Abstract:
In this project, four different poultry species have been selected, for each two different commercial
parts further on being included in the study: breast and thigh. The analysis included nutritive quality
parameters such as: free fat, protein (nitrogen), water, ash, and collagen. The project used the
following standardized methods of analysis: SR ISO 1442:2010, SR ISO 3496:1997/A1:1999, SR ISO
936:2009, SR ISO 1444:2008 and SR ISO 937:2007. Also, the statistical analysis was performed using
the IBM® SPSS® Statistics 20 (comparison between species and commercial parts). The results were
mostly similar to the ones found in the scientific literature. The difference between the fat content of
goose meat and turkey meat was statistically significant (p < 0.0001) (for both commercial parts).
Also, the water content was lower for goose meat compared to the other commercial parts of the
species selected for the study. The ash content was not different between the parts and species included
in the study, and the same could be observed for the collagen. As for the chicken meat commercial
parts, it can be confirmed what the scientific literature was mentioning in different other studies: the
protein content (nitrogen percentage) of the breast meat part is higher compared to the thigh part, for
the same species. The main conclusion of this study could be that these preliminary results are
valuable and may be followed through with a thorough analysis of the amino acids and fatty acids
profiles, for further comparisons.
