Proximate composition of pre and post rigor broiler chicken

Authors

  • O. O. Oyinlola Oyo State College of Agriculture and Technology, Igboora
  • O. S. Oyadeyi Oyo State College of Agriculture and Technology, Igboora
  • O. O. Okunlola Oyo State College of Agriculture and Technology, Igboora
  • S. S. Abiola Federal University of Agriculture Abeokuta, Ogun State
  • O. D. Oshinbanjo University of Ibadan, Ibadan, Oyo State
  • T. Akinyode University of Ibadan, Ibadan, Oyo State
  • T. O. Olorunjuwon University of Ibadan, Ibadan, Oyo State

DOI:

https://doi.org/10.51791/njap.v44i4.647

Keywords:

Pre-rigor, Post-rigor, broilerchicken, meat

Abstract

This study examined the proximate composition of pre and post rigor poultry meat. A total of sixty (60) four weeks old broiler birds were randomly allotted into 2 treatments, 3 replicates pertreatment and 10birdsperreplicate.The proximate composition ofthe meat samples was determined. Data obtained were subjected to T-test. There were no significant differences (P>0.05) in the crude protein content of the meat samples, although, female pre rigor meat had the highest value at 23.99%. The ether extract values of the female pre (4.80) and post rigor (4.90) meat were significantly different (P<0.05) from male pre (4.27) and post rigor (4.46) meat samples. The ash content of male and female for both pre and post rigor were not significantly different (P > 0.05). Pre rigor poultry chicken meat proved to be the best for consumption, with this outcome from our research, household and fast food restaurants producing sausages are encouraged to use pre rigor broiler chicken meat as formulation ingredient.

Author Biographies

O. O. Oyinlola , Oyo State College of Agriculture and Technology, Igboora

Department of Animal Health and Production

O. S. Oyadeyi , Oyo State College of Agriculture and Technology, Igboora

Department of Animal Health and Production

O. O. Okunlola , Oyo State College of Agriculture and Technology, Igboora

Department of Animal Health and Production

S. S. Abiola , Federal University of Agriculture Abeokuta, Ogun State

Animal Production and Health Department

O. D. Oshinbanjo , University of Ibadan, Ibadan, Oyo State

Animal Science Department

T. Akinyode , University of Ibadan, Ibadan, Oyo State

Animal Science Department

T. O. Olorunjuwon, University of Ibadan, Ibadan, Oyo State

Animal Science Department

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Published

2020-12-27

How to Cite

Oyinlola , O. O., Oyadeyi , O. S., Okunlola , O. O., Abiola , S. S., Oshinbanjo , O. D., Akinyode , T. ., & Olorunjuwon, T. O. (2020). Proximate composition of pre and post rigor broiler chicken. Nigerian Journal of Animal Production, 44(4), 128–132. https://doi.org/10.51791/njap.v44i4.647

Issue

Vol. 44 No. 4 (2017)

Section

Articles

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