Physicochemical properties, fatty acids profile and cholesterol content of indigenous manado chicken, broiler and spent hen meat

The study of meat quality of three different chicken species namely indigenous Manado chicken, spent hen and broiler was conducted. Carcasses of three different species were purchased in local market in Manado, North Sulawesi and mixture of breast and thigh fillets were used as samples for determination of physicochemical properties, fatty acids profile and cholesterol content. Broiler breast and thigh fillets mixture contained higher amount of moisture, fat and cholesterol compared to breast and thigh fillets mixture of either spent hen or indigenous Manado chicken, but lower protein content was observed in mixture of breast and thigh fllets of broiler. Saturated Fatty Acids (SFA) content in broiler meat were lower (P<0.05)compared to the one in spent hen and indigenous Manado chicken, while Monounsaturated Fatty Acids (MUFA) and Polyunsaturated Fatty Acids (PUFA), omega 3, 6 were also observed higher amount (P<0.05) compared to breast and thigh fillets of either indigenous Manado chicken or spent hen. However omega 9 content of broiler mixture of breast and thigh fillet were slightly lower (P>0.05) than spent hen meat, while omega 9 content of indigenous Manado chicken mixture breast and thigh fillets was the lowest amount (P<0.05) compared to other types of chicken meat.