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This research evaluates the differences in carcass composition, chemical quality, and cholesterol levels among broiler, native, and super native chicken meat. Significant differences were found in carcass percentages and chemical compositions, while cholesterol levels did not vary significantly across breeds. Broiler chickens exhibited the highest carcass and breast percentages, while native chickens had the largest wing percentages and super native chickens had the highest water and collagen content.
- Author
- Evolt RA
- Language
- EN