Quality of poultry meat and eggs

Abstract

The article reviews the quality issues of poultry products, in particular meat, liver and eggs. The smallest amount of total cholesterol was found in the liver of females (21.4 mmol/l), as well as in the liver of chickens of the brown cross (26.4 mmol/l) in comparison with the white cross. We noted the greatest amount of vitamin E in chickens of white and brown crosses (33.9 and 40.5 mg%). Broiler chickens’ liver was poor in this vitamin (2.43-4.05 mg%). The smallest amount of total cholesterol was found in white poultry meat of the studied crosses (3.6-6.3 mmol/l). Brown eggshell eggs contained less cholesterol and more vitamin E compared to white eggshell eggs. The smallest amount of fat was found in the pectoral muscles of both males and females of the Ross 308 cross. The thigh muscles of the Ross 308 cross chicks contained less fat, but were poor in protein compared to the Iza Flex cross. The nutritional value of broiler meat from the Iza Flex cross is higher compared to the Ross 308 cross. Thus, from a nutritional point of view, it is better to include white poultry meat in the diet, since it contains the least amount of fat and cholesterol compared to dark meat, as well as eggs with brown shells, because they have a reduced total cholesterol content and contain 1.4 times more vitamin E compared to eggs with white shells.