Proximate composition of pre and post rigor broiler chicken

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 per treatment and 10 birds per replicate. the proximate composition of the 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 (4.27) and post rigor (4.46) meat samples. The ash content of male and female for both the pre and post rigor were not significant 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.