UNIT 8 COMPOSITION AND NUTRITIVE

VALUE OF POULTRY MEAT

structum
8.0 Objectives
8.1 Introduction
8.2 Composition
8.3 Nutritive Value
8.4 Let Us Sum Up
8.5 Key Words
8.6 Some Useful Books/References
8.7 Answers to Check Your Progress

8.0 OBJECTIVES
After reading this unit, you will be able to:
describe the nutrients present in poultry meat;
compare the composition of chicken as compared to other birds' meat; and
explain the nutritive value ofpoultrymeat.

8.1 INTRODUCTION
The poultry meat is considered as light meat as comparedto red meat. It is economical,
easy to prepare and easy to digest. It has a number of desirable nutritional and
organolepticcharacteristics.It contains high per centage ofproteinwith all essential
amino acids required for growth. The fat content is less and it is rich in unsaturated
fatty acids. The cholesterol content is quite low as compared to egg. It is a good
source of vit. B complex and minerals like calcium, phosphorus, iron and copper. In
this Unit, various aspects of nutritive value and chemical composition of different
poultry meat will be discussed.

8.2 COMPOSITION
The gross poultry meat composition includeswater, protein, fat, calcium,phosphorus,
iron, copper and other components important to eating quality. Poultry meat has
high content of protein around 2 1 per cent, fat 4.5 per cent. There is less fat on the
meat of young chicken compared to aged chicken and hen. Fat content is influenced
by feed, breed and species of poultry.
In case of chicken the fat is cutaneous, that is under the skin. Chicken cooked with
skin is moist, succulent and flavoutfd due to fat. Skin may be removed before cooking
for people who have been advised for low fat diet. However chicken meat is
considered as white (light meat), has less fat compared to red meat of sheeplgoat or
buffalo. Myoglobin and hemoglobin impart meat colour. Muscles of older animal
contain increased amount of myoglobin and hence are darker in colour. Chicken
meat has light meat on breast and wings and dark meat on legs. Light meats have
comparatively less fat in breast and wing compared to dark meat (leg meat).
Poultry Meat and The gross composition of poultry meat and compositionof selectedpoultry products
Meat Products
are as below :
Table 8.1: Composition of Different Poultry Meat (%) (fresh weight)
Name Protein Water Fat Ash Calcium Phos- . Iron
Phoms Copper
(m%kg)
Chicken 21.1 73.3 4.5 1.1 0.012 0.232 32.0 3.5
Duck 21.4 69.2 8.2 1.2 0.010 0.200 23.0 5.0
Turkey 24.0 68.2 6.7 1.1 0.030 0.420 45.0 1.8
Goose 22.3 69.5 7.1 1.1 0.009 0.175 24.0 3.3

Source: The Meat We Eat by F! Thomas Ziegler. the Interstate Printers and Publishers Inc.,
Danville, Illinois, 1964.

Table 8.2: Composition of Selected Poultry Meat (cooked) & Po* Plroducts
I Product 1 Water 1 Protein 1 Fat I
(Yo) (%) (%)
Chicken
I Light meat 1 63.8 I 3 1.6 1 3.4 I
Dark meat 64.4 28.0 6.3
Turkey
I ~ i g hmeat
t ( 62.1 I 32.9 I 3.9 I
Dark meat 60.5 30.0 8.2
Duck 64.2 23.5 11.2
Goose 57.2 29.0 12.7
Frankfurters
Chicken 57.5 12.9 19.5
Turkey 63.0 14.3 17.7
Source: From Adams (1975) and Posati (1979)

I) Moisture: The moisture content of meat from broiler, roaster and hen are
7 1%to 74%, 66% and 56% respectively. The cooking loss in mdy-to-cook
whole broiler is around 23 per cent. The turkey meat is high in nutritive value
and low in calories compared to chicken. In general, younger birds have higher
moisture to skeletal muscle ratio as compared to other ones. The fat content of
meat is inversely proportional to the moisture content.
2) Protein: Poultry meat is highly rich in protein and regarded as a concentrated
source of high quality protein. It is higher in protein content as compared to
red meats. Cooked poultry meat contains 25-30 per cent p t e i n depending
upon the part of the carcass and the method of preparation whereas beef contains
21 -27 per cent, pork 23-24 per cent and lamb 21-24 per cent.
Proteins ofpoultry meat are classified under firstclass categorybecausethese
contain all the essential amino acids in balanced proportion.
- - As in all meats,
poultry meat is limited by sulphur containing amino acids. Different cuts of
meat vary in their digestibility due to different-proportionsof connectivetissue.
Muscle fibers are supported in body by connective tissue collagen, elastinand
reticulin fiberswhich are fibroustissue.
 Amino acid compositionof poultry meat can be compared with other protein source Composition and Nutritive
Value of Poultry Meat
from the following table:
Table 8.3: Amino Acid Composition ofvarious Animal Foods (% of protein)

