Comparative Analysis on Nutritional and Sensory Attributes in Aseel and Broiler Chicken

Abstract

The study compares the nutritional and sensory properties of Aseel and Broiler chicken meat, highlighting their high protein content and essential bioactive compounds. This study provides a detailed comparison of the quality and sensory properties of Aseel and Broiler chicken meat, contributing valuable insights into poultry meat production and consumption. Results indicated that Aseel chicken exhibited higher nutritional value, with elevated levels of minerals and protein (17.95%) and lower fat content (1.53%) than Broiler chicken, which had 15.46% protein and 1.95% fat. Additionally, Aseel chicken has lower Ash, moisture, water-holding capacity, and pH, indicating better oxidative stability. Its meat is darker, yellower, and redder with lower L* and higher a* and b* values. Aseel chicken muscles contain fatty acids like capric acid, pentacyclic, heptadecenoic acid, stearic acid, and arachidic acid, while broiler chicken has tricyclic acid, myristic acid, and palmitoleic acid. Aseel chicken scores higher for aroma, flavor, taste, and appearance, while broiler chicken excels in tenderness. This study underscores the superior nutritional and sensory attributes of Aseel chicken, promoting its potential in poultry meat production.