Nutrient Content of South African Chickens

The nutrient content of South African chicken, of three genotypes (308 Ross, Cobb, 788 Ross), two treatments (fresh and frozen (spin chilled)), raw and/or cooked (dry and moist) and different portions (white and dark meat, skin and separable fat) was determined. Frozen compared to fresh chicken skin had a higher mineral and vitamin A, but lower vitamin E content. Medium-chain fatty acids were higher and long-chain unsaturated fatty acids lower in frozen versus fresh chicken tissues. Cholesterol was higher in fresh versus frozen fat. Cooked dark meat contained more nutrients than white meat. Mineral content of skin, white and dark meat was higher for the dry versus moist heat cooking method. Cooking method had a significant influence on thiamin, riboflavin and cyanocobalamin, but little effect on the fatty acid content of chicken meat.