S1. Amino Acid Turkey Chicken Beef Pork Milk Egg

No.
1. Arginine 6.5 6.7 6.4 6.7 4.3 6.4
2. Cysteine 1.O 1.8 1.3 0.9 1.O 2.4
3. Histidine 3 .O 2.0 3.3 2.6 2.6 2.1
4. Isoleucine 5.0 4.1 5.2 3.8 8.5 8.0
5. Leucine 7.6 6.6 7.8 6.8 11.3 9.2
6. Lysine 9.0 7.5 8.6 8.0 7.5 7.2
7. Methionine 2.6 1.8 2.7 1.7 3.4 4.1
8. Phenylalanine 3.7 4.0 3.9 3.6 5.7 6.3
9. Threonine 4.0 4.0 4.5 3.6 4.5 4.9
10. Tryptophan 0.9 0.8 1.0 0.7 1.6 1.5
11. Tyrosine 1.5 2.5 3.0 2.5 5.3 4.5
12. Valine 5.1 6.7 5.1 5.5 8.4 7.3
Source: Composition of Turkey Meat 111. M.L. Scott., J. Am. Dietetic Assoc., 35, 247 249
(1 959)

3) Fat: The fat is deposited around certain organs and under the skin and later
marbling with muscle. Unlike red meats, most fat in poultry meat is deposited
under the skin. Dietary fat influences body fat of chicken. High energy feed is
I
required by broilers for fast growth. Diet includes animal fat and fat from oil
seeds cake component of feed. Broiler has less fat than roaster and hen. The
fat content ofpoultry meat also depends upon the part of the carcass.According
to Scott (1956) the cooked turkey skin contains 33.8% fat and breast meat
contains 6.7-8.3% fat. Cooked chicken meat contains only 1.3% fat. Poultry
meat contains a higher proportion of unsaturated fatty acids than the fats from
red meats. The proportion of desirable essential unsaturated fatty acids i.e.
i oleic and linoleic acid is more than 60% ofthe total fat.

F Table 8.4: Fatty Acid Composition of Various Poultry Meats

Goose 30 57 8 0.4 0.05

Pigeon 23 56 17 0.7 0.04

From Mecci, et.al. (1 956)

7
Poultry Meat and 4) Carbohydrate: Small quantity of carbohydrate in meat provides texture and
Meat Products
eating quality. Conversion of glycogen to lactic acid during post-mortem aging
determine the pH of the meat and influence water holding capacity, firmness
and colour.

5) Vitamins: Poultry meat is a good source of many vitamins, such as niacin,

thiamin (vit B,), riboflavin (vit B,) and ascorbic acid (vit C). Poultry liver is a
rich source of vit A, vit B complex, vit C.
6 ) Minerals: Poultry meat constitutes nearly 1% of essential minerals like iron,
copper, zinc and selenium in significantamounts.

