Tropical Animal Health and Production

, Volume 51, Issue 8, pp 2575–2582 | Cite as

Chemical and color characterization of breast meat from FUNAAB indigenous and marshal broiler chickens

  • O. O. SokoyaEmail author
  • J. M. Babajide
  • T. A. Shittu
  • K. A. Sanwo
  • J. A. Adegbite
Regular Articles


The study was conducted to evaluate breast meat quality attributes of Marshal and FUNAAB Indigenous (Alpha C13 and Alpha C14) Broiler (FIB) chickens. Birds of average live weights (1.8 to 2.0 kg) were selected from flock fed same concentrate diet and managed under deep litter system. Birds were slaughtered, scalded in hot water at 65 °C, de-feathered, and frozen-stored. Proximate, mineral, cholesterol contents, pH, color, and fatty acid profile of the chickens’ meat were determined. Data were subjected to ANOVA (p < 0.05). Moisture (73.87%) and fat (2.82%) contents of Marshal were higher than FIB. Protein (23.65%) and ash (1.56%) were highest (p < 0.05) for Alpha C14. pH ranged between 5.94 and 6.58. Lightness (L*) and redness (a*) values were 69.37–75.52 and 8.77–7.96. Alpha C13 had significantly higher L* and a* than Marshal. Potassium was most abundant mineral observed across breeds. Saturated (SFA, 38.03–57.10%), monounsaturated (MUFA, 29.78–41.55%), and polyunsaturated (PUFA, 10.91–20.29%) fatty acid compositions differed significantly among breeds. Cholesterol contents of Alpha C14 (4.23 mg/kg) was significantly lower, while Marshal (5.67 mg/kg) chicken showed significantly higher value. Conclusively, FIB chickens are valuable nutritional meat sources with desirable chemical composition and can constitute alternative chicken meats with human health benefit.


Cholesterol content Fatty acid profile M. pectoralis Mineral and proximate compositions 


Funding information

The authors wish to acknowledge support from Africa Centre of Excellence in Agricultural Development and Sustainable Environment with World Bank Grant No. ACE 023.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.Food Processing and Value Addition Programme, World Bank Africa Centre of Excellence in Agricultural Development and Sustainable Environment (CEADESE)Federal University of AgricultureAbeokutaNigeria
  2. 2.Department of Food Science and TechnologyFederal University of AgricultureAbeokutaNigeria
  3. 3.Department of Animal Production and HealthFederal University of AgricultureAbeokutaNigeria

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