Profiling of Nutritional Quality of Chicken Meat through Water-Soluble Vitamins

Abstract

The increasing worldwide population trend demands a fair increase in food sources to meet the vital requirements of masses. For the recognition of the significance of a nutritious diet, there is an increasing need for excellent protein sources, especially chicken meat. The dietary benefit of chicken meat was examined in this research in reference to water-soluble vitamins availability, which are essential elements to support human wellness and health. Water-soluble vitamin levels were measured by high-performance liquid chromatography (HPLC) in chicken samples. The results obtained from HPLC analysis were below-in-line from the standard values recommended by WHO globally. Our dietary habits and cooking pattern may further deteriorate the essential vitamin levels in the chicken. Poultry industry is booming because of high consumption of chicken meat demand in the market, but on the other side, low nutrition pack cannot fulfil the dietary requirements. It is suggested that the poultry farmers should provide healthy feed ingredients for chicken intake which is ultimately beneficial for human consumption. The results obtained were not even 50% of recommended values, rather they were far away from the standard values which is evident how poor our diet is. In the end, this thesis aims to improve our knowledge of the nutritional content of chicken meat and how it contributes to human wellness, as well as laying the groundwork for upcoming studies, dietary recommendations, and environmentally friendly methods of raising chickens.