Determination of some minerals in breast, thigh, liver and gizzard of chicken [electronic resource]: short title: evaluation of minerals in chicken

Includes bibliographic reference.

The present study aimed to assess the mineral content in chicken meat (thigh and breast) and
organs (liver and gizzard) in Assiut City, Egypt. 100 random samples of fresh chicken
samples (25 for each) were collected during the period from March to May 2021 from
different butcher’s markets. Samples were subjected to sensory and chemical evaluation. The
findings revealed that the examined samples have satisfied scores of sensory in which color
means were 8.24±0.13, 8.20±0.13, 8.20±0.13, 8.12±0.13 odor means were 8.24±0.12,
8.08±0.14, 8.24±0.13, 8.16±0.14taste means were 8.04±0.14, 7.76±0.13, 7.80±0.13,
8.04±0.14 and overall acceptance means were 8.20±0.12, 8.16±0.13, 8.00±0.12, 8.12±0.15
in thigh, breast, liver and gizzard, respectively. The findings revealed that the examined
samples have satisfied scores of minerals content in which Ca scores were 36.24±1.71,
23.56±1.46, 24.88±1.25, 25.65±2.09 Ph scores were 148.00±5.01, 79.24 ±4.94, 100.70
±5.29, 72.87 ±5.94; Fe scores were 3.20±0.17, 3.70±0.25, 10.22±0.52, 3.29±0.35; Mg scores
were18.57±2.06, 10.24±0.88, 3.47±0.38, 3.57±0.25 and Zn scores were 1.19±0.06,
0.77±0.12, 2.27±0.20, 3.01±0.26 in thigh, breast, liver and gizzard, respectively. In chicken
meat, phosphorus is thought to be the most prevalent trace element, followed by calcium,
magnesium, iron, and zinc.
Keywords: Chicken, minerals, liver, gizzard

Summary in Arabic