NUTRITIONAL DIVERSITY OF MEAT AND EGGS OF FIVE POULTRY SPECIES IN KENYA

Abstract

Poultry production is a major source of livelihood to many Kenyans with a significant role in nutrition and food security. Wild birds have been harvested from forests and consumed for long because of health claims but the nutritional differences between domesticated and wild birds remain scientifically unexplored in Kenya. The study sought to highlight the nutritional diversity of indigenous chicken, commercial chicken, quail and guinea fowl meat and eggs by determining the proximate composition and mineral content. Samples were bought from Kiambu and Western Kenya and then transported to Department of Food Science laboratory, Jomo Kenyatta University of Agriculture And Technology for preparation and analysis with clearance from the relevant authorities. Proximate composition was determined according to Association of Analytical Chemists, (AOAC, 1995), mineral analysis by ashing followed by atomic absorption spectrophotometry for specific mineral. Indigenous chicken was the heaviest (1426g)and wild quail was the lightest (163g) while commercial chicken egg was the heaviest (60g) compared to the commercial quail egg (11g) which had the least weight. Results showed no significance difference in fat, moisture, protein and zinc among poultry types of egg samples. For meat samples, moisture, fat, ash, carbohydrates calcium and zinc varied among the poultry types significantly at p≤0.05. In conclusion, wild quail live weight was the least among all the poultry type but had high protein, ash, iron, zinc, there is need for consumer awareness on sustainable use. of wild birds.