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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 9, No. 1, 2004, pp. 26-28
Bioline Code: ft04005
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Food Technology in Africa, Vol. 9, No. 1, 2004, pp. 26-28

 en Nutrient Content and Organoleptic Quality of Traditional African Strain and Rhode Island Chickens and the Effect of Feed Rations
Kansci Germain, Lele Bogne Eric, Minette, Fotso Martin, Fokou Elie

Abstract

Pectoral and thigh muscles of African strain and Rhode Island chickens were characterised for their contents in moisture, proteins, lipids and phospholipids. Water retention capacity of the muscles was measured and the influence of enriched cotton cake feed on the muscle quality of Rhode Island race chicken was evaluated. The chicken stocks and their muscles were similar in terms of their water contents (73.6 - 74.9 g/100g). The muscles of the both chicken stocks showed excellent water retention capacity (up to 69%). The Rhode Island race were however, richer in lipids (2.74 - 3.46 g/100g) and phospholipids (0.34 - 0.57 g/100g). Feeding with cotton cake-enriched rations increased the lipid content further. On the other hand, muscles of the African strain chicken were richer in proteins (22.5 - 24.3 g/100g) than those of the Rhode Island race (19.5 - 22.5 g/ 100g). The nutritional, organoleptic and technological qualities of the chicken muscles are discussed with respect to these characteristics. Cultural consumption habits could explain preference of African Strain Chicken muscles by the local population.

Keywords
chicken, feed, lipids, water retention capacity, proteins, quality

 
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