Poultry Meat Composition

Poultry Meat Composition

Poultry meat refers to the flesh of young chickens specially bred and raised for meat production. It is one of the most popular and affordable sources of animal protein worldwide. Broiler meat is tender, easily digestible, and rich in essential nutrients. The composition of broiler meat depends on factors such as breed, age, diet, and part of the carcass (breast, thigh, wing, etc.), but it generally consists of water, protein, fat, minerals, vitamins, and trace amounts of carbohydrates.

1. Water

• Content: 70–75%
• Function: Maintains juiciness, tenderness, and freshness of meat.
• Variation: Lean parts like breast meat have higher water content, while fatty parts like thigh meat contain less.
• Note: Water loss during cooking affects the texture and weight of the final product.

2. Protein

• Content: 18–22%
• Types of Proteins:
  • Myofibrillar proteins (actin, myosin): Responsible for muscle structure and meat texture.
  • Sarcoplasmic proteins: Include enzymes and myoglobin, influencing color and biochemical reactions.
  • Connective tissue proteins (collagen, elastin): Present in smaller amounts than in red meat, contributing to the tenderness of broiler meat.
• Nutritional Importance: Broiler meat protein is of high biological value, containing all essential amino acids required for human growth, tissue repair, and enzyme synthesis.

3. Fat

• Content: 2–12%, depending on bird diet and body part.
• Distribution: Most fat is located under the skin and around internal organs; little intramuscular fat (marbling).
• Characteristics:
  • High in unsaturated fatty acids (especially linoleic and oleic acids).
  • Low melting point, giving meat a soft texture and mild flavor.
• Function: Provides energy, enhances flavor, and aids absorption of fat-soluble vitamins (A, D, E, and K).

4. Minerals

• Content: Around 1%
• Major Minerals: Iron, phosphorus, potassium, zinc, sodium, and magnesium.
• Importance:
  • Iron: Essential for hemoglobin formation.
  • Phosphorus and calcium: Support bone growth and muscle function.
  • Zinc: Helps in enzyme activity and immune function.

5. Vitamins

• Rich in:
  • B-complex vitamins: B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, and B12 — essential for energy metabolism and nerve function.
  • Fat-soluble vitamins: Small amounts of A, D, E, and K, mainly found in the skin and fat.

6. Carbohydrates

• Content: Less than 1%
• Form: Mainly glycogen, which is converted into lactic acid post-slaughter.
• Role: Affects meat pH, flavor, tenderness, and water-holding capacity.

Summary Table

Conclusion

Poultry meat is a nutrient-rich, high-quality protein source that is low in fat and cholesterol compared to red meats. Its high water and protein content, along with easily digestible fats and essential micronutrients, make it an ideal choice for healthy diets. The composition contributes to its tender texture, mild flavor, and excellent nutritional value, which explains its growing global popularity.