8.3 NUTRITIVE VALUE

Meat h m poultry contains several important classesof nutrients. It is low in calories
in comparison to other type of meats. Due to its low energy value it is used as a
good foodstuff for weight control diets and for elderly people.
The calorie content of meat from different birds is as follows:
Birds Energy (Caw100gm)
Broiler 150
Roasters 200
Hens 3 00
Duck 320
Turkeys 270
Meat fibers are tender, easy to chew or grind and easy to digest. Texture of meat is
considered by some to be synonymousto tenderness-juiciness, softness of muscle
fiber and connectivetissue. Broiler meat is more tender compared to birds of older
age of same group. However layer hen meat after about 70 weeks of laying period
produce tough meat. Its flavour is also mild and it blends well with seasonings and
other foods. Flavour in chicken meat develops during cooking, and skin imparts
typical chicken flavour. Sulphur compounds in meat accounts for flavour of meat.
Diet of bids also imparts flavour.
Poultry meat provides all essential amino acids in balanced proportion required by
human body. The availability of protein fkom animal source in India is only 4 to 8.9g
per day capitalday while in developed countries it is 30 to 75 gm per capita per day.
Growing children, women during pregnancy and lactation need more protein than
adults. Poultry meat is a food of high nutritional value. Such high protein diet is
necessary for growth and development of children and pregnant ladies. In addition,
it compensates the day to day wear and tear of tissues of human body.
Chicken meat with low fat provides all the essential fatty acids. It is a source of both
saturated and unsaturated fatty acids. These constitute cell wall, mitochondriaand
other cell components. Due to low energy value, chicken meat is a good food for
weight control diets. Chicken meat containsmore phospholipids and low cholesterol
than other meats and egg, which minimizes risks due to diabetes and heart diseases.
 Composition and Nutritive
The cholesterol content of meat and egg is as under: Value of Poultry Meat
Turkey Breast -----+ 8-15mgJ100gm

Poultry meat b
-. 60-90mgJ 100gm
Poultry meat is rich in niacin and moderately rich in thiamine, riboflavin and ascorbic
acid. It is a good source of iron and phosphorus. Half of iron in meat is present a s
haem iron, which is well absorbed (15-20%) compared with only 1- 10% of iron
from plant food. Also it enhances absorptionof iron from other foods. Due to high
biological value and easy digestibility, it is a choice food for aged persons a s well as
children. It has the ability to alleviate the nutritional stress condition in the human
beings. It has a good aesthetic appeal. Poultry meat has non-religious inhibition and
its many products satisfy the variety quest of the consumers.

Check Your Progress 1

1) Write the composition of chicken and turkey meat.

2) Poultry meat is a food of high nutritional value. Justifj

3) Write true or false.

a) Chicken contains a higher proportion of unsaturated htty acidsthan mutton.
b) Chicken is a choice food for aged persons due to its high biological value
and easy digestibility.
c) Chicken is referred as white meat.
d) Broiler meat is less tender compared to birds of older age group.
!
I

8.4 LET US SUM UP

Poultry meat is tender with mild flavour and it is easily digestible. Primarily it contains
water, protein, fat, vitamins, minerals and a little amount of carbohydrate. This meat
is healthy as compared to red meat of cattle or sheep or goat because of its low fat
content. It contains a higher proportion of unsaturated fatty acids than the fats from
red meats. It is a concentrated source of high quality protein i.e. first class protein
because these proteins contain all the essential amino acids in balanced proportion.
Further it is a good source of many vitamins (especially B vitamins) and essential
minerals like iron, copper, zinc and selenium. Its cholesterol content is also low.
Poultry meat is low in calories and is suitable for weight control diets, convalescent
and'elderly people.
Poultry Meat and
Meat Products 8.5 KEYWORDS I
Calories : Measurement of energy.
Cholesterol : Component of blood / muscle / fat.

Glycogen : Is the storage form of glucose in animals and

humans.
Haemoglobin : Blood colouring pigment.
Myoglobin : Muscle colouringpigment.

8.6 SOME USEFUL BOOKSIREFERENCES

Biswas, S. (2005). Meat and Egg Technology. 1st edition. University Publication,
WBUAFS, Kolkata. West Bengal.
Mountney G.J. and Parkhurst C.R. (2001). Poultry Products Technology. 3 1 ~
edition. Viva Books Pvt. Ltd., New Delhi.
Panda, P.C. (1995) Text book on Egg and Poultry Technology- Vikas Publishing
House Pvt. Ltd.
Sharma, B.D. (1999). Meat and Meat Products Technology. I* edition, JAYPEE
Brothers, New Delhi.

8.7 ANSWERS TO CHECK YOUR PROGRESS

Check Your Progress 1

1) Composition of chicken and turkey meat:

2) Poultry meat is a food of high nutritional value because of followingreasons:

It is rich in essential amino acids.
It is low incalories i.e.energy value.
It is with low fat provides all the essential fatty acids.
It is rich in niacin, thiamine and riboflavin.
It is a good source of iron and phosphorus.
It has high biological value and easy digestibility.
3) a)True b) True c )~ n i e d) False