.24 g kg −1 of protein) that quality meat products should contain 12 …”

“…Several studies have suggested that the nutritional quality of CG is high with substantial amounts of proteins, carbohydrates, minerals, vitamins, and fat 10, 11 . Typically, the consumption of CG depends on consumer preferences, cultural beliefs, and other properties, like its hard texture and high microbial load 12 . To increase the value of CG, the production of protein hydrolysates with medical and health benefits would be of great significance, also adding to the revenue of producers.…”

Formulation of Chicken Nuggets Supplemented with Mutton and Fish Livers: Insights from Antioxidant and Textural Studies

“…Beef liver ( Soladoye et al, 2022 ), chicken liver ( Henry et al, 2019 ), and pork liver ( Mora et al, 2019 ) are utilized in many processed foods and have been studied extensively. However, the literature on mutton and fish livers is scarce.…”

Influence of Simmering and Frying on Tetracycline Residues Detected in Broiler Chicken Meat

“…Hence, the Egyptian government had supported broiler farming and their industry to withstand protein sufficiency. Yearly, chicken consumption is about 1.2 billion broilers in Egypt, which is equivalent to broiler meat of 1125 million tons (Henry et al, 2019). In addition, the total consumption of broilers in Egypt is probable to increase from 993,000 tons in 2017 to 1,156,000 tons in 2026 (FAO, 2017).…”