Physico-chemical Composition and Functional
Properties of Native Chicken Meats

Ma. Josie V. Sumague1*, Olivia M. Del Rosario1, Wilson T. Tan1,
Dennis Marvin O. Santiago1, Floirendo P. Flores1, Ara Fatima C. Algar1,
Lotis E. Mopera1, Vermont P. Dia2, and Lilia S. Collado1

1Institute of Food Science and Technology, College of Agriculture and Food Science
University of the Philippines Los Baños, College, Laguna, Philippines
2Department of Food Science and Technology,
The University of Tennesee, TN, USA

Native chicken genetic groups namely Paroakan, Banaba and Joloanon were obtained from BAI/DA station in Tiaong, Quezon. Commercial broiler was used as control. Samples were analyzed for meat yield, pH, and proximate composition, water holding capacity, emulsion activity and emulsion stability. Results were analyzed statistically using Analysis of Variance and Duncan’s New Multiple Range Test. There was no significant difference among the meat yields of the different native chicken genetic groups and commercial broiler.  Variations in the proximate composition of the different chicken parts were affected by genetic groups. Breast and leg samples from Broiler gave the highest pH. Emulsion activity and emulsion stability of Broiler’s breast and leg were significantly higher than those of the different native chicken genetic groups. Emulsion activity of breast from the different native chicken genetic groups was not significantly different. Banaba breast gave higher emulsion stability compared to other native chicken genetic groups. Meat from various genetic groups of native chicken has the potential as a healthy substitute to commercial broiler because it had higher crude protein and lower fat than commercial broiler.  However, commercial broiler has better functional properties than native chicken meat because of its significantly higher pH, emulsion activity and emulsion stability.

Chicken meat is one of the main sources of animal protein aside from beef and pork. Many consumers prefer chicken meat because it is cheaper per kilo than beef and pork.  Commercial broilers are the main sources of chicken meat in the country. Domestic consumption of broiler chicken meat increased from 893,000 metric tons in 2011 to 1,105,000 metric tons in 2015 (USDA 2016). There is insufficient supply of chicken meat in our country as indicated by the increased chicken meat importation from 146,000 metric tons in 2011 to 210,000 metric tons in 2015 (USDA 2016).  Chicken meat importation can be reduced by evaluating the potential of other sources of poultry meats such as native chickens. . . . . read more

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