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

Authors

  • Muhammad Haris Faculty of food nutrition and home sciences, National institute of food science and technology, University of Agriculture Faisalabad, Pakistan Author
  • Adeel Shahzad Alvi Division of Agro-Industry, Faculty of Food science and Technology, Chiang Mai University Thailand Author
  • Syed Muhammad Abrar Ul Haq Faculty of food nutrition and home sciences, National institute of food science and technology, University of Agriculture Faisalabad, Pakistan Author
  • Saadullah Jan Khan Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand Author https://orcid.org/0009-0002-5648-9354
  • Shah Zaib Fareed Division of Agro-Industry, Faculty of Food science and Technology, Chiang Mai University Thailand Author
  • Mariam Tajammal Faculty of food nutrition and home sciences, National institute of food science and technology, University of Agriculture Faisalabad, Pakistan. Author
  • Md Afsar Ahmed Sumon Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand Author

DOI:

https://doi.org/10.52751/xjkvwd81

Keywords:

Chicken meat, Aseel, Broiler, Fatty acid profile, Texture profile

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.

Downloads

Download data is not yet available.

Downloads

Published

2024-07-31

Issue

Section

Research Articles

Categories

How to Cite

Haris, M. ., Alvi, A. S. ., Abrar Ul Haq, S. M. ., Khan, S. J. ., Fareed, S. Z. ., Tajammal, M. ., & Sumon, M. A. A. (2024). Comparative Analysis on Nutritional and Sensory Attributes in Aseel and Broiler Chicken. CMU Journal of Science, 28(1), 100-110. https://doi.org/10.52751/xjkvwd81

Similar Articles

You may also start an advanced similarity search for this article.