Chicken meat is one of the most widely consumed sources of protein globally. In the USA alone the consumption is 90lbs/capita. With a growing trend in the increase in the consumption of organic chicken. Nutritional differences between the two production systems, regular vs organic are lacking.

1. Nutritional characterization of chicken breast meat from two
different production systems
Introduction
I. Khan and G. Cherian
Department of Animal and Rangeland Sciences, Oregon State University, Corvallis, Oregon, 97330.
 Chicken meat is the most widely consumed animal
protein globally.
 In the U.S, consumption of chicken meat is 90lbs per
capita (USDA,2017).
 There is a growing interest among consumers in
purchasing organic chicken.
 Nutritional composition of commercially raised and
organic chicken meat is lacking.
Study Objectives
• To characterize nutritional composition of chicken meat
from two different production systems; Commercial vs.
Organic production systems.
Methods
Meat Samples Collection & Preparation:
• A total of 24 chicken breast meat samples were
purchased.
• The meat was selected from 4 different brands (n=6 per
brand); (12 Commercial and 12 Organic; “Antibiotic and
Hormone Free”).
• Skin was removed, weighed and were vertically cut in half.
• Half of the samples were taken for different analyses
while remaining samples were stored at -20C for
comparison after 4 weeks.
Analysis:
• Chemical:
Moisture, Lipid Content, Fatty Acids and Products of lipid
oxidation (fresh vs. stored meat).
• Statistical
Two way T-test; p=<0.05.
Results
69.5
70
70.5
71
71.5
72
72.5
73
73.5
74
74.5
Regular 1 Regular 2 Organic 1 Organic 2
Moisture %
ab
b
a
0
1
2
3
4
5
6
7
Regular 1 Regular 2 Organic 1 Organic 2
Lipid Oxidation Products (MDA/g)
ab
0
5
10
15
20
25
30
35
40
45
Regular 1 Regular 2 Organic 1 Organic 2
Total Fat Content (mg/g)
-0.5
0
0.5
1
1.5
2
2.5
Regular 1 Regular 2 Organic 1 Organic 2
Total Omega-3 Fatty Acids (%)
b
a
Moisture:
• Significant difference in moisture percentage between
production systems. (p<0.05)
• Organic production system meat had more moisture content
overall.
Lipid Oxidation Products:
• Organic production had significantly higher lipid oxidation
products. (p<0.05 )
Discussion:
• No significant difference in saturated fat content
(P>0.05)
• Over 6 fold increase in total omega-3 in organic chicken
compared to regular chicken.
• Storage increased products of lipid oxidation in meat
from both production systems.
• MDA(lipid oxidation products) content was significantly
increased because of storage. (p<0.05 )
• Storage had no effects on moisture. (p>0.05)
ab
ab
b
a
ab
ab
*a-c p<0